Dietary habits and obesity linked to increased diabetes and cancer risks

A study published in the British Medical Journal (BMJ) has identified a link between how potatoes are prepared and the risk of developing type 2 diabetes. Research indicates that frequent consumption of French fries is associated with a higher risk: those eating them three times a week face a 20 percent increased risk, while those eating them five times a week see a 27 percent increase.

In contrast, other preparation methods such as boiling, baking, or mashing potatoes showed a much lower correlation with the disease, with only a 5 percent increased risk for those consuming them three times a week. Experts note that while potatoes have a high glycemic index due to starch, the method of preparation significantly impacts nutritional value and health outcomes. Kawther Hashem of Queen Mary University of London noted that potatoes can still be part of a healthy diet depending on how they are cooked.

Separately, scientific evidence continues to reinforce the link between excessive body fat and various health complications. Beyond heart disease and diabetes, significant excess body fat is associated with an increased risk of at least 13 types of cancer, including colorectal, liver, kidney, pancreatic, and breast cancer. This is attributed to biological processes such as chronic low-level inflammation and changes in insulin and hormone levels caused by adipose tissue.