Attention has turned to a developing story after a very unique study conducted in the US has revealed a link between French fries and type 2 diabetes, but no such risk was found with boiled or baked potatoes. The new research was led by postdoctoral researcher Syed Mohammad Mousavi in ​​collaboration with renowned nutritionist Walter Willett.

Highlights

The current development is the latest chapter in a longer and complex story.

In this long-term study spanning three decades, analyzing data from more than 205,000 adults, who were part of the American study, according to the results of the study, eating French fries three times a week increased the risk of type 2 diabetes by 20 %.

In contrast, eating boiled, baked or mashed potatoes and diabetes was not found.

Reports further indicate that the world's most-eaten vegetable is often considered unhealthy, but researchers say the method of food preparation is just as key as the type of food you're eating.

Standout Performances

The reaction from the broader community of observers has been significant.

Not only the choice of food, but how it is cooked, also plays an important role in the risk of diseases like diabetes.

Meanwhile, sources familiar with the matter indicate that more important than what you eat is how you prepare it, researchers said.

Alongside the primary story, a boiled or baked potato has a very different health effect than a potato that has been deep fried.

Numbers

This development is likely to influence decisions and discussions in the weeks ahead.

According to the American Diabetes Association, deep-frying is one of the unhealthiest ways to add any food, because it creates trans fats that can cause heart disease and stroke.

Further developments have shed additional light on the matter. potatoes are often coated in flour or breadcrumbs for frying, adding extra carbohydrates.

In what observers are describing as a key detail, some past research suggests that boiled potatoes can help with weight loss and reduce the hazard of diabetes, and a 6-year study of 2,000 adults in Iran found that those who ate more potatoes, especially boiled potatoes, had a 53-54 % lower risk of diabetes.

In what observers are describing as a key detail, research has shown that high consumption of French fries can increase the risk of type 2 diabetes by 27 percent, whereas no such association was discovered with boiled, baked or mashed potatoes.

Adding to the complexity of the situation, if French fries are replaced with whole grains, the risk of diabetes can be reduced by 19 %.

Looking Ahead

This remains an active and fast-moving story. With significant stakes and wide-ranging implications, the next few days are expected to bring greater clarity on several outstanding questions.