News in brief:
– A scientific study confirms that pasta made from durum wheat semolina has a low glycemic index, supporting balanced diets and reducing the risk of obesity, diabetes, and heart disease.
– Researchers advocate reclassifying pasta as a healthy carbohydrate, distinguishing it from highly refined grains like white bread.
Pasta, especially that made from durum wheat semolina, offers significant health benefits, challenging its common classification as a “refined carbohydrate.” Recent scientific studies highlight its low glycemic index (GI) and its potential to contribute to a balanced and healthy diet.
A research work published in The Journal For Nutrition reveals that pasta, when made from durum wheat, provides a slow release of glucose, reducing the risk of obesity, diabetes, and cardiovascular diseases. This is attributed to the unique structure of durum wheat semolina, which retains intact cell walls, slowing starch digestion. Unlike highly refined carbohydrates, pasta maintains a significant portion of dietary fibre, contributing to gut health and overall well-being.
Also, despite being processed, durum wheat pasta retains a dense structure and larger particle size, further contributing to its slow digestibility. This characteristic distinguishes it from other refined grains like white bread, which have been linked to increased risks of chronic diseases. Studies have shown that replacing white bread with pasta can even reduce the risk of atherosclerotic cardiovascular disease.
For Nigerian farmers, this presents an opportunity to explore the cultivation of durum wheat, potentially diversifying agricultural offerings. Consumers, especially those conscious of their health, can confidently incorporate durum wheat pasta into their diets, enjoying a staple that supports glycemic control and overall wellness.
The scientific community is calling for a redefinition of carbohydrate classifications, recognising the complex structure and benefits of foods like durum wheat pasta. This shift in perspective will help consumers make informed dietary choices and appreciate the nutritional value of this versatile food source.
However, it is important to note that two of the four authors reported possible conflicts of interest. One person received ‘travel reimbursement’ from the non-profit, Nutrition
Foundation of Italy, while another is a member of the Health and Wellbeing
Advisory Board of Barilla Spa.
