Newswise, January 14, 2017 — Washington, DC (January 12, 2017)
– New research analyzing the diets of people who eat pasta has revealed more
good news about one of America’s favorite foods.
The research on pasta, presented at The Obesity Society’s
annual meeting in New Orleans this past November, concluded that pasta
consumption in adults is associated with overall better diet quality when
compared to adults who don’t eat pasta.
Also, pasta-eaters have greater adherence to the U.S. 2015-2020
Dietary Guidelines, as they are consuming greater amounts of shortfall
nutrients, including folate, iron, magnesium and dietary fiber.
Shortfall nutrients are the nutrients most people lack in
their diets. The research also found that pasta consumers are eating more
essential nutrients, less saturated fat and less added sugar compared to those
who don’t eat pasta.
The research, entitled “Pasta consumption is associated with
greater intake of 2015 Dietary Guidelines’ shortfall nutrients, a better diet
quality and lower added sugar in American adults: Results from the National
Health and Nutrition Examination Survey, 2001-2012” was conducted by
Nutritional Strategies, Inc. on behalf of the National Pasta Association.
It examined associations between pasta consumption, shortfall
nutrient intakes as defined by the 2015 Dietary Guidelines (2015 DG) and diet
quality in comparison to non-pasta consumption in U.S. adults. The data review
did not look at any health outcomes associated with pasta consumption.
Researchers analyzed the National Health and Nutrition
Examination Survey (NHANES) 2001-2012 data on U.S. adults (> 19 years of
age).
Diet quality was measured using the USDA’s Healthy Eating
Index-2010 (which measures one’s diet against the USDA Dietary Guidelines), and
pasta consumption was defined as all dry domestic and imported pasta/noodle
varieties made with only wheat and no egg.
From the analysis, researchers identified a number of key
positive nutritional dietary patterns associated with those who eat pasta as
part of their diet compared to those who don’t eat pasta. They are:
• Higher diet quality scores (as measured by USDA’s Healthy
Eating Index-2010 scale)
• Greater intake of shortfall nutrients like folate, iron, magnesium and dietary fiber
• Lower daily intakes of saturated fat and added sugar
• Greater vitamin and mineral intake overall
• Greater intake of shortfall nutrients like folate, iron, magnesium and dietary fiber
• Lower daily intakes of saturated fat and added sugar
• Greater vitamin and mineral intake overall
“The new 2015-2020 Dietary Guidelines encourage the
consumption of all types of grains for the many nutrients they provide. Pasta
can be an effective building block for good nutrition, as it serves as a
perfect delivery system for fruits, vegetables, lean meats, fish and legumes,”
explains registered dietitian Diane Welland, Nutrition Communications Manager
for the National Pasta Association.
“This analysis underscores the nutritional importance of
grains, such as pasta, as consistent with a healthy diet. It shows that pasta
eaters have better quality diets than those who don’t eat pasta.”
Pasta has long been celebrated as one of America’s favorite foods and advocated by nutritionists for its good nutrition. In addition to the nutrients mentioned in this new research, pasta also provides important carbohydrates, which the body uses for energy.
Pasta is a low-sodium and cholesterol-free food with a low
glycemic index. Low glycemic index foods keep blood sugar levels regular. For
more information, recipes and facts about pasta, please visit www.pastafits.org.
About the National Pasta Association (NPA):
NPA is the leading trade association for the U.S. pasta industry. The association provides leadership to the industry on public policy issues, serving as its voice in Washington, D.C. NPA also forges alliances with key organizations, monitors and addresses technical issues, and conducts nutrition and food safety research on behalf of the U.S. pasta industry.
NPA is the leading trade association for the U.S. pasta industry. The association provides leadership to the industry on public policy issues, serving as its voice in Washington, D.C. NPA also forges alliances with key organizations, monitors and addresses technical issues, and conducts nutrition and food safety research on behalf of the U.S. pasta industry.