Study: French Fries, Other Fried Potatoes Linked To Early Death. People who eat fried potatoes two or more times a week double their risk of an early death compared to those who avoid them, a recent study published in the American Journal of Clinical Nutrition found.
Eating potatoes that have not been fried was not linked to a similar early mortality risk, the researchers noted. “Fried potatoes consumption is increasing worldwide,” warned Dr. Nicola Veronese, lead author of the study and a scientist at the National Research Council in Padova, Italy.
In 2014, Americans consumed 112.1 pounds of potatoes per person, according to the National Potato Council. Of that total, 33.5 pounds were fresh potatoes, the remaining 78.5 pounds were processed.According to the US Department of Agriculture, the majority of processed potatoes Americans eat are French fries.
Fats In Fried Potatoes
Age or sex of participants did not influence the result, but the data showed men were more likely than women and younger participants were more likely than older participants to enjoy the fried food.The study is observational, meaning the researchers simply tracked the behavior of a group of people and found an association between one behavior — eating fried potatoes — and another factor — early death
Acrylamide is “a chemical produced when starchy foods such as potatoes are fried, roasted or baked at a high temperature,” explained Schiff in an email.The browning process is actually a reaction that produces this chemical one shown to cause cancer in laboratory animals and considered toxic to humans. Acrylamide is also a potential cause of cancer.
“You can reduce your intake of acrylamide by boiling or steaming starchy foods, rather than frying them,” said Schiff. “If you do fry foods, do it quickly.”
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