New research concludes that pasta eaters have better diet quality

February 06, 2017

Washington, DC (Feb. 6, 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:

"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 http://www.pastafits.org.
-end-
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.

Kellen Communications - NY

Related Nutrition Articles from Brightsurf:

Here's how to improve packaged foods nutrition
FOP nutrition labeling results in a significant improvement in the nutritional quality of food products.

'Front of package' nutrition labels improved nutrition quality
A new study analyzing 16 years of data on tens of thousands of products finds that the adoption of nutrition data on ''front of package'' labels is associated with improved nutritional content of those foods and their competitors.

Aquaculture's role in nutrition in the COVID-19 era
A new paper from American University examines the economics of an aquaculture industry of the future that is simultaneously environmentally sustainable and nutritious for the nearly 1 billion people worldwide who depend on it.

Fathers are more likely to be referred for nutrition or exercise counseling
Fatherhood status has been linked to medical providers' weight-related practices or counseling referrals.

Refugee children get better health, nutrition via e-vouchers
Electronic food vouchers provided young Rohingya children in Bangladeshi refugee camps with better health and nutrition than direct food assistance, according to new research led by Cornell University, in conjunction with the International Food Policy Research Institute.

Leaders call for 'Moonshot' on nutrition research
Leading nutrition and food policy experts outline a bold case for strengthening federal nutrition research in a live interactive session as part of NUTRITION 2020 LIVE ONLINE, a virtual conference hosted by the American Society for Nutrition (ASN).

Featured research from NUTRITION 2020 LIVE ONLINE
Press materials are now available for NUTRITION 2020 LIVE ONLINE, a dynamic virtual event showcasing new research findings and timely discussions on food and nutrition.

Diet, nutrition have profound effects on gut microbiome
A new literature review from scientists at George Washington University and the National Institute of Standards and Technology suggests that nutrition and diet have a profound impact on the microbial composition of the gut.

Are women getting adequate nutrition during preconception and pregnancy?
In a Maternal & Child Nutrition analysis of published studies on the dietary habits of women who were trying to conceive or were pregnant, most studies indicated that women do not meet nutritional recommendations for vegetable, cereal grain, or folate intake.

Supermarkets and child nutrition in Africa
Hunger and undernutrition are widespread problems in Africa. At the same time, overweight, obesity, and related chronic diseases are also on the rise.

Read More: Nutrition News and Nutrition Current Events
Brightsurf.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.