A systematic review on the relations between pasta consumption and cardio-metabolic risk factors

Abstract

Aims: The traditional Italian dish pasta is major food source of starch with low glycemic index (GI), and also an important low-GI component of the Mediterranean diet. This systematic review aimed at assessing comprehensively and in-depth the potential benefit of pasta on cardio-metabolic disease risk factors. Data Synthesis: Following a standard protocol, we conducted a systematic literature search of PubMed, CINAHL, and Cochrane Central Register of Controlled Trials, for prospective cohort studies and randomized controlled dietary intervention trials that examined pasta, and pasta-related fiber and grain intake in relation to cardio-metabolic risk factors of interest. Studies evaluating postprandial glucose response to pasta compared to bread or potato were quantitatively summarized using meta-analysis of standardized mean difference. Evidence from studies with pasta as part of low-GI dietary intervention and studies investigating different types of pasta were qualitatively summarized. Conclusions: Pasta meals have significant lower postprandial glucose response compared to bread or potato meals, but evidence was lacking in terms of how the intake of pasta can influence cardio-metabolic disease risk. More long-term randomized controlled trials are needed where investigators directly contrast the cardio-metabolic effects of pasta and bread or potato. Long-term prospective cohort studies with required data available should also be analyzed regarding the effect of pasta intake on disease endpoints