A large, multi-decade cohort study found that frequent French fry consumption raises type 2 diabetes risk, while baked, boiled, or mashed potatoes do not. Swapping any type of potato for whole grains, but not white rice, lowers diabetes risk.
  • scytale@piefed.zipEnglish
    3·
    3 months ago

    When getting burgers at the drive-thru, I basically order just the sandwich now and without fries and drinks.

  • xep@discuss.online
    2·
    3 months ago

    For more than 30 years, participants regularly responded to dietary questionnaires,

    Food frequency questionnaires, so epidemiology only. I do wonder why the correlation exists if we can control every other variable, if frying them would be result in a higher correlation with T2D? Does the type of potato matter? But of course such experiments can’t be done.

    • jetAEnglish
      2·
      3 months ago

      if we can control every other variable

      I’m not sure we can control for all those variables outside of a metabolic research lab or animal studies.

      frying them would be result in a higher correlation with T2D

      My gut says yes, frying in seed oils will have a overall higher inflammation effect on the body, interfere with cholesterol rafts. I don’t know if frying in tallow or lard would show a measurable improvement.