The Frying Risk: French Fries Linked to Diabetes Surge

A study reveals that consuming three servings of French fries weekly boosts the risk of type 2 diabetes by 20%. In contrast, boiled, baked, or mashed potatoes don't notably raise the risk. Substituting French fries with whole grains can significantly reduce diabetes risk.

A recent study published in the British Medical Journal has highlighted the health implications of consuming French fries. Eating French fries three times a week is associated with a 20% higher risk of developing diabetes, while the same servings of potatoes boiled, baked, or mashed do not significantly increase this risk.

Researchers from esteemed institutions like Harvard and Cambridge conducted a detailed analysis over 40 years, concluding that 22,300 people developed diabetes out of over 200,000 respondents. The findings showed that substituting three servings of French fries with whole grains reduced the diabetes risk by 19%.

The study underlined that while potatoes are nutrient-rich, their glycemic index could contribute to diabetes risk. It also noted the importance of preparation methods and replacement foods in assessing potatoes' impact on health.

(With inputs from agencies.)