World Diabetes Day: What is gestational diabetes. What to pay attention to in the diet

Pregnancy can have various difficulties and complications. Quite often women are informed by their doctor and after the necessary tests that they have gestational diabetes.

THE diabetes is a condition in which the amount of sugar (glucose) in the blood is too high. Glucose comes from the digestion of starchy foods such as bread and rice. Insulin, a hormone produced by the pancreas, helps your body use glucose for energy.

Three types of diabetes can affect you when you are pregnant. Type 1 and 2 diabetes concerns women who also had diabetes before pregnancy.

Gestational diabetes occurs during pregnancy only. It can occur at any stage of pregnancy, but is more common during the second trimester. This happens when your body can't make enough extra insulin.

It is important to know that you are twice as likely to develop type 2 diabetes later in life if you develop gestational diabetes.

If you develop gestational diabetes then you will need to monitor your blood glucose levels frequently. Your eyes and kidneys should also be examined.

You are more likely to develop gestational diabetes if you:

• you are overweight
•  you have given birth to a large baby in the past
•  have had gestational diabetes in the past
•  you have a hereditary history of diabetes;

Gestational diabetes can be controlled with diet. A dietician will advise you on how to choose foods that will keep your blood sugar levels stable.

Gestational diabetes: What is true about potatoes in the diet

If a pregnant woman consumes potatoes or chips most days of the week, it may increase the risk of developing diabetes, according to research by American scientists.

According to the theory behind this research, the starch in potatoes can cause a spike in blood sugar levels.

This latest study, which has already caused various reactions in the medical world, was published in the scientific review BMJ and is based on the examination of more than 21,000 pregnancies.

It is characteristic that experts from the UK argue that the proof of theory in this research is incomplete and that many people should eat more starchy foods for fiber production, as well as fresh fruits and vegetables.

The study in the BMJ essentially links increased potato consumption to a higher risk of diabetes. And as the authors of the research report, the problem can be easily dealt with if the pregnant woman exchanges two portions of potatoes in the meals of the week with corresponding portions of other vegetables.

Based on general dietary guidelines (without considering a person's individual health issue), starchy foods (carbohydrates), such as potatoes, should make up about one-third of a person's food intake.

There is no official limit on how many carbohydrates people should consume each week.

What about carbohydrates from starchy foods?

Carbohydrate-containing foods affect blood sugar. Some foods with a high glycemic index release sugars quickly into the bloodstream as they are digested by the human digestive system. Other foods, with a low glycemic index, release these sugars at a slower rate.

Research has shown that a diet of low-glycemic index foods can help manage diabetes. Pregnancy, however, places extra demands on the body and some women develop gestational diabetes.

THE gestational diabetes, as it is called, usually subsides after birth, but can pose long-term health risks for both the mother and the baby.

The study published in the BMJ set out to investigate what might make some women more prone to gestational diabetes. The researchers analyzed data from nurses who became pregnant between 1991 and 2001. None of the participants had any chronic conditions before their pregnancy.

Every four years, the participants were asked to provide information on how often they consumed potatoes in their diet, as well as whether they had developed gestational diabetes.

Over the 10-year period, there were 21,693 pregnancies and 854 of these were affected by gestational diabetes. The study took into account other risk factors, including:

• age
• family history of diabetes
• total nutrition
• physical activity
• obesity

It was found that there is a 27% increased risk of gestational diabetes in women who usually consumed 2-4 servings of 100g potatoes (boiled, mashed, baked or fried) per week.

In those who ate more than five servings of potatoes per week, the risk increased by 50%.

Researchers estimate that if women swap their potatoes for other vegetables or whole grains at least twice a week, they will reduce their risk of diabetes by 9-12%.

Source: bbc.com