Large US Study Links Fries to Diabetes Risk

A major long-term U.S. study tracking over 205,000 health professionals for nearly four decades found that eating French fries at least three times a week is associated with a 20% higher risk of type 2 diabetes, while consuming boiled, baked, or mashed potatoes does not significantly increase risk. The elevated risk is linked to the deep-frying process, which adds unhealthy fats and calories, contributing to insulin resistance and inflammation. The study found that replacing three weekly servings of any potato, particularly French fries, with whole grains lowered diabetes risk by 8%, whereas substituting with white rice increased it. Experts note that preparation and processing methods play a crucial role in diabetes risk, rather than the food alone. Prioritizing whole grains and minimizing fried or processed foods is advised for better metabolic health. The findings align with broader research showing that food processing, including consumption of sugar-sweetened beverages, significantly impacts diabetes risk.