Huang M, Lo K, Li J, Allison M, Wu WC and Liu S. Pasta meal intake in relation to risks of type 2 diabetes and atherosclerotic cardiovascular disease in postmenopausal women: findings from the Women’s Health Initiative. BMJ Nutrition, Prevention & Health. 2021.
Summary:
- This prospective cohort study evaluated the association between pasta meal intake and long-term risk of developing diabetes or atherosclerotic cardiovascular disease (ASCVD) in postmenopausal women.
- They presented that pasta meal intake significantly reduced the risk of ASCVD, stroke, coronary heart disease, and no significant alteration in diabetes risk. Replacing white bread or fried potato with pasta meal was statistically associated with decreased risk of stroke and ASCVD.
- They concluded that pasta meal intake did not have an adverse impact on long-term diabetes risk and may be associated with a significantly reduced risk of stroke and ASCVD.
Discussion:
- Since the stemmed results were from a postmenopausal women cohort that consumed a relatively low quantity of pasta meal about 1 serving a week, it may limit the relationship between pasta meal and diabetes risk.
- Further analysis within cohorts of men or both sex with higher levels of consumption should be conducted to evaluate the prospective associations between pasta meal intake and risk of cardiometabolic and diabetes.
Question:
Are all types of pasta meal the same with the effect in reducing ASCVD risk?
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