Eating pasta as part of low-GI diet can help you lose weight
In the context of low-glycaemic index (GI) dietary patterns, eating pasta does not contribute to adiposity and may even reduce body weight and body mass index (BMI) compared with higher-GI dietary patterns, a recent study has found.
There were no trial comparisons of the effect of pasta alone and 32 trial comparisons (n=2,448 participants) of the effect of pasta in the context of low-GI dietary patterns.
Compared with higher-GI dietary patterns, pasta as part of low-GI dietary patterns significantly reduced body weight (mean difference [MD], –0.63 kg; 95 percent CI, –0.84 to –0.42 kg) and BMI (MD, –0.26 kg/m2; –0.36 to –0.16 kg/m2). Moreover, pasta showed no effect on other adiposity measures.
The certainty of evidence for body weight, BMI waist-to-hip ratio (WHR) and sagittal abdominal diameter (SAD) was moderate and low for waist circumference (WC) and body fat.
The investigators conducted a systematic review and meta-analysis using the Grading of Recommendations Assessment, Development and Evaluation (GRADE) approach. They accessed Medline, Embase, Cinahl and Cochrane Library through 7 February 2017.
Studies included were randomized controlled trials ≥3 weeks assessing the effect of pasta alone or in the context of low-GI dietary patterns on measures of global (body weight, BMI, body fat) and regional (WC, WHR, SAD) adiposity in adults.
Two independent reviewers extracted data and assessed bias risk. The generic inverse-variance method was used to pool data, which were expressed as MD with 95 percent CIs. The investigators assessed and quantified heterogeneity. The certainty of evidence was evaluated by GRADE.
“Future trials should assess the effect of pasta in the context of other ‘healthy’ dietary patterns,” the investigators said.