Scientists have linked regular consumption of French fries with the risk of diabetes

Eating French fries three times a week leads to a 20% increased risk of developing type II diabetes. At the same time, eating boiled, baked, or mashed potatoes in the same amounts did not result in a statistically significant increase in risk. This was reported on June 3 in the journal Science Daily.

The study involved medical professionals enrolled in three long-term cohort projects in the United States from 1984 to 2021. At the time of inclusion, none of them had diabetes, cardiovascular diseases, or cancer. Every four years, the participants filled out detailed nutrition questionnaires. During the follow-up period, 22,299 people developed type II diabetes.

The analysis showed that three servings of potatoes per week were generally associated with an increase in the incidence of diabetes by only 5%. French fries produced a 20% increase, while boiled, baked, or mashed potatoes showed no significant association. The researchers also assessed what happens when potatoes are replaced with other carbohydrates. Switching to whole grains reduced the risk of diabetes by 8%, and replacing French fries with such products immediately by 19%. Replacing potatoes with white rice, on the contrary, was associated with increased risks.

Potatoes provide the body with fiber, vitamin C, and magnesium, but they are rich in starch and have a high glycemic index, an indicator of how quickly a product raises blood sugar levels. The authors note that previous studies often did not take into account two key factors — the cooking method and what exactly potatoes are replaced in the diet.

A stumbling block: farmers complain about restrictions on retailers' purchases of domestic vegetables

The reorientation of retail chains to young imported products may lead to the utilization of the potato crop, farmers fear.

Evgeny Belousov, a gastroenterologist at JSC "Medicine" (Academician Roitberg Clinic), Candidate of Medical Sciences, told Izvestia on April 14 that the combination of pilaf and salads with mayonnaise is especially dangerous for people with diseases of the gastrointestinal tract, metabolic disorders and cardiovascular problems. People with type II diabetes and lipid metabolism disorders should also be careful. This combination of saturated fats can worsen the course of these conditions.