A major study reveals that consuming French fries three times a week increases the risk of developing type 2 diabetes by 20%, spotlighting preparation methods as a critical factor.
Story Highlights
- French fries are linked to a 20% higher risk of type 2 diabetes.
- Baked, boiled, or mashed potatoes do not show the same risk.
- Replacing potatoes with whole grains reduces diabetes risk.
- Study shifts focus from “good or bad” to preparation methods.
Groundbreaking Study Details French Fry Risks
The Harvard T.H. Chan School of Public Health has released a landmark study analyzing data from over 205,000 U.S. adults over three decades. The findings, published in The BMJ, reveal a 20% increase in type 2 diabetes risk associated with consuming French fries three times a week. This research highlights the importance of preparation methods in dietary health, a previously underexplored area in potato consumption studies.
While the focus on French fries draws concern, the study provides reassurance that other forms of potatoes, such as baked, boiled, or mashed, do not significantly raise diabetes risk. This distinction challenges the generalized perception of potatoes as uniformly detrimental, emphasizing the nuanced role of preparation in health outcomes.
A new @harvard study suggests that while consuming baked, boiled, or mashed potatoes does not lead to increased risk of type 2 diabetes (T2D), three servings of French fries weekly are linked with a 20 percent higher risk of developing T2D.#Harvardhttps://t.co/kDem59bEQp
— Harvard Magazine (@HarvardMagazine) August 6, 2025
Implications for Dietary Guidelines
The study’s findings suggest potential shifts in public health recommendations, advocating for healthier preparation methods and substitutions. Replacing potatoes with whole grains is linked to reduced diabetes risk, while substituting with white rice may increase it. These insights encourage a reevaluation of dietary guidelines, emphasizing the impact of food preparation and informed choice in managing health risks.
Healthcare providers and nutritionists are likely to integrate these findings into dietary advice, promoting awareness of preparation methods’ influence on health. Meanwhile, the food industry might witness changes in consumer preferences, prompting potential adaptations in product offerings and marketing strategies.
Watch: French fries linked to a 20% higher risk of type 2 diabetes
Expert Reactions and Industry Impact
Nutrition experts praise the study’s depth and methodological rigor, highlighting its contribution to understanding dietary health. While some caution that observational studies cannot establish causation, the large sample size and longitudinal approach lend credibility to the findings.
The broader implications for the food industry include potential shifts in fast-food consumption patterns and increased demand for healthier carbohydrate alternatives. Restaurants and manufacturers may reformulate menus and products to align with emerging consumer health priorities.
Sources:
Prevention.com
Harvard T.H. Chan School of Public Health
BMJ Group
