Twenty scientists and health professionals from nine countries met in Milan, Italy in October 2015 to present the latest research on pasta and to craft a 12-point Scientiﬁc Consensus Statement on healthy pasta meals. Download their presentations below:
World Pasta Day Opening Sessions (October 25, 2015)
Pasta: An Ancient Food for Modern Times
Historically, pasta has a role as a source of nutrition, and also entertainment. Made with just one or two quality ingredients, it delivers a quality experience in terms of health and soul — making it a food that’s relevant for modern times and beyond.
Kantha Shelke, PhD, Corvus Blue (Chicago, USA)
— download here (1.7 MB)
Scientiﬁc Consensus Conference (October 26, 2015)
Welcome and Context
The Perils of Spreading Misinformation
How does misinformation about carbohydrates spread, and how has this misinformation impacted public health?
Luca Piretta, MD, Sapienza University (Rome, Italy)
— download here (3.9 MB)
Pasta’s Unique Structure and Shape
The Importance of Fiber and How Pasta’s Shapes Inﬂuence Caloric Intake (and Body Weight)
This presentation examines the pivotal role of ﬁber in a balanced diet, and explores how the shape of pasta inﬂuences its nutritional and culinary qualities.
Pietro Migliaccio, MD, President, and Maria Strumendo, MD, Societa Italiana di Scienze dell’Alimentazione (Rome, Italy)
— download here (7.6 MB)
Pasta and Gluten: Facts and Fakes
This presentation analyzes the technological, sensory, nutritional and economic consequences of gluten-free pasta vs. durum pasta.
Joel Abecassis, PhD, National Institute for Agricultural Research (INRA) (Montpellier, France)
— download here (1.2 MB)
Pasta and Glycemic Index
Pasta: A Carbohydrate Food with a Low Glycemic Response that is a Cornerstone of the Mediterranean Diet Traditionally Utilized in Italy
This presentation discusses pasta’s low glycemic response and its role as a cornerstone of the Mediterranean diet.
Gabriele Riccardi, MD, Federico II University (Naples, Italy)
— download here (783 KB)
Completing the Healthy Pasta Meal: The Inﬂuence of Fat and Protein on the Glycemic Index
A healthy pasta meal includes more than pasta. Fat and protein are its healthy partners. This presentation explores how pasta’s other partners on the plate inﬂuence the body’s glyecmic response.
Nuno Borges, PhD, University of Porto (Porto, Portugal)
— download here (2 MB)
Validation of a Health Claim for Pasta as a low-GI Food
This presentation explores the basis for pasta’s health claim as a low glycemic food.
Furio Brighenti, PhD, University of Parma (Parma, Italy)
— download here (6.7 MB)
Carbohydrate Guidelines and Pasta Intake Around the World
Pasta Consumption in South America: Exploring the Italian Inﬂuence in the South of the Continent
This presentation includes data on pasta consumption in South America, along with how the Italian inﬂuence has shaped eating patterns in South America.
Mauro Fisberg, PhD, Federal University of Sao Paulo (Sao Paulo, Brazil)
— download here (19.3 MB)
Mexico’s Carbohydrate Guidelines
This presentation explains where pasta and carbohydrates fall in the dietary guidelines of Mexico.
Hector Bourges, MD, PhD, Salvador Zubiran National Institute of Medical Sciences and Nutrition (Mexico City, Mexico)
— download here (725 KB)
Consumption of Pasta and Carbohydrates in Argentina
This presentation explores the role of pasta and carbohydrates in food choices and eating patterns of Argentina.
Sergio Britos, University of Buenos Aires (Buenos Aires, Argentina)
— download here (3.3 MB)
Carbohydrate Recommendation from 2015 Dietary Advisory Guidelines Committee — and where Pasta Falls within these Recommendations
This presentation explains the proposed carbohydrate guidelines in the upcoming USA dietary guidelines, and where pasta falls within these recommendations.
Joanne Slavin, PhD, University of Minnesota (Minneapolis, USA)
— download here (6.4 MB)
Pasta’s Place in Overall Diets
The Mediterranean Diet and Traditional Foods
This presentation emphasizes a food-based approach to health, emphasizing the importance of preserving traditional Mediterranean foods.
Antonia Trichopoulou, MD, Hellenic Health Foundation and University of Athens (Athens, Greece)
— download here (944 KB)
The Mediterranean Diet and Heart Health
This presentation includes the latest research on the Mediterranean diet’s role in heart health.
Michel DeLorgeril, MD, Joseph Fourier University (Grenoble, France)
— download here (7.1 MB)
Mediterranean Diet and the Aging Brain: Can we Delay the Onset of Neurodegenerative Diseases? Investigations across Populations and Continents
This presentation highlights research that shows how the Mediterranean diet can protect the aging brain and may help prevent neurodegenerative disease.
Giancarlo Logroscino, MD, PhD, University of Bari (Bari, Italy)
— download here (14 MB)
The Short- and Long-Term Eﬀects of Low-Carb and Good Carb Diets
This presentation explores the long term eﬀects of carbohydrate restriction, and explains how diﬀerent types of carbohydrates aﬀect health.
Andrea Poli, MD, Nutrition Foundation of Italy (Milano, Italy)
— download here (1.8)
Pasta’s Contribution to Reducing Obesity in a Clinical Setting
This presentation highlights clinical data that shows how healthy pasta meals can be used as a weight loss strategy.
Marta Garaulet, PhD, DrPH, University of Murcia (Murcia, Spain)
— download here (11.8)
Pasta and Lifestyle Issues
The Importance of Carbohydrates and Pasta in Sports and Physical Activity
This presentation focuses on how pasta meals can fuel athletes, since carbohydrate foods are vital to sports performance.
Michelangelo Giampietro, MD, Sapienza University and University of Modena and Reggio Emilia (Rome and Modena, Italy)
— download here (3.6 MB)
Food Choices and the Environment
This presentation explains how diﬀerent foods leave a diﬀerent impact on the earth, and explores pasta as an environmentally friendly food choice.
Alessandra Luglio, Nutritionist (Sao Paulo, Brazil)
— download here (8.7 MB)
Aﬀordability and Accessibility of Pasta
This presentation explores healthy pasta meals as a solution to modern food challenges, based on its widespread accessibility, aﬀordability, and adaptability.
Kelly Toups, MLA, RD, LDN, Oldways (Boston, USA)
— download here (2.4 MB)