Abstract
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.
Highlights
Type-2 diabetes mellitus is a condition primarily defined by the level of hyperglycemia, and it is associated with a reduced life expectancy, significant morbidity due to specific diabetes related microvascular complications, increased risk of macrovascular complications, and diminished quality of life
The clinical and socio-demographic characteristics of the study population are given in Table 1, according to quartiles of pasta consumption
The study provides evidence that in people with type-2 diabetes, the consumption of cereals in the form of pasta, not exceeding the limits recommended for total carbohydrate intake, is associated with a lower intake of proteins, total and saturated fat, cholesterol, and added sugar; this increases the overall adherence to the nutritional recommendation for the management of diabetes, which emphasizes the replacement of foods high in fat and sugar, with carbohydrates low in energy density and with a low glycemic index [1,2,3,22]
Summary
Type-2 diabetes mellitus is a condition primarily defined by the level of hyperglycemia, and it is associated with a reduced life expectancy, significant morbidity due to specific diabetes related microvascular complications, increased risk of macrovascular complications (ischemic heart disease, stroke, and peripheral vascular disease), and diminished quality of life. A recent metanalysis of randomized controlled trials has shown that in people with or without diabetes, pasta within the context of low-GI dietary patterns does not adversely affect adiposity; on the contrary, it slightly reduces body weight as compared with higher-GI dietary patterns [9]. These findings are in line with the results of observational studies showing benefits of pasta consumption on body weight and markers of adiposity [10,11].
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