Eating pasta is good for the diet and those who consume it have a healthier diet: the University of Toronto study.
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Eating pasta is good for the diet and those who consume it have a healthier diet. This is revealed by scientific research carried out by the University of Toronto according to which the consumption of pasta is linked to a higher intake of nutrients and a better quality of nutrition. The study, published in the prestigious journal Frontiers in Nutrition, analyzed the diets of children and adults, identifying the association between the consumption of pasta and the intake of certain nutrients.
The research was led by Yanni Papanikolaou, vice president of Nutritional Strategies and researcher at the University of Toronto. 323 children and young people under the age of 18 and 400 adults over 19 resident in the United States are under consideration. The results show that those who do not give up on pasta have a better quality of nutrition and can count on a lower daily intake of saturated fats and added sugars.
Not only that: eating the typically Italian first course also guarantees a greater intake of nutrients essential for health, such as iron, magnesium, dietary fiber, folate and vitamin E. Yanni Papanikolaou then clarified in the conclusions of his study that there were no differences in total daily calories, but also in salt intake. No change or association with body weight and body mass index, both in adult males and in children. The situation was different for adult women (aged 19 to 50): in this group, the consumption of pasta was associated with less fat around the waist and lower body weight.
According to the author of the study, therefore, eating a portion of pasta every day allows you to "have benefits for public health". The important thing, he concludes, is that consumption is proportionate to the energy needs of the individual. So pasta can be a valid ally for health and to stay fit, the important thing is not to overdo it, but also to choose the right condiments.
Experts recommend focusing on wholemeal pasta, much lighter and more digestible, to be drained al dente and dressed with fresh seasonal vegetables. Thanks to ingredients with a low calorie content – such as zucchini, eggplant or asparagus – a drizzle of oil and basil, it is possible to prepare a tasty and balanced dish.