A new study published in the American Journal of Clinical Nutrition has linked the consumption of fried potatoes to an increased risk of early death.
The research which had 4,440 participants between ages 45-79 showed that in over eight years, those who ate fried potatoes such as French fries, hash browns and potato chips two or more times a week had double the risk of early death than those who did not.
The study also showed that the risk factor was associated with the cooking oil which is rich in trans-fat.
Trans-fat boost the levels of bad LDL cholesterol in the blood which can lead to heart disease.
“But we believe that the cooking oil, rich in trans-fat, is an important factor in explaining mortality in those eating more potatoes,” said lead author Nicola Veronese, a scientist at the National Research Council in Padova, Italy.
Veronese stated that he hoped the study would alert people that consuming fried potatoes “could be an important risk factor for mortality. Thus, their consumption should be strongly limited”.
A registered dietitian at Northwell Health’s Huntington Hospital in Huntington, New York, Stephanie Schiff told CNN that the threat from eating fried potatoes and other starchy foods is a potential cancer-causing chemical called 'Acrylamide'.
Acrylamide is “a chemical produced when starchy foods such as potatoes are fried, roasted or baked at a high temperature,” Schiff said.
“You can reduce your intake of acrylamide by boiling or steaming starchy foods, rather than frying them. If you do fry foods, do it quickly,” she advised.