The truth is that pasta is a healthy option:

  • Made from durum wheat semolina or from the flour of other grains mixed with water and/or eggs pasta is simple and nutritious on its own.
  • Because of the way pasta is made, its glycemic index is lower than many other carbohydrate foods like white bread and white rice. This means it has a better impact on blood sugar.
  • Pasta is digested slowly, providing steady energy and a prolonged feeling of fullness, which can lead to less consumption of food at the next meal.
  • An ideal portion of is one-half to two-thirds of a cup of cooked (80 grams uncooked) pasta.
  • When the plate is filled out with fiber-filled vegetables, heart-healthy olive oil and lean sources of protein like fish or beans, healthy pasta meals are linked with higher fiber intake and better diet quality.
  • When trying to lose weight, take a balanced approach. Diets successful in promoting weight loss can emphasize a range of healthy carbohydrates, protein and fat.
  • study, published in Nutrition & Diabetes, links pasta intake with significantly lower body mass indexes (BMIs) and central obesity. In the study, regular pasta consumption was associated with better adhesion to a Mediterranean-style Diet (foods such as tomatoes, onions, garlic, olive oil and seasoned cheese) than less regular consumption of pasta.For more information on health studies related to pasta and the Mediterranean Diet, please see this health summary.

To read more about the points of the Scientific Consensus Statement, and to read a “consumer friendly” summary of a selection of scientific studies supporting these points, click here to download the brochure, The Truth About pasta.


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Top Regions: World Pasta Production
  • Central & South America 21.0%
  • North America 14.4%
  • U.E. 33.6%
  • Other Europe 19.4%
by volume in tonnes - 2017

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