French fries have long been a popular side dish or snack option for many people. However, a recent study conducted by the Harvard T.H. Chan School of Public Health has shed light on the potential health risks associated with consuming French fries. The study, which tracked the diets of over 205,000 adults over several decades, found that French fries were linked to an increased risk of developing type 2 diabetes (T2D), while other forms of potatoes, such as baked, boiled, and mashed, did not show the same association.
The researchers emphasized the importance of considering how foods are prepared and what they are being replaced with in the diet. Swapping French fries for whole grains, such as whole grain pasta, bread, or farro, was found to significantly reduce the risk of T2D. In fact, replacing French fries with whole grains could lower the risk of developing T2D by 19%. The study also suggested that even substituting refined grains for French fries could have a positive impact on T2D risk.
The findings of the study were published in the BMJ and highlighted the need for more nuanced dietary guidelines that take into account the specific preparation methods of foods. Lead author Seyed Mohammad Mousavi pointed out that the focus should shift from simply labeling potatoes as “good” or “bad” to understanding how they are cooked and consumed.
Over the course of the study, participants reported their dietary habits, including the frequency of consuming different forms of potatoes and whole grains. The researchers found that three servings of French fries per week increased the risk of T2D by 20%, while baked, boiled, and mashed potatoes did not show a significant association with T2D risk.
In addition to the cohort study, the researchers conducted a meta-analysis using data from previous studies to further support their findings. The results of the meta-analysis were consistent with those of the new study, reinforcing the importance of making small changes in daily diet to reduce the risk of T2D.
Overall, the study underlines the significance of making informed choices when it comes to food consumption and highlights the potential health benefits of opting for whole grains over certain forms of potatoes. By paying closer attention to how foods are prepared and what they are replaced with, individuals can make positive changes to their diet that may help lower the risk of developing type 2 diabetes.
