Consumption Of Pasta Research Articles

On Razorʼs Edge: (S)Hell of a Mussell Impaction With Upper Gastrointestinal Bleeding

Esophageal seafood shell impactions have been reported to cause erosions, tears, perforations and fistulae due to sharp broken edges. Severe upper gastrointestinal hemorrhage as an initial presentation can very rarely occur due to tears and lacerations by razor sharp edges, particularly if lodged for prolonged period due to esophageal peristalsis. They require early recognition and removal, which may be very difficult. We report a rare case of such a challenging broken mussel shell impaction with delayed presentation causing severe pain and hemorrhage and discuss the methodology employed for successful retrieval and management of such difficult shell ingestions.Figure: Impacted broken (umbo/dorsal) edge in crico-pharynx.Figure: Retrieved mussel shell with broken sharp (umbo/dorsal) edge and intact ventral beveled egde.Figure: Lacerations in the upper esophagus with bleeding.A 79 year old woman presented to ED with neck pain and spitting up blood after consumption of Italian seafood pasta 2 hours post consumption. She signed out against medical advice after initial ED presentation as she felt better and again presented to the ED 8 hours later with immense throat and neck pain and intermittent hematemesis. An urgent endoscopy revealed an impacted broken mussel shell in the upper esophagus with the broken beak/umbo/dorsal margin in the oropharyngeal sphincter (Image 1). This was grabbed with an alligator forceps and broken edge was snugged with the tip of scope to avoid lacerations and pushed down into the stomach. The shell was released in the fundus and subsequently grabbed with a Roth net. The broken sharp umbo/dorsal edge was snugged with the scope tip with ventrally beveled margins facing away to avoid trauma/laceration during withdrawal. The mesh of the net afforded some level of protection as well. Additionally, plenty of lubricant was applied on the scope externally and the scope was inserted all the way further down to pylorus to enable sufficient lubrication of esophagus prior to withdrawal of the Roth net with the broken shell. The shell was successfully withdrawn. Esophageal reintubation revealed lacerations akin to Mallory-Weiss tear in the upper esophagus (Image 3). This is a unique case presenting with hematemesis after consumption of Italian seafood pasta. Sea shell impaction should be suspected in such cases and our technique of grabbing the broken sharp (dorsal/umbo) edge and moving it down to stomach and providing enough esophageal lubrication and withdrawing in a Roth net, with the beveled ventral shell edge (Image 2) facing away from the scope, ensured a safe procedural outcome.

Dietary patterns as a red flag for higher risk of eating disorders among female teenagers with and without type I diabetes mellitus : Adolescents with type I diabetes mellitus are a risk factor for eating disorders: a case-control study.

Female adolescents with type I diabetes mellitus (TIDM) have an increased risk of developing eating disorders (ED) due to the dietary recommendations. Investigate the association between dietary intake and increased risk of ED. Case-control study with 50 T1DM female adolescents (11-16years) and 100 healthy peers (CG). Measures included food frequency questionnaire (FFQ-PP), Child-EDE.12, economic and anthropometric data. Comparing female adolescents with T1DM vs CG, the first had higher intake of: bread, cereal, rice, and pasta (29.7 vs 23.8%, p = 0.001), vegetables (6.5 vs 2.8%, p < 0.001), milk yogurt and cheese (9.9 vs 7.6%, p = 0.032), fat, and oils (8.2 vs 5.9%, p = 0.003), besides higher fiber intake (19.2 vs 14.7%, p = 0.006) and lower consumption of sweets (13.6 vs 30.7%, p < 0.001). No differences on ED psychopathology (Child-EDE subscales and global score) were found between groups. In unadjusted association between the ED psychopathology and dietary intake, a diet rich in fiber was significantly associated with both the global and eating concern scores. Among CG, increased intake of meat, poultry, fish, and eggs and decreased bread, cereal, rice, and pasta consumption were significantly associated with higher ED psychopathology. When BMI and age are adjusted, the association between fiber intake and ED psychopathology is no longer significant among diabetic participants; however, in the CG, this association remains. The study suggests that an association between dietary intake and ED psychopathology might exist in female adolescents with and without TIDM and that careful evaluation of the dietary profile and risk of developing an ED should be considered in clinical practice. Level III, case-control study.

Pasta Consumption is Associated with Lower Fat Intake and Higher Consumption of Foods to Encourage in US Adults: Data from the National Health and Nutrition Examination Survey, 2001-2012

Pasta Consumption is Associated with Lower Fat Intake and Higher Consumption of Foods to Encourage in US Adults: Data from the National Health and Nutrition Examination Survey, 2001-2012

Habitual diet and diet quality in Irritable Bowel Syndrome: Acase-control study.

Diet is considered to be a key factor in symptom generation in Irritable Bowel Syndrome (IBS) and patients tend to exclude food products from their diet in pursue of symptom relief, which may impair diet quality. We evaluated habitual dietary intake in IBS patients with regard to nutrients and food products using an extensive food frequency questionnaire. One hundred ninety-four IBS patients were compared to 186 healthy controls using multiple logistic regression analysis. An overall diet quality score was calculated for each participant based on the criteria of the Dutch Healthy Diet (DHD) index. A lower DHD-score was found for IBS (mean [SD]: 52.9 [9.6]) vs controls (55.1 [9.2], P=.02). The diet of patients was lower in fibers (21g vs 25g per day, P=.002) and fructose (14g vs 16g, P=.033), while higher in total fat (37% vs 36% of total energy intake, P=.010) and added sugars (46g vs 44g, P=.029). Differences in daily intake of food products included lower consumption of apples (40g vs 69g, P<.001), pasta (28 vs 37g, P=.029) and alcoholic beverages (130g vs 193g, P=.024) and higher consumption of processed meat (38g vs 29g, P<.001). Some of these findings correlated with gastrointestinal symptoms, showing differences between IBS subtypes. Differences in habitual diet were described, showing lower diet quality in IBS patients compared to controls, with increased consumption of fat and lower intake of fibers and fructose. Our data support the importance of personalized and professional nutritional guidance of IBS patients.

Breast cancer - Analysis of the selected risk factors.

The study included healthy women with correct outcome in both subjective and objective examinations conducted by a specialist as well as women diagnosed with breast cancer on basis of histopathological examination. A total of 762 women aged 21-84 years were included into the research. The consumption of whole meal bread reduces the risk of breast cancer (OR = 0.30; 95% CI 0.12-0.77). The respondents consuming 100 grams of red meat such as veal, pork, and mutton a day, have the risk of developing cancer thrice as high (OR = 3.34; 95% CI 0.43-25.97). Women consuming one milk product a day in amount of 125 grams have the risk decreased (OR = 0.58; 95% CI 0.30 -1.11), compared to women not consuming dairy products at all. A diet rich in fruit, vegetables, and whole grains with limited consumption of red meat and the elimination of popular fast food such as fries and chips should be introduced to reduce the risk of developing breast cancer. Consumption of pasta with a low glycemic index, especially soy and whole wheat pasta in amount of 100 grams per day is advisable.

Pasta Consumption in American Children and Adolescents is Associated with Greater Daily Intake of Shortfall Nutrients as Defined by the 2015–2020 Dietary Guidelines, Improved Diet Quality and Lower Added Sugar Intake

Pasta remains a popular food choice with American children and adolescents, but limited data is available on the nutritional relevance of pasta consumption. The purpose of this study was to examine associations between pasta consumption, shortfall nutrient intakes as defined by the 2015–2020 Dietary Guidelines for Americans (2015–2020 DG), and diet quality in comparison to non‐pasta consumption in US children and adolescents 2–18 years‐old; N=323). A secondary analyses was completed using datasets from What We Eat in America, the dietary component of the National Health and Nutrition Examination Survey, 2001–2012. Diet quality was measured using USDA's Healthy Eating Index‐2010. Pasta consumption was defined as all dry domestic and imported pasta/noodle varieties made with only wheat and no egg. No significant differences were seen in energy intake when comparing adult pasta consumers vs. non‐consumers (2029±52 vs. 1985±9 kcal/d). When considering 2015–2020 DG shortfall nutrients, pasta consumption was significantly associated with increased intake of dietary fiber (16±0.6 vs. 13±0.1 g/d, p&lt;0.0001), folate, DFE (701±30 vs. 528±5 μg/d, p&lt;0.0001), iron (15.8±0.5 vs. 14.4±0.1 mg/d, p=0.01), magnesium (249±7 vs. 231±1 mg/d, p=0.006), and vitamin E as α‐tocopherol (7.1±0.4 vs. 6.0±0.1 mg/d, p=0.012), in comparison to non‐pasta consumption. No significant associations were seen for vitamins A and D, calcium, and potassium intake. Of nutrients to limit, adults consuming pasta had significantly lower saturated fat (23±1 vs. 26±0.2 g/d, p=0.007) and total fat (66±2.4 vs. 73±0.5 g/d, p=0.009) intake, while no differences were observed for sodium, total and added sugar intake compared to non‐pasta consumption. Pasta consumers had a significantly better diet quality compared to non‐pasta consumers (48.6±1.0 vs. 45.5±0.2, p=0.0021). No significant associations were seen with body weight, waist circumference and body mass index. Pasta consumption in children and adolescents was associated with a better diet quality as measured by USDA's Healthy Eating Index‐2010, improved 2015 DG shortfall nutrient intakes and lower intake of nutrients to limit (saturated and total fat), relative to non‐pasta consumption.Support or Funding InformationThis study was supported by the National Pasta Association.

Metabolic Profiling Reveals Differences in Plasma Concentrations of Arabinose and Xylose after Consumption of Fiber-Rich Pasta and Wheat Bread with Differential Rates of Systemic Appearance of Exogenous Glucose in Healthy Men

BackgroundThe consumption of products rich in cereal fiber and with a low glycemic index is implicated in a lower risk of metabolic diseases. Previously, we showed that the consumption of fiber-rich pasta compared with bread resulted in a lower rate of appearance of exogenous glucose and a lower glucose clearance rate quantified with a dual-isotope technique, which was in accordance with a lower insulin and glucose-dependent insulinotropic polypeptide response. ObjectiveTo gain more insight into the acute metabolic consequences of the consumption of products resulting in differential glucose kinetics, postprandial metabolic profiles were determined. MethodsIn a crossover study, 9 healthy men [mean ± SEM age: 21 ± 0.5 y; mean ± SEM body mass index (kg/m2): 22 ± 0.5] consumed wheat bread (132 g) and fresh pasta (119 g uncooked) enriched with wheat bran (10%) meals. A total of 134 different metabolites in postprandial plasma samples (at −5, 30, 60, 90, 120, and 180 min) were quantified by using a gas chromatography–mass spectrometry–based metabolomics approach (secondary outcomes). Two-factor ANOVA and advanced multivariate statistical analysis (partial least squares) were applied to detect differences between both food products. ResultsForty-two different postprandial metabolite profiles were identified, primarily representing pathways related to protein and energy metabolism, which were on average 8% and 7% lower after the men consumed pasta rather than bread, whereas concentrations of arabinose and xylose were 58% and 53% higher, respectively. Arabinose and xylose are derived from arabinoxylans, which are important components of wheat bran. The higher bioavailability of arabinose and xylose after pasta intake coincided with a lower rate of appearance of glucose and amino acids. We speculate that this higher bioavailability is due to higher degradation of arabinoxylans by small intestinal microbiota, facilitated by the higher viscosity of arabinoxylans after pasta intake than after bread intake. ConclusionsThis study suggests that wheat bran, depending on the method of processing, can increase the viscosity of the meal bolus in the small intestine and interfere with macronutrient absorption in healthy men, thereby influencing postprandial glucose and insulin responses. This trial was registered at www.controlled-trials.com as ISRCTN42106325.

Energy efficiency and carbon footprint of home pasta cooking appliances

The energy efficiency (ηC), carbon footprint (CF) and operating costs (CC) of home dried pasta cooking were assessed. In particular, ηC for the electric hot-plate (46 ± 3%), induction (33 ± 5%), or LPG (30 ± 4%) hob was found to be definitively smaller than the minimum energy efficiency performance requirements for EU domestic hobs. Pans of different size, but with the same high thermal diffusivity, had a negligible effect on ηC at the probability level of 0.05. By covering the pan with its lid and setting the power rate of each cooking appliance initially to the maximum level to make the cooking water boil faster, and then to the minimum one to keep almost constant the cooking water temperature and allow starch granule gelatinization, GHG emissions reduced by 81, 73, or 86% with respect to those released with the LPG, electric, or induction hob adjusted at the maximum power setting, respectively. Such a cooking practice applied to the induction hob allowed CF and CC to be minimized to 0.67 kg CO2e and €0.47 per kg of pasta cooked. The resulting energy saving amounted to 31 or 18% of the energy consumed under the same procedure by the LPG or electric cooker, respectively. Such a cooking system in conjunction with the aforementioned practice might represent an eco-friendly solution to limit the environmental impact of dried pasta consumption.

Correlations Between Nutrition Habits, Anxiety and Metabolic Parameters in Greek Healthy Adults.

Anxiety combined with nervousness and apprehension consist a focal response to different life conditions. Lifestyle habits, anxiety and biochemical markers are in a constant interaction. To investigate the prevalence of anxiety in healthy adults and its possible association with biochemical factors-lipid profile, liver markers, thyroid hormones-and lifestyle habits. Quantitative descriptive correlation study. A total of 100 healthy adults participated in the research. A specially designed questionnaire and Hamilton's scale were used. Anthropometric and biochemical analyses were performed. Overall, 61% of the participants presented moderate to very serious anxiety. The average score on the Hamilton scale was 13.82 (±9.000), with men exhibiting less stress than women. For p≤0.05: Stress was positively correlated with impaired thyroid and hepatic function. Hepatic function was affected by both sugar products and water melon, which were positively correlated with total bilirubin and AST/SGOT respectively. Tomato, peppers and legumes were negatively correlated with AST/SGOT. Deep fried food was positively correlated with GGT and triglycerides. Legumes and fish were negatively correlated with CPK. Regarding the lipid metabolism, it was found that food cooked with oil was positively associated with uric acid, but non-cooked olive oil was negatively correlated with the risk for CAD. Thyroid function was negatively correlated with non-homemade food and pasta consumption and positively correlated with consumption of whole grains and green tea. Participants with subclinical hypothyroidism seemed to consume less vitamin B12, folic acid and vegetables. No direct correlation between lifestyle habits and anxiety was found. Nevertheless, eating habits influenced biochemical markers-especially the thyroid hormones-which may be indirectly responsible for anxiety and related moods.

Multidetection of urinary ochratoxin A, deoxynivalenol and its metabolites: pilot time-course study and risk assessment in Catalonia, Spain

The presence of two main mycotoxins, ochratoxin A (OTA) and deoxynivalenol (DON), is widespread in cereal-based foodstuffs marketed in Europe. The objectives of this study were to develop and validate a multi-detection analytical methodology to simultaneously assess the urinary concentrations of OTA, DON and their metabolites, and to apply this methodology in a preliminary follow-up trial in Catalonia (Spain). Hence, an ultra-performance liquid chromatography with tandem mass spectrometry method was developed to simultaneously assess the urinary levels of OTA, DON, deoxynivalenol-3-glucoside (DON-3-glucoside), deoxynivalenol-3-glucuronide (DON-3-glucuronide), 3-acetyldeoxynivalenol (3-ADON) and de-epoxy-deoxynivalenol (DOM-1). Urine mycotoxins levels and food dietary intake were prospectively monitored in a group of volunteers throughout a restriction period followed by a free-diet period. The proposed multi-detection methodology for urinary OTA and DON metabolites was validated, providing suitable recovery, linearity and precision. The results from the pilot trial showed that urinary OTA, DON and its metabolites were detected in most background samples, displaying moderate reductions after the restriction period and subsequently recovering the background levels. Despite the restriction period, some DON metabolites, such as 3-ADON or DOM-1, were still found in urine samples, placing alternative sources of DON exposure other than the ones considered in the study under suspicion. DON and DON-3-glucuronide were significantly associated with consumption of bread, pasta and pastries, while OTA was only associated with consumption of wine and breakfast cereals. The urinary levels of OTA were significantly correlated with plasmatic levels of OTA and ochratoxin α, supporting the results from the multidetection method in urine. The results also showed that the high exposure to DON could be held throughout the time by the same person, exceeding the tolerable daily intake systematically instead of eventually. The estimates of OTA exposure through urine are largely higher than those obtained with the dietary approach. The background levels found in urine revealed that the exposure to DON and OTA could be of concern for the Catalonian population, thus, further studies applying this biomonitoring methodology in a larger sample of Catalonian population are needed to accurately characterise the human health risks at population level.

Hábitos alimentarios y actividad física en relación con el sobrepeso y la obesidad en España

Introducción: El objetivo del presente estudio es analizar los hábitos de alimentación y ejercicio físico de la población española en el año 2012 y su relación con el sobrepeso y la obesidad.Material y Métodos: Estudio transversal de la Encuesta Nacional de Salud de España del año 2012. Se realizó un análisis descriptivo de los hábitos alimentarios y actividad física en la población general y por sexos con edades comprendidas entre los 18 y los 90 años y un análisis de regresión logística multinomial calculando las RRR crudas y ajustadas a una serie de variables sociodemográficas para valorar el riesgo de presentar sobrepeso y obesidad según la adherencia a las recomendaciones nutricionales dadas por la Sociedad Española de Nutrición Comunitaria (SENC), el consumo o no de alcohol y la realización de actividad física regular.Resultados: Menos del 50% de la población española siguió las recomendaciones dadas por la SENC en el consumo de pasta y arroz, verduras, embutidos y dulces. Las mujeres siguieron más las recomendaciones de frutas, verduras, lácteos, pescado, embutidos, refrescos, comida rápida y aperitivos y los hombres las de pasta y arroz, pan y cereales y legumbres, en ambos casos con significación estadística. Más de la mitad de los encuestados (81,4%) no realizó actividad física durante su tiempo libre siendo los hombres los que la realizaban con mayor frecuencia. El consumo diario de fruta se asoció a un mayor riesgo de presentar sobrepeso (RRR ajustada=0,77; p=,008) y el consumo ocasional de dulces frente al diario se asoció a un mayor riesgo de tener sobrepeso (RRR ajustada=0,83; p=,005) y obesidad (RRR ajustada=0,73; p&lt;,001). La realización de actividad física varias veces en semana está directamente relacionada con la disminución significativa del exceso de peso (p&lt;,001).Conclusiones: La población española realiza poca actividad física en su tiempo libre. La asociación de determinados hábitos alimentarios y la presencia de exceso de peso no está clara, y este trabajo se suma a las contradicciones encontradas en la literatura al respecto.

Plasma Lycopene Is Associated with Pizza and Pasta Consumption in Middle-Aged and Older African American and White Adults in the Southeastern USA in a Cross-Sectional Study.

BackgroundThe role of dietary lycopene in chronic disease prevention is not well known.MethodsThis study examined intake of lycopene and other antioxidants from lycopene-rich foods (e.g., pizza and pasta) simultaneously with plasma levels of lycopene and other antioxidants in a representative cross-sectional sample (187 Blacks, 182 Whites, 40–79 years old) from the Southern Community Cohort Study (SCCS). The SCCS is an ongoing study conducted in populations at high risk for chronic diseases living in Southeastern United States. Dietary intake was assessed using a validated food frequency questionnaire (FFQ), and plasma levels of lycopene and other antioxidants were measured at baseline (2002–2005). The participants were classified into tertiles according to consumption of pizza and pasta food groups.ResultsLycopene dietary intake and plasma lycopene concentrations were significantly higher in the highest (tertile 3) compared to tertiles 1 and 2 (both P < 0.01). Total energy intake ranged from 1964.3 ± 117.1 kcal/day (tertile 1) to 3277.7 ± 115.8 kcal/day (tertile 3) (P<0.0001). After adjusting for age and energy intake, total dietary fat, saturated fatty acids, trans-fatty acids, and sodium intakes were significantly higher in tertile 3 than tertiles 2 and 1 (all P <0.01). Vitamin C intake was significantly lower in tertile 3 than tertiles 1 and 2 (P = 0.003). Except for γ-tocopherol being higher in tertile 3 than tertiles 1 and 2 (P = 0.015), the plasma concentrations of antioxidants were lower in tertile 3 than tertiles 1 and 2 (β-carotene, α-carotene, lutein and zeaxanthin, all P<0.05).ConclusionsIn the SCCS population, pizza and pasta were the main sources of dietary lycopene and their intake was associated with plasma lycopene concentration. Diets with frequent pizza and pasta consumption were high in energy, saturated fatty acids, trans-fatty acids, sodium and low in other antioxidants. Future studies of lycopene as a protective dietary factor against chronic disease should consider the overall nutritional quality of lycopene-containing foods.

Evaluation of hdl cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics

Evaluation of hdl cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics

Association of pasta consumption with body mass index and waist-to-hip ratio: results from Moli-sani and INHES studies.

Background/Objectives:Pasta as a traditional component of Mediterranean diet (MeD) in Italy has not been studied in detail in the management of body weight. This study aimed at evaluating the association of pasta intake with body mass index (BMI) and waist-to-hip ratio, in two large epidemiological datasets.Subjects/Methods:A total of 14 402 participants aged ⩾35 years randomly recruited from the general population of the Molise region (Moli-sani cohort) and 8964 participants aged >18 years from all over Italy (Italian Nutrition & HEalth Survey, INHES) were separately analyzed. The European Prospective Investigation into Cancer and Nutrition (EPIC)-food frequency questionnaire and one 24-h dietary recall were used for dietary assessment. Weight, height, waist and hip circumference were measured in Moli-sani or self-reported in INHES. Residuals methodology corrected for either total energy intake or body weight was used for the analysis of pasta intake.Results:Higher pasta intake was associated with better adhesion to MeD in both genders (P for both<0.001). In the Moli-sani study, after multivariable analysis, pasta-energy residuals were negatively associated with BMI in women but not in men (β-coef=−0.007, P=0.003 for women and β-coef=−0.001, P=0.58 for men). When pasta intake-body weight residuals were used, pasta intake was significantly and negatively associated with BMI in crude and multi-adjusted models (including adhesion to MeD) in both genders and Moli-sani and INHES studies (for all β-coef<0, P<0.05). In the Moli-sani study, pasta-body weight residuals were significantly and negatively associated with waist and hip circumference and waist-to-hip ratio (for all β-coef<0, P<0.05).Conclusions:As a traditional component of MeD, pasta consumption was negatively associated with BMI, waist circumference and waist-to-hip ratio and with a lower prevalence of overweight and obesity.

Effect of foods and Mediterranean diet during pregnancy and first years of life on wheezing, rhinitis and dermatitis in preschoolers

BackgroundThere is a conflictive position if some foods and Mediterranean diet (MedDiet) consumed by the mother during pregnancy and by the child during the first years of life can be protective for current wheezing, rhinitis and dermatitis at preschool age. MethodsQuestionnaires of epidemiological factors and food intake by the mother during pregnancy and later by the child were filled in by parents in two surveys at two different time points (1.5 yrs and 4 yrs of life) in 1000 preschoolers. ResultsThe prevalences of current wheezing, rhinitis and dermatitis were 18.8%, 10.4%, and 17.2%, respectively. After multiple logistic analysis children who were low fruit consumers (never/occasionally) and high fast-food consumers (≥3 times/week) had a higher risk for current wheezing; while intermediate consumption of meat (1 or 2 times/week) and low of pasta by mothers in pregnancy were protected. For current rhinitis, low fruit consumer children were at higher risk; while those consuming meat <3 times/week were protected. For current dermatitis, high fast food consumption by mothers in pregnancy; and low or high consumption of fruit, and high of potatoes in children were associated to higher prevalence. Children consuming fast food >1 times/week were protected for dermatitis. MedDiet adherence by mother and child did not remain a protective factor for any outcome. ConclusionLow consumption of fruits and high of meat by the child, and high consumption of potatoes and pasta by the mother had a negative effect on wheezing, rhinitis or dermatitis; while fast food consumption was inconsistent.

Pasta Consumption is Negatively Associated with Obesity Markers: an Analysis of Moli‐sani and INHES Studies

ObjectivePasta as a traditional component of the Mediterranean Diet (MeD) in Italy has not been studied in deep in the management of body weight (BW). This study aimed at evaluating the association of pasta consumption with body mass index (BMI) and waist to hip ratio, in two large epidemiological datasets.Methods14,402 participants aged≥35 randomly recruited from the general population of the Molise region (Moli‐sani cohort) and 8,964 participants aged &gt;18years from all over Italy (Italian Nutrition &amp; HEalth Survey, INHES), were separately analyzed. The European Prospective Investigation into Cancer and Nutrition (EPIC)‐food frequency questionnaire (FFQ) and one 24‐hour dietary recall were used for dietary assessment. Weight, height, waist and hip circumference were directly measured in Moli‐sani or self‐reported in INHES. Residuals method corrected for either BW or total energy intake was used for the analysis of pasta intake.ResultsHigher pasta consumption was associated with better adhesion to MeD in both genders (P for both &lt;0.001). Predicted standardized‐pasta residuals were significantly and negatively associated with BMI in crude and multi‐adjusted models (including adhesion to MeD) in both Moli‐sani and INHES databases (for all β‐coef&lt;0, P&lt;0.05). One unit increase in standardized residuals (i.e. 35–48g/day increase in pasta) was associated with 12%–24%, decrease in the likelihood of being at a higher BMI group (for all OR&lt;1, P&lt;0.05). Predicted standardized‐pasta residuals were significantly and negatively associated with waist and hip circumference and waist to hip ratio (for all β‐coef&lt;0, P&lt;0.05). The optimal median (1st, 3rd quartiles) pasta intake in normal weight, apparently healthy, free‐living participants was calculated to be 54 (35, 78) and 73 (48, 91) g/day or 0.96 (0.62, 1.36) and 1.06 (0.71, 1.36) g/kg of BW/day for women and men, respectively (P for sex differences&lt;0.001).ConclusionsPasta consumption, a traditional component of the MeD in Italy, was negatively associated with BMI, waist circumference and waist to hip ratio and with the prevalence of overweight and obesity.Support or Funding InformationMOLI‐SANI Project was conducted at the Research Laboratories of the Catholic University in Campobasso (Italy) and supported by research grants from Pfizer Foundation (Rome, Italy), the Italian Ministry of University and Research (MIUR, Rome, Italy)–Programma Triennale di Ricerca, Decreto no.1588 and IL Laboratory, Milan, Italy.INHES study was partially funded by Barilla and the MISE (Italian Ministry of Economic Development) within the frame of the ATENA program MI01_00093 – New Technologies for Made in Italy (D.I. PII MI 6/3/2008).

Association of Consumption of Different Pasta Food Categories with Diet Quality and Select Nutrient Intakes in Adults (19+ years) from NHANES, 2009–2012

Pasta represents a complex group of foods almost ubiquitously consumed in the American diet in both healthy and less healthy ways. The purpose of this analysis was to examine pasta consumption relative to overall diet quality [as measured by the Healthy Eating Index‐2010 (HEI)] as well as nutrients of public health concern (dietary fiber, calcium, potassium, and vitamin D) among adults using data from National Health and Nutrition Examination Survey (NHANES), 2009–2012 (n=10,697). USDA food categories were utilized to separate pasta consumers from non‐consumers from dietary data reported through a 24‐hour dietary recall: (a) 4004: Pasta, noodles and cooked grains (excluding non‐pasta grains) (PN); b) 3204: Pasta mixed dishes, excludes macaroni and cheese (PMD); and c) 3206: Macaroni and cheese (MC). Regression models employed the survey design features and sampling weights and were adjusted for relevant covariates (i.e., age, gender, race/ethnicity, poverty income ratio, physical activity level, current smoking status, alcohol, and energy intake, when appropriate); significance was set at p&lt;0.05. When pasta consumers as a group were compared to non‐consumers, no differences in overall diet quality were observed (HEI mean ± SE: 50.0 ± 0.6 v 51.0 ± 0.3, p=0.09); however among females, pasta consumers had significantly lower HEI scores (50.3 ± 0.9 v 52.4 ± 0.3. p=0.01). When the pasta groups were examined separately, consumers of PN had a higher total HEI score (53.6 ± 1.4 v 50.7 ± 0.3, p=0.0385) than non‐consumers; no gender differences were observed. When genders were combined, no overall differences in HEI were observed by PMD, but a small but significant reduction in females was observed (50.0 ± 0.9 v 52.3 ± 0.3, p=0.02). Consumers of MC had a significantly lower HEI (46.9 ± 1.0 v 51.0 ± 0.3, p=0.0003) driven primarily by differences in females (47.9 ± 0.3 v 52.3 ± 0.4, p=0.001). Dietary fiber was higher among all pasta consumers than non‐consumers, (19.2 ± 0.3 vs. 17.3 ± 0.2 g/d, p&lt;0.0001). Similarly, PN (19.8 ± 0.9 vs. 17.5 ± 0.2 g/d, p=0.0132) and PMD (19.7 ± 0.4 vs. 17.3 ± 0.2 g/d, p&lt;0.0001) consumers had higher fiber intakes than non‐consumers of these groups, respectively. Relatively few differences in intakes of calcium, potassium, and vitamin D were observed for overall pasta consumption. Potassium intake was significantly higher (2920 ± 65 mg/d vs. 2771 ± 18, p=0.02) and intake of vitamin D was significantly lower (4.3 ± 0.2 vs. 5.0 ± 0.1 μg/d, p=0.0079) when PN consumers were compared to non‐consumers. In conclusion, better diet quality was only associated with consumption of “Pasta, noodles and cooked grains (with a few exclusions for cooked grains)”; most of the changes in HEI scores resulted from associated lower consumption of solid fats, added sugars, and alcohol calories. Fiber intakes of pasta consumers, regardless of food groupings, were significantly higher. Given that daily fiber intakes in US adults are consistently below recommendations, strategies to increase fiber intake are warranted. Strategies to increase consumption of pasta with vegetables might help to further maximize fiber intakes, improve micronutrient intake, as well as diet quality in the US.Support or Funding InformationFunding provided by Barilla America, Inc.

Beyond the use of food supplements: An empirical analysis in Italy

This paper aims to profile Italian food supplements used by consumers based upon their psychometric patterns and demographic characteristics. The FTNS scale is used to assess empirically and evaluate the role of technophobic/technophilic consumer traits in determining the decision whether or not to consume supplements and vitamins and the frequency of their consumption. An ad-hoc survey was carried out in 2012 involving 400 residents of a metropolitan area in southern Italy. Our results show that women have a higher consumption frequency of dietary supplements, while age, BMI and education influence the propensity to consume. As regards food habits, the propensity to use dietary supplements is positively associated to the consumption of bread and pasta, red meat and pulses, and negatively with the consumption of fruit and cheese. Finally, the research supports the role of technophobic traits as consistent and significant determinants of the consumption frequency of dietary supplements.

Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing

The objective of this research was to estimate the processing effect on mycotoxins levels and the exposure to zearalenone (ZEA), ochratoxin (OTA) and aflatoxin B1 (AFB1) through the consumption of pasta and bakery products. The higher reduction percentage of mycotoxins was observed in cake production (95, 90 and 70% for ZEA, OTA and AFB1, respectively). Bread and biscuit showed similar reduction in mycotoxins levels (89 and 90% for ZEA; 80 and 85% for OTA; 36 and 40% for AFB1, respectively). The lower reduction in the levels of mycotoxins has been observed for pasta (75, 65 and 10% for ZEA, OTA and AFB1, respectively). The consumption of these products could represent 12.6% of the maximum tolerable daily intake of ZEA and 30.5% of the tolerable weekly intake of OTA. The margin of exposure value related to the exposure to AFB1 was 24.6. The exposure to ZEA and OTA through the consumption of bakery products and pasta would not represent risk for consumer health, (although conjugated forms were not determined). However, the exposure to AFB1 represents a risk (even without considering the AFB1-conjugated forms).

Odds ratio analysis in women with endometrial cancer.

IntroductionDespite the progress in diagnosis and treatment of malignant tumours, the effects of treatment are insufficient. Reduction of the risk of cervical, ovarian, and endometrial cancer is possible by introducing preventative actions.Aim of the studyThe aim of the thesis is the analysis of selected risk factors that may affect the increase or decrease in the odds ratio of developing endometrial cancer.Material and methodsThe study was conducted among patients of the Gynaecology and Obstetrics Hospital of Poznań University of Medical Sciences in the years 2011-2013.The research included a total of 548 female respondents aged between 40 and 84 years. Women responded to questions assessing elements of lifestyle such as consumption of alcohol, smoking, and eating certain groups of foods.ResultsThe respondents consuming fruits and vegetables several times a week have a reduced risk of odds ratio and the OR is 0.85; 95% CI: 0.18-4.09, compared to the women who rarely consume vegetables and fruits. Consumption of whole-wheat bread several times a week reduces the risk of developing the cancer, OR = 0.59; 95% CI: 0.14-2.47, compared to women not consuming wholegrain bread at all. Respondents who consumed red meat, such as veal, pork, and lamb in the amount of 101-200 g per day have an increased risk of developing the disease: OR = 2.16; 95% CI: 1.09-4.28, compared to women not consuming red meat at all.ConclusionsA diet rich in fruit and vegetables, onions, garlic, whole grains, and beans should be introduced in order to reduce the risk of endometrial cancer. The consumption of red meat and white pasta should be reduced or even eliminated.