Put down the potatoes, and step away from the french fries

Researchers from Harvard Medical School recently reported in The American Journal of Clinical Nutrition (2006,83(2): 284-290) on the relationship between the consumption of potatoes and french fries and the risk of type 2 diabetes.

A group of 84,555 women were followed for 20 years (1980-2000). Study participants, all white and without a history of diabetes, cancer, or cardiovascular disease, were asked to complete food consumption questionnaires on a yearly basis, and were asked about the use of postmenopausal hormones, smoking status, body weight and level of activity every two years.

Women who consumed the most potatoes had a 13% increased risk of type 2 diabetes than those who ate the least potatoes. As the women's BMI (Body Mass Index) increased, their increased risk also went up--to 18%. French fry eaters, however, had a 65% higher risk of type 2 diabetes compared to those women who ate the least amount of french fries. After controlling for the additional risk factor of a higher BMI, the relative additional risk decreased to 29%--meaning that women who ate more french fries tended to have a higher Body Mass Index. After controlling even further for additional risk factors such as trans fat intake and total calories, the relative risk again decreased to 21%.

The increased risk of type 2 diabetes in this study was stronger when the women replaced whole-grain foods with potatoes or french fries, and those women tended to be obese as well as sedentary.

What this means for you

Potatoes are a good source of fiber and shouldn't be removed from your diet altogether. Commercially prepared french fries, however, are high in fat--especially trans fats. Bake them at home instead, using this Baked French Fries recipe. Taste tests have shown that people like oven-baked french fries as well as deep fried. Instead of that bag of chips at lunch? Have a piece of fruit. Instead of baked or mashed potatoes, try substituting corn on the cob, squash, brown rice, pasta, grits, couscous or whole wheat pasta.

First posted: May 2, 2006