Fries linked to increased risk of type 2 diabetes

Eating French fries three or more times a week could increase the risk of developing type 2 diabetes by 20 per cent, according to new research.

The findings are based on data from studies tracking the health of more than 205,000 US medical workers over nearly 40 years.

During this period, 22,000 cases of type 2 diabetes were recorded.

An international team of researchers – including an expert from the University of Cambridge – investigated the link between potato consumption and type 2 diabetes.

They found no increased risk from baked, boiled or mashed potatoes. However, those who ate French fries at least three times per week had a significantly higher risk.

Type 2 diabetes is a condition in which the body either does not produce enough insulin or cannot use it properly.

This leads to high blood sugar levels, which over time can damage organs.

The authors wrote: “The association between higher potato intake and increased [type 2 diabetes] risk is primarily driven by intake of French fries.

“Higher intake of French fries, but not combined baked, boiled, or mashed potatoes, was associated with a higher risk of [type 2 diabetes].”

The researchers also found that replacing three servings of potatoes per week with whole grains was associated with an 8 per cent lower risk of developing type 2 diabetes.

However, replacing potatoes with white rice was linked to an increased risk.

Dr Faye Riley, research communications lead at Diabetes UK, said: “This research shows that the link between potatoes and type 2 diabetes isn’t as clear-cut as it might seem.

“Type 2 diabetes is a complex condition, with many factors influencing its development, including genetics, age and ethnicity.

“Diet is just one part of the picture, but this study suggests that how food is prepared can make a difference and reinforces the advice to prioritise whole grains and cut back on fried or heavily processed foods as a way to support a balanced diet and reduce your risk.”