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 .
A low-glycemic index diet combined with exercise reduces insulin resistance, postprandial hyperinsulinemia, and glucose-dependent insulinotropic polypeptide responses in obese, prediabetic humans.
BACKGROUND The optimal lifestyle intervention that reverses diabetes risk factors is not known . OBJECTIVE We examined the effect of a low-glycemic index ( GI ) diet and exercise intervention on glucose metabolism and insulin secretion in obese , prediabetic individuals . DESIGN Twenty-two participants [ mean ± SEM age : 66 ± 1 y ; body mass index ( in kg/m(2 ) ) : 34.4 ± 0.8 ] underwent a 12-wk exercise-training intervention ( 1 h/d for 5 d/wk at ≈ 85 % of maximum heart rate ) while r and omly assigned to receive either a low-GI diet ( LoGIX ; 40 ± 0.3 units ) or a high-GI diet ( HiGIX ; 80 ± 0.6 units ) . Body composition ( measured by using dual-energy X-ray absorptiometry and computed tomography ) , insulin sensitivity ( measured with a hyperinsulinemic euglycemic clamp with [6,6-(2)H(2)]-glucose ) , and oral glucose-induced insulin and incretin hormone secretion were examined . RESULTS Both groups lost equal amounts of body weight ( -8.8 ± 0.9 % ) and adiposity and showed similar improvements in peripheral tissue ( + 76.2 ± 14.9 % ) and hepatic insulin sensitivity ( + 27.1 ± 7.1 % ) ( all P < 0.05 ) . However , oral glucose-induced insulin secretion was reduced only in the LoGIX group ( 6.59 ± 0.86 nmol in the pre study compared with 4.70 ± 0.67 nmol in the post study , P < 0.05 ) , which was a change related to the suppressed postpr and ial response of glucose-dependent insulinotropic polypeptide . When corrected for changes in β cell glucose exposure , changes in insulin secretion were attenuated in the LoGIX group but became significantly elevated in the HiGIX group . CONCLUSIONS Although lifestyle-induced weight loss improves insulin resistance in prediabetic individuals , postpr and ial hyperinsulinemia is reduced only when a low-GI diet is consumed . In contrast , a high-GI diet impairs pancreatic β cell and intestinal K cell function despite significant weight loss . These findings highlight the important role of the gut in mediating the effects of a low-GI diet on type 2 diabetes risk reduction
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 .