Do you want fries? Putting your sps in a fryer could be a recipe to raise your risk of type 2 diabetes.
According to a study published Wednesday in the BMJ journal, exchange your weekly dose of fries for boiled potatoes, baked or puree could reduce your risk of this chronic condition.
The authors examined the diets of more than 205,000 adults in the United States who answered questionnaires on what they ate for almost four decades. Among those who consumed potatoes, the authors looked at which people have developed type 2 diabetes, a disease that leads to constant blood sugar.
Eating three weekly portions of fries, they found, was associated with an increased risk of type 2 diabetes. But consuming the same amount of boiled potatoes, baked or mash does not seem to be linked to the disease.
The vast majority of 1 out of 10 people with diabetes in the United States have type 2.. The condition may increase the risk of heart attacks, strokes or renal lesions.
The results point out that the way food is prepared are essential at their risk or overall health risk, said Seyed Mohammad Mousava, the main study and postdoctoral researcher at the Harvard Th Chan School of Public Health.
“Not all potatoes are created equal,” he said. “Even a small amount of fries, less than a portion during the week, is associated with a higher risk of type 2 diabetes” “
Unlike boiled or baked potatoes, fries are fried in oils that generally contain trans or saturated fats. The way in which the body metabolizes these fats can contribute to resistance to insulin – when cells do not meet insulin correctly, a hormone that helps regulate blood sugar. Regular consumption of fried foods can also lead to obesity and inflammation, which both increase the risk of type 2 diabetes.
“When you fry the potatoes, the energy content – the calories – increases because of the fats they absorb. If you eat many portions of fries, it predisposes [people] At weight gain, “said Candida Rebelo, director of the Louisiana State University nutrition and chronic disease program, which was not involved in the study.
The study relied on the data collected Between 1984 and 2021, when several different frying methods were popular. Most fast food chains today prepare fries using vegetable oils like canola, sunflower, soy or peanut oil. But during the 1980s, beef tif was common. And in the early 1990s, restaurants moved to partially hydrogenated oils. (Oils were a major source of trans fat in the American diet and were largely removed from the food industry by 2018.)
The secretary of health and social services, Robert F. Kennedy Jr., said that the seed oils used today “poison” Americans and contributing to high levels of obesity in children. He pleaded for restaurants to return to the beef tallow, a recommendation that is not supported by scientific research.
“Beef tif is rich in saturated fats and other harmful fats. We certainly do not recommend it,” said Mousavi.
A limitation of the Mousavi study is that it did not take into account people adding unhealthy ingredients to their boiled potatoes, baked or mash.
“What are people adding to potatoes in the oven?” Butter, bacon, cheese, sure cream, “said Shannon Galyean, assistant professor of nutritional sciences at Texas Tech University, who was not part of research. “Then we don’t know, have they ate it with the skins?”
Galkean said that potato skins contain nutrients such as fibers, which contributes to blood sugar control. And potatoes, when they are not fried or covered with butter, can be a useful source of potassium, which helps regulate blood pressure.
“Certainly, potatoes can be considered a healthy food when you don’t fry it or when you don’t add much fat,” said Galyean.
Mousavi said that cooking fries at home with healthier oil, such as olive or avocado oil, could help reduce the risk of diabetes about eating them in fast food restaurants. The exchange of potatoes with whole grains, such as farro or bread or whole grain pasta, could make an even greater difference. These foods have a lower glycemic index, which means that they are less likely to increase blood sugar.
His study revealed that whole grains, compared to all types of potatoes, were less likely to raise the risk of diabetes. White rice, on the other hand, had a stronger association with type 2 diabetes than one or the other of these foods.
Megan Mulcahy, director of communications at Potatoes USA, a marketing and research organization that supports the consumption of potatoes, said that fries can “be absolutely part of a healthy food model when appreciated in moderation”.
Galyan said it is important to consider a person’s overall diet, which has a greater impact on his health than any individual food. Nutritionists generally recommend a colorful plate with a variety of fruits, vegetables, whole grains and healthy proteins such as fish, beans or nuts.
“People don’t eat one thing; they eat meals,” said Galyan.
