Women who eat more potatoes are more likely to develop diabetes during pregnancy, a study recently published in BMJ reports.
Data showed that women in the Nurses Health Study who consumed a serving a week of potatoes were at 21% higher risk of developing gestational diabetes (GDM) than those who consumed no or few potatoes (although the data were not statistically significant). Two to four servings a week increased risk 34%, and five or more servings a week increased risk 62% (and those data were statistically significant).
Fried, mashed, boiled, or baked didn't make any difference, although the researchers did not find increased risk of diabetes in pregnant women who only ate potato chips.
Why should this be? The authors proposed that eating potatoes may be a marker of a high-carb diet, but there may be another reason. Solanine, the chemical made by potatoes when they turn green, is associated with a variety of risks during pregnancy, including miscarriage and birth defects. Home-made potato dishes are more likely to contain solanine than chips. Mothers to be, if you just have to have your spuds, please eat chips in moderation.