French fries: an increased risk of premature death

A prospective study published in the American Journal of Clinical Nutrition shows an increase in mortality associated with potato consumption, but only when it is fried.

Bad news for fries! We know that frying is not a cooking method of choice for the nutritional profile of the potato: not only does it make a tuber rich in fat which initially lacks fat, but it also generates acrylamide, strongly suspected of being carcinogenic. But this time, it’s a prospective study that shows that eating fried potatoes, at least twice a week, is associated with a significant increase in mortality.

A study conducted on 4400 people for 8 years

This study aimed to specifically study the influence of potato consumption on mortality. Because even when it is not fried, the potato and its effects on health are the subject of contradictory discourse. Some point out that it is a valuable source of complex carbohydrates, others argue that its fairly high glycemic index makes it an unsavory food. The researchers therefore carried out their investigations with 4,440 participants from the Osteoarthritis Initiative cohort study, aged 45 to 79 at inclusion, and followed for 8 years.

French fries: increased mortality from twice a week

The results indicate, after adjusting for 14 potential confounders, that there is no difference in mortality between those who consume the most potatoes, compared to those who consume the least. On the other hand, the analysis of the subgroups reveals an increase in mortality from the consumption of fried potatoes 2 to 3 times per week.

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Veronese N. et al., Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study . The American Journal of Clinical Nutrition, Volume 106, Issue 1, 1 July 2017,


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