Study Reveals People Who Eat Pasta More often have a Better Diet Quality than Those Who Don’t

Eating pasta more often might improve the overall quality of your diet. Can pasta get any more perfect?

The Deccan Chronicle reported on February 7th, 2017 on a newly presented study showing that people who eat pasta more often also consume more shortfall nutrients in their diet. These shortfall nutrients include foliate, iron, magnesium and dietary fiber.

“The research, presented at The Obesity Society’s annual meeting in New Orleans, US, 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.”

“Diet quality was measured using the US Department of Agriculture’s (USDA) 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.”

Over the years, pasta has been feared by many dieters as a complex, high-carbohydrate food. With this research gathered from the US National Health and Nutrition Examination Survey (NHANES) 2001-2012 data on US adults (above 19 years of age), we now have a positive correlation between eating pasta and healthy, nutrient-rich diet. “They found higher diet quality scores (as measured by USDA’s Healthy Eating Index-2010 scale).”

What’s for dinner tonight? How about some pasta?

Read the original article from Deccan Chronicle



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