Researcher Reveals Just How Few French Fries You Should Actually Eat

No one can seriously call french fries are “healthy” and keep a straight face, but one Harvard researcher has managed to depress the world by revealing just how bad they are for you.

Last year, Eric Rimm, a Harvard Epidemiology and Nutrition professor, co-authored a study for The American Journal of Clinical Nutrition on the effects fried potatoes have on mortality rates.

Turns out participants who ate fried potatoes two to three times a week were at a higher risk of mortality compared with those who ate their taters unfried.

The study didn’t get traction with the public until last week when the New York Times did a story about it, noting that the Agriculture Department considers a serving of fries to be three ounces, which is about 12 to 15 fries and 140 calories.

Rimm felt the french fries’ combination of salt, oil and starch necessitated a change in that number.

“There aren’t a lot of people who are sending back three-quarters of an order of french fries,” Dr. Rimm told the Times. “I think it would be nice if your meal came with a side salad and six french fries.”

HuffPost reached out to Rimm, who did not immediately respond, but as you might expect, his six-fry suggestion made quite a few Twitter users a little salty. 

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The Breslin, New York, NY

This Manhattan hipster favorite goes a step beyond others to assure the crunchiness of its spuds: introducing The Breslin’s thrice-cooked chips.

The Original Hot Dog Shop, Pittsburgh, Penn.

The Original Hot Dog Shop has a reputation for decadent spuds: hand-cut and peeled Idaho potatoes, twice fried in peanut oil, and served golden and crunchy on a cafeteria tray.

Jasper's Corner Tap & Kitchen, San Francisco, Calif.

Jasper’s has won a following for its bar offerings, including a menu devoted exclusively to fries.

Pike Street Fish Fry, Seattle, Wash.

This tiny Capitol Hill neighborhood eatery features fries that are hand-sliced and fried to perfection.

Bourbon Steak, Aventura, Fla.

Celebrity chef Michael Mina’s dinner-only restaurant offers up mid-thick cuts of potato that get dunked in duck fat to provide both their rich flavor and crispness.

Hot Doug's, Chicago, Ill.

Hefty portions of thin, freshly cut fries come in three distinct varieties at Hot Doug's: standard, smothered in cheese, and with duck fat.

Blue Duck Tavern, Washington D.C.

This homey West End restaurant’s signature BDT Triple Fries are the anti-shoestrings—a potato-lover’s French fries.

Saus, Boston, Mass.

Faneuil Hall’s late-night favorite serves Belgian-style potatoes, double-fried to order and cooked until a deep golden-brown.

Flip Burger Boutique, Vestavia Hills, Ala.

Top Chef All-Stars winner Richard Blais cooks his savory fries in tallow—rendered beef fat— at Flip Burger Boutique. The results are worth the extra calories.

Jonesy's EatBar, Denver, Colorado

The fries at this Uptown neighborhood gastropub are consistently voted Denver’s best: they’re thick-cut, extra crispy, and phenomenal.

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This article originally appeared on HuffPost.