Eating French fries and potato chips once a week during childhood can increase the risk of developing breast cancer by 27%, according to a 2005 survey. A similar study in Sweden in 2002 suggested that heating starchy foods like potatoes and breads produces a cancer-causing substance called acrylamide. French fries and potato chips were particularly high in this substance. Both potatoes and French fries also appear to increase the risk of developing type II diabetes.
French fries may be tasty, but doctors have long warned against eating them too often due to their heavy doses of sodium and saturated fat. For dieters, they have always been a no-go. Now there may be even more reasons, given a report in 2005, to choose a healthier alternative to French fries.
In late 2005, a survey conducted by several women’s hospitals, Harvard, and Brigham Young University evaluated nurses who had eaten potato chips at least once a week during early childhood. Nurses who ate them weekly were 27% more likely to develop breast cancer as adults.
While the study is not all-inclusive, since it only studied one population, it does lead to the conclusion that French fries may pose additional risks for developing one of the most difficult and life-altering cancers. In response, many fast food companies began offering alternatives, such as fruit or vegetable servings.
This study did not suggest that all “banned foods” pose the same potential risk. Women who ate hot dogs or ice cream, according to this survey, had no additional risk of developing breast cancer.
A similar study conducted in Sweden in 2002 suggested that heating certain starchy foods, such as potatoes or breads, tends to produce a chemical called acrylamide, which is believed to be a cancer-causing substance. French fries and French fries were particularly high in this substance, thus providing a possible link between French fries and cancer. The study, which included random samples, was not large enough to justify removing these products from the market.
Also, the chemical seemed to be present whether a potato was baked or fried. This suggests that people might still be at higher risk if they choose baked fries or a baked potato over a serving of fries.
In 2006, the American Journal of Clinical Nutrition concluded that both potatoes and French fries appear to lead to an increased risk of developing type II diabetes. The risk was higher among women who were already obese.
All of these studies combined suggest that potatoes, and French fries in particular, may not be a good nutritional choice and should be eaten in moderation. However, other studies have shown that starchy foods like baked potatoes have some health benefits. In all cases, it seems that eating a varied diet, with few repetitions of potentially harmful foods, is most important.
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