Glycemic Index Values of Pasta Products: An Overview

Overview

Journal Foods

Specialty Biotechnology

Date 2021 Nov 27

PMID 34828822

Citations 14

Authors

Giuseppe Di Pede

Rossella Dodi

Cecilia Scarpa

Furio Brighenti

Margherita DallAsta

Francesca Scazzina

Affiliations

Soon will be listed here.

Abstract

Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. Since both the formulation and processing technologies may affect the GI, this study aimed to investigate the GI values of pasta products (pp) reported in the literature until 2020. GI values of pp analyzed following the ISO guidelines were included in this survey. A total of 95 pp were identified and, according to their formulation, classified into 10 categories (n, mean GI): category n 1: 100% refined wheat (35, 55); category n 2: 100% whole wheat (6, 52); category n 3: other cereal-based products (8, 52); category n 4: containing egg (5, 52); category n 5: gluten free (11, 60); category n 6: containing legumes (9, 46); category n 7: noodles and vermicelli (9, 56); category n 8: containing vegetable or algae (6, 51); category n 9: containing other ingredients (5, 37); category n 10: stuffed (1, 58). Overall, pasta is confirmed to be a medium-low-GI food, even if a high variability among or within each category emerged. The formulation of enriched pp able to elicit a controlled glycemic response could represent a strategy to improve the nutritional value of pasta.

Citing Articles

Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges.

Mesta-Corral M, Gomez-Garcia R, Balagurusamy N, Torres-Leon C, Hernandez-Almanza A Foods. 2024; 13(13).

PMID: 38998567 PMC: 11241233. DOI: 10.3390/foods13132062.

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea Protein: An Up-to-Date Review.

Patil N, Bains A, Sridhar K, Bhaswant M, Kaur S, Tripathi M Foods. 2024; 13(9).

PMID: 38731769 PMC: 11083271. DOI: 10.3390/foods13091398.

Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions.

Di Nardo V, De Arcangelis E, Messia M, Ruggeri S, Marconi E Foods. 2023; 12(13).

PMID: 37444312 PMC: 10341110. DOI: 10.3390/foods12132575.

Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study.

Di Cairano M, Tchuenbou-Magaia F, Condelli N, Cela N, Ojo C, Radecka I Foods. 2023; 11(20).

PMID: 37431001 PMC: 9601495. DOI: 10.3390/foods11203253.

The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta.

Krawecka A, Sobota A, Zarzycki P Foods. 2023; 11(20).

PMID: 37430964 PMC: 9601986. DOI: 10.3390/foods11203216.

References

Zou W, Sissons M, Gidley M, Gilbert R, Warren F . Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate. Food Chem. 2015; 188:559-68. DOI: 10.1016/j.foodchem.2015.05.032. View

Blair R, Henley E, Tabor A . Soy foods have low glycemic and insulin response indices in normal weight subjects. Nutr J. 2006; 5:35. PMC: 1780058. DOI: 10.1186/1475-2891-5-35. View

Aldughpassi A, Abdel-Aal E, Wolever T . Barley cultivar, kernel composition, and processing affect the glycemic index. J Nutr. 2012; 142(9):1666-71. DOI: 10.3945/jn.112.161372. View

Wolever T, Vorster H, Bjorck I, Brand-Miller J, Brighenti F, Mann J . Determination of the glycaemic index of foods: interlaboratory study. Eur J Clin Nutr. 2003; 57(3):475-82. DOI: 10.1038/sj.ejcn.1601551. View

Collier G, McLean A, ODea K . Effect of co-ingestion of fat on the metabolic responses to slowly and rapidly absorbed carbohydrates. Diabetologia. 1984; 26(1):50-4. DOI: 10.1007/BF00252263. View

Vrolix R, Mensink R . Variability of the glycemic response to single food products in healthy subjects. Contemp Clin Trials. 2009; 31(1):5-11. DOI: 10.1016/j.cct.2009.08.001. View

Miller J . International tables of glycemic index. Am J Clin Nutr. 1995; 62(4):871S-890S. DOI: 10.1093/ajcn/62.4.871S. View

Wolever T, Jenkins D, Kalmusky J, Giordano C, Giudici S, Jenkins A . Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment. Diabetes Care. 1986; 9(4):401-4. DOI: 10.2337/diacare.9.4.401. View

Panghal A, Kaur R, Janghu S, Sharma P, Sharma P, Chhikara N . Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta. Food Chem. 2019; 289:723-728. DOI: 10.1016/j.foodchem.2019.03.081. View

10.

Riccardi G, Clemente G, Giacco R . Glycemic index of local foods and diets: the Mediterranean experience. Nutr Rev. 2003; 61(5 Pt 2):S56-60. DOI: 10.1301/nr.2003.may.S56-S60. View

11.

Shobana S, Selvi R, Kavitha V, Gayathri N, Geetha G, Gayathri R . Development and evaluation of nutritional, sensory and glycemic properties of finger millet (Eleusine coracana L.) based food products. Asia Pac J Clin Nutr. 2017; 27(1):84-91. DOI: 10.6133/apjcn.032017.18. View

12.

Gallegos-Infante J, Bello-Perez L, Rocha-Guzman N, Gonzalez-Laredo R, Avila-Ontiveros M . Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti. J Food Sci. 2010; 75(5):H151-6. DOI: 10.1111/j.1750-3841.2010.01621.x. View

13.

Ludwig D . The glycemic index: physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. JAMA. 2002; 287(18):2414-23. DOI: 10.1001/jama.287.18.2414. View

14.

Simonato B, Curioni A, Pasini G . Digestibility of pasta made with three wheat types: a preliminary study. Food Chem. 2014; 174:219-25. DOI: 10.1016/j.foodchem.2014.11.023. View

15.

Willett W, Manson J, Liu S . Glycemic index, glycemic load, and risk of type 2 diabetes. Am J Clin Nutr. 2002; 76(1):274S-80S. DOI: 10.1093/ajcn/76/1.274S. View

16.

Capriles V, Areas J . Approaches to reduce the glycemic response of gluten-free products: in vivo and in vitro studies. Food Funct. 2016; 7(3):1266-72. DOI: 10.1039/c5fo01264c. View

17.

Granfeldt Y, Wu X, Bjorck I . Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal. Eur J Clin Nutr. 2005; 60(1):104-12. DOI: 10.1038/sj.ejcn.1602273. View

18.

Atkinson F, Foster-Powell K, Brand-Miller J . International tables of glycemic index and glycemic load values: 2008. Diabetes Care. 2008; 31(12):2281-3. PMC: 2584181. DOI: 10.2337/dc08-1239. View

19.

Sieri S, Agnoli C, Pala V, Grioni S, Brighenti F, Pellegrini N . Dietary glycemic index, glycemic load, and cancer risk: results from the EPIC-Italy study. Sci Rep. 2017; 7(1):9757. PMC: 5575161. DOI: 10.1038/s41598-017-09498-2. View

20.

Moghaddam E, Vogt J, Wolever T . The effects of fat and protein on glycemic responses in nondiabetic humans vary with waist circumference, fasting plasma insulin, and dietary fiber intake. J Nutr. 2006; 136(10):2506-11. DOI: 10.1093/jn/136.10.2506. View