ArticleNutrients2021
Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study.
Article in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob-Xanthan Hydrogel.Gels (Basel, Switzerland) · 2026Article
- Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products.Journal of food science · 2026Article
- Study of the Drying Kinetics on the Nutritional and Technological Quality of Dried Pasta Enriched With Coffee Pulp Flour.Journal of food science · 2025Article
- Phenolic Content, Antioxidant Capacity and In Vitro Glycemic Index of Traditional Noodle (Erişte) High in Plant-Based Protein andFood science & nutrition · 2025Article
- Prediction of Pasta Colour Considering Traits Involved in Colour Expression of Durum Wheat Semolina.Foods (Basel, Switzerland) · 2025Article
- Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread.Foods (Basel, Switzerland) · 2024Article
- Nutritional quality of dysphagia-oriented products sold on the Italian market.Frontiers in nutrition · 2024Article
- Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion.Foods (Basel, Switzerland) · 2023Article
- Nutritional Description of Organic and Conventional Food Products in Spain: The BADALI Project.Nutrients · 2023Article
- Nutritional, textural and sensory properties of lasagna dough containing air yam, a non-conventional edible plant.Journal of food science and technology · 2023Article
- Quality and Nutritional Parameters of Food in Agri-Food Production Systems.Foods (Basel, Switzerland) · 2023Review
- Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.Foods (Basel, Switzerland) · 2023Article
- Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods.Foods (Basel, Switzerland) · 2022Review
- The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus.Nutrients · 2022Article
- Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality.Foods (Basel, Switzerland) · 2022Review
- Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility.Foods (Basel, Switzerland) · 2021Article
- Determinants of US University Students' Willingness to Include Whole Grain Pasta in Their Diet.International journal of environmental research and public health · 2021Article
- Food Labeling: Analysis, Understanding, and Perception.Nutrients · 2021Article
- Comparison of the Nutritional Quality of Branded and Private-Label Food Products Sold in Italy: Focus on the Cereal-Based Products Collected From the Food Labeling of Italian Products Study.Frontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pasta represents a staple food in many populations and, in recent years, an increasing number of pasta items has been placed on the market to satisfy needs and trends. The aims of this work were: (i) to investigate the nutritional composition of the different types of pasta currently sold in Italy by collecting the nutrition facts on their packaging; (ii) to compare energy, nutrient and salt content per 100 g and serving in fresh and dried pasta; (iii) to compare the nutrition declaration in pairs of products with and without different declarations (i.e., gluten free (GF), organic, and nutrition claims (NC)). A total of 756 items, made available by 13 retailers present on the Italian market, were included in the analysis. Data showed a wide difference between dried and fresh pasta, with high inter-type variability. A negligible amount of salt was observed in all types of pasta, except for stuffed products, which had a median high quantity of salt (>1 g/100 g and ~1.5 g/serving). Organic pasta had higher fibre and lower protein contents compared to conventional pasta. GF products were higher in carbohydrate and fat but lower in fibre and protein than not-GF products, while only a higher fibre content was found in pasta with NC compared to products not boasting claims. Overall, the results show high variability in terms of nutrition composition among the pasta items currently on the market, supporting the importance of reading and understanding food labels for making informed food choices.
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