French fries are among the world’s most popular snacks, frequently enjoyed as a side dish to burgers or on their own. Their crispy texture and salty flavor make them a favorite comfort food. However, there are serious health concerns associated with their consumption. Recent studies and expert insights indicate that eating French fries regularly can lead to weight gain, adversely affect heart health, and increase cancer risk.
A major concern with French fries lies in their preparation method. They are typically deep-fried in oil at high temperatures, resulting in the formation of unhealthy compounds. In a recent episode with Raj Shamani, Dr. Ravinder Singh Rao, a prominent interventional cardiologist, discussed the risks associated with the oils used for frying. “French fries—we don’t know which oil has been used, and how many times that oil has been reused. Every time oil is reheated, it gets converted into trans fatty acids, which are harmful to the heart,” he explained.
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Dr. Rao emphasized that trans fats can accumulate in the body, negatively impacting cardiovascular health and causing long-term damage. Alarmingly, he noted that consuming a single serving of French fries might have a carcinogenic effect equivalent to smoking 25 cigarettes.
Trans fats, commonly found in fried foods like French fries, have been linked to various negative health outcomes. They are produced when oil is heated to high temperatures, and their levels significantly increase when oils are reused multiple times in cooking. Research published in the New England Journal of Medicine indicates that consuming trans fats raises LDL (bad) cholesterol levels while lowering HDL (good) cholesterol levels, which can lead to clogged arteries and heighten the risk of heart attacks and strokes.
Additionally, trans fats have been associated with an increased risk of cancer. The process of repeatedly heating frying oils generates harmful substances known as aldehydes, which are recognized carcinogens. A study in The Journal of Lipid Research revealed that aldehydes formed during frying can damage DNA and contribute to the formation of cancerous cells. The more frequently and longer oils are heated, the higher the production of aldehydes, making French fries cooked in reused oil particularly hazardous.
Yogendra Singh Rajput, Associate Director of Cardiology at Marengo Asia Hospitals in Gurugram, shared insights on how eating French fries can be worse than smoking cigarettes, a well-known harmful practice linked to heart disease, lung cancer, and respiratory issues:
Another significant health risk linked to French fries is weight gain and obesity. High in calories, unhealthy fats, and salt, French fries can contribute to excessive weight gain when eaten frequently. A study by Harvard T.H. Chan School of Public Health found that individuals who regularly consumed French fries or potato chips were more likely to gain weight over time compared to those who opted for whole potatoes or healthier snacks. Over a 20-year period, the study tracked more than 120,000 participants and found that increased consumption of fried potatoes correlated with an average weight gain of 1.5 pounds every four years.
Moreover, French fries are often packed with salt, which can elevate blood pressure. Hypertension, or high blood pressure, is a leading contributor to heart disease and stroke. The excessive sodium content in French fries further strains the heart and blood vessels, heightening the risk of cardiovascular events.
