French fries rarely get any good news.
The crispy, salty snack earns the ire of cardiologists and nutritionists alike. Now, though the fry’s greasy reputation has extended to the humble potato itself, new research suggests the tuberous vegetable’s villainous reputation might be unwarranted.
A study published in The British Medical Journal used data from 205,000 people across almost four decades, finding that consuming three servings of fries per week was associated with a higher risk of developing Type 2 diabetes. Eating the hardworking potato in its other forms, however — like being boiled, baked or mashed, did not result in any significant risk.
But no potato is perfect.
Though participants did not have diabetes or heart disease at the start of the study, 22,999 of them developed Type 2 diabetes over the 40-ish years of follow-up. Even after taking lifestyle and dietary factors into account, the team found that three servings of potatoes per week were associated with a 5% increase in the rate of Type 2 diabetes. French fries remained the worst offender, though, and were linked to a 20% increase in Type 2 diabetes.
When study participants switched out potatoes for whole grains, they lowered their diabetes risk by about 19%. White rice, by contrast, increased it.
Now, it’s important to note researchers emphasize that the takeaway should not be, “French fries cause diabetes directly.” Rather, people should still prioritize whole grains — and note that when it comes to the potato, it’s its preparation that counts. Skip the fryer, keep an eye on the butter and sprinkle a little salt.
Perhaps there’s hope after all.