Gestational diabetes is a condition that occurs among pregnant women in which there is too much glucose or sugar in the blood. If not treated, it could lead to miscarriage or premature birth.
It usually goes away after the birth but can pose long-term health risks for the mother and baby.
The study in the BMJ tracked more than 21,000 pregnancies and linked high potato consumption to a higher diabetes risk.
They say this is probably because starch in potatoes can trigger a sharp rise in blood sugar levels.
The study followed nurses who became pregnant between 1991 and 2001. None of them had any chronic diseases before
pregnancy.
Every four years, the women were asked to provide information on how often potatoes featured in their diets, and any cases of
gestational diabetes were noted.
It found a 27% increased risk of diabetes during pregnancy in the nurses who typically ate two to four 100g (3.5oz) servings of boiled, mashed, baked potatoes or chips a week.
In those who ate more than five portions of potatoes or chips a week, the risk went up by 50%.
The researchers estimate that if women swap their potatoes for vegetables or whole grains at least twice a week, they would
lower their diabetes risk by 9-12%.
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