healthy pasta meals...7. healthy pasta meals are a delicious way to eat more vegetables, legumes and...
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HEALTHY PASTA MEALS SCIENTIFIC CONSENSUS STATEMENT & SIGNATORIES
V World Pasta Congress Agreed in Milan, 26 October 2015
Additional Signatories in Moscow 2016 and São Paulo 2017
1. Scientificresearchincreasinglysupportstheimportanceoftotaldiet,ratherthanindividualfoods.
2. Pastaisakeycomponentofmanyoftheworld’straditionalhealthyeatingpatterns,suchasthescientifical-ly-provenMediterraneanDiet.Mostplant-baseddietarypatternshelppreventandslowprogressionofmajorchronicdiseasesandconfergreaterhealthbenefitsthancurrentWesterndietarypatterns.
3. Manyclinicaltrialsconfirmthatexcesscalories,andnotcarbohydrates,areresponsibleforobesity.Dietssuccessfulinpromotingweightlosscanemphasizearangeofhealthycarbohydrates,proteinandfat.Allthesethreemacronutrients,inbalance,areessentialfordesigningahealthy,individualizeddietanyone canfollowfortheirwholelife.Moreover,verylowcarbohydratedietsmaynotbesafe,especiallyinthelongterm.
4. Pastaissatiatingandkeepsyoufullerlonger.Apastamealcanbemoderateinitscaloriecontent,assumingtheportioniscorrectandthedressing-toppingisnotcalorie-rich.
5. Atatimewhenobesityanddiabeteshaveahighprevalencearoundtheworld,pastamealsandoth-erlow-glycemicindexfoodsmayhelpcontrolbloodsugarandweightespeciallyinoverweightpeople.Glycemicindexisafactorthatimpactsthehealthfulnessofcarbohydrate-richfoods.Thereisabeneficialeffectinthewaypastaismade.Theprocessofmanufacturingreducesitsglycemicresponse.Wholegrainpasta,whichprovidesmorefiber,isalsoagoodchoice.
6. Pastaisanaffordable,healthychoiceavailableinalmostallsocieties.Promotingtheaffordabilityand accessibilityofpastamealscanhelpovercomethemisperceptionthathealthyfoodsaretooexpensive.
7. Healthypastamealsareadeliciouswaytoeatmorevegetables,legumesandotherhealthyfoodsoftenunder-consumed.PastaisawaytointroduceotherMediterraneandietfoods(otherculturaltraditions),especiallyforchildrenandadolescents.
8. Pastamealsareenjoyedinculturaltraditionsworldwide.Astheyarelikeacanvas,theyareversatileandeasilyadaptabletonational/regionalseasonalingredients.
9. Thegeneralpopulationcaneatpastaandshouldnotchooseagluten-freeproductifnotaffectedbya gluten-relateddisordercorrectlydiagnosed.Forthosewithglutensensitivitiesorallergies,orceliac disease,therearegluten-freealternatives.
10. Pastaisasimpleplant-basedfood,andhasalowenvironmentalimpact.
11. Pastaconsumptionissuitableforpeoplewhodophysicalexerciseandparticularlyinsports.Pasta,aswithothercerealfoods,providescarbohydratesandisalsoasourceofprotein.Pastamaybeusedaloneorlightlyseasonedbeforetrainingorcombinedwithotherfoodsaftertraining,inordertoimprovephysicalperformance.Highproteinandlowcarbohydratedietsarediscouragedinactivepeople.
12. Doctors,nutritionistsandotherhealthprofessionalsshouldeducatetheconsumertochoosevariedandbalancedpastamealsforgoodhealth.
Signatories of the Scientific Consensus Statement Consensus Committee Members
Joel Abecassis, PhD,NationalInstituteforAgriculturalResearch(INRA)(Montpellier,France)
Sara Baer-Sinnott,President,Oldways(Boston,USA)
Nuno Borges, PhD,UniversityofPorto(Porto,Portugal)
Hector Bourges, MD, PhD,SalvadorZubiranNationalInstituteofMedicalSciencesandNutrition (MexicoCity,Mexico)
Sergio Britos,UniversityofBuenosAires(BuenosAires,Argentina)
Furio Brighenti, PhD,UniversityofParma(Parma,Italy)
Michel de Lorgeril, MD,JosephFourierUniversity(Grenoble,France)
Mauro Fisberg, PhD,FederalUniversityofSãoPaulo(SãoPaulo,Brazil)
Michelangelo Giampietro, MD,SapienzaUniversityandUniversityofModenaandReggioEmilia (RomeandModena,Italy)
Marta Garaulet Aza, PhD, DrPH,UniversityofMurcia(Murcia,Spain)
Vasily Isakov, MD, PhD, AGAF,DepartmentofGastroenterologyandHepatology,Federal ResearchCenterofNutrition,BiotechnologyandFoodSafety(Moscow,Russia)
Giancarlo Logroscino, MD, PhD,UniversityofBari(Bari,Italy)
Alessandra Luglio,Nutritionist(SãoPaulo,Brazil)
Oleg Stephanovich Medvedev, PhD,BoardoftheNationalResearchCenter“ZdorovoePitanye” (HealthyEating);MoscowStateUniversityDepartmentofPharmacology(Moscow,Russia)
Pietro Migliaccio, MD,President,andMaria Teresa Strumendo, MD,SocietaItalianadiScienze dell’Alimentazione(Rome,Italy)
Glaucia Maria Pastore,PhD,EducationalResearchCenterinCampinas(SãoPaulo,Brazil)
Luca Piretta, MD,SapienzaUniversity(Rome,Italy)
Andrea Poli, MD,NutritionFoundationofItaly(Milano,Italy)
Gabriele Riccardi, MD,FedericoIIUniversity(Naples,Italy)
Nevin Sanlier, PhD,BiruniUniversity(Istanbul,Turkey)
Ksenia Sergeevna Selezneva, MD, PhD,DietologyDepartment,AtlasBiomedGroup(Moscow,Russia)
Kantha Shelke, PhD,CorvusBlue(Chicago,USA)
Joanne Slavin, PhD,UniversityofMinnesota(Minneapolis,USA)
Elena Tikhomirova,Nutritionistandmedicaladvisor(Moscow,Russia)
Kelly Toups, MLA, RD,Oldways(Boston,USA)
Dan Waitzberg, MD, PhD,UniversityofSãoPaulo(SãoPaulo,Brazil)
Elizabete Wenzel de Menezes, PhD,UniversityofSãoPaulo(SãoPaulo,Brazil)