According to a new study posted by the American Journal of Clinical Nutrition, fried potato consumption twice or more per week doubles the risk of an early death. The study was led by Dr. Nicola Veronese, a scientist at the National Research Council in Padova, Italy.
Frequent Consumption of Fried Potatoes is a Health Risk
Dr. Veronese and his team initially set out to study the effects of osteoarthritis on 4,440 participants between 45 to 79 over a period of 8 years. By keeping track of their food habits through daily questionnaires, the team observed that the participants who consumed fried potatoes more times per week doubled their chances of premature death. Fried potatoes include wedges, French fries and hash browns and generally, anything involving a fryer. The age and sex of the participants did not influence the results but Veronese observed that men were more inclined to consumed fried potatoes. Over the 8-year period, 236 participants died.
The study, however, did not result in any links between the participants eating potatoes, baked or boiled, and the risk of early death. Moreover, Veronese stated that there is not a direct link from the consumption of fried potatoes to premature death but rather an association, and many other factors can be also included such as lack of exercise and obesity.
In addition, Veronese stated that it might be rather the cooking oil, which is rich in trans-fat, that is the most important factor as it is known to raise the level of cholesterol in the bloodstream, leading to cardiovascular disease. By themselves, white potatoes contain a good amount of vitamins and micronutrients so they are a relatively healthy food. Veronese suggests that the study should be taken as a reference to reduce the consumption of fried potatoes and that more research should be conducted for a final conclusion on this issue.
Image source: taste.com.au