French fries reportedly identified as a contributory factor to the increased likelihood of developing diabetes, according to recent research findings
A new study published in the journal BMJ suggests that making a simple dietary change could help lower the risk of Type 2 diabetes. The study, which analysed the diets of over 205,000 adults in the U.S. over nearly four decades, found that eating French fries three times a week is associated with a 20% increased risk of developing Type 2 diabetes, while baked, boiled, or mashed potatoes do not show a significant association with the risk.
The study, led by Dr. Mousavi, did not account for people adding unhealthy ingredients to their boiled, baked, or mashed potatoes. However, it's important to note that potatoes, when not deep-fried or slathered in butter, can be a useful source of potassium, which helps regulate blood pressure.
Interestingly, replacing baked, boiled, or mashed potatoes with whole grains, such as farro or whole-grain bread or pasta, could make a bigger difference in lowering diabetes risk. Swapping French fries for whole grains could reduce the risk by as much as 19%.
The higher risk linked to French fries likely stems from them being a form of ultra-processed food and the effects of frying, which may increase the glycemic impact and introduce harmful compounds. Conversely, boiled, baked, or mashed potatoes, lacking the frying process and heavy processing, do not appear to carry the same risk profile.
Megan Mulcahy, the director of communications at Potatoes USA, asserts that fries can be part of a healthy eating pattern when enjoyed in moderation. However, the evidence from this study suggests otherwise.
The condition can increase the risk of heart attacks, strokes, or kidney damage. Nutritionists generally recommend a colorful plate with a variety of fruits, vegetables, whole grains, and healthy proteins such as fish, beans, or nuts.
It's important to consider a person's overall diet, which has a greater impact on their health than any individual food. Galyean, a nutrition expert, emphasizes this point, stating that it's crucial to take into account a person's overall dietary habits.
The study relied on data collected between 1984 and 2021, during which several different frying methods were popular. During the 1980s, beef tallow was common, and in the early 1990s, restaurants shifted to partially hydrogenated oils. These oils were a major source of trans fat in the U.S. diet and were largely phased out of the food industry by 2018. Today, most fast-food chains prepare fries using vegetable oils like canola, sunflower, soybean, or peanut oil.
Health and Human Services Secretary Robert F. Kennedy Jr. has stated that the seed oils used today are "poisoning" Americans and contributing to high levels of obesity in children. He has advocated for restaurants to switch back to beef tallow, a recommendation not backed by scientific research.
In summary, the study's findings suggest that choosing less processed potato preparations and incorporating whole grains into your diet could help reduce the risk of Type 2 diabetes.
| Potato Preparation | Impact on Type 2 Diabetes Risk | |---------------------------|----------------------------------------------| | French fries (3 servings/week) | +20% increased risk | | Baked, boiled, mashed potatoes | No significant increased risk | | Substitution with whole grains | Risk reduction (~4% for boiled/baked; ~19% replacing fries) |
The study suggests that replacing French fries with whole grains like farro or whole-grain bread or pasta could potentially lower the risk of Type 2 diabetes by 19%. This is in contrast to baked, boiled, or mashed potatoes, where no significant increased risk of Type 2 diabetes was observed. Also, the study highlights the benefits of considering a person's overall diet to maintain health and wellness, with nutritionists recommending a diverse plate that includes fruits, vegetables, whole grains, and healthy proteins.
