While it's no groundbreaking news that fried foods aren't good for us, new research has specifically focused on the consumption of fried potatoes, and linked it to an increased risk of premature death.
The National Potato Council however adds that potatoes as such are not the dietary culprits regardless of how they are consumed. For the goal of the study, eating habits of more than 4,400 people in North America between 45 to 79 years of age were studied.
So the researchers divided study participants into subgroups based on how frequently they ate potatoes each week. Within eight years, 236 participants died.
Although the age or sex of participants didn't have an influence on the results, the data showed that men were more likely than women to enjoy fried food.
Susanna Larsson of the Institute of Environmental Medicine in Stockholm, Sweden, argued that the study contained "no evidence" suggesting that potato consumption leads to increased mortality.
Other factors such as obesity and consumption of high quantities of salt may also play a role in increasing risk of early death.
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If there were ever a time to become a science denier it is clearly now, thanks to a new study titled: Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study.
According to John Keeling, CEO of the National Potato Council, the study isn't relevant to the general population because the researchers only used data collected for an osteoarthritis study and included only patients with arthritis.
It's not as if understanding why takes rocket science - French fries and their oil-drenched variants typically involve lots of trans fat and sodium.
Eating chips more than twice a week can double your risk of dying, a new study has found. He said that an average potato consists of a 110 calories, zero fat, no sodium, no cholesterol and provides a third of the vitamin C required a day. Acrylamide is also a potential cause of cancer, she said.
Schiff explained that acrylamide is "a chemical produced when starchy foods such as potatoes are fried, roasted or baked at a high temperature".
"You can reduce your intake of acrylamide by boiling or steaming starchy foods, rather than frying them", said Schiff.