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Nutr Metab Cardiovasc Dis. 2017 Nov;27(11):939-948. doi: 10.1016/j.numecd.2017.07.005. Epub 2017 Jul 18.

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

Author information

1
Department of Epidemiology and Center for Global Cardiometabolic Health, Brown University, Providence, RI, United States.
2
Faculty of Medical Science, Anglia Ruskin University, Cambridge, UK.
3
Department of Medicine, University of Naples Federico II, Italy.
4
Department of Epidemiology and Center for Global Cardiometabolic Health, Brown University, Providence, RI, United States; Department of Medicine (Endocrinology), Alpert School of Medicine, Brown University, Providence, RI, United States; Guangdong General Hospital/Guangdong Academy of Medical Sciences, China; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United States. Electronic address: simin_liu@brown.edu.

Abstract

AIMS:

The traditional Italian dish pasta is a major food source of starch with low glycemic index (GI) and an important low-GI component of the Mediterranean diet. This systematic review aimed at assessing comprehensively and in-depth the potential benefit of pasta on cardio-metabolic disease risk factors.

DATA SYNTHESIS:

Following a standard protocol, we conducted a systematic literature search of PubMed, CINAHL, and Cochrane Central Register of Controlled Trials for prospective cohort studies and randomized controlled dietary intervention trials that examined pasta and pasta-related fiber and grain intake in relation to cardio-metabolic risk factors of interest. Studies comparing postprandial glucose response to pasta with that to bread or potato were quantitatively summarized using meta-analysis of standardized mean difference. Evidence from studies with pasta as part of low-GI dietary intervention and studies investigating different types of pasta were qualitatively summarized.

CONCLUSIONS:

Pasta meals have significantly lower postprandial glucose response than bread or potato meals, but evidence was lacking in terms of how the intake of pasta can influence cardio-metabolic disease risk. More long-term randomized controlled trials are needed where investigators directly contrast the cardio-metabolic effects of pasta and bread or potato. Long-term prospective cohort studies with required data available should also be analyzed regarding the effect of pasta intake on disease endpoints.

KEYWORDS:

Carbohydrate; Cardiovascular disease (CVD); Nutrition; Pasta; Risk factor; Type 2 diabetes (T2D)

PMID:
28954707
DOI:
10.1016/j.numecd.2017.07.005
[Indexed for MEDLINE]

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