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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...
Autores principales: | , , , , , , , , , , , , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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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. |
format | Online Article Text |
id | pubmed-7019547 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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