According to The British Medical Journal entry, 35% of women in the U.S at reproductive age (19-50) consume potato daily, which accounts for 8% of total daily energy intake.
It also states that there has been “longstanding debates on the appropriate placement of potatoes in dietary guidance.”
The cohort study examined data from 15,632 women, taken from the Nurses’ Health Study (1991-2001), who had no previous GDM or chronic diseases before pregnancy.
After adjusting age, parity, dietary and non-dietary factors, the research concluded that pregnant women who consumed potato had a greater risk of developing GDM.
However, the Royal College of Midwives believes the outcomes of potato consumption during pregnancy can vary from person-to-person.
Commenting on the research, Professional Policy Advisor at the Royal College of Midwives, Janet Fyle said: “We cannot draw definitive conclusions from this research nor apply the findings to everyone. The key message from the research should be about varying the diet. Potatoes are a healthy food group. We need to tailor our messages to pregnant women so that they are able to have a well-balanced diet and not be put off eating them.
“We would encourage women who are pregnant or are thinking of becoming pregnant to have a healthy, varied diet including fresh fruit and vegetables, alongside taking folic acid supplements. We would also stress that there is no need for pregnant women to ‘eat for two’. This is a myth and all that is required is a normal, balanced amount of food.”
While potatoes are a rich source of vitamin C, potassium and dietary fibre, they can effect glucose metabolism because of the large amounts of absorbable starch they contain.
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