A fresh warning has surfaced for french fry lovers — your favorite crispy side dish could be quietly boosting your risk of Type 2 diabetes.
In a large-scale study published in the BMJ, researchers tracked the eating habits of more than 205,000 adults over nearly four decades. The standout finding? People who ate french fries at least three times a week had a 20% higher risk of developing Type 2 diabetes compared to those who chose other potato preparations.
Interestingly, boiled, baked, or mashed potatoes weren’t linked to an increased risk. So, it’s not the potato itself — it’s how it’s cooked. Deep frying in oils rich in trans or saturated fats alters the way the body processes fat, increasing insulin resistance and inflammation, both key drivers of Type 2 diabetes.
“Not all potatoes are created equal,” said lead author Dr. Seyed Mohammad Mousavi of Harvard T.H. Chan School of Public Health. Even small weekly portions of fries may raise risk.
French fries’ high calorie count and fat content — especially when cooked in restaurant oils — also promote weight gain, a major contributor to diabetes. Although fast-food chains have shifted away from trans fats, the vegetable oils used today still raise concern. Some, including RFK Jr., have called for a return to beef tallow, but experts warn that’s not a healthy alternative either.
Nutritionists agree moderation is key. Baking fries at home in olive or avocado oil is a smarter option. Even better: swap fries for whole grains or fiber-rich veggies to reduce blood sugar spikes.
Bottom line? Fries are fine occasionally, but if they’re a regular part of your diet, it might be time to rethink that side order.
