Pre-Pregnancy Potato Consumption Linked to Gestational Diabetes

A woman’s risk of gestational diabetes seemed to increase by 27% if she regularly consumed between two and four cups of potatoes a week before pregnancy. Five or more cups a week appeared to increase risk by 50%, even after researchers accounted for pre-pregnancy obesity and other potential risk factors, the study found.

“The more women consumed potatoes, the greater risk they had for gestational diabetes,” said senior author Dr. Cuilin Zhang, a senior investigator with the U.S. National institute of Child Health and Human Development. “Potatoes are regarded as a kind of vegetable, but not all vegetables are healthy.”

The findings from the study were released online Jan. 12 in the British Medical Journal.

Potatoes are the third most commonly consumed food crop in the world, after rice and wheat. About 35% of U.S. women in the childbearing years eat potatoes daily, according to the background information in the study.

Eating a cup of potatoes can send blood sugar levels skyrocketing, on par with swigging a can of cola or munching a handful of jelly beans, according to Harvard nutrition experts.

Elevated blood sugar levels can promote insulin resistance and contribute to the development of type 2 diabetes, Zhang said.

Potatoes, Tomatoes Make Up Bulk of Americans’ Veggie Intake

The U.S. Department of Agriculture, finds that potatoes now make up 30% of the vegetables grown and processed for Americans each year, while tomatoes make up 22%.

“Variety is so important in a healthy diet across the board,” said registered dietitian Dana Angelo White. “While focusing on only a small number of fruits and vegetables is better than nothing, it still makes it difficult to meet your needs for essential nutrients.”

A diet highly focused on potatoes, especially, can be harmful said White, who is assistant clinical professor of athletic training at Quinnipiac University in Hamden, Conn. “If the majority of potato consumption comes from processed sources like French fries and potato chips, they may be doing more harm than good,” she said.

The new data, from the USDA’s Economic Research Service, seems to bear that out. White potatoes accounted for about 115 pounds of the 384 pounds per person of vegetables and legumes eaten by the average American in 2013. However, two-thirds of those potatoes were used for French fries, potato chips and other processed or frozen potato products.

The same trends were seen for tomatoes. Of the 66 pounds of tomatoes consumed by the average American, only 20 pounds were for fresh tomatoes. The other 46 pounds were processed in a number of ways, including canned tomatoes, tomato sauces (such as ketchup), or as ingredients in processed stews, soups and other items.

Another nutrition expert suggested that consumers vary the “color” in their diet.