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Page 1: HEALTHY PASTA MEALS...7. Healthy pasta meals are a delicious way to eat more vegetables, legumes and other healthy foods often under-consumed. Pasta is a way to introduce other Mediterranean

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.

Page 2: HEALTHY PASTA MEALS...7. Healthy pasta meals are a delicious way to eat more vegetables, legumes and other healthy foods often under-consumed. Pasta is a way to introduce other Mediterranean

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)


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