- A new international study, including an expert from the University of Cambridge, has linked regular French fry consumption to a significantly increased risk of developing type 2 diabetes.
- The research, which analysed nearly four decades of dietary data from over 205,000 US health workers, found that eating French fries three times a week raised the risk by 20 per cent, escalating to 27 per cent for five times a week.
- In contrast, the study concluded that baked, boiled, or mashed potatoes were not associated with any increased risk of type 2 diabetes.
- Emma Pike, deputy head of clinical at Diabetes UK, highlighted that while there is no single diet to prevent type 2 diabetes, a healthy, balanced diet, including reducing certain fried foods, plays a vital role in lowering risk.
- Experts recommend several “small, sustainable changes”, such as opting for whole fruit over juice, homemade sandwiches over pre-packaged ones, and mixed nuts instead of crisps, to support long-term health and reduce diabetes risk.
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