A new study has proved that the consumption of potatoes before pregnancy increases the risk of developing gestational diabetes. The regular intake of 2-4 cups of potatoes in one week by women prior to pregnancy resulted in a 27% rise in the risk of developing gestational diabetes, which is the type of diabetes that develops during pregnancy. Furthermore, the risk increased to 50% when the daily consumption of potato increased to 5 or more cups before pregnancy.

“Potatoes are regarded as a kind of vegetable, but not all vegetables are healthy,” said Dr. Cuilin Zhang, the senior author of the study and a senior investigator with the US National Institute of Child Health and Human Development. Meanwhile, it has been clarified that the only purpose of the study is to establish a relation between potato intake quantity and the risk of developing gestational diabetes, and not to demonstrate cause-and-effect.

The background data collected for the study revealed that approximately 35% of women in the US eat potato daily during their childbearing years. Zhang reported that potatoes are a rich source of vitamin C, potassium and fiber, but consists of only simple carbohydrates, though in considerable amount, that can be easily digested and absorbed by the bloodstream. One cup of potatoes can shoot up the sugar levels, thereby increasing insulin resistance and leading to type 2 diabetes.

The study involved around 16,000 women and an assessment of their 10-year record revealed that nearly 900 women suffered from gestational diabetes during nearly 22,000 single-birth pregnancies. The study also revealed a 9-12% decrease in gestational diabetes’ risk with the replacement of two potato servings per week by other vegetables or whole grains. Newborns can be affected by gestational diabetes, developing low blood sugar and breathing problems since birth. It also increases the chances of death before or soon after birth, according to the US National Institutes of Health.