Women who eat more potatoes before pregnancy may have higher rates of gestational diabetes compared to women who consume fewer potatoes, suggests a new study. The researchers propose that substituting potatoes with other vegetables, legumes or whole grains may help lower gestational diabetes risk.The findings appear in The BMJ.

This prospective cohort study included 15 632 women from the Nurses’ Health Study II (1991-2001). They had no previous GDM or chronic diseases before pregnancy. Consumption of potatoes and other foods was assessed every four years. For potatoes, the women were asked if they had consumed baked, boiled, or mashed potatoes, fries or potato chips, with possible responses ranging from "never" to "six or more times a day."

Over the 10 year follow-up there were 854 incident cases of GDM among 21 693 singleton pregnancies. After adjustment for age, parity, and dietary and non-dietary factors, women who consumed more potatoes before pregnancy had higher rates of developing GDM. They estimated reductions in gestational diabetes risk by substituting the following foods for two servings of potatoes per week. Substitution of two servings a week of total potatoes with other vegetables, legumes, and whole grain foods was significantly associated with a 9-12% lower risk of GDM.

• 9% for other vegetables
• 105 % for legumes
• 12% for whole grain foods

The authors cautioned, however, that because their study was not designed to prove cause and effect, their results do not prove conclusively that potato consumption directly leads to gestational diabetes. They added that their results need to be confirmed by other studies.

Read More