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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

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 dieta...

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Autores principales: Vitale, Marilena, Masulli, Maria, Rivellese, Angela Albarosa, Bonora, Enzo, Babini, Anna Carla, Sartore, Giovanni, Corsi, Laura, Buzzetti, Raffaella, Citro, Giuseppe, Baldassarre, Maria Pompea Antonia, Bossi, Antonio Carlo, Giordano, Carla, Auciello, Stefania, Dall’Aglio, Elisabetta, Iannarelli, Rossella, Tonutti, Laura, Sacco, Michele, Di Cianni, Graziano, Clemente, Gennaro, Gregori, Giovanna, Grioni, Sara, Krogh, Vittorio, Riccardi, Gabriele, Vaccaro, Olga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019547/
https://www.ncbi.nlm.nih.gov/pubmed/31905885
http://dx.doi.org/10.3390/nu12010101
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author Vitale, Marilena
Masulli, Maria
Rivellese, Angela Albarosa
Bonora, Enzo
Babini, Anna Carla
Sartore, Giovanni
Corsi, Laura
Buzzetti, Raffaella
Citro, Giuseppe
Baldassarre, Maria Pompea Antonia
Bossi, Antonio Carlo
Giordano, Carla
Auciello, Stefania
Dall’Aglio, Elisabetta
Iannarelli, Rossella
Tonutti, Laura
Sacco, Michele
Di Cianni, Graziano
Clemente, Gennaro
Gregori, Giovanna
Grioni, Sara
Krogh, Vittorio
Riccardi, Gabriele
Vaccaro, Olga
author_facet Vitale, Marilena
Masulli, Maria
Rivellese, Angela Albarosa
Bonora, Enzo
Babini, Anna Carla
Sartore, Giovanni
Corsi, Laura
Buzzetti, Raffaella
Citro, Giuseppe
Baldassarre, Maria Pompea Antonia
Bossi, Antonio Carlo
Giordano, Carla
Auciello, Stefania
Dall’Aglio, Elisabetta
Iannarelli, Rossella
Tonutti, Laura
Sacco, Michele
Di Cianni, Graziano
Clemente, Gennaro
Gregori, Giovanna
Grioni, Sara
Krogh, Vittorio
Riccardi, Gabriele
Vaccaro, Olga
author_sort Vitale, Marilena
collection PubMed
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; but this relation was not confirmed after correction for confounders. Conclusions: In people with type-2 diabetes, the consumption of pasta, within the limits recommended for total carbohydrates intake, is not associated with worsening of glucose control, measures of adiposity, and major cardiovascular risk factors.
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spelling pubmed-70195472020-03-09 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 Vitale, Marilena Masulli, Maria Rivellese, Angela Albarosa Bonora, Enzo Babini, Anna Carla Sartore, Giovanni Corsi, Laura Buzzetti, Raffaella Citro, Giuseppe Baldassarre, Maria Pompea Antonia Bossi, Antonio Carlo Giordano, Carla Auciello, Stefania Dall’Aglio, Elisabetta Iannarelli, Rossella Tonutti, Laura Sacco, Michele Di Cianni, Graziano Clemente, Gennaro Gregori, Giovanna Grioni, Sara Krogh, Vittorio Riccardi, Gabriele Vaccaro, Olga Nutrients Article 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; but this relation was not confirmed after correction for confounders. Conclusions: In people with type-2 diabetes, the consumption of pasta, within the limits recommended for total carbohydrates intake, is not associated with worsening of glucose control, measures of adiposity, and major cardiovascular risk factors. MDPI 2019-12-30 /pmc/articles/PMC7019547/ /pubmed/31905885 http://dx.doi.org/10.3390/nu12010101 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Vitale, Marilena
Masulli, Maria
Rivellese, Angela Albarosa
Bonora, Enzo
Babini, Anna Carla
Sartore, Giovanni
Corsi, Laura
Buzzetti, Raffaella
Citro, Giuseppe
Baldassarre, Maria Pompea Antonia
Bossi, Antonio Carlo
Giordano, Carla
Auciello, Stefania
Dall’Aglio, Elisabetta
Iannarelli, Rossella
Tonutti, Laura
Sacco, Michele
Di Cianni, Graziano
Clemente, Gennaro
Gregori, Giovanna
Grioni, Sara
Krogh, Vittorio
Riccardi, Gabriele
Vaccaro, Olga
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
title 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_short 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
title_sort 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
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019547/
https://www.ncbi.nlm.nih.gov/pubmed/31905885
http://dx.doi.org/10.3390/nu12010101
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