A Study Shows that Eating French Fries Weekly Increase the Risk of Type 2 Diabetes

  • Publish date: Thursday، 07 August 2025 Reading time: 1 min read

French Fries Raise Type 2 Diabetes Risk by Up to 20 %—but Baked, Boiled, or Mashed Potatoes Don’t

A recent international study published in the British Medical Journal reveals that eating French fries (chips) just three times per week can increase the risk of developing type 2 diabetes by 20 %.

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If consumed five times weekly, the risk climbs even further, to around 27 %.

Crucially, the same high risk was not observed when potatoes were boiled, baked, or mashed—those preparations showed only a slight 5 % increase in risk.

Researchers emphasize that the method of preparation is key. French fries are often ultra-processed, loaded with fat, salt, and calories, and have a higher glycemic impact—all factors that contribute to elevated diabetes risk.

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Fortuitously, replacing French fries with whole grains—such as quinoa, oats, or brown rice—has a protective effect: whole grain intake in place of fries reduces diabetes risk by up to 19 %.

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Experts also reinforce that potatoes aren’t inherently unhealthy, as they contain fiber, vitamin C, potassium, and magnesium, but deep frying transforms them into a high-risk food.

If you enjoy potatoes, opting for healthier preparations like baking, boiling, or mashing is far safer than reaching for that trio of French fries—and swapping them out for whole grains can further lower the risk of type 2 diabetes.

This article was previously published on saudimoments. To see the original article, click here