Carbohydrates are usually in the news negatively and are to blame for the obesity epidemic, but a new study suggests that this negative focus may not apply to pasta. Unlike most "refined" carbohydrates, which are quickly absorbed into the bloodstream, pasta has a low glycemic index, meaning it causes a smaller increase in blood sugar levels than those caused by eating foods with a high glycemic index.
Researchers undertook a systematic review and meta-analysis of all available evidence from randomized controlled trials, the gold standard of study design. They identified 30 randomized control trials involving nearly 2,500 people who ate pasta instead of other carbohydrates as part of a healthy low-glycemic index diet.
“The study found that pasta did not contribute to weight gain or body fat gain,” said the study's lead author. “In fact, the analysis even showed a small amount of weight loss, so contrary to concern, pasta may be part of a healthy diet, such as a low GI diet.”
The people involved in the clinical trials ate an average of 3.3 servings of pasta per week instead of other carbohydrates. One serving is about half a cup of cooked pasta. They lost about half a kilogram over a median follow-up of 12 weeks.
The study authors emphasized that these results are generalizable to pasta consumed along with other low-glycemic index foods as part of a low-glycemic index diet. They warn that more work is needed to determine whether the lack of weight gain will extend to pasta as part of other healthy foods.
