The humble spud has come under renewed attack on health grounds, with a new study finding a link between higher consumption of potatoes before pregnancy and a greater risk of developing diabetes while pregnant.
The study by US-based researchers, in the BMJ journal, suggests substituting potatoes with other vegetables, legumes such as peas, beans and lentils, or wholegrain foods, might lower the risk.
Potatoes are one of the world’s most commonly consumed foods. US dietary guidelines include potatoes in the vegetable food group and encourage consumption, though previous studies suggest they can have a detrimental effect on blood sugar levels due to starch content.
Gestational diabetes is a common pregnancy complication with long-term health risks for mothers and babies, but the link between potato consumption and risk of gestational diabetes was unknown. Researchers from Eunice Kennedy Shriver institute and Harvard University tracked 15,632 women who became pregnant over a 10-year period up to 2001.
Gestational diabetes
Consumption of potatoes and other foods was assessed every four years and cases of gestational diabetes were ascertained and validated.
Over the 10-year follow-up period, the team identified 21,693 singleton pregnancies, of which 854 were affected by gestational diabetes.
After taking account of other risk factors, they found higher total potato consumption was significantly associated with an increased risk of gestational diabetes.
However, substituting two servings of potatoes a week with other vegetables, legumes, or wholegrain foods was associated with a 9-12 per cent lower risk.
