Pasta improves overall diet quality, rich in shortfall nutrients

Pasta lovers now have a reason to rejoice! A new study suggests that eating pasta may improve your overall diet quality as compared to those who do not consume pasta.

The study analysed the diets of people who eat pasta and those who don’t.

During the study, it was found that those who consume pasta also consume greater amounts of shortfall nutrients, including foliate, iron, magnesium and dietary fibre. Shortfall nutrients are the nutrients most people lack in their diets.

This research was presented at The Obesity Society's annual meeting in New Orleans, US. It found that pasta consumers are eating the essential nutrients, less saturated fat and less added sugar compared to those who don't eat pasta.

Researchers analysed the US National Health and Nutrition Examination Survey (NHANES) 2001-2012 data on US adults (above 19 years of age).

Diet quality was measured using the US Department of Agriculture's (USDA) Healthy Eating Index-2010 – which measures one's diet against the USDA Dietary Guidelines – and pasta consumption was defined as all dry domestic and imported pasta/noodle varieties made with only wheat and no egg.

This analysis help scientists identify a number of key positive nutritional dietary patterns associated with those who eat pasta as part of their diet compared to those who don't eat pasta.

“This analysis underscores the nutritional importance of grains, such as pasta, as consistent with a healthy diet. It shows that pasta eaters have better quality diets than those who don't eat pasta,” said Welland.

It was also found that pasta provides important carbohydrates, which the body uses for energy. Pasta is a low-sodium and cholesterol-free food with a low glycemic index. Low glycemic index foods keep blood sugar levels regular.

With PTI Inputs