Women’s Health – A new study found that a regular French Fry habit can raise your type 2 diabetes risk by up to 20 percent.
Harvard Public Health researchers found that the way potatoes are prepped makes a big difference in risk; those who ate baked, boiled, or mashed potatoes didn’t see a big change in risk.
Potatoes themselves are nutrient-dense, say experts, so best to consume them in the context of balanced meals.
Now, brand new research suggests that fries could negatively impact your health in a very specific way.
The study, which was just published Wednesday in The BMJ, found that a regular French fry habit can raise your risk of type 2 diabetes by up to 20 percent.
While preparing potatoes differently than the fried version was better for type 2 diabetes risk, the researchers still found potatoes aren’t the best starch for your health.
While this doesn’t mean you should never, ever have fries or potatoes again (thankfully!), experts say it’s a good idea to keep a few things in mind about the taters going forward.
Meet the experts: Christoph Buettner, MD, PhD, is chief of the division of endocrinology at Rutgers Robert Wood Johnson Medical School; Jessica Cording, RD, CDN, is author of The Little Book of Game-Changers; Mir Ali, MD, is medical director of MemorialCare Surgical Weight Loss Center at Orange Coast Medical Center in Fountain Valley, CA
What exactly did the study find?
During the 30-year study period, more than 22,200 people were diagnosed with type 2 diabetes.
And, when the researchers drilled down on the data, they found that those who ate three servings of fries a week had a 20 percent higher risk of being diagnosed with type 2 diabetes …
