French fries significantly increase the risk of type 2 diabetes, reveals 30-year study

A new study published in the medical journal "The BMJ" has found that frequent consumption of French fries is associated with an increased risk of developing type 2 diabetes.

Eating three servings of French fries per week raises the risk of this chronic disease by 20%, while those who consume seven servings a week face a 27% higher risk.

However, the study led by a team from Harvard University and involving more than 205,000 people over more than three decades emphasizes that the method of food preparation is crucial.

Baked, boiled, or mashed potatoes were not linked to an increased risk of diabetes.

The researchers note that while potatoes contain fiber, potassium, and vitamin C, they are also rich in starch a carbohydrate that quickly converts to glucose.

Excessive consumption, especially in processed forms like French fries, can negatively affect metabolic health.

Experts warn that people who eat more potatoes tend to have less active lifestyles and poorer dietary habits.

They recommend limiting fried foods and favoring whole grains and less processed foods.

“This study sends a clear message: preventing type 2 diabetes begins with a healthy lifestyle and diet,” said Cristóbal Morales, an endocrinologist in Spain.

“KORÇA BOOM”