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 .
Energy-restricted diets based on a distinct food selection affecting the glycemic index induce different weight loss and oxidative response.
BACKGROUND & AIMS Low glycemic index ( GI ) based diets could influence the accompanying physiological adaptations to energy restriction in the treatment of obesity . It was aim ed to investigate the effects of two energy-restricted diets with different food distribution and GI values on weight loss and energy metabolism in the nutritional treatment of obesity . SUBJECTS AND METHODS Participants ( n=32 ; BMI : 32.5+/-4.3 kg/m(2 ) ) were r and omly assigned to follow two energy-restricted diets with higher-GI or lower-GI for 8 weeks . The energy restriction was -30 % in relation to energy expenditure . Anthropometry , energy expenditure and mitochondrial oxidation were assessed at baseline and at the endpoint of the intervention . Body weight was also measured one year after the treatment . The work was approved by the ethical committees of the University of Navarra ( 54/2006 ) . RESULTS Volunteers consuming the lower-GI diet showed a significantly higher weight loss than their counterparts ( -5.3+/-2.6 % vs -7.5+/-2.9 % ; p=0.032 ) , although the decrease in resting energy expenditure ( REE ) was similar between groups ( p=0.783 ) . Mitochondrial oxidation was significantly affected by the type of diet ( p=0.001 ) , being activated after the lower-GI treatment ( p=0.022 ) . Interestingly , one year after the nutritional intervention weight regain was only statistically significant in the higher-GI group ( p=0.033 ) . CONCLUSIONS Lower-GI energy-restricted diets achieved through a specific differential food selection can improve the energy adaptations during obesity treatment , favouring weight loss and probably weight maintenance compared with higher-GI hypocaloric diets
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 .