Eating French Fries Boosts Diabetes Risk by 20%, Study Finds

A recent study has revealed that consuming French fries three times a week may increase the risk of developing type 2 diabetes by as much as 20 percent. The research examined the dietary habits of over 205,000 adults over a span of more than 30 years, highlighting significant health implications associated with this popular snack.

The study, published in the BMJ, found that while French fries pose a risk, other forms of potatoes—such as baked, boiled, or mashed—do not carry the same diabetes risk. Additionally, it suggested that replacing any type of potato with whole grains may have a protective effect against diabetes.

According to Walter Willett, professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health, “The public health message here is simple and powerful: small changes in our daily diet can have an important impact on the risk of type 2 diabetes.” He further emphasized that limiting the intake of potatoes, especially French fries, while opting for healthier, whole-grain carbohydrate sources could significantly benefit public health.

Study Overview and Findings

The research tracked the diets and diabetes outcomes of participants who regularly filled out dietary questionnaires regarding their consumption of various foods, including French fries and alternative potato preparations. Throughout the study, 22,299 participants reported being diagnosed with diabetes.

The findings indicate that substituting whole grains, such as farro, for baked, boiled, or mashed potatoes could reduce diabetes risk by 4 percent. More strikingly, replacing French fries with whole grains may lower the risk by an estimated 19 percent. Even a switch from refined grains to French fries was associated with a decreased risk of diabetes.

The implications of this study are significant for dietary guidelines and public health messaging. It underscores the importance of considering not just the types of foods consumed but also the frequency and preparation methods that can influence long-term health outcomes.

In summary, the research provides compelling evidence that modifying dietary habits—particularly by reducing French fry consumption—can play a crucial role in lowering the risk of type 2 diabetes. This aligns with broader health recommendations advocating for increased whole grain intake and reduced reliance on high-starch, fried foods.