Pasta may not deserve its bad reputation when it comes to promoting weight gain, suggests a new study from St. Michael's Hospital in Toronto. Unlike most other refined carbohydrates, pasta has a low glycemic index, which means it produces smaller increases in blood sugar levels.
The Canadian researchers reviewed data from 30 randomized controlled clinical trials involving about 2,500 people who ate pasta instead of other carbohydrates as part of a healthy, low-glycemic index diet. Study participants ate an average of 3.3 half-cup servings of cooked pasta each week for 12 weeks and lost a little over a pound, on average.
While this study involved a low-glycemic index diet, more research is needed to determine the effects on weight of adding pasta to other types of healthy eating plans. Results of the study were published in the journal BMJ Open.