Related videos:
Eating three servings of French fries a week can increase the risk of developing type 2 diabetes by 20%, according to a study published in the medical journal BMJ.
The specialized publication analyzed the diets of over 205,000 people over nearly four decades in the United States and concluded that not all potatoes are the same when it comes to health.
The finding marks a clear distinction between fries and other forms of preparation such as boiled, baked, or mashed, which showed no relation to the development of this chronic disease that currently affects 37.3 million people in the United States
Researchers emphasized that the issue is not the tuber itself, but rather the cooking method.
When fried, potatoes absorb large amounts of fat, often saturated or trans fats, which contribute to weight gain, inflammation, and insulin resistance, all risk factors for type 2 diabetes, highlighted the digital site of the television network NBC News.
"A small weekly portion already increases the risk," warned Seyed Mohammad Mousavi, the lead author of the study and a researcher at the Harvard T.H. Chan School of Public Health.
Moreover, baking them at home with healthier oils like olive or avocado oil could be a less harmful alternative.
Aware of the high regard for potatoes - the third most consumed crop in the world, according to the International Potato Center - researchers sought to provide healthy alternatives.
"It turns out that 'elections make a big difference,' emphasized Walter Willett, co-author of the study and professor of epidemiology and nutrition at Harvard's School of Public Health."
They discovered that substituting baked, mashed, or boiled potatoes for whole grains could reduce the risk of diabetes by four percent, while replacing fried potatoes with whole grains would decrease the risk by 19 percent.
A surprising finding was that replacing boiled, baked, or mashed potatoes with rice actually increased the risk of diabetes, likely due to the high glycemic index of this food.
Consulted experts agreed that a single food cannot be evaluated in isolation without considering the overall diet. However, the method of preparation remains crucial.
"Potatoes can be healthy if they are not fried or cooked with added fats," noted Shannon Galyean, a nutrition professor at Texas Tech.
The study acknowledges that it was unable to control all variables, such as the calorie-laden toppings that some people add to their baked or mashed potatoes.
But it does make clear that when it comes to metabolic health, the cooking method matters as much as the food itself.
Frequently asked questions about the consumption of French fries and their impact on health
How does the consumption of fries affect the risk of developing type 2 diabetes?
Consuming three servings of fries a week can increase the risk of developing type 2 diabetes by 20%, according to a study published in the medical journal BMJ. The study indicates that the issue lies in the cooking method, as frying them causes the potatoes to absorb large amounts of fat, which contributes to risk factors such as weight gain, inflammation, and insulin resistance.
Are there healthier ways to consume potatoes to reduce the risk of diabetes?
Yes, there are healthier alternatives. Baking potatoes with healthier oils, such as olive or avocado oil, can be less harmful. Additionally, replacing fried potatoes with whole grains could reduce the risk of diabetes by 19%, according to the study.
Why is the cooking method of potatoes so relevant to health?
The cooking method is crucial because it determines the fat content of potatoes. Frying potatoes causes them to absorb large amounts of fat, often saturated or trans, which is linked to weight gain and insulin resistance, both of which are risk factors for type 2 diabetes. Preparing them boiled, baked, or mashed did not show the same association with the development of this disease.
What dietary alternatives can help reduce the risk of diabetes, according to the study?
The study suggests that replacing fried potatoes with whole grains could reduce the risk of diabetes by 19%. It was also found that substituting boiled, baked, or mashed potatoes for rice can increase the risk of diabetes due to the high glycemic index of rice.
Filed under: