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RESEARCH PRODUCT

Pasta consumption and connected dietary habits: Associations with glucose control, adiposity measures, and cardiovascular risk factors in people with type 2 diabetes—TOSCA.IT study

G. CitroCarla GiordanoSara GrioniVittorio KroghOlga VaccaroGiovanna GregoriAntonio BossiA. C. BabiniL. TonuttiGiovanni SartoreMaria MasulliMaria Pompea Antonia BaldassarreGraziano Di CianniL. CorsiRossella IannarelliElisabetta Dall'aglioGabriele RiccardiEnzo BonoraRaffaella BuzzettiStefania AucielloAngela A. RivelleseMichele SaccoMarilena VitaleGennaro Clemente

subject

AdultBlood GlucoseMalecardiovascular risk factorsAdolescentSaturated fatlcsh:TX341-641Type 2 diabetesAdded sugarDietary habitCardiovascular risk factorArticleSettore MED/13 - EndocrinologiaYoung AdultEnvironmental healthDiabetes mellitusGlucose controlmedicinebody mass index; cardiovascular risk factors; dietary habits; glucose control; pasta consumption; type 2 diabetesDietary CarbohydratesHumansHypoglycemic AgentsChilddietary habitsBody mass indexAdiposityAgedNutrition and Dieteticsbusiness.industryPasta consumptionConfoundingfood and beveragesType 2 diabetesFeeding BehaviorMiddle Agedmedicine.diseaseObesityEuropean Prospective Investigation into Cancer and NutritionDiabetes Mellitus Type 2ItalyCardiovascular DiseasesChild PreschoolFemalebusinessBody mass indexlcsh:Nutrition. Foods and food supplyFood Science

description

Background: Pasta is a refined carbohydrate with a low glycemic index. Whether pasta shares the metabolic advantages of other low glycemic index foods has not really been investigated. The aim of this study is to document, in people with type-2 diabetes, the consumption of pasta, the connected dietary habits, and the association with glucose control, measures of adiposity, and major cardiovascular risk factors. Methods: We studied 2562 participants. The dietary habits were assessed with the European Prospective Investigation into Cancer and Nutrition (EPIC) questionnaire. Sex-specific quartiles of pasta consumption were created in order to explore the study aims. Results: A higher pasta consumption was associated with a lower intake of proteins, total and saturated fat, cholesterol, added sugar, and fiber. Glucose control, body mass index, prevalence of obesity, and visceral obesity were not significantly different across the quartiles of pasta intake. No relation was found with LDL cholesterol and triglycerides, but there was an inverse relation with HDL-cholesterol. Systolic blood pressure increased with pasta consumption

yearjournalcountryeditionlanguage
2019-12-30
10.3390/nu12010101http://hdl.handle.net/10447/402285