CLAIM:
Eating French fries can be more dangerous than smoking cigarettes, particularly because of the repeated use of oil that may generate harmful trans fats.
FACT:
There is no scientific evidence that eating French fries is more dangerous than smoking cigarettes. Research and experts highlight that while both can harm health, they do so in fundamentally different ways—frequent consumption of fried foods may increase long-term risks like heart disease and obesity, especially depending on how they are prepared. In contrast, smoking is a direct and well-established cause of cancer, cardiovascular disease, and reduced life expectancy. The comparison, therefore, is misleading and not supported by evidence.
In a viral reel posted by Instagram page ‘Figuring Out with Raj Shamani’, which has 1.6 million followers, a striking comparison between everyday food habits and smoking has caught viewers’ attention.
In the reel, Raj Shamani, while speaking to Dr Ravinder Singh Rao (Interventional Cardiologist), brings up a claim he says he has heard before: “Eating French fries is more dangerous than smoking cigarettes.”
Responding to this, Dr Rao explains that the concern lies in how the fries are prepared. He says, “We don't know in which oil the French fries have been prepared, how many times the oil has been reheated, and every time oil is reheated, it gets converted to trans fatty acid and goes to the heart.” He adds a clarification, noting that this “does not mean that a cigarette is okay.”
The reel has gained significant traction online, clocking 2.4 million views, 51.9k likes, and 1.15 lakh shares.
Is eating French fries worse than smoking a cigarette? What does research say?
For your daily dose of medical news and updates, visit: HEALTH
While there is no evidence supporting the claim that French fries are more dangerous than cigarettes, research does show that how fried foods are prepared and consumed matters.
A 2017 study examining trans fatty acids (TFA) in fast food products provides important context. The researchers analysed margarines and French fries from multiple fast-food chains and found that TFA levels in French fries ranged from 0.49% to 0.89%. These levels were well below the 2% legal limit set by some European countries, with each serving containing less than 0.5 g of trans fat. As the study notes, “the presence of TFA is not significant in the two analysed products,” suggesting that French fries, in regulated settings, may not be as harmful as often assumed.
However, the picture changes when cooking practices are less controlled. A 2025 study highlights the risks associated with repeatedly reheating oil — a common practice in commercial and street food settings. The researchers found that “repeated frying with recycled oil promotes lipid peroxidation and fatty acid (FA) profile changes that predispose consumers to increased health risks.”
The study further observed that with each frying cycle, there were increases in trans fats and saturated fats, alongside a decline in healthier unsaturated fats, especially at higher temperatures like 190°C. Notably, oils such as palm olein showed a greater rise in harmful compounds, with worsening indicators linked to heart disease risk.
Beyond laboratory findings, large-scale population studies provide insight into real-world health outcomes. According to Harvard Health Publishing, a 2021 meta-analysis pooling data from over half a million people found that those who consumed the highest amounts of fried foods were 28% more likely to develop cardiovascular problems compared to those who ate the least. Each additional weekly serving of fried food increased the risk by 3%.
At the same time, the analysis noted that higher fried food consumption was not associated with a higher risk of premature death, indicating that while such foods contribute to long-term health risks, their impact is not comparable to more direct causes of disease.
What experts say?
Dr (Prof) Tarun Kumar, Associate Director and Head at Medanta Moolchand Heart Centre, said that while both smoking and unhealthy dietary habits carry risks, equating the two is scientifically inaccurate.
He explained that smoking has well-established and wide-ranging effects on the body. “Smoking is dangerous. It affects the lungs, can cause cancer, and also leads to heart disease. It reduces overall survival,” he said.
At the same time, he noted that frequent consumption of foods like French fries can also harm health, but in a different way. According to him, such foods are linked to long-term or chronic health conditions. He said French fries, particularly due to trans fats, “can lead to diabetes, obesity and cardiovascular diseases, including atherosclerosis and heart attacks.”
However, Dr Kumar emphasised that the comparison itself is flawed. He pointed out that “this claim is not scientifically proven - that French fries are more dangerous than smoking.”
Explaining the distinction further, he said that while fried foods contribute to gradual, long-term health risks, smoking can have both chronic as well as more immediate harmful effects on the body. “So the comparison is not right. It is misleading,” he concluded.
This story is done in collaboration with First Check, which is the health journalism vertical of DataLEADS
