A Harvard University study published in the British Medical Journal warns that eating French fries as little as three times a week may raise the risk of type 2 diabetes by 20%, while boiled, baked, or mashed potatoes carry no such risk.
The research, led by Dr. Syed Muhammad Mousavi with co-author Dr. Walter Willett, examined over three decades of dietary data from more than 250,000 participants. Experts say the cooking method makes all the difference—high-temperature frying in unhealthy oils produces harmful compounds, while boiling or baking retains nutritional value without adding trans fats.
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Dr. Mousavi noted that replacing French fries with whole grains could cut diabetes risk by up to 19%, but swapping them for another fried food would have no benefit. Nutritionist Stacy Krausik from the American Diabetes Association added that fried foods often contain trans fats, raising the risk of heart disease and stroke.
Not all experts agree that potatoes deserve a negative reputation. Dr. Hanna Kahliova from the Physicians Committee for Responsible Medicine pointed to studies showing boiled potatoes may support weight loss and lower diabetes risk.
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Researchers say the findings highlight the importance of preparation methods in public health messaging, urging people to choose healthier cooking styles and whole, unprocessed foods.
