Potatoes have gotten a bad rap for a long time for being high in carbs. A new study backs that concern — at least in part. That weekly French fry habit could be setting you up for diabetes decades down the road. Research has found that eating French fries just three times a week can significantly raise the risk of Type 2 diabetes. Surprisingly, other potato preparations showed no risk at all. Eating baked, boiled, roasted or mashed potatoes was not associated with any increase in risk, suggesting that French fries are the main driver behind the link between potatoes and diabetes. French fries are typically deep-fried at very high temperatures, which can produce harmful compounds like acrylamide, which is formed during browning and is linked to inflammation, insulin resistance, and blood vessel damage. Due to their deep-fried nature, fries are also higher in calories than other preparations. The large amounts of oil used in frying also introduce trans fats, which further increases insulin resistance and inflammation. The bottom line: French fries are the perfect storm for blood sugar chaos.
