Daijiworld Media Network- Mumbai
Mumbai, Aug 17: French fries — crispy, golden, and irresistible — are one of the most popular fast foods worldwide. But in recent years, researchers and health experts have repeatedly raised concerns, warning that this guilty pleasure could carry hidden dangers, with some even branding them as “cancer sticks in disguise.”
So, what makes French fries risky?
Health experts point to the formation of acrylamide, a chemical compound that develops when starchy foods like potatoes are fried at very high temperatures. The International Agency for Research on Cancer (IARC) classifies acrylamide as a probable human carcinogen. While studies in humans are still inconclusive, animal studies suggest long-term exposure may increase the risk of certain cancers.

Another concern is the high salt and trans-fat content, which not only contributes to obesity but also raises the risk of heart disease, hypertension, and diabetes. Regular consumption of deep-fried foods has also been linked to digestive problems and poor gut health.
Nutritionists caution that moderation is the key. “Having French fries occasionally is not harmful, but making it a regular part of your diet is dangerous,” said a city-based dietitian. Experts advise opting for healthier alternatives like baked or air-fried potatoes, which significantly reduce oil content and harmful compounds.
Despite the warnings, the popularity of French fries continues to soar, especially among youngsters. For many, the taste often outweighs health concerns — at least until awareness sets in.