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