Eating French Fries Three Times a Week Tied to 20% Higher Type 2 Diabetes Risk

A long-term study of more than 205,000 people found that eating french fries three or more times per week was associated with a 20% higher risk of developing type 2 diabetes, adding to a body of evidence linking fried potato consumption to metabolic disease.

Researchers tracked participants' dietary habits over more than two decades, controlling for other lifestyle factors including overall diet quality, physical activity, and body weight. The association between french fry consumption and diabetes risk held up even after accounting for those variables, suggesting that fried potatoes carry independent risk beyond their caloric content.

The study, published in June 2026, found that other potato preparations, including boiled and baked potatoes, did not carry the same elevated risk. Researchers attributed the difference to the combination of refined starch, saturated fat from frying oil, and compounds formed during high-heat cooking, including acrylamide, which has been linked to inflammation and insulin resistance.

Type 2 diabetes affects more than 37 million Americans and is closely tied to diet and lifestyle. The disease increases the risk of heart disease, kidney failure, nerve damage, and vision loss.

Nutritionists said the findings reinforce existing guidance to limit fried foods, but noted that occasional consumption is unlikely to cause harm for most people. The risk appears to be concentrated in people who eat french fries frequently as a regular part of their diet.

The researchers recommended replacing french fries with roasted or boiled potatoes, which provide fiber and nutrients without the added fat and heat-processing compounds.