Determination of the glycaemic index of various staple carbohydrate-rich foods in the UK diet No effect of a diet with a reduced glycaemic index on satiety, energy intake and body weight in overweight and obese women Association of pasta consumption with body mass index and waist-to-hip ratio: results from Moli-sani and INHES studies Effect of portion size information on food intake. Food sources of carbohydrates in a European cohort of adults. Dietary carbohydrate, fibre, glycaemic index, glycaemic load and the risk of postmenopausal breast cancer Impact of two low-calorie meals with and without bread on the sensation of hunger, satiety and amount of food consumed. Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults High Protein Pasta is Not More Satiating than High Fiber Pasta at a Lunch Meal, Nor Does it Decrease Mid-Afternoon Snacking in Healthy Men and Women. The effects of fiber enrichment of pasta and fat content on gastric emptying, GLP-1, glucose, and insulin responses to a meal Motivational effects of 12-week moderately restrictive diets with or without special attention to the Glycaemic Index of foods. The more food young adults are served, the more they overeat. Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects. Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with beta-glucan. Pasta naturally enriched with isoflavone aglycons from soy germ reduces serum lipids and improves markers of cardiovascular risk. Associations between dietary pattern and lifestyle, anthropometry and other health indicators in the elderly participants of the EPIC-Italy cohort. Whole-grain pasta reduces appetite and meal-induced thermogenesis acutely: a pilot study. Carbohydrate nutrition and risk of adiposity-related cancers: results from the Framingham Offspring cohort (1991-2013). Inulin-enriched pasta improves intestinal permeability and modifies the circulating levels of zonulin and glucagon-like peptide 2 in healthy young volunteers. Inulin-enriched pasta affects lipid profile and Lp(a) concentrations in Italian young healthy male volunteers Dietary intervention in breast cancer patients: effects on food choice. The impact of pistachio intake alone or in combination with high-carbohydrate foods on post-prandial glycemia Improvement of meal composition by vegetable variety.
Objective : To determine the glycaemic index ( GI ) of various staple carbohydrate-rich foods in the UK diet , and to consider the factors influencing the GI of foods . Design : Subjects were served with 25 or 50 g portions of glucose on three occasions , followed by a selection of test foods providing an equal amount of available carbohydrate , in r and om order . Each test food was consumed by 10 subjects .  Capillary blood glucose levels were measured in the fasted state and over the 120 min following commencement of consumption of the foods . Setting : The study was carried out in a research institute ( MRC Human Nutrition Research , Cambridge , UK).Subjects : Forty-two healthy adult volunteers were studied . Methods : The GI values of 33 foods were measured according to the WHO/FAO recommended methodology . These foods included various breads , breakfast cereals , pasta , rice and potatoes , all of which were commercially available in the UK . Conclusions : The results illustrate a number of factors which are important in influencing the GI of a food , highlighting the importance of measuring the GI of a food , rather than assuming a previously published value for a similar food . This is useful both to research ers analysing dietary surveys or planning intervention studies , and also to health professionals advising individuals on their diets Objective : To investigate whether a diet with a reduced glycaemic index ( GI ) has effects on appetite , energy intake , body weight and composition in overweight and obese female subjects . Design : R and omized crossover intervention study including two consecutive 12-week periods . Lower or higher GI versions of key carbohydrate-rich foods ( breads , breakfast cereals , rice and pasta/potatoes ) were provided to subjects to be incorporated into habitual diets in ad libitum quantities . Foods intended as equivalents to each other were balanced in macronutrient composition , fibre content and energy density . Subjects : Nineteen overweight and obese women , weight-stable , with moderate hyperinsulinaemia ( age : 34–65 years , body mass index : 25–47 kg m−2 , fasting insulin : 49–156 pmol l−1 ) .  Measurements : Dietary intake , body weight and composition after each 12-week intervention . Subjectively rated appetite and short-term ad libitum energy intake at a snack and lunch meal following fixed lower and higher GI test breakfasts ( GI 52 vs 64 ) in a laboratory setting . Results : Free-living diets differed in GI by 8.4 units ( 55.5 vs 63.9 ) , with key foods providing 48 % of carbohydrate intake during both periods . There were no differences in energy intake , body weight or body composition between treatments . On laboratory investigation days , there were no differences in subjective ratings of hunger or fullness , or in energy intake at the snack or lunch meal . Conclusion : This study provides no evidence to support an effect of a reduced GI diet on satiety , energy intake or body weight in overweight/obese women . Cl aims that the GI of the diet per se may have specific effects on body weight may therefore be misleading 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 aim ed at evaluating the association of pasta intake with body mass index ( BMI ) and waist-to-hip ratio , in two large epidemiological data sets . Subjects/ Methods : A total of 14 402 participants aged ⩾35 years r and omly 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 Prospect i ve Investigation into Cancer and Nutrition (EPIC)-food frequency question naire 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 The term portion size is used differently by food manufacturers , regulatory agencies , and consumers . As such , it is unclear how information about portion size may influence perceived satiety and intake of foods by consumers . The objective of this study was to examine how portion size information influences satiety and intake , and how consumers interpret the term portion size . A r and omized controlled design was used in which subjects were served a lunch meal consisting of a preload of pasta followed by ad libitum servings of the same pasta . In each of three separate sessions the subjects were told that the preload meal constituted 1/2 , 1 , or 1 1/2 portions of pasta . Thirty-three normal-weight subjects ( 22 males and 11 females ) were recruited from a 250-member volunteer employee panel at Natick Research , Development , and Engineering Center during January 2005 . Main measures were pre- and post-preload hunger/fullness ratings , liking ratings , amount consumed of the pasta after the preload , and Likert ratings of statements about different definitions of portion size . Results showed that portion size information did not influence satiety ratings or total intake . Consumers associated portion size more with daily nutrient requirements than with an ideal quantity for a satiating meal ( P<0.01 ) . Information about portion size may not be a good tool to manipulate food-intake behavior . Consumers ' concept of portion size is associated more with objective measures of food than with personal experience about the amount that would be appropriate to eat OBJECTIVE To describe the average consumption of carbohydrate-providing food groups among study centres of the European Prospect i ve Investigation into Cancer and Nutrition ( EPIC ) . METHODS Of the 27 redefined EPIC study centres , 19 contributed subjects of both genders and eight centres female participants only ( men , women , after exclusion of subjects under 35 and over 74 years of age from the original 36 900 total ) .  Dietary data were obtained using the 24-hour recall methodology using the EPIC-SOFT software . The major sources of dietary carbohydrate were identified , and 16 food groups were examined . RESULTS The 10 food groups contributing most carbohydrate were bread ; fruit ; milk and milk products ; sweet buns , cakes and pies ; potato ; sugar and jam ; pasta and rice ; vegetables and legumes ; crispbread ; and fruit and vegetable juices .  Consumption of fruits as well as vegetables and legumes  was higher in southern compared with northern centres , while soft drinks consumption was higher in the north . Italian centres had high pasta and rice consumption , but breakfast cereal , potato , and sweet buns , cakes and pies were higher in northern centres . In Sweden , lower bread consumption was balanced with a higher consumption of crispbread , and with sweet buns , cakes and pies . Overall , men consumed higher amounts of vegetables and legumes , bread , soft drinks , potatoes , pasta and rice , breakfast cereal and sugar and jam  than women , but fruit consumption appeared more frequent in women . CONCLUSION The study supports the established idea that carbohydrate-rich foods chosen in northern Europe are different from those in the Mediterranean region . When comparing and interpreting diet-disease relationships across population s , research ers need to consider all types of foods Evidence that the insulin pathway may be involved in breast carcinogenesis has increased the interest in dietary factors that influence insulin secretion and resistance . We investigated dietary carbohydrate , fibre , glycaemic index ( GI ) and glycaemic load ( GL ) in a prospect i ve study of 324 breast cancers diagnosed in 12,273 post‐menopausal women . Although an increase of 1 st and ard deviation in carbohydrate was marginally associated with risk of breast cancer , relative risk ( RR ) 1.31 ( 95 % CI , 0.98 , 1.75 ) , there were no significant associations with fibre , 1.08 ( 0.92 , 1.26 ) , GI , 0.98 ( 0.88 , 1.10 ) or GL , 1.19 ( 0.93 , 1.52 ) or with carbohydrate foods ( bread , rice , pasta ) . The RR for carbohydrate and localized disease was elevated , 1.40 ( 1.02 , 1.92 ) , but like those for fibre , GI and GL did not differ significantly between localized and non‐localized disease . RRs for grade I , but not grade II or III , tumours were elevated for fibre , 1.38 ( 1.08 , 1.75 ) , carbohydrate , 1.56 ( 1.08 , 2.25 ) and GL , 1.41 ( 1.01 , 1.98 ) but not for GI , 0.84 ( 0.65 , 1.09 ) . The RRs for fibre and oestrogen receptor ( ER ) positive ( + ) and progesterone receptor ( PR ) positive ( + ) tumours , 1.36 ( 1.10 , 1.67 ) , differed significantly from those for ER positive ( + ) and PR negative ( − ) tumours , 1.01 ( 0.61 , 1.69 ) and ER−/PR− tumours , 0.65 ( 0.43 , 0.99 ) , p = 0.005 . Our data do not support a strong role for GI and GL in breast carcinogenesis but suggest that increased intake of fibre and carbohydrate may be associated with the diagnosis of cancers of more favourable prognosis . © 2005 Wiley‐Liss , BACKGROUND The aim was to compare the differences in feelings of hunger and satiety in a group of overweight/obese women after eating a test meal with or without bread . PATIENTS AND METHODS The study included 122 women ( BMI ≥25<40 kg/m² ) who were r and omly assigned to consume one of the following test meals : NO BREAD meal ( 2.40 MJ , 46 % carbohydrates , 26 % protein , 28 % fat ; which included rice or pasta ) and BREAD meal ( 2.39 MJ , with equal caloric distribution and the same foods except with bread instead of rice or pasta ) . A visual analogue scale ( VAS ) was used , with 5 questions to be answered at different times : 1 ) just before eating , 2 ) just after eating and exactly 3 ) 60 and 4 ) 90 minutes after eating the test meal . The test was performed at the start and after 16 weeks of following a lifestyle modification program based on a low-calorie diet ( with or without bread ) . RESULTS 104 women completed the study ( 48.4±9.0 years ) with a baseline BMI of 29.8±3.5 kg/m² . At the start of the study there were no significant differences in any of the VAS parameters measured between the groups . After 16 weeks , BREAD group obtained higher scores in question 3 ( referring to the sensation of satiety ) that were significant at time 3 ( 7 versus 5 ; p<0.05 ) and time 4 ( 8 versus 4 ; p<0.01 ) . CONCLUSIONS The inclusion of bread in a low-calorie meal may result in a greater sensation of satiety after eating . These results contradict the recommendation to exclude bread from a food plan aim ed at weight loss Wholegrain foods have received much attention in recent years , and have been proposed to play a role in energy regulation through lowering of postpr and ial glycemia and appetite . This r and omized crossover single meal study in 16 young adults was conducted to test the effect of iso-caloric meals based on wholemeal wheat breads and pasta in comparison to similar refined wheat products on postpr and ial glycemia , appetite and ad libitum energy intake ( EI ) . Test meals ( 50 g carbohydrates ; 2MJ ) consisted of refined wheat bread ( RWB ) , wholegrain wheat bread ( WWB ) , refined wheat pasta ( RWP ) and wholegrain wheat pasta ( WWP ) and were served after an overnight fast . Appetite ratings and blood glucose were assessed for 180 min after which an ad libitum lunch meal was served and EI measured . The 180 min glucose responses were similar for wholemeal and refined products , but pasta meals gave significantly lower glucose responses . Only RWP had a lower glycemic index compared to RWB . WWB , but not WWP , result ed in increased satiety and reduced hunger compared to RWB . Ad libitum EI did not differ . In conclusion , the results show that wholemeal breads increased satiety measures compared to their refined counterparts ; however no significant effect on subsequent EI was observed This study compared satiety after high protein pasta ( 16 g protein , 6 g fiber ) , high fiber pasta ( 11 g protein , 8 g fiber ) or control pasta ( 11 g protein , 6 g fiber ) in a r and omized , placebo-controlled , double-blind crossover trial . Participants were 36 healthy and men and women from the University of Minnesota campus . Fasted men and women ate calorie controlled , but macronutrient different pastas at 12:00 pm along with 500 mL of water . The primary outcome was satiety assessed by Visual Analogue Scales at 0 , 15 , 30 , 45 , 60 , 90 , 120 , and 180 min daily after consuming the pastas . Secondary outcomes were calories consumed at an ad libitum snack at 3:00 pm , calories from food intake , gastrointestinal tolerance , and palatability . No differences were found among the pasta treatments for satiety , snacking , or gastrointestinal tolerance . Men ate significantly more calories for the rest of the ( P = 0.007 ) after the high protein pasta versus the high fiber pasta ( 1701 ± 154 compared with 1083 ± 154 ) with control pasta being intermediate to the other treatments . No significant differences were found for gastrointestinal tolerance , but the palatability ratings showed the high protein pasta was less tasty ( P = 0.03 ) and less pleasant ( P = 0.01 ) than the other 2 pastas . Satisfaction was positively associated with pleasantness and negatively associated with aftertaste . Our results do not support the idea that high protein or high fiber pasta produces a greater satiety response compared to pasta with lower amounts of either nutrient . It is likely that since pasta is already a very satiating food , the subjects were unable to differentiate between the 3 conditions Objective : To assess whether the addition of viscous fiber at an amount recommended by the US FDA to allow a ‘ low saturated fat , cholesterol , soluble fiber and coronary heart disease ’ , health cl aim label on a food package ( 1.7 g psyllium ) and /or fat ( 30 g sunflower oil and 3 g sodium propionate ) to a pasta meal would affect gastric emptying , postpr and ial glucose , insulin and GLP-1 concentrations . Design : Ten subjects participated in a two-by-two single blind r and omized crossover study . Four meals containing 50 g of available carbohydrate were consumed : pasta with or without psyllium enrichment served with a tomato sauce with ( 520 kcal per meal ) and without ( 240 kcal per meal ) fat . Blood sample s were taken for 240 min following the meal and all subjects consumed a buffet meal at the end of the study . Gastric empting was measured using the paracetamol absorption test . Blood was analysed for glucose , insulin , GLP-1 . Visual analog scales were used to record feelings of hunger , pleasantness and nausea . Results : The psyllium-enriched pasta had no significant effect on gastric emptying or the incremental area under the curve ( IAUC ) for GLP-1 , insulin or glucose compared with the control pasta . The addition of polyunsaturated fat and sodium propionate significantly increased the IAUC for GLP-1 ( P<0.001 ) , delaying gastric emptying ( P<0.002 ) , and decreasing glucose ( P<0.002 ) . Conclusions : A dose of 1.7 g psyllium did not evoke measurable effects on gastric emptying , postpr and ial GLP-1 , insulin or glucose metabolism . However the addition of 30 g of oil and 3 g of sodium propionate to the pasta did reduce gastric emptying , increase GLP-1 and reduce glucose and insulin concentrations . While this short-term study may have implication s in terms of reducing the risk of diabetes and improving coronary risk factor profiles the long term effects of these nutrients need to be studied . Sponsorship : This study was supported by Kellogg Company Low glycaemic index ( GI ) diets may facilitate weight loss via behavioural and /or endocrine mechanisms . This study investigated whether the outcomes of the Weight Watchers POINTS Weight-Loss System could be improved by encouraging dieters to select low GI , high-carbohydrate foods . Ninety-six women ( age 20 - 72 years ; BMI 25 - 40 kg/m2 ) were recruited as they started the Weight Watchers POINTS programme for 12 weeks . Weekly classes were r and omized so that seven ( forty-five women ) followed the regular programme while seven others ( fifty-one women ) followed a revised programme encouraging the selection of low GI foods .  Anthropometric and biochemical parameters were measured before and after the 12-week diets . Participants rated hunger and desire to eat using visual analogue scales on 1 d per week , several times per d. Attrition was the same in both groups ( 32 v. 30 % ) , as well as many benefits ( 5 % weight loss , decreases in insulinaemia and blood lipids , waist and hip circumferences , blood pressure ) . Hunger and desire to eat were rated consistently lower in the low GI group over the 12-week diet . Group differences in subjective sensations were especially large in the afternoon . The 12-week weight management yielded many significant anthropometric and biochemical benefits that were not improved by encouraging dieters to select low GI foods . The subjective benefits ( lower hunger and desire to eat ) of the low GI diet may be a worthwhile contribution to the motivation of dieters that might affect adherence to the diet over the long term Young and Nestle suggested that the increase in the portion size of food products evident in the United States during the past 20 years may be responsible for the epidemic of overweight and obesity . They based their conclusion on statistical correlations . The purpose of the present study was to provide experimental evidence to support their proposal . Cornell undergraduate students were given access to a buffet lunch on Monday , Wednesday , and Friday and were told this was a test of flavor enhancers . They were instructed to eat as much or as little as they wanted . On the same days of the following week , the subjects were divided into 3 groups . Each group was served either 100 % , 125 % , or 150 % of the amount of food they had consumed the previous week . When larger amounts were served , significantly greater amounts of food were consumed . Each of the 4 foods that comprised the meal ( soup , pasta , breadsticks , ice cream ) increased significantly in proportion to the portion size . The data clearly support the hypothesis proposed by Young and Nestle and support the powerful role that environment plays in determining energy intake and potential increases in body weight BACKGROUND Various botanical and structural characteristics of starchy food modify the postpr and ial glucose and insulin responses in humans . OBJECTIVE We investigated what factors in grain products affect human glucose and insulin responses and eluci date d the mediating mechanisms . DESIGN Ten men and 10 women [ mean age : 28 + /- 1 y ; mean body mass index ( in kg/m(2 ) ) : 22.9 + /- 0.7 ] with normal glucose tolerance were recruited . The test products were whole-kernel rye bread , whole-meal rye bread containing oat beta-glucan concentrate , dark durum wheat pasta , and wheat bread made from white wheat flour . Paracetamol , a marker of the rate of gastric emptying , was added to the breads during baking . Each product provided 50 g available carbohydrate and was served in r and om order with breakfast ( except for the beta-glucan rye bread , which was served at the last visit ) . Fasting and 8 postpr and ial blood sample s were collected at intervals of 15 - 30 min for 3 h to determine plasma glucose , glucose-dependent insulinotropic polypeptide ( GIP ) , glucagon-like peptide 1 ( GLP-1 ) , serum insulin , and paracetamol concentrations . The in vitro starch hydrolysis , the structural characteristics ( by light microscopy ) , and the molecular weight of beta-glucan in the test products were analyzed . RESULTS Glucose responses and the rate of gastric emptying after consumption of the 2 rye breads and pasta did not differ from those after consumption of white wheat bread . However , insulin , GIP , and GLP-1 responses , except for GLP-1 responses to the rye bread containing oat beta-glucan concentrate , were lower after the consumption of rye breads and pasta than after consumption of white wheat bread . CONCLUSIONS Postpr and ial insulin responses to grain products are determined by the form of food and botanical structure rather than by the amount of fiber or the type of cereal in the food . These effects may be mediated through GIP and GLP-1 BACKGROUND Fiber regulates the rate and site of lipid and carbohydrate digestion and absorption and thus can modify the alimentary responses to a meal . When fiber sources containing viscous polysaccharides are included in a meal , a slower rate of carbohydrate and lipid absorption will modify the alimentary hormone and lipid responses . OBJECTIVE We investigated in 11 healthy men the response of insulin , glucose , cholecystokinin , and lipid to 2 test meals containing beta-glucan . DESIGN One of the meals was high in fiber ( 15.7 g ) and the other meal was low in fiber ( 5.0 g ) . The low-fiber meal contained pasta made with wheat flour . The high-fiber meals contained pasta prepared by replacing 40 % of the wheat with 2 types of barley flour : barley naturally high in beta-glucan and the other a flour enriched in beta-glucan during processing . RESULTS Plasma glucose and insulin concentrations increased significantly after all meals but the insulin response was more blunted after the barley-containing meals . The test meals were low in fat ( 25 % of energy ) but elicited an increase in plasma triacylglycerol and cholecystokinin . Cholecystokinin remained elevated for a longer time after the barley-containing meals . After the low-fiber meal , plasma cholesterol concentrations did not change significantly ; however , 4 h after the barley-containing meals , the cholesterol concentration dropped below the fasting concentration and was significantly lower than that after the low-fiber meal . CONCLUSIONS Carbohydrate was more slowly absorbed from the 2 high-fiber meals . Consumption of the barley-containing meals appeared to stimulate reverse cholesterol transport , which may contribute to the cholesterol-lowering ability of barley Most studies of soy and cholesterol have tested foods made from purified soy proteins containing mainly isoflavone glycosides . Fermented soy foods have mainly isoflavone aglycons and account for a high proportion of the soy protein source in Asia , where there is an inverse relationship between soy intake and serum cholesterol . The aim of this study was to compare a novel soy germ pasta , naturally enriched in isoflavone aglycons as a result of the manufacturing process , with conventional pasta for effects on serum lipids and other cardiovascular risk markers . In this r and omized , controlled , parallel study design of 62 adults with hypercholesterolemia who consumed a Step II diet that included one 80-g serving/d of pasta  , we measured serum lipids , high sensitivity C-reactive protein ( hsCRP ) , urinary isoprostanes , and brachial artery flow-mediated vasodilatation at baseline and after 4 and 8 wk . The pasta delivered 33 mg of isoflavones and negligible soy protein and led to a serum isoflavone concentration of 222 + /- 21 nmol/L ; 69 % of subjects were equol producers . Soy germ pasta reduced serum total and LDL cholesterol by 0.47 + /- 0.13 mmol/L ( P = 0.001 ) and 0.36 + /- 0.10 mmol/L ( P = 0.002 ) more than conventional pasta , representing reductions from baseline of 7.3 % ( P = 0.001 ) and 8.6 % ( P = 0.002 ) , respectively . Arterial stiffness ( P = 0.003 ) and hsCRP ( P = 0.03 ) decreased and improvements in all the above risk markers were greatest in equol producers . All measures returned to baseline when patients were switched to conventional pasta . In conclusion , pasta naturally enriched with isoflavone aglycons and lacking soy protein had a significant hypocholesterolemic effect beyond a Step II diet and improved other cardiovascular risk markers INTRODUCTION Epidemiological studies have shown that dietary behaviour is an important aetiological factor in various chronic diseases . We used principal component factor analysis to identify dietary patterns and to examine the associations of these patterns with health-related variables in a sample of elderly ( > or = 60 years ) Italians participating in the European Prospect i ve Investigation into Cancer and Nutrition ( EPIC ) . METHODS AND RESULTS Exploratory factor analysis was applied to the intake of food groups as estimated by semi-quantitative food question naires . Individual participants were assigned factor scores , indicating the extent to which their diet conformed to each of the four dietary patterns identified : prudent ( cooked vegetables , pulses , cabbage , seed oil and fish ) ; pasta & meat ( pasta , tomato sauce , red meat , processed meat , bread and wine ) ; olive oil & salad ( raw vegetables , olive oil , soup and chicken ) ; and sweet & dairy ( sugar , cakes , ice cream , coffee and dairy ) . Highly educated people had high scores on prudent and low scores on pasta & meat . The pasta & meat and prudent patterns were strongly positively associated with body mass index ( BMI ) and waist-to-hip ratio ( WHR ) in men and women . Hyperlipidaemic men and women consumed more of the prudent and olive oil & salad patterns and less of the sweet & dairy pattern than those with normal lipids . The olive oil & salad was significantly higher and the pasta & meat and sweet & dairy patterns significantly lower in men and women who had dieted over the previous year , suggesting awareness of the health consequences of these patterns . CONCLUSIONS Dietary pattern analysis provides a characterization of recurrent dietary behaviour in elderly people , and can be used to provide tangible dietary advice to elderly people In epidemiological studies , the intake of foods rich in dietary fiber is associated with a reduced risk of developing overweight and type 2 diabetes . This work aims to identify acute strategies to regulate appetite and improve glucose control by using different pasta meals . Hence , 4 different isocaloric lunch meals , consisting of ( i ) refined-grain pasta ( RG+T ) , ( ii ) whole-grain pasta ( WG+T ) , ( iii ) lemon juice-supplemented refined-grain pasta ( LRG+T ) , and ( iv ) refined-grain pasta with legumes ( RG+L ) , were administered to 8 healthy participants in a crossover design . On the test days , participants underwent baseline measurements , including appetite sensation , blood sample , and resting energy expenditure ( EE ) , after which the test lunch was served . Subjective appetite was assessed and a blood sample was taken each hour for 240 min , and postpr and ial EE was measured for 3 h. In repeated- measures analysis of covariance ( ANCOVA ) , postpr and ial fullness ( p = 0.001 ) increased and hunger ( p = 0.038 ) decreased . WG+T had a lower EE than did both LGR+T ( p = 0.02 ) and RG+L ( p < 0.001 ) . Likewise , meal-induced thermogenesis was lower for WG+T compared with RG+L ( 58 ± 81 kJ vs 248 ± 188 kJ ; p < 0.05 ) . Plasma glucose ( p = 0.001 ) was lower for RG+T , and triacylglycerols ( p = 0.02 ) increased for LRG+T ; however , insulin , C-peptide , and ghrelin were comparable in all other meals . In conclusion , our study indicates that acute consumption of whole-grain pasta may promote fullness and reduce hunger , lowering postpr and ial thermogenesis , and adding lemon juice to the pasta or legumes does not appear to affect appetite . However , none of pasta meal alterations improved the postpr and ial metabolic profile Higher carbohydrate intake , glycaemic index ( GI ) , and glycaemic load ( GL ) are hypothesised to increase cancer risk through metabolic dysregulation of the glucose-insulin axis and adiposity-related mechanisms , but epidemiological evidence is inconsistent . This prospect i ve cohort study investigates carbohydrate quantity and quality in relation to risk of adiposity-related cancers , which represent the most commonly diagnosed preventable cancers in the USA . In exploratory analyses , associations with three site-specific cancers : breast , prostate and colorectal cancers were also examined . The study sample consisted of 3184 adults from the Framingham Offspring cohort .  Dietary data were collected in 1991 - 1995 using a FFQ along with lifestyle and medical information .  From 1991 to 2013 , 565 incident adiposity-related cancers , including 124 breast , 157 prostate and sixty-eight colorectal cancers , were identified . Cox proportional hazards models were used to evaluate the role of carbohydrate nutrition in cancer risk . GI and GL were not associated with risk of adiposity-related cancers or any of the site-specific cancers . Total carbohydrate intake was not associated with risk of adiposity-related cancers combined or prostate and colorectal cancers . However , carbohydrate consumption in the highest v. lowest quintile was associated with 41 % lower breast cancer risk ( hazard ratio ( HR ) 0·59 ; 95 % CI 0·36 , 0·97 ) . High- , medium- and low-GI foods were not associated with risk of adiposity-related cancers or prostate and colorectal cancers . In exploratory analyses , low-GI foods , were associated with 49 % lower breast cancer risk ( HR 0·51 ; 95 % CI 0·32 , 0·83 ) . In this cohort of Caucasian American adults , associations between carbohydrate nutrition and cancer varied by cancer site . Healthier low-GI carbohydrate foods may prevent adiposity-related cancers among women , but these findings require confirmation in a larger sample Apart from the intestinal environment , inulin induces physiological effects , which includes a reduction in glucose and lipid concentrations and modulation of gastrointestinal motility through the release of different peptides . We hypothesized that inulin-enriched pasta may also improve small intestine permeability in relation to zonulin and glucagon-like peptide 2 ( GLP-2 ) levels in healthy young subjects . Twenty healthy , young male volunteers completed a r and omized , double-blind crossover study consisting of a 2-week run-in period and two 5-week study periods ( 11 % inulin-enriched or control pasta ) , with an 8-week washout period in between . The intestinal barrier function was assessed by lactulose-mannitol excretion in urine . Zonulin values and GLP-2 release were evaluated by enzyme-linked immunosorbent assay . In the inulin group , the urinary lactulose recovery was significantly lower than the other 2 groups . There were no significant differences in urinary mannitol levels between groups . Accordingly , the lactulose-mannitol excretion ratio was significantly decreased in the inulin-enriched pasta group compared with the other 2 groups . The inulin-enriched pasta group had significantly lower zonulin serum values and significantly higher GLP-2 basal values when compared with the baseline and control pasta groups . The dietary use of inulin-enriched pasta preserves intestinal mucosal barrier functioning and modulates circulating levels of zonulin and GLP-2 , suggesting that prebiotics could be used in the prevention of gastrointestinal diseases and metabolic disorders Background Inulin has been suggested to have beneficial effects on lipids , especially on triglyceridemia . Few data are available about the effects of inulin on Lipoprotein(a ) , a low-density lipoprotein-like particle considered as an independent risk factor for atherosclerosis . Adding inulin to pasta could be a preventive strategy for delaying the onset of atherosclerosis . Aim of the study was to evaluate the effects of inulin-enriched pasta on lipid profile and on Lipoprotein(a ) in young healthy subjects . Methods Twenty-two young healthy male volunteers entered a r and omized double blind cross-over study consisting of a 2-weeks run-in period , a baseline assessment , two 5-weeks study periods ( 11 % inulin-enriched or control pasta ) , and an 8-weeks wash-out period in between . Serum lipid concentrations were evaluated by routine biochemical analyses and plasma Lipoprotein(a ) concentrations by ELISA . The size of apolipoprotein(a ) isoforms was determined by Western blot and immunodetection . Results Significant differences at baseline and in the treatment groups were found for HDL-cholesterol ( P = 0.004 ) , total cholesterol/HDL-cholesterol ratio ( P = 0.006 ) , triglycerides ( P = 0.04 ) , and Lipoprotein(a ) ( P = 0.02 ) concentrations ( data analyzed by Friedman test ) . Dunn ’s multiple comparison test was used to assess the significance of differences between inulin-enriched pasta diet vs. baseline . HDL-cholesterol concentrations increased by 35.9 % ; total cholesterol/HDL-cholesterol ratio , triglycerides , and Lipoprotein(a ) concentrations decreased by 22.2 , 23.4 , and 16.5 % respectively . Conclusions Inulin-enriched pasta administration induced significant effects on lipid pattern parameters in young healthy volunteers , including a significant reduction in Lipoprotein(a ) concentrations Effects of dietary intervention on food choice were studied in 240 women aged 50 - 65 years who had been operated for a stage I-II breast cancer . Following surgery , the women participated in a dietary history interview and were then r and omized to one of two groups . The intervention group ( n = 121 ) received individual dietary counselling aim ed at reducing dietary fat intake to 20 - 25 % energy ( E% ) , whereas no dietary advice was given to women in the control group ( n = 119 ) . For the 52 % of the women in the intervention group that completed the study the total fat intake decreased from 36 to 23 E% ( P less than or equal to 0.01 ) and from 37 to 34 E% ( P less than or equal to 0.01 ) for the control group . There were significant reductions in the intake of table fat , high-fat milk products , pork and sausages  ( containing greater than 11 % fat ) ,  eggs , rice , pasta , cakes and chocolate for the intervention group . Concurrently the intake of vegetables , fruits , potatoes , bread , cereals , low-fat milk products , low-fat meat , sausages and fish increased significantly . For the control group there was a significant decrease in the consumption of total milk products , total meats , rice , pasta , cakes , and butter intake while the consumption of vegetables , fruits , cereals and fish increased ( P less than or equal to 0.01 ) . Reduction of high-fat foods and increases of carbohydrate-rich foods were more pronounced for the intervention group than for the control group . Formal education influenced dietary changes , and dietary counselling should therefore ideally be adapted to education level . This study showed that dietary counselling can bring about significant changes in consumption of high-fat foods for at least a 2-year period for women operated for breast cancer Background / Objectives : Dietary strategies that reduce post-pr and ial glycemia are important in the prevention and treatment of diabetes and coronary heart disease ( CHD ) . This may be achieved by addition of high- quality protein and fat contained in pistachio nuts , to carbohydrate-containing foods or meals . Subjects/ Methods : A total of 10 healthy volunteers ( 3 males , 7 females ) ; aged 48.3±6.4 years ; Body mass index ( BMI ) 28.0±4.8 kg/m2 participated in two studies . Study 1 assessed the dose-response effect of 28 , 56 and 84 g pistachios consumed alone or co-ingested with white bread ( 50 g available carbohydrate ) ; Study 2 assessed the effective dose ( 56 g ) of pistachios on post-pr and ial glycemia consumed with different commonly consumed carbohydrate foods ( 50 g available carbohydrate ) . Relative glycemic responses ( RGRs ) of study meals compared with white bread , were assessed over the 2 h post-pr and ial period . Results : The RGRs  of pistachios consumed alone expressed as a percentage of white bread ( 100 % ) were : 28 g ( 5.7±1.8 % ) ; 56 g ( 3.8±1.8 % ) ; 84 g ( 9.3±3.2 % ) , P<0.001 . Adding pistachios to white bread result ed in a dose-dependent reduction in the RGR of the composite meal ; 28 g ( 89.1±6.0 , P=0.100 ) ; 56 g ( 67.3±9.8 , P=0.009 ) ; 84 g ( 51.5±7.5 , P<0.001 ) . Addition of 56 g pistachios to carbohydrate foods significantly reduced the RGR : parboiled rice ( 72.5±6.0 ) versus rice and pistachios ( 58.7±5.1 ) ( P=0.031 ) ; pasta ( 94.8±11.4 ) versus pasta and pistachios ( 56.4±5.0 ) ( P=0.025 ) ; whereas for mashed potatoes ( 109.0±6.6 ) versus potatoes and pistachios , ( 87.4±8.0 ) ( P=0.063 ) the results approached significance . Conclusions : Pistachios consumed alone had a minimal effect on post-pr and ial glycemia and when taken with a carbohydrate meal attenuated the RGR . The beneficial effects of pistachios on post-pr and ial glycemia could , therefore , be part of the mechanism by which nuts reduce the risk of diabetes and CHD OBJECTIVE Our physical environment influences our daily food choices unconsciously . Strategic changes in the food environment might therefore be potential measures to influence consumers ' food selection towards better nutrition , without affecting the consumers ' freedom of choice . The present study aim ed to examine whether increased vegetable variety enhances healthy food choices and improves meal composition . DESIGN A r and omised experiment . SETTING Participants were instructed to serve themselves a lunch from a buffet of food replicas . Individuals were r and omly assigned to one of three food combinations : condition A - cooked carrots , pasta and chicken ; condition B - cooked green garden beans , pasta and chicken ; condition AB - carrot sticks , green garden beans , pasta and chicken . Two one-vegetable conditions were compared with one two-vegetable condition . Data from Zurich , Switzerl and , were analysed using one-way ANOVA . SUBJECTS Ninety-eight students ( fifty-three men ; mean age 22·8 ( sd 2·2 ) years , minimum = 19 years , maximum = 29 years ) . RESULTS Participants who could choose from two vegetables derived significantly more energy ( 141 kJ ) from vegetables compared with participants in the one-vegetable condition ( 104 and 84 kJ , respectively ) . Furthermore , in the two-vegetable  condition , the relative energy of the meal derived from vegetables ( 10·9 % ) increased significantly compared with the one-vegetable condition ( 8 % and 6·1 % , respectively ) . The total energy content of the meal ( mean 1472 ( sd 468 ) kJ ) was not affected by the experimental manipulation . CONCLUSIONS Having a choice of vegetables increases a person 's tendency to choose vegetables and leads to the selection of a more balanced meal . Serving an assortment of vegetables as side dishes might be a simple and effective strategy to improve food selection
CONCLUSIONS Pasta in the context of low-GI dietary patterns does not adversely affect adiposity and even reduces body weight and BMI compared with higher-GI dietary patterns .
OBJECTIVE Carbohydrate staples such as pasta have been implicated in the obesity epidemic .
It is unclear whether pasta contributes to weight gain or like other low-glycaemic index ( GI ) foods contributes to weight loss .
We synthesis ed the evidence of the effect of pasta on measures of adiposity .