Micronutrients & recovery
Consumption of dry, domestic, and imported wheat pasta/noodles without eggs is associated with significantly greater daily intakes of dietary fiber, folate, iron, magnesium, and vitamin E, as well as improved overall diet quality scores, compared to non-consumption in American children and adults.
Include pasta as part of your regular diet. It is not a 'bad' food; in fact, eating pasta is linked to getting more of the nutrients you likely need, like fiber, iron, and magnesium, and having a healthier overall diet pattern than those who avoid it.
Pasta consumers had increased daily intake of dietary fiber (16 ± 0.6 vs. 13 ± 0.1 g/d, p < 0.0001; 21 ± 0.8 vs. 16 ± 0.1 g/d, p < 0.0001), folate, DFE (701 ± 30 vs. 528 ± 5 µg/d, p < 0.0001; 733 ± 42 vs. 546 ± 4 µg/d, p < 0.0001), iron (16 ± 0.5 vs. 14 ± 0.1 mg/d, p = 0.01; 18 ± 0.9 vs. 16 ± 0.1 mg/d, p = 0.01), magnesium (249 ± 7 vs. 231 ± mg/d, p = 0.006; 327 ± 12 vs. 297 ± 2 mg/d, p < 0.02), and vitamin E as α-tocopherol (7 ± 0.4 vs. 6 ± 0.05 mg/d, p = 0.012; 10.0 ± 0.4 vs. 7.7 ± 0.1 mg/d, p < 0.0001), when compared to non-consumers of pasta, in children and adults, respectively.
Why this rating
Large, nationally representative cross-sectional dataset (NHANES 2001-2012) with robust statistical adjustments for covariates.
Source
Pasta Consumption Is Linked to Greater Nutrient Intakes and Improved Diet Quality in American Children and Adults, and Beneficial Weight-Related Outcomes Only in Adult Females
Yanni Papanikolaou · Frontiers in Nutrition · 2020
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