These are the results of a study by URV-IISPV after following 6,000 adults with metabolic syndrome for two years
Overweight and obesity have become a public health problem affecting more than 2.5 billion adults. Various studies have worked with the hypothesis that repeatedly consuming foods known as high glycemic index – which rapidly raise blood sugar levels after ingestion – could contribute to the development of obesity and, in the long term, diabetes or cardiovascular disease. Now, a research team from the Universitat Rovira i Virgili (URV) and the Institut d’Investigació Sanitària Pere Virgili (IISPV) has demonstrated that the consumption of pasta improves metabolic risk factors compared to potatoes, bread, or refined rice.
Breakfast cereals, sugary drinks, bread, refined rice, and potatoes, among others, are foods rich in rapidly absorbed carbohydrates. They cause a sudden increase in blood glucose and insulin levels, which stimulates appetite, fat storage, and reduces energy expenditure. This promotes obesity and hinders the use of glucose at the cellular level. Pasta, on the other hand, although also rich in carbohydrates, has a unique structure that causes these carbohydrates to be absorbed more slowly, resulting in a moderate glycemic response. When pasta is cooked to the “al dente” stage, the glycemic index is even lower, which would prevent this exaggerated glycemic response after consumption.
In the absence of rigorous studies evaluating the importance of pasta consumption on cardiovascular risk or weight gain, the research team evaluated 6,000 people at high risk of cardiovascular disease who were included in a weight loss program. They followed them over time to see if there was a relationship between refined pasta consumption and various cardiometabolic risk factors. They observed that those who consumed pasta more frequently had a greater reduction in body weight, as well as body mass index and waist circumference after two years of study. Additionally, replacing white bread, white rice, or potatoes with equivalent portions of pasta was associated with a greater reduction in the same parameters and an improvement in blood pressure and HDL cholesterol.
The study focused on older adults with cardiometabolic risk from the Mediterranean basin. Now, randomized clinical trials will be needed to verify if the results are the same in other populations.
The work is part of the multicollaborative PREDIMED-Plus study, involving 23 research institutions from Spain. The research was conducted by Sangeetha Shyam, Miguel Servet researcher at the Institut d’Investigació Sanitària Pere Virgili (IISPV), Stephanie K. Nishi, researcher at the School of Nutrition at the Metropolitan University of Toronto, and Jordi Salas-Salvadó, professor and director of the Human Nutrition Unit at URV. The team is part of the Biomedical Research Networking Center for the Physiopathology of Obesity and Nutrition (CIBERobn) and IISPV.
Bibliographic reference: Shyam S, Nishi SK, Ni J, Martínez-González MÁ, Corella D, Schröder H, Martínez JA, Alonso-Gómez ÁM, Wärnberg J, Vioque J, Romaguera D, López-Miranda J, Estruch R, Tinahones FJ, Lapetra J, Serra-Majem L, Bueno-Cavanillas A, Tur JA, Martín Sánchez V, PintóX, Delgado-Rodríguez M, Matía-Martín P, Vidal J, Vázquez C, Daimiel L, Ros E, Gaforio JJ, Ruiz-Canela M, Fernández-Carrión R, Goday A, Garcia-Rios A, Torres-Collado L, Cueto-Galán R, Zulet MA, Prohens L, Casas R, Castillo-Hermoso MA, Tojal-Sierra L, Am GP, García-Arellano A, Sorlí JV, Castañer O, Arenas-Larriva AP, Oncina-Cánovas A, Goñi L, Fitó M, Babio N, Salas-Salvadó J. Pasta Consumption and Cardiometabolic Risks in Older Adults with Overweight/Obesity: A Longitudinal Analysis. J Am Nutr Assoc. 2025 Feb 19:1-13. DOI: 10.1080/27697061.2025.2463454.
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