We undertook a systematic review and meta-analysis of RCTs using the GRADE approach to quantify the effect of pasta alone or in the context of low-GI dietary patterns on body weight and measures of adiposity relevant to the prevention and management of overweight and obesity. We are not aware of any systematic reviews and meta-analyses that have synthesised the evidence of the effect of pasta on body weight outcomes.
It remains unclear whether pasta alone or in the context of a low-GI dietary pattern shares the advantages of other low-GI foods or on the contrary contributes to weight gain.
Pasta is an important example of a food that is considered a refined carbohydrate but has a low GI, a property that has been exploited extensively in studies of low-GI dietary patterns. 2 7 Although systematic reviews and meta-analyses of randomised controlled trials (RCTs) of dietary patterns that include these foods but are low in glycaemic index (GI), 13 14 high in whole grains 15 16 and/or high in dietary fibre have shown advantages for weight-related outcomes, 17 18 there has been a general lack of recognition of the importance of carbohydrate quality.
11 12 Much of the attention has focused on sugars, but traditional carbohydrate staples like pasta, rice and breads are increasingly being implicated in the epidemics of overweight and obesity. As the role of saturated fat in chronic disease has been called into question, carbohydrates have come under attack in the media, 1 2 popular books, 3–9 statements of health advocacy groups 10 and commentaries in leading medical journals.