A systematic review on the relations between pasta consumption and cardio-metabolic risk factors

Huang, Mengna; Li, Jie; Ha, Marie-Ann; Riccardi, Gabriele; Liu, Simin

doi:10.1016/j.numecd.2017.07.005

Cited by 29 publications

(23 citation statements)

References 58 publications

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“…Dietary carbohydrates are a fundamental constituent of a balanced diet, contributing between 40-70% of energy intake [1], with people relying heavily on staple foods, such as pasta and rice for energy [2,3]. The digestion rates of carbohydrates are determined strongly by the proportions of sugars, starch and fibre present within the carbohydrate.…”

Section: Introductionmentioning

confidence: 99%

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Hodges

Archer

Chowdhury

et al. 2019

Foods

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The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations were assessed before, and every 15 min after ingestion of each meal for 120 min. There was a significant interaction between temperature and time (F ( 8.46 – 372.34 ) = 2.75, p = 0.005), with the reheated (90 min) condition returning to baseline faster than both cold (120 min) and hot conditions. Blood glucose area under the curve (AUC) was significantly lower in the reheated (703 ± 56 mmol·L−1·min−1) than the hot condition (735 ± 77 mmol·L−1·min−1, t ( 92 ) = −3.36, pbonferroni = 0.003), with no significant difference with the cold condition (722 ± 62 mmol·L−1·min−1). To our knowledge, the current study is the first to show that reheating pasta causes changes in post-prandial glucose response, with a quicker return to fasting levels in both the reheated and cooled conditions than the hot condition. The mechanisms behind the changes in post-prandial blood glucose seen in this study are most likely related to changes in starch structure and how these changes influence glycaemic response.

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Section: Introductionmentioning

confidence: 99%

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Hodges

Archer

Chowdhury

et al. 2019

Foods

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“…Es una fuente natural de ácidos grasos poliinsaturados esenciales como el ácido linoleico (omega 6) y el ácido linolénico (omega 3), proteína vegetal de alto valor nutritivo, debido a su gran proporción de aminoácidos esenciales como la fenilalanina, leucina y lisina (Murphy y Matanguihan, 2015). Una de las alternativas para suplir las necesidades alimenticias de la población es emplear alimentos de alta demanda como lo son las pastas, que, a pesar de ser un alimento con alto contenido de energía y carbohidratos complejos, tener un costo accesible y no ser perecedero, su ingesta pude ocasionar a largo plazo deficiencias en la salud (Huang et al, 2017).…”

Section: Introductionunclassified

Granulometría, Propiedades Funcionales y Propiedades de Color de las Harinas de Quinua y Chontaduro

2019

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El propósito de este estudio fue realizar la determinación de las propiedades granulométricas, funcionales y de color de la harina de quinua y de chontaduro. La quinua y el chontaduro poseen grandes atributos nutricionales, sensoriales y son substitutos potenciales del trigo en la elaboración de diversos alimentos. Sin embargo, existen pocas publicaciones sobre las propiedades funcionales y físicas de sus harinas. Sus propiedades fueron determinadas y a los datos se aplica estadística descriptiva, ANOVA y la prueba de rango múltiple Duncan (p<0,05). Los valores de las propiedades granulométricas, funcionales y de color son influenciados por el tipo de harina. La harina de chontaduro presenta propiedades funcionales más favorables que la harina de quinua para la elaboración de alimentos como salchichas, pastas, queso procesado y productos de panadería ya que presenta un mayor potencial de gelatinización de almidones, y mejores propiedades de color.

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“…As for the other relevant effects, a systematic review on the relation between pasta consumption and cardio-metabolic risk factors convincingly shows that pasta meals induce lower postprandial glucose responses compared with other starch-dense foods, like white bread and potatoes, commonly consumed in Western diets [13]. Most of the studies reviewed, however, are of a relatively short duration, and seldom include measurements of major cardiovascular risk factors, so that no conclusions on the effect of pasta consumption on major cardiovascular risk factors can be drawn.…”

Section: Introductionmentioning

confidence: 99%

Pasta Consumption and Connected Dietary Habits: Associations with Glucose Control, Adiposity Measures, and Cardiovascular Risk Factors in People with Type 2 Diabetes—TOSCA.IT Study

et al. 2019

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Background: Pasta is a refined carbohydrate with a low glycemic index. Whether pasta shares the metabolic advantages of other low glycemic index foods has not really been investigated. The aim of this study is to document, in people with type-2 diabetes, the consumption of pasta, the connected dietary habits, and the association with glucose control, measures of adiposity, and major cardiovascular risk factors. Methods: We studied 2562 participants. The dietary habits were assessed with the European Prospective Investigation into Cancer and Nutrition (EPIC) questionnaire. Sex-specific quartiles of pasta consumption were created in order to explore the study aims. Results: A higher pasta consumption was associated with a lower intake of proteins, total and saturated fat, cholesterol, added sugar, and fiber. Glucose control, body mass index, prevalence of obesity, and visceral obesity were not significantly different across the quartiles of pasta intake. No relation was found with LDL cholesterol and triglycerides, but there was an inverse relation with HDL-cholesterol. Systolic blood pressure increased with pasta consumption; but this relation was not confirmed after correction for confounders. Conclusions: In people with type-2 diabetes, the consumption of pasta, within the limits recommended for total carbohydrates intake, is not associated with worsening of glucose control, measures of adiposity, and major cardiovascular risk factors.

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A systematic review on the relations between pasta consumption and cardio-metabolic risk factors

Cited by 29 publications

References 58 publications

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Granulometría, Propiedades Funcionales y Propiedades de Color de las Harinas de Quinua y Chontaduro

Pasta Consumption and Connected Dietary Habits: Associations with Glucose Control, Adiposity Measures, and Cardiovascular Risk Factors in People with Type 2 Diabetes—TOSCA.IT Study

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