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

Carla Giordano, Gennaro Clemente, Sara Grioni, Graziano Di Cianni, Vittorio Krogh, Michele Sacco, Marilena Vitale, Giovanna Gregori, Stefania Auciello, Maria Pompea Antonia Baldassarre, Laura Corsi, Elisabetta Dall’Aglio, Sara Grioni, Maria Masulli, Laura Tonutti, Anna Carla Babini, Giovanni Sartore, Angela Albarosa Rivellese, Enzo Bonora, Olga VaccaroGiuseppe Citro, Raffaella Buzzetti, Antonio Carlo Bossi, Gabriele Riccardi, Rossella Iannarelli

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


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.
Original languageUndefined/Unknown
Pages (from-to)101-
Number of pages11
Publication statusPublished - 2020

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics

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