ReviewFoods (Basel, Switzerland)2021
Glycemic Index Values of Pasta Products: An Overview.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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The trial behind it
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Who cites it
21 citing papers in PubMed.
- Effects of Spaghetti Differing in Soluble Fiber and Protein Content on Glycemic Responses in Humans: A Randomized Clinical Trial in Healthy Subjects.International journal of environmental research and public health · 2022Trial
- Development and Characterization of Low-Glycemic Couscous Enriched With β-Glucans and Proteins.Food science & nutrition · 2026Article
- Effects of Extruded Sugar Beet Pulp By-Product on Bioactive Composition, Antioxidant Activity, and Quality of Classic and High-Protein Gluten-Free Pasta.Molecules (Basel, Switzerland) · 2026Article
- Fortification of Durum Wheat Pasta with Mealworm (Molecules (Basel, Switzerland) · 2026Article
- Effect of Pullulanase debranching freeze-thaw treatments and fatty acid on functional properties of yam starches.NPJ science of food · 2025Article
- Development of a Simple Protocol to Assess Glucose Release After In Vitro Digestion, Allowing Comparison of Starchy Foods.Food science & nutrition · 2025Article
- Starch intake and changes in dental caries among adults: A longitudinal study in Finland.Journal of public health dentistry · 2025Article
- Reduced Predicted Glycaemic Response and Inhibitory Effects on Lipid-Digesting Enzymes of Pasta Enriched With Flour ofInternational journal of food science · 2025Article
- Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges.Foods (Basel, Switzerland) · 2024Review
- Extraction, Modification, Biofunctionality, and Food Applications of ChickpeaFoods (Basel, Switzerland) · 2024Review
- Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions.Foods (Basel, Switzerland) · 2023Article
- Effect of the Pasta Making Process on Slowly Digestible Starch Content.Foods (Basel, Switzerland) · 2023Article
- Genetic approaches to exploit landraces for improvement ofFrontiers in plant science · 2023Review
- Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace.Molecules (Basel, Switzerland) · 2022Article
- Durum Wheat Products-Recent Advances.Foods (Basel, Switzerland) · 2022Article
- Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch.Foods (Basel, Switzerland) · 2022Article
- Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study.Foods (Basel, Switzerland) · 2022Article
- 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.Foods (Basel, Switzerland) · 2022Article
- Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies.Foods (Basel, Switzerland) · 2022Article
- Development of Novel Pasta Products with Evidence Based Impacts on Health-A Review.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.