Researchers conducted an eight-year study on potato consumption (fried and unfried) among 4,440 participants aged 45 to 79 years old. They administered a food-frequency questionnaire that classified the frequency of their potato consumption into five categories: less than or equal to once a month, less than or equal to twice or thrice a month, once a week, twice a week and greater than or equal to thrice a week.
The research team made a follow-up of the study eight years after. They found that participants who consumed fried potatoes two to three times a week and less than or equal to thrice a week had a higher mortality risk.
Consuming unfried potatoes, however, was not linked to any health hazard.
Fried potatoes are also teeming with carbohydrates, which, when taken in huge amounts, can cause obesity, Type 2 diabetes, heart disease and even cancer. So, you can just imagine how a single serving of restaurant-style fries, which contains around 63 carbohydrates, can ruin your health.
Excess salt in French fries (those in restaurants have over 600 milligrams of sodium or almost one-third of the recommended daily intake) can raise one's risk for developing heart and kidney disease as well as stroke.
Research conducted by the Nuremberg Biomedical and Drug Research Institute advises pregnant and nursing women against having fries because of the acrylamide. This harmful substance is found in foods fried in oil at over 356 degrees F, like french fries and potato chips.
The blood-brain barrier – cells separating circulating blood and the central nervous system's brain extracellular fluid – are not yet fully developed in fetuses and newborns. This puts them at greater risk for the harmful effects of acrylamide.
The good news is, there are healthier snack alternatives to fried potatoes. Choose from any of these:
Learn more about the harmful effects of fried potatoes, a staple in most fast food chains, by following Fastfood.news today.