The fry factor: New Harvard study exposes a crispy culprit in higher diabetes risk, exonerates the humble spud
A large 30-year Harvard study found eating three servings of French fries per week increased Type 2 diabetes risk by 20%, while non-fried potatoes (baked, boiled, mashed) showed no significant risk increase.
Replacing French fries with whole grains (like brown rice or quinoa) reduced diabetes risk by 19%. However, swapping non-fried potatoes for refined grains (like white rice) actually increased risk.
The process produces acrylamide (linked to insulin resistance), strips beneficial starches and historically added inflammatory trans fats and excessive calories, disrupting blood sugar control.
It suggests blanket warnings against all potatoes were overstated, while highlighting the quantified danger of their most popular processed form—the French fry.
Recommendations include reducing French fry consumption to an occasional treat and opting for healthier preparation methods, like oven-baking, instead of deep-frying.
Read Full Article: https://www.naturalnews.com/2026-03-01-harvard-study-exposes-culprit-higher-diabetes-risk.html
