Healthcare (Commonwealth Union) – Despite the name French fries are reported to have originated in Belgium where American soldiers are said to have come across them in the French speaking areas of Belgium.
Consuming three portions of French fries each week is linked to a 20% higher likelihood of developing type 2 diabetes, while eating similar quantities of potatoes prepared in other ways—such as boiling, baking, or mashing—does not appear to significantly raise the risk, according to a new study published in The BMJ.
It was further noted in the findings, that replacing any form of potatoes with whole grains was associated with a lower risk of type 2 diabetes, whereas substituting them with white rice was linked to an elevated risk.
Despite the fact that potatoes give valuable nutrients like fibre, vitamin C, and magnesium, their high starch content and elevated glycemic index have been linked to a higher diabetes risk.
However, previous studies have not fully considered how the cooking method or the alternative foods used in place of potatoes influence their overall impact on health.
In response, the researchers examined the link between different preparation methods—boiled, baked, or mashed potatoes versus French fries—and the likelihood of developing type 2 diabetes. They also assessed the health effects of replacing potatoes with other carbohydrate sources, including whole grains and rice.
The conclusions draw on data from over 205,000 healthcare professionals who took part in three major US studies conducted between 1984 and 2021. None of the participants had diabetes, heart disease, or cancer at the start, and they completed detailed dietary questionnaires every four years.
Over nearly four decades of follow-up, 22,299 participants developed type 2 diabetes.
After accounting for lifestyle and dietary habits linked to diabetes risk, the researchers observed that eating three servings of potatoes per week in total was associated with a 5% higher risk of type 2 diabetes, while three weekly servings of French fries were linked to a 20% higher risk. In contrast, eating similar amounts of baked, boiled, or mashed potatoes did not show a significant increase in risk.
Replacing three weekly servings of potatoes of any kind with whole grains was linked to an 8% reduction in type 2 diabetes cases. Swapping baked, boiled, or mashed potatoes for whole grains was linked to a 4% drop, while substituting French fries led to a 19% decrease.
By contrast, exchanging total potatoes or baked, boiled, or mashed potatoes for white rice was associated with a higher likelihood of developing type 2 diabetes.
As this was an observational study, it cannot prove a cause-and-effect relationship, and unmeasured factors may have influenced the findings. Furthermore, since most participants were health professionals of European descent, the results may not be applicable to other groups.
The researchers concluded saying “Our findings underscore that the association between potato intake and type 2 diabetes risk depends on the specific foods used as replacement. The findings also align with current dietary recommendations that promote the inclusion of whole grains as part of a healthy diet for the prevention of type 2 diabetes.”
The researchers addressed the question as to whether potatoes making a comeback. They indicated that it is not a simple yes or no, according to them in an accompanying editorial. They stress that both the way potatoes are prepared and what they’re replaced with should be considered when advising the public or shaping policy.
They highlight that, given their relatively low environmental footprint and potential health benefits, baked, boiled, or mashed potatoes can fit into a balanced, sustainable diet—though whole grains should still take precedence. However, they also call for future research in more varied populations that takes into account both cooking methods and the foods swapped in.
