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 .
Comparison of a low-glycemic index vs standard diabetic diet.
AIM There is insufficient evidence for the efficacy of a low-glycemic index ( GI ) diet in the management of diabetes . The goal of this study was to measure the effect of a low GI versus a st and ard diabetic diet in adults with diabetes type 2 . METHODS This was an open label , r and omized , crossover study . Twenty persons with type 2 diabetes were r and omized to two groups . Each group followed a st and ard diabetic diet or a low glycemic index diet for 3 months . The effectiveness of the two diets was evaluated using a hyperinsulinemic euglycemic clamp with endogenous glucose production measurement , indirect calorimetry and bioimpedance analysis . Outcome measures were body mass , BMI , body fat , glycosylated hemoglobin , fasting glucose , lipid profile , insulin sensitivity and hepatic glucose production . RESULTS Body mass after 3 months following the diabetic diet was 93 kg ( 83 - 104 ) vs. low glycemic index diet 92 kg ( 85 - 104 ) P<0.05 , BMI 31.3 kg/m(2 ) ( 27.5 - 35.9 ) vs. 30.7 kg/m(2 ) ( 27 - 35.3 ) P<0.05 , body fat 28 % ( 25.5 - 43 ) vs. 27 % ( 23 - 43 ) P<0.05 ( median and interquartile range ) . There was no statistically significant difference between diets for glycosylated hemoglobin , fasting glucose , lipid profile , insulin sensitivity or hepatic glucose production . CONCLUSIONS The results are comparable with other studies showing a modest effect of a low GI diet in the management of diabetes . We found a modestly greater weight loss , body fat and BMI reduction on the low GI diet
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 .