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 .
The effects of fiber enrichment of pasta and fat content on gastric emptying, GLP-1, glucose, and insulin responses to a meal
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
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 .