This Harvard Study on Potatoes Shocked Experts. Should You Rethink Your Next Meal? - AOL.com

What the report says

Women’s Health reports that a study published in The BMJ linked frequent French fry consumption with a higher risk of type 2 diabetes, while other potato preparations showed little apparent effect. The article says Harvard Public Health researchers analyzed diet and health data from more than 205,000 participants in three long-running U.S. studies that followed people for more than three decades.

According to the report, more than 22,200 participants were diagnosed with type 2 diabetes during the study period. People who ate three servings of French fries per week had a 20% higher risk of developing the condition, while those who ate baked, boiled or mashed potatoes did not show a major change in risk. The study also found that replacing potatoes with whole grains was associated with lower risk: 4% lower when whole grains replaced baked, boiled or mashed potatoes, and 19% lower when they replaced fries.

Women’s Health notes that the study did not prove exactly why fries were linked to higher risk. Experts cited in the article pointed to possible factors including weight gain, the broader dietary patterns that often accompany fries, and nutritional changes caused by deep frying. The article emphasized that potatoes themselves can be nutrient-dense and contain nutrients such as potassium and vitamin A.

The practical takeaway from the experts quoted is moderation and context. Occasional fries were not framed as a major concern, but the article recommends making potatoes part of balanced meals with protein, healthy fats and high-fiber vegetables, and choosing baked or roasted versions more often than fried ones.