Latest news with #SeyedMohammadMousavi
Fox News
2 days ago
- Health
- Fox News
French fries tied to diabetes risk, but not all potatoes 'created equal,' study finds
All potatoes are not created equally, a massive new study has found – especially when it comes to the risk of type 2 diabetes (T2D). Researchers at the Harvard T.H. Chan School of Public Health found that eating just three servings of french fries per week was associated with a 20% higher risk of developing T2D. Baked, boiled or mashed potatoes, however, were not linked to an increased risk. "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 the Department of Nutrition and one of the study's lead authors, in a news release. Published in the British Medical Journal, the study tracked over 200,000 Americans for more than 30 years, analyzing their dietary habits and health outcomes. In total, 22,299 participants developed type 2 diabetes, per the study. Meta-analyses of more than 587,000 people and 43,000 T2D diagnoses across four continents were conducted and confirmed the findings, according to the research paper. The association between potatoes – the third most commonly consumed food crop in the U.S. – and health outcomes, particularly T2D, has been the subject of growing debate, the researchers wrote. While potatoes contain nutrients such as fiber, vitamin C and potassium, recent research has cautioned that their high glycemic index, which causes blood sugar spikes, and the various ways they're cooked could have negative health impacts. The latest findings confirm that the link between high potato consumption and increased T2D risk is primarily driven by french fries. Deep-frying potatoes in hot oil not only strips away nutrients but also triggers the Maillard reaction, the chemical process that gives fries and seared meats their crispy, browned texture and savory flavor — yet it can also produce harmful byproducts. The good news, however, is that some simple swaps three times a week can significantly decrease the risk of diabetes. Replacing fries with whole grains lowered the risk by 19%, the study found. Even choosing whole grains over healthier potato options reduced the risk by 8%. "The public health message here is simple and powerful," said study author Walter Willett, professor of epidemiology and nutrition, in the release. "Small changes in our daily diet can have an important impact on the risk of type 2 diabetes." More than 38 million Americans have diabetes – about 1 in 10 – and most have type 2, according to the Centers for Disease Control and Prevention (CDC). The trend has been consistently rising over the past two decades. "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 continued. "Not all carbs – or even all potatoes – are created equal, and that distinction is crucial when it comes to shaping effective dietary guidelines." The team also suggested future research into how cooking potatoes with butter or cream, or different frying oils, may influence health outcomes, as well as comparisons with sweet potatoes, which have different nutrient profiles. Potatoes USA, which represents U.S. potato growers and importers, argued that the average American eats about half the serving size used in the study. "We shouldn't judge foods in isolation because that's not how people eat in the real world," the organization told Fox News Digital in a statement. "Like many foods, fries can absolutely be part of a healthy eating pattern when enjoyed in moderation," it added. "With 90% of Americans falling short on vegetable intake, there's a clear need to help people enjoy more vegetables each day. Emerging research shows that when fried potatoes are mixed with other vegetables, total vegetable intake increases."
India.com
3 days ago
- Health
- India.com
Potatoes are healthy until they are fried, here's what new US study says about french fries
Among all the vegetables, potatoes are one of the most widely consumed vegetables in the United States. An average American has a 50-pound intake of potatoes each year, claims the latest food availability data from the U.S. Agriculture Department. Yet, despite their popularity, potatoes often don't get the same nutritional recognition as vegetables like Brussels sprouts. As per Marion Nestle, a molecular biologist and emerita professor of nutrition, food studies, and public health at New York University, 'Potatoes have long been linked to poor health, even though they are essentially nutritious.' Why Potatoes are Healthy but Fries are Not? Various evidences have pointed out that it all depends on a person how they want to have an intake of potatoes. The nutrient value entirely depends on how the potato is cooked. A major study by the Harvard T.H. Chan School of Public Health, published this week in the BMJ, revealed that consuming three servings of french fries per week was linked to a consistent and slightly elevated 20% higher risk of developing Type 2 diabetes, compared to those who ate less than one serving per week. On the contrary, other potato recipes such as mashed, boiled, or baked spuds, and even chips (having corn and potato) don't link themselves to any risk factors. Relationship Between Type 2 Diabetes and Potato Consumption When earlier the research was done to find a link between potato and Type 2 diabetes, the preparation of potatoes was not kept under consideration. Seyed Mohammad Mousavi, a postdoctoral research fellow at the Harvard T.H. Chan School of Public Health and lead author of the study, said, 'the older research didn't look at how the potatoes were prepared, like fried versus boiled or baked, or what people are eating instead.' His team analyzed data from long-term cohort studies conducted over nearly 40 years, involving more than 200,000 participants who were free of Type 2 diabetes at the beginning of the research. Their findings made a point that any fried item should not be added to a person's diet regularly, despite the fact that the original form is a vegetable. However, this study doesn't mean that potatoes have to be eliminated from your diet. Potatoes 'have always been a healthy food,' said Joan Salge Blake, a clinical professor in nutrition at Boston University. 'They had some bad press, but now we know it's really just the french fry.' How Potatoes Are Healthy? Potatoes fall under the category of starchy vegetables, which means that they have a higher level of carbs in them. And, indeed, the body needs carbs for energy, and potatoes are considered a good source for it. According to Julia Zumpano, a registered dietitian at the Cleveland Clinic, potatoes are a good supply of carbohydrates, which the body requires for energy. 'Potatoes aren't totally devoid of nutrients,' said Dariush Mozaffarian, a cardiologist, public health expert, and director of the Food is Medicine Institute at Tufts University. The BMJ study, which referenced dietary questionnaires, shed light on the different types of potato preparation instead of different varieties that people might have had, including Yukon Gold, russet, and lesser-known purple potatoes. While all of them are healthy options, there are hardly a level or so of certain advantages. One such example is of sweet potatoes, which have more fiber than white, Zumpano said. Why French Fries are Harmful for Health? According to Zumpano, 'First of all, most are not freshly cut potatoes.' Those fries which are served at the restaurants are often considered as 'potato products'. However, the actual list of ingredients goes long beyond potatoes. Those fries contain ingredients such as flour, oils, colorings, and various additives. 'In a very rare case are you seeing someone slicing potatoes into wedges and putting them into a fryer.' Also, the way how fries are cooked matters. For example, were they prepared on high heat and lots of oil? If they are cooked in animal fat, like beef tallow, the additional oil raises the quantity of saturated fat and calories you consume. Additionally, when food is deep-fried at very high temperatures— On the other hand, when the food is deep-fried at extremely high temperatures, 'you induce changes in the structure of fatty acids,' Nestle explained, that this process causes a release of unhealthy compounds. The connection between Type 2 diabetes and carbohydrates, like potatoes, is important because they affect how the body absorbs glucose. When consuming refined starches of any type, 'you're getting a big burst of glucose in your bloodstream,' Mozaffarian explained. Glucose, commonly known as blood sugar, is an essential source of energy for the body. However, when elevated glucose levels persist over time, especially in individuals with a genetic predisposition, it can strain the insulin-producing cells in the pancreas, eventually leading to Type 2 diabetes. This is the reason why the American Diabetes Association recommends adding 'some' starchy vegetables to a person's diet, including potatoes, in order to get a balanced diet.
Time of India
3 days ago
- Health
- Time of India
THIS vegetable can increase the risk of type 2 diabetes
About 830 million people are living with diabetes across the world, according to the World Health Organization (WHO). Among these, more than 95% of people have type 2 diabetes (T2D). Tired of too many ads? go ad free now Lifestyle factors, including play a crucial role in the rising number of incidences. Eating a diet that is rich in vegetables, fruits, and whole grains is one of the most recommended diets to lower the risk of diabetes, and also manage it. But did you know a certain vegetable can actually increase your risk? A new study led by researchers at the Harvard T.H. Chan School of Public Health found that a certain vegetable can increase your risk of type 2 diabetes, but it depends on the preparation. The findings of the study are published in the . A vegetable that can increase the risk of (T2D) The vegetable in question is potatoes! Yes, that's right. But here's the catch: how you cook really matters. Only cooking it in a certain way increases the risk of T2D. And guess what? Most of the population is obsessed with this preparation method. Yes, that's right. French fries were associated with the risk, while other forms, including baked, , and mashed, were not. The researchers also found that swapping any form of potato for whole grains may lower the risk of T2D. French fries are not on your friend's list Though previous studies have shown the link between potatoes and T2D, the evidence was inconsistent. They also lacked the details about the cooking method and the potential effects of substituting with other foods. 'Our study offers deeper, more comprehensive insights by looking at different types of potatoes, tracking diet over decades, and exploring the effects of swapping potatoes for other foods. 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?' lead author Seyed Mohammad Mousavi, postdoctoral research fellow in the Department of Nutrition, said in a statement. Tired of too many ads? go ad free now The study The researchers studied the diets and diabetes outcomes of over 205,107 participants for more than 30 years. The participants were also given dietary questionnaires regularly to know the frequency with which they consumed certain foods, including French fries, baked, boiled, or mashed potatoes, and whole grains. Their health diagnoses, including T2D, and various other health, lifestyle, and demographic factors, were also documented. During the study, 22,299 participants developed T2D. Findings The researchers found that three servings of French fries a week increased the risk of developing T2D by 20%. They also noted that eating whole grains such as whole grain pasta, bread, or farro instead of baked, boiled, or mashed potatoes could reduce the risk of T2D by 4%. Also, swapping French fries with whole grains can reduce the risk by 19%. Even swapping refined grains for French fries was estimated to lower T2D risk. ' 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,' corresponding author Walter Willett, professor of epidemiology and nutrition, said. 'Kahin Bada, Kahin Chhota': Ravi Kishan Uses Samosa Analogy To Demand Regulation Of Food Prices '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. Not all carbs or even all potatoes are created equal, and that distinction is crucial when it comes to shaping effective dietary guidelines,' he added.
The Guardian
3 days ago
- Health
- The Guardian
Eating chips three times a week raises type 2 diabetes risk by 20%, study finds
Love potatoes? Well, there's good news and there's bad news. Eating chips frequently has been linked to a higher risk of developing type 2 diabetes compared with baking, boiling or mashing the tuber. Consuming french fries three times a week increases the chances of someone getting the disease by 20% – and doing so five times a week by 27% – according to a study published in the British Medical Journal. Globally, potatoes are the third most commonly consumed food crop, after rice and wheat. Nine out of 10 of the estimated 5.8 million people in the UK with diabetes have the type 2 version of the disease, which is closely associated with lifestyle, especially diet. The findings confirm potatoes do not of themselves pose a danger to health, but frying them to turn them into chips, and eating them regularly, does make a diagnosis of type 2 diabetes more likely. An international team of researchers, led by Seyed Mohammad Mousavi, a public health expert at Harvard University, investigated the relationship between potato intake and the risk of developing type 2 diabetes. They based their findings on food questionnaires filled out by 205,000 health professionals in the US every four years between 1984 and 2021. Someone who eats chips three times a week was found to raise their risk of diabetes by 20%, but those who ate potatoes with the same regularity after baking, boiling or mashing them did so by only 5%. 'The high starch content of potatoes, leading to a high glycemic index and load, combined with possible loss of nutrients and possible health risks resulting from various cooking methods, could contribute to adverse health outcomes,' the study explains. Replacing potatoes with whole grains lowers the risk of diabetes by 8%, and if grains are eaten instead of chips specifically, that cuts the risk by 19%. Dr Kawther Hashem, a lecturer in public health nutrition at Queen Mary University of London, said: 'Potatoes can be part of a healthy diet, but it's how we prepare them that makes the difference. Boiled, baked or mashed potatoes are naturally low in fat and a source of fibre, vitamin C and potassium. 'But when we deep fry them into chips or french fries, especially in large portions and with added salt, they become less healthy with their high-fat, salt and calorie content that's much more likely to contribute to weight gain and increase the risk of type 2 diabetes.' However, replacing any form of potatoes with white rice is a bad idea as it leads to an increased risk of type 2 diabetes, the paper found. Dr Hashem added: 'This research reinforces the simple message, which is to enjoy potatoes – just don't rely on chips as your go-to option. And, where possible, try swapping them out for whole grains like brown rice, bulgur wheat, wholemeal pasta or even sweet potato with skin on, which are healthier and protective for long-term health.' The researchers stressed their findings were observational and did not prove a cause and effect relationship between eating chips and type 2 diabetes risk. The Food Standards Agency and Department of Health and Social Care both declined to comment.
Daily Mirror
3 days ago
- Health
- Daily Mirror
How you should cook potatoes revealed as study links some methods to diabetes
US scientists show how many portions of French fries a week appear to be harmful to our health and give a raft of advice on how we should get our carbs French fries increase our diabetes risk while baked and mashed potatoes do not, research shows. A study tracking the diet of 205,000 US health workers has indicated how we consume potatoes dictates whether they could be healthy or not. The findings, published in the British Medical Journal, relied on repeated diet surveys conducted over four decades, during which 22,000 people were diagnosed with type 2 diabetes. High intake of baked, boiled or mashed potatoes were not linked to an increased risk of type 2 diabetes, but people who had a higher consumption of French fries - at least three weekly servings - had a 20% increased risk. And those who eat fries five times a week had a 27% increased risk. Research author Seyed Mohammad Mousavi, of the Harvard T.H. Chan School of Public Health in Boston, said: "The risks associated with potato intake varied by cooking method. The association between higher potato intake and increased Type 2 diabetes risk is primarily driven by intake of French fries. Higher intake of French fries, but not combined baked, boiled, or mashed potatoes, was associated with a higher risk." The international team of researchers, including an expert from Cambridge University, suspect the reason for the difference is in the cooking processes involved. French fries are made by cutting potatoes into strips, frying them in oil and then seasoning them. Often they are blanched in hot oil to remove excess moisture and enhance crispiness before being fried again. Additives like dextrose and sodium acid pyrophosphate may be used to maintain colour and prevent browning during processing. Commenting on the findings, Associate Professor Daniel Ibsen, of Aarhus University in Denmark, said: "This finding also corresponds to the observed associations between high intake of ultra-processed foods and high risk of type 2 diabetes - French fries are often ultra-processed whereas baked, boiled, or mashed potatoes are often minimally processed." The research team also found that replacing three servings of potatoes each week with whole grains was found to lower the risk of type 2 diabetes by 8%. Examples of whole grains include brown rice, whole wheat bread, oats, barley, quinoa and buckwheat. But replacing potatoes with white rice was associated with an increased risk of type 2 diabetes, they found. Study author Seyed Mohammad Mousavi added: "Replacing any form of potatoes, particularly French fries, with whole grains is estimated to lower the risk of Type 2 diabetes, reinforcing the importance of promoting whole grains as an essential part of a healthy diet. "With their relatively low environmental impact and their health impact, potatoes can be part of a healthy and sustainable diet, though whole grains should remain a priority." Dr Faye Riley, a spokeswoman at charity Diabetes UK, said: "This research shows that the link between potatoes and type 2 diabetes isn't as clear-cut as it might seem. Type 2 diabetes is a complex condition, with many factors influencing its development, including genetics, age and ethnicity. "Diet is just one part of the picture, but this study suggests that how food is prepared can make a difference and reinforces the advice to prioritise whole grains and cut back on fried or heavily processed foods as a way to support a balanced diet and reduce your risk."
