High Pasta vs. Low Pasta Diet in the Treatment of Obesity
High Pasta vs. Low Pasta Diet in the Treatment of Obesity
To the best of our knowledge, the effect of pasta consumption within a hypocaloric
 Mediterranean diet has only been scarcely explored yet. Therefore, a two-parallel group
 dietary intervention was carried out to investigate if pasta consumption could affect the BMI
 change in obese patients. The primary outcome was the loss of at leat 8% of the initial body
 weight in the first 6 months. Anthropometric and body composition (from bioelectrical
 impedance analysis - BIA-) measures were collected every month for the first 6 months and
 after 1 year. In addition, dietary information was collected at baseline and after 3, 6 and
 12 months through a 7-day carbohydrate food record and a 24-h food recall. Blood samples were
 collected at baseline and at 6 and 12 months to assess: glucose, insulin, Homeostatic model
 assessment for insulin resistant (HOMA-IR) index, total cholesterol, low-density lipoprotein,
 high-density lipoprotein, and uric acid. Furthermore, the perceived quality of life was
 investigated through the 36-items short form health survey (SF36) questionnaire.
Inclusion Criteria:

 -  BMI between 30-45 kg/m2

 -  healthy subjects

 -  regular meal consumption

 -  no celiac disease

 -  no menopause woman

 Exclusion Criteria:

 -  with a BMI <30 or >45 kg/m2

 -  having diabetes, hepatic or kidney diseases

 -  having an eating disorder

 -  having celiac disease

 -  menopause woman