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Time of India
2 days ago
- Health
- Time of India
Eating 3 servings of French fries every week could raise diabetes risk by 20 per cent, study finds
New Delhi: Consuming three servings of French fries a week is associated with a 20 per cent increased chance of developing diabetes; however, similar quantities of potatoes that are boiled, baked or mashed do not significantly raise this risk, a study published in the British Medical Journal said. Researchers, including those from Harvard and Cambridge universities, analysed the questionnaire responses of over two lakh people who were free of diabetes, heart disease or cancer at the study's start. Over a follow-up period of 40 years, about 22,300 participants were found to have developed diabetes. "For every increment of three servings weekly of French fries, the rate increased by 20 per cent. Intake of combined baked, boiled, or mashed potatoes was not significantly associated with (type 2 diabetes) risk," the authors wrote. "The (type 2 diabetes) risk linked to potato intake seemed to depend on the food being replaced: replacing potato with whole grains was associated with lower risk, whereas replacing it with white rice was associated with increased risk," they added. While potatoes provide nutrients such as fibre, vitamin C, and magnesium, they are also high in starch and have a high glycemic index, which is linked to an increased risk of diabetes. However, the authors emphasised that previous assessments of potatoes' overall impact on health did not take into account the preparation methods or specific foods they were compared against. Specifically, consuming three servings of potatoes each week was linked to a 5 per cent increase in diabetes risk, while three servings of French fries resulted in a 20 per cent increase. Furthermore, switching from three servings of potatoes to whole grains was associated with an 8 per cent reduction in diabetes risk, while replacing three servings of French fries with whole grains reduced risk by 19 per cent, the author said. The data for the analysis were obtained from the Nurses' Health Study (1984-2020), the Nurses' Health Study II (1991-2021), and the Health Professionals Follow-up Study (1986-2018), all of which are US-based. PTI>
Time of India
2 days ago
- Health
- Time of India
Study reveals eating French fries can increase the risk of Type 2 diabetes by a shocking percentage
Image credits: Getty Images If French fries have been your go-to order at restaurants and a favoured side dish with meals, then it might be time to cut them out of your life. According to a new study published in The BMJ on August 6, 2025, the potato-based dish can elevate the risk of Type 2 diabetes by 20%. But, if you swap these out for whole-grain foods, these odds could decrease by 19%, according to the same study. The study focused on data involving more than 205,000 people enrolled in the Nurses' Health Study, the Nurses' Health Study II and the Health Professionals Follow-up Study. The participants filled out detailed dietary questionnaires for a long period for three decades, which included questions about how many times a week they ate French fries, whether they baked, boiled or mashed potatoes and how many times they ate whole grains in a week. Their health was also tracked to gain results, and over the period, a shocking 22,299 participants developed Type 2 diabetes. 'The public health message here is simple and powerful: Small changes in our daily diet can have an important impact on the risk of type 2 diabetes. Limiting potatoes — especially limiting French fries — and choosing healthy, whole grain sources of carbohydrate could help lower the risk of type 2 diabetes across the population,' said Dr Walter Willett, study co-author and professor of epidemiology and nutrition at Harvard University. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Kate Middleton's Daring Outfit Took Prince William's Breath Away Crowdy Fan Undo Who is to blame: French fries or potatoes? Image credits: Getty Images However, is it the fries or the vegetable itself? 'We're shifting the conversation from, 'Are potatoes good or bad?' to a more nuanced — and useful — question: How are they prepared, and what might we eat instead?' said Seyed Mohammad Mousavi, a postdoctoral research fellow in Harvard's Department of Nutrition and lead author of the study. It does matter how the potatoes are cooked. While just three servings a week of French fries elevated the diabetes risk by 20%, eating the vegetable as baked, boiled or mashed had absolutely no influence on the risk of the disease. Whole grains for the rescue Image credits: Getty Images Replacing the French fries order with whole grains, such as whole grain pastas or bread, reduced the risk of the disease by up to 19%. Even substituting whole grains with refined ones can add to the lowered diabetes risk. These findings were substantiated by 2 separate analyses where data from numerous previous studies involving more than 500,000 people led to similar results when it came to the battle of French fries versus whole grains. 'For policymakers, our findings highlight the need to move beyond broad food categories and pay closer attention to how foods are prepared and what they're replacing," Willett said in a Harvard news release. "Not all carbs — or even all potatoes — are created equal, and that distinction is crucial when it comes to shaping effective dietary guidelines.'
Hans India
3 days ago
- Health
- Hans India
Eating 3 servings of French fries every week could raise diabetes risk by 20 per cent, study finds
New Delhi: Consuming three servings of French fries a week is associated with a 20 per cent increased chance of developing diabetes; however, similar quantities of potatoes that are boiled, baked or mashed do not significantly raise this risk, a study published in the British Medical Journal said. Researchers, including those from Harvard and Cambridge universities, analysed the questionnaire responses of over two lakh people who were free of diabetes, heart disease or cancer at the study's start. Over a follow-up period of 40 years, about 22,300 participants were found to have developed diabetes. "For every increment of three servings weekly of French fries, the rate increased by 20 per cent. Intake of combined baked, boiled, or mashed potatoes was not significantly associated with (type 2 diabetes) risk," the authors wrote. "The (type 2 diabetes) risk linked to potato intake seemed to depend on the food being replaced: replacing potato with whole grains was associated with lower risk, whereas replacing it with white rice was associated with increased risk," they added. While potatoes provide nutrients such as fibre, vitamin C, and magnesium, they are also high in starch and have a high glycemic index, which is linked to an increased risk of diabetes. However, the authors emphasised that previous assessments of potatoes' overall impact on health did not take into account the preparation methods or specific foods they were compared against. Specifically, consuming three servings of potatoes each week was linked to a 5 per cent increase in diabetes risk, while three servings of French fries resulted in a 20 per cent increase. Furthermore, switching from three servings of potatoes to whole grains was associated with an 8 per cent reduction in diabetes risk, while replacing three servings of French fries with whole grains reduced risk by 19 per cent, the author said. The data for the analysis were obtained from the Nurses' Health Study (1984-2020), the Nurses' Health Study II (1991-2021), and the Health Professionals Follow-up Study (1986-2018), all of which are US-based.
Time of India
02-06-2025
- Health
- Time of India
Experts reveal that THIS diet can reduce heart disease risk
A recent Harvard study, presented at NUTRITION 2025, reveals that food quality is paramount for heart health, surpassing the focus on simply cutting carbs or fats. The decades-long research, involving nearly 200,000 participants, demonstrates that diets rich in whole grains, fruits, and vegetables significantly lower coronary heart disease risk by approximately 15%, regardless of whether they are low-carb or low-fat. Heart diseases are on the rise, with it still being one of the leading causes of death globally. Cardiovascular diseases account for 17.9 million deaths worldwide in 2023. Diet plays a crucial role in heart health and in reducing the risk of heart disease. A recent study examined the relationship between heart disease and diet and has identified one that benefits the heart. A large study by researchers at Harvard T.H. Chan School of Public Health found that the quality of the food matters more than cutting carbs or fat. The findings will be presented at NUTRITION 2025 , the flagship annual meeting of the American Society for Nutrition, which will be held in Orlando this week. Quality over quantity The new study found that when it comes to protecting the heart , the types of foods one eats may be more important than whether they follow a low-carbohydrate or low-fat diet. To understand what works in favour of the heart, the researchers followed almost 200,000 people for several decades, and observed that the quality of food consumed matters as much as following a low-carbohydrate or low-fat diet. The findings suggested that choosing healthy, high-quality foods is key to protecting the heart. Previously, low-carbohydrate and low-fat diets have been endorsed by health experts for their potential health benefits, such as weight management and improved blood sugar and cholesterol levels. However, the impact of these diets on reducing heart disease risk has remained an ongoing debate. 'We found that what you eat on low-carb or low-fat diets matters just as much as the diet itself. Healthy versions of these diets—those rich in plant-based foods and whole grains—were linked to better heart health outcomes and improved metabolic function. In contrast, low-carb and low-fat diets emphasizing unhealthy foods were associated with a higher risk of heart disease,' said Zhiyuan Wu, PhD, a postdoctoral fellow in the lab of Qi Sun, MD, ScD, at Harvard T.H. Chan School of Public Health, said in a release. The study To understand the link, the researchers analyzed data from three large cohorts: 43,430 men in the Health Professionals Follow-Up Study (1986–2016), 64,164 women in the Nurses' Health Study (1986–2018), and 92,189 women in the Nurses' Health Study II (1991–2019). The scientists followed these nearly 200,000 participants for several decades, tracking their dietary habits and whether they developed heart disease. Participants completed detailed food frequency questionnaires over time, allowing researchers to score their diets based on the quality of carbohydrates, fats, and proteins consumed. The researchers classified carbohydrates, fat,s and proteins from foods such as whole grains, fruits, vegetables, nut,s and legumes as high-quality nutrients, or healthy, while carbohydrates from potatoes and refined grains, as well as saturated fats and proteins from animal-based foods, were categorized as low-quality, or unhealthy. For more than 10,000 participants, the team also examined blood metabolites to understand how diet quality influenced metabolic health. 'This approach allowed us to better understand the biological effects of these diets and strengthened our findings,' Wu said. Take away The researchers found that the participants who followed a healthy low-carbohydrate or low-fat diet had a lower risk of developing coronary heart disease, while those on unhealthy versions saw an increased risk. These healthy diet patterns, whether a low-carbohydrate or low-fat diet, lowered the risk of developing heart disease by about 15%. You Clean Your Diet, But What About Your Company? Sadhvi Bhagawati Saraswati's Powerful Truth 'Our findings suggest that improving food quality is crucial for improving heart health. Regardless of whether someone follows a low-carbohydrate or low-fat diet, emphasizing whole, minimally processed and plant-based foods and limiting refined grain, sugar, and animal foods, can significantly reduce the risk of coronary heart disease,' Wu added. What to do To keep heart diseases at bay, the researchers suggest incorporating more whole grains, fruits, vegetables, nuts and legumes while cutting back on processed meats, refined carbs and sugary foods. Pro tip? Check food labels and be mindful of added low-quality ingredients, such as added sugars in juices and processed snacks. One step to a healthier you—join Times Health+ Yoga and feel the change
Yahoo
19-03-2025
- Health
- Yahoo
Is Butter Bad For You? Here's The Number 1 Way It's Impacting Your Health
There's nothing more tasty than a fresh slice of buttered sourdough in the morning. But new research suggests you might want to pass on this delicacy to extend your longevity. So is butter bad for you? Here's what recent studies found! A recent study conducted by Harvard University and Mass General Brigham found that people who consumed more butter had a 15% higher risk of early death compared to those who used it in moderation. On the flip side, people who preferred plant oils had a 16% lower risk of mortality. The results shed light on the ongoing question of whether butter or plant-based oils are the better choice for your health. Sadly for butter lovers, the findings suggest that replacing even two teaspoons of butter with the same amount of plant oil could lower the risk of early death by approximately 17%. For the study, the research team examined dietary data from three major studies: the Nurses' Health Study, Nurses' Health Study II, and the Health Professionals Follow-Up Study. They tracked over 220,000 Americans' butter consumption, including for both cooking and spreading, as well as their intake of various plant oils, like olive, soybean, canola, corn, and safflower oils. Over the course of 33 years, the researchers gathered this information via food surveys every four years. Then, they used the data to calculate averages and gain a clearer picture of eating habits. A total of 50,932 deaths occurred throughout the study, with 12,241 from cancer and 11,240 from heart disease. The team adjusted for variables such as age, physical activity, weight, alcohol consumption, and smoking, which revealed a distinct trend. Higher butter intake was associated with increased death rates; meanwhile, higher consumption of plant oils was tied to lower death rates. However, not all plant oils had the same effect, as corn and safflower oils showed no significant benefits. Still, increasing plant oil intake by roughly two tablespoons a day was linked to an 11% reduction in cancer death risk and a 6% decrease in the risk of dying from heart disease. "Replacing three small pats of butter (approximately 15 grams) with one tablespoon of plant-based oil (approximately 15 grams) in the daily diet could contribute to lowering the risk of premature mortality," the team wrote. Now, this doesn't mean you need to cut out butter entirely. In fact, the study actually found that butter used for baking or frying wasn't strongly linked to mortality risk. This may be because it's used in smaller quantities or less often. Butter being spread directly on foods, like bread, showed the strongest connection. So, the researchers suggest making small switches, like swapping out butter for olive oil or canola oil, to maintain taste and enhance your health. "Even cutting back butter a little and incorporating more plant-based oils into your daily diet can have meaningful long-term health benefits," concluded Dr. Daniel Wang of Harvard's Department of Nutrition. To read the study's complete findings published in JAMA Internal Medicine, visit the link here. Looking for more & news? Be sure to sign up four our !
