Eating French fries linked to double the risk of premature death

Eating French fries linked to double the risk of premature death
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(NaturalHealth365) French fries (or similar fried food high in acrylamide) twice per week can actually lead to a dramatically higher risk of early death.

A study conducted by the American Journal of Clinical Nutrition observed 4,400 men and women ages 45 to 79 for eight years. They were assessed based upon their weekly fried potato consumption. After eight years, 236 participants had passed away. Within this group were the highest consumers of French fries and other similar fried food.

French fries and other fried foods are high in acrylamide, a known carcinogen

Based on the study results, it was determined that persons who ate any type of fried potatoes more than once per week raised their risk of premature death by more than double. The offending foods included fried tater tots, hash browns and potato chips as well as French fries.

This increased risk did not apply to non-fried versions of potatoes such as potato salad, baked potatoes or mashed potatoes. The increased risk of mortality seemed relevant only to potatoes that were cooked or browned in oil.

Researchers believe this is due to the higher acrylamide content in fried food. Acrylamide forms in foods cooked at high temperatures and it is considered a carcinogen. By contrast, non-fried potatoes eaten in moderation contain healthy vitamins, micronutrients and fiber that balance out their high starch content and glycemic index number.

French fries and potato chips top the list of unhealthiest foods

While the current American Journal of Clinical Nutrition research has identified a trend, it is not a laboratory study; additional research will be required to add depth to the findings. However, it’s still a good idea to have French fries and other fried food only in moderation to reduce their health risks.

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Foods high in acrylamide should be avoided generally. In addition to French fries, some of the other foods highest in acrylamide include potato chips, packaged cookies, processed cereals, dark-crusted breads, peanut butter, toasted nuts, prune juice, cocoa from roasted cocoa beans and canned black olives.

Favor healthy snacks instead of French fries and other fried foods

Again, while this research identified a trend rather than lab-based scientific proof, it’s still a wise idea to regulate the amount of fried potatoes you eat. French fries, potato chips and other fried potatoes are also some of the worst foods you can consume in terms of their elevated levels of toxic fat and denatured salt.

So, consider these foods an occasional ‘treat,’ not a regular indulgence. Better yet, find low-carb, low-fat alternatives to potato-based fried snacks. For example, try making homemade baked turnip fries at home, and use shredded cauliflower instead of potatoes for hash browns.

Finding healthy ways to snack can go a long way in improving your health, your BMI and your overall quality of life.  Be sure to get at least five servings of organic vegetables and fruits each day as well.

References:

https://www.ncbi.nlm.nih.gov/pubmed/24875401

https://www.menshealth.com/nutrition/eating-french-fries-linked-to-higher-risk-of-death

https://ajcn.nutrition.org/content/early/2017/06/07/ajcn.117.154872.abstract?papetoc&cited-by=yes&legid=ajcn;ajcn.117.154872v1

 


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don
don
3 years ago

I bake potato wedges and veggies drizzled will olive oil and spices. Since the oil browns the veggies is this as dangerous as fried potatoes?

Lily Tu
Lily Tu
Reply to  don
3 years ago

From the American Cancer Society website: It’s formed when certain starchy foods are cooked at high temperatures
(above about 250° F). Cooking at high temperatures causes a chemical
reaction between certain sugars and an amino acid (asparagine) in the
food, which forms acrylamide. Cooking methods such as frying, baking,
broiling, or roasting are more likely to create acrylamide, while
boiling, steaming, and microwaving appear less likely to do so.

Martha Hyde
Martha Hyde
3 years ago

“While the current American Journal of Clinical Nutrition
research has identified a trend, it is not a laboratory study;
additional research will be required to add depth to the findings.”

There was NO TREND. Trends are established with experimental evidence (as in clinical, or random controlled trials or RCTs) that eating a particular food leads to a particular event. Dena Schmidt should not have used some of the words that the researchers used, like “risk,” “lead/led to,” or any implications of a one-way conclusion, like eating fries more than once a week could shorten their lives.

They MUST also conclude from this observational study (step 1 in, and not a completion of the scientific method that leads to a prediction or recommendation) another statement that would read like “those likely to die early may also tend to eat fried potatoes more than once a week.” This conclusion is not the same as the one stated, because it also suggests that it is still open whether or not one thing CAUSED another.

The cause was never investigated in this study, because 1) it was not an RCT, and 2) not all possible causes were controlled. There was no control at all in this study. Statistical controls are not adequate.

Other suggested reasons for the results: An interaction between acrylamide in the food with a toxin already inside of the participant may have caused an early death, or a behavior that leads to wanting fried potatoes may be shared by all who died early. At least both of these conclusions need to be controlled for in a true test of the hypothesis.

Even if the acrylamides added to a petri dish of live, fully functioning, normal cells, kills them, it does not show that acrylamides in fried potatoes would do the same thing to our bodies. We might already have something other than just those cells that protect us from acrylamides–either we make it inside us or we ingest it.

Medical science has suffered for the past 30 years because researchers (and usually their reviewers) have jumped to conclusions. Most of the recommendations made by writers reviewing medical research (and often the researchers, themselves) suffer from the syndrome, “Analysis from A to B”. They stop the analysis waaaaaaaaay too early in the process. Analysis steps from B to C to D, etc. are left out of the picture. Those are part of “critical thinking skills.” Too many conclusions have been changed because someone did do that thinking about steps C through Z.

This has led the public to ignore any recommendations or going head over heels with the latest medical “fad” and wondering why they get bad results. The extreme behavior over “eating healthy” has led to a very corrupted health food industry, where promotion of a product by making claims to satisfy the latest craze is more important than the “health” they supposedly want to promote (e.g. claiming something is “gluten free” when that is not even possible, likely, or relavent, or hiding ingredients in “sauce” or “spice”).

daviddavy
daviddavy
Reply to  Martha Hyde
3 years ago

the article cited may be , ‘ new,’ but the research is decades old. I always suss out the origin of research, industry commissions opinions, and owns research it pays for. My research on research includes researching the, ‘ researcher(s).’

David_R59
David_R59
3 years ago

The ‘study’ gives few details.
What were the potatoes fried in? Trans fats or lard or?
Were they deep fried or pan fried?
Were the fries the pre-made, frozen kind or freshly peeled and cut up?
Were the potatoes home-grown organic or regular store-bought? Home-grown have a much lower sugar content and I believe the acrylamide is from the sugar being heated up to a very high temperature.
These kinds of ‘studies’ I usually ignore when they give few details.
I think I’ll continue to eat my hash-browns.

daviddavy
daviddavy
Reply to  David_R59
3 years ago

roasted teas, ground pepper, no frying in oils, yet producing acrylamide.

Chris
Chris
3 years ago

I wonder if it is the type of oil used. I’ve gotten to the point of only using coconut oil to cook with as olive oil is not good to use with high temps. Most fried foods in restaurants use soy or corn oils so I could understand they would be a problem. And, I really don’t understand some of the other items – prune juice? Peanut Butter? toasted nuts?

daviddavy
daviddavy
Reply to  Chris
3 years ago

It is the heat required to, ‘ brown,’ that produces acrylamide.
Ground Pepper, roasted teas, food wrap, market packaging trays, microwave wrap and containers…… it is easy to research factual research, and much more reliable than, say, Billy Bob’s or Suzie-Mae’s opinions. There are ,’BAD,’ oils, cottonseed, canola, safflower, palm nut oil; superheated dairy, turning spoiled milk into flavored long storage beverage.

Betty
Betty
3 years ago

Part of this article doesn’t make sense. It says french fries, hash browns, etc. are problematic because of the frying, NOT the fact that they use potatoes, because other forms of potatoes (mashed, potato salad) did not cause the problems. Then it goes on to say you should make “hash browns” out of shredded cauliflower. If it is the frying and not the potatoes that causes the issue, then that suggestion makes no sense.

Georgie Song
Georgie Song
3 years ago

I have eaten french fries since I was back in Junior high school when my friend Dee Dee introduced them to me, She also introduced me to ham, french bread, coke and cigarette. All those carcinogen goes SO WELL TOGETHER. I fought for years and got off nicotine, then coke, then meat, then french bread and after 50 years just last month got rid of the the french fries and potato chip. Potatoe has 9 parts per billion of nicotine, I always thought it was the nicotine, but it NOT, cause I don’t have problem with eggplant which has the highest next to tobacco. I known for YEARS, that fried the starch turned into Acryamide, but never could give up that bag of chip or fries until I GAVE UP OIL !!!!!. all the CRAVING also went for fried food !!!.

daviddavy
daviddavy
Reply to  Georgie Song
3 years ago

you are also talking about Nightshade Plants, in all instances; 2/3rds of humans are not disposed to tolerate toxic Nightshades.

Georgie Song
Georgie Song
Reply to  daviddavy
3 years ago

Hi:
I aware that potatoes is in the nightshade family, but I don’t believed I intolerance like my friend, Hiroko, she can feel pain in her joints when she consumed nightshade., but then who knows, maybe mine is so subtle , like low grade gluten sensitivity. Anyway, Dr. McDougall tout the potatoe in his starch diet as the “Perfect” food, so can you direct me to the Epigenetic studies for 2/3 human intolerate??? thanks

John
John
3 years ago

What about organic potato chips?

Lily Tu
Lily Tu
Reply to  John
3 years ago

It is the HIGH temperatures that they are cooked at that creates the acrylamide, not just the fact or being organic or not.

rgaura
rgaura
3 years ago

No mention of the old, rancid, unhealthy oils they are fried in! Now, organic potatoes fried in coconut oil are a wonderful food!

trmlogan
trmlogan
3 years ago

“Some of the other foods highest in acrylamide include potato chips, packaged cookies, processed cereals, dark-crusted breads, peanut butter, toasted nuts, prune juice, cocoa from roasted cocoa beans and canned black olives.” So you’re just going to make this comment & then say nothing about why these foods may also be bad for us???? Many people endeavoring to eat more healthy consume canned black olives and toasted nuts. And how are we supposed to know if our cocoa comes from roasted cocoa beans or not? Thanks for giving us something else to be concerned about without providing any detailed information about it!! (sarcasm intended!!) And what about consistently eating fried chicken tenders or nuggets, etc, or anything deep-fried? Is it also fried sweet potato fries? It seems this article raises more questions than it answers!

trmlogan
trmlogan
3 years ago

If it’s only occasional, I wouldn’t worry too much about it. It seems from the article that it’s consistent, repetitive consumption that is so bad.

daviddavy
daviddavy
Reply to  trmlogan
3 years ago

it also depends on total load from all sources; whether alcohol is being consumed, wheat, sugar, the deadly fats/oils.

KiezerSoze
KiezerSoze
3 years ago

This article is practically junk. There is no correlation between things like Tater Tots, Hash Browns, Potato Chips … and French Fries. Tater Tots, Hash Browns and Potato Chips are all Processed Foods and it makes sense these would be somewhat detrimental to health. However, If I cut real potatoes into ‘fries’ and fried them in a decent oil and fed them to you for 30 years, there would be no detriment to your health at all. Potatoes are a very healthy food, especially when consumed with the skin. When they arrived in the Americas, the Native Americans were suspicious of them because they cured all their ailments. The mere act of frying potatoes is not unhealthy as this article suggests. Extremely flawed.

daviddavy
daviddavy
Reply to  KiezerSoze
3 years ago

please state your professional designation that supports your assertions. Epigenetic research shows unequivocally that Potatoes are genetically contraindicated for human consumption.

Lily Tu
Lily Tu
Reply to  KiezerSoze
3 years ago

It is the HIGH temperatures that they are cooked at that creates the acrylamide.

Terry Harnden
Terry Harnden
3 years ago

Could Canola oil with its high temperature tolerance and glyphosate be a high importance factor.

Lily Tu
Lily Tu
Reply to  Terry Harnden
3 years ago

Canola oil even if organic was originally genetically modified. It’s a crappy choice of oil.

daviddavy
daviddavy
Reply to  Terry Harnden
3 years ago

Canola oil should be banned for consumption. A victim of manufacturer manipulation to allow long term, non refrigeration, shelf life. I believe it is still possible to purchase non manipulated Rape Seed Oil in Europe.

Keith Taylor
Keith Taylor
3 years ago

I stopped eating all vegetable matter a while ago, but I still fry my meat, fat and eggs. I use a low temperature gas setting, so that the fat doesn’t go spattering all over the place. I might eat some grapes when they’re ready on our vines, but all the other fruit and veg we grow in our Permaculture-style garden goes to my wife, who can’t live without them. I’ve never been big on fruit or veg, nor can my wife tempt me with her baked goods. She cuts the sugar in all the recipes down by as much as 75%, but the flour and most of other ingredients don’t do my body any good at all. We stopped using oils and margarine decades ago and use animal fat to fry everything. My wife uses either butter, palm oil or coconut oil in her baking and I eat my way through between 7 and 8 kilos (15 – 18 lbs) of fat every month. The only “vegetable” I eat consistently is chilli.
Will I be affected by the ill effects of acrylamide by eating fried meat, eggs and fat?

daviddavy
daviddavy
Reply to  Keith Taylor
3 years ago

search for independent research on acrylamide, that is as current as
possible. Palm oil, ( from the nut,), except sustainable red palm, ( from the leaf), is as lethal as any poisons I have researched.

Lily Tu
Lily Tu
3 years ago

Yes, surprising about the prunes, cocoa, toasted nuts (not just peanuts!), and black olives. They listed some links at the bottom of the article, and here’s another one (looks like canned/bottled green olives are o.k., but coffee is not!):
http://www.healwithfood. org/list/foods-high-in-acrylamide.php

TeaTown Cowboy
TeaTown Cowboy
3 years ago

There’s a good way to make baked fries. You cut up the potatoes then coat them w/ olive oil and cook in the over. Look for recipes!

daviddavy
daviddavy
3 years ago

prepare your potatoes, toss them in a bowl with oil; (3 – 5 lb only requires 3 TBL organic olive oil, or grapeseed oil;) celtic or himalayan salt and or herbs can be sprinkled and potatoes tossed again; bake in 425 F oven; check doneness after 15 min. But, epigenetic research indicates that potatoes are contraindicated for consumption by most humans. As is Pig, tomato, and a host of other favorites. Our ancestors ruled out the most acutely deadly offenders, but the ones that accumulate as fodder for illness, slight, serious, acute, chronic, went undetected. Finally, the science of Epigenetics can solve the remainder of the puzzle. It has long been in our vocabulary, “…. one man’s medicine is another man’s poison.” Yet we insist it is our right to swallow anything we want, including a lot of opinion hokum ….

Bohemianbaby
Bohemianbaby
3 years ago

This article was dumb. So those 236 participants have passed away. Im sorry for that, but did they live on those chips and French fries alone with no other food?
Did these people smoke, drink, were obese, ate other bad foods? What else did these people consume. And what were there hereditary and lifestyles like?
This article is misleading. Maybe they also are fried hotdogs or grilled foods, and maybe lots of sweets. Who knows, but this article is lame because it doesn’t provide a good argument.

Bill Force
Bill Force
3 years ago

Bogus, the study was based upon eating French Fries twice a week instead of like me once a month. A once a month food doesn’t harm anyone, any food in EXCESS is potentially bad for you. How about common sense?

Penegal
Penegal
3 years ago

One more time, fries are not French, they are Belgian!

Penegal
Penegal
3 years ago

Try jerusalem artichoke fries! Bloating guaranteed if you are not used to them! Perfect erection guaranteed too!

TeaTown Cowboy
TeaTown Cowboy
3 years ago

Peanut butter, toasted nuts, prune juice???