Fried potatoes linked to a higher death risk, according to new study

A recent study concluded that people who eat fried potatoes at least two times per week have a risk of early death two times higher than those who avoid this dish. 

Scientists led by Dr. Nicola Veronese from the National Research Council in Padova, Italy tracked 4,440 people aged between 45 and 79 over a period of eight years. Although their main purpose was studying osteoarthritis, the team momentarily put aside this main issue and looked at potato consumption patterns among the participants.

The participants were then divided into subgroups depending on their frequency of consumption of fried potatoes. In the eight years that the study lasted, 236 participants died. Once the scientists analysed the data, they saw that the people that ate fried potatoes two or three times per week doubled their risk of early death, compared to those that are no fried potatoes. The statistics apply not only to French fries but include potato chips and hash browns as well, basically any method of preparation that includes a fryer.

Since the study is an observational one, because the scientists simply tracked the behaviour of a group of people and found associations between the behaviour and early death, the scientists say that a direct link between fried potatoes and early mortality needs further research in order to be fully confirmed.

“Even if it is an observational study, we believe that the cooking oil, rich in trans-fat, is an important factor in explaining mortality in those eating more potatoes,” said Veronese. Trans fat has been shown to raise the “bad,” or LDL, cholesterol in the blood, which can, in turn, lead to cardiovascular disease.

The biggest potential danger when eating fried foods is a component called acrylamide, “a chemical produced when starchy foods such as potatoes are fried, roasted or baked at a high temperature,” according to dietitian Stephanie Schiff. The browning process leads to the production of this chemical that is considered toxic for humans and a potential cause of cancer.

Nevertheless, the study drew criticism from National Potato Council CEO John Keeling. Keeling considered that the “study isn’t relevant to the general population”  due to the fact that it included only patients with arthritis (because of its main purpose). “Potatoes are inherently a very healthy vegetable,” he said, as they contain no fat, no sodium, no cholesterol and even have more potassium than the banana.

“How the potato is prepared will impact the calorie, fat and sodium content,” said Keeling, however, the basic nutrients remain “no matter how it is prepared.”

Despite this, Veronese is hopeful that his study will make everyone carefully consider their fried potatoes consumption and understand that it could be an important risk factor for mortality.