Eating potatoes could increase risk of diabetes for pregnant women

Women who enjoy potatoes are at increased risk of suffering diabetes in pregnancy, research suggests.

Those who eat two to four servings of potato a week may be around 27% more likely to suffer diabetes in pregnancy, even when taking into account their weight, a study found.

Experts analysed total potato consumption, including baked, boiled, mashed, and fried. One serving included one baked or boiled potato, 237ml of mashed potatoes or 113g of chips.

Even one serving a week appeared to increase the risk by 20% compared with women eating less than one serving a week, once body mass index was taken into account.

Those eating more than five servings a week had a 50% increased risk.

When women substituted two servings a week with other vegetables, pulses, and wholegrain foods, they had a 9% to 12% lower risk.

In the 10-year study of over 21,000 pregnancies, published in the British Medical Journal, 854 were affected by gestational diabetes.

Experts said higher potato consumption before pregnancy “was significantly associated with an increased risk” of the condition but found no specific link for eating chips alone.