Eating fries weekly may raise type 2 diabetes risk by 20%, study warns

A large decades-long study has found that frequent consumption of French fries is associated with a significantly higher risk of developing type 2 diabetes, while other forms of potatoes such as boiled, baked, or mashed varieties do not show the same effect.

The research, which tracked more than 205,000 health professionals over nearly 40 years, identified 22,299 cases of type 2 diabetes among participants who were initially free of diabetes, heart disease, and cancer.

According to the findings, eating three weekly servings of French fries was linked to a 20% increased risk of developing type 2 diabetes.

However, no meaningful increase in risk was observed among those who consumed boiled, baked, or mashed potatoes.

Researchers emphasized that preparation method plays a crucial role in the health impact of potatoes.

Unlike boiled or baked potatoes, French fries are typically deep-fried, absorb significant amounts of oil, and are often consumed alongside fast-food diets, factors that may contribute to metabolic risk.

The study also highlighted the importance of dietary substitutions.

Replacing potatoes with whole grains was associated with a 19% reduction in type 2 diabetes risk, while replacing them with white rice was linked to an increased risk.

These findings suggest that not only the food itself, but also what it replaces in the diet, can significantly influence long-term health outcomes.

However, researchers cautioned that the study does not prove a direct cause-and-effect relationship between French fries and diabetes.

Instead, it indicates a strong association that may also reflect broader dietary and lifestyle patterns among frequent consumers.

Still, the biological plausibility remains, as high-temperature cooking methods used for fried foods can alter nutrient composition and increase unhealthy fat intake, potentially contributing to insulin resistance over time.