Research study agrees with us – pasta is not so bad after all
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Great news this week was published by University of Toronto, showing results from a recent study that shows no clear link between consuming pasta regularly and significant weight gain. The study showed that consuming low GI- pasta may in fact, contribute to weight loss over time.
Pasta type foods such as spaghetti, penne, ravioli and lasagna have long been a staple part of healthy ‘Mediterranean -style’ diets, and consuming slow releasing, low glycaemic index foods actually makes a lot of sense.
Pasta is definitely not a low-carb option, but it is a better choice than refined carbohydrates such as white bread, sugar and other processed grains. Pasta dishes often include some of our favourite healthy ingredients too such as olive oil, lean proteins, fresh vegetables and seafood.
Participants in the study of almost 2500 people consumed about a half cup of cooked pasta, 3 times a week. Over the course of the 12 week study, participants in fact reduced their body mass by an average of 0,5kg. The study’s conclusion states, “this finding increases our confidence that pasta in the context of low-GI dietary patterns does not result in weight gain.” That’s right: does not result in weight gain.
As with all scientific results, more research is needed to support this finding. But in the meantime, we are adjusting our shopping lists. Penne for supper, anyone?
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