In 2010, the Consensus Statement, the “Healthy Pasta Meal Scientific Consensus Statement”, was first created. This scientific document was commissioned by the International Pasta Organisation (IPO) and signed by 29 scientists from 9 countries, who analyzed and shared the most recent scientific literature on carbohydrates and pasta. The statement, which consisted of 12 points, scientifically analyzed and shared the benefits of pasta, emphasizing its role in the Mediterranean diet, its use in sports nutrition, and the importance of diet as a whole compared to individual foods, concluding that pasta is a healthy, complex carbohydrate that can be integrated into most diets when consumed in moderation alongside other healthy foods, does not cause obesity, and has a low environmental impact.
Today, 15 years later, we can proudly say that pasta has overcome all its challenges: it has been able to speak to all generations, invent and reinvent itself, conquering a special place in Italian and international eating habits and becoming a symbol of a balanced and wellness-oriented diet, as well as one that is rich in flavor. On the occasion of the 27th World Pasta Day, the IPO Pasta Maker and Unione Italiana Food, in collaboration with SISA, the Italian Society of Food Science, and CEPEA (Center of Studies in Food Policy and Economics), are renewing the Consensus Statement, reconfirming the relevance of the document and bringing the number of points it contains to 19, based on new evidence.
1.Total diet and healthy eating patterns – Scientific research increasingly emphasizes the importance of overall dietary patterns rather than isolated foods. Pasta continues to be a key component of traditional, plant-based diets such as the Mediterranean diet, which are linked to reduced risk of chronic diseases. Pasta meals can support the consumption of under-consumed healthy foods—like vegetables, legumes, and healthy fats—especially in children and adolescents.
2.Nutrition & diet quality – Population data from the U.S. (NHANES 2001–2012) indicate that pasta consumers have significantly higher intakes of folate, iron, magnesium, fiber, and several vitamins. In adult women, pasta consumption is also associated with lower BMI, body weight, and waist circumference (Papanikolaou & Fulgoni, 2020).
3.Obesity & diabetes – In over 2,500 individuals with type 2 diabetes, pasta intake was not associated with poorer glycemic control or increased adiposity. Slight reductions in HDL and marginal increases in systolic blood pressure were observed, though within an overall healthy dietary context (Vitale et al., 2019).
4.Weight management & satiety – Whole‑grain pasta enhances satiety and reduces hunger in the short term, without leading to increased food intake later in the day. These effects are likely due to its higher fiber content and lower glycemic response (Cioffi et al., 2016). Properly portioned pasta meals can support appetite control within balanced diets.
5.Cardiovascular health – Among more than 84,000 postmenopausal women, higher pasta consumption was linked to a lower risk of atherosclerotic cardiovascular disease and stroke, with no increase in type 2 diabetes incidence (Huang et al., 2021).
6.Antioxidant capacity – Buckwheat and egg-based pastas exhibited higher levels of polyphenols and antioxidant compounds. These enhanced cellular resilience to oxidative stress in kidney cells, suggesting a possible functional benefit (Di Marco et al., 2021).
7.Gut health and microbiota – Emerging evidence highlights the potential of pasta to contribute positively to gut health. In a recent in vitro study, pasta enriched with 12% inulin promoted the growth of Lactobacillus paracasei and increased the production of short-chain fatty acids (SCFAs) during simulated colonic fermentation, indicating a potential prebiotic effect following gastrointestinal digestion (Bavaro et al., 2024).
8.Emotional well‑being – Pasta, as a source of carbohydrates and protein, including tryptophan, has been associated with a positive impact on men¬tal well-being, as it can influence seroto¬nin levels, a neurotransmitter that plays a crucial role in mood regulation (Fern¬strom, 2013; Grosso et al., 2025).
9.Accessibility and affordability – Pasta is an affordable, versatile, and widely available food across cultures and income levels. Its inclusion in healthy eating strategies can help counter the perception that nutritious foods are inaccessible or expensive.
10.Gluten-free options and dietary appropriateness – Gluten-free pasta should be reserved for individuals with diagnosed gluten-related disorders. However, recent life-cycle analyses indicate that gluten-free and fresh stuffed pastas may have higher environmental burdens due to their processing and packaging, underscoring the need for sustainable innovations in production (Catellani et al., 2025).
11.Environmental sustainability – Pasta is a simple, plant-based food with relatively low environmental impact. However, updated life-cycle assessments show that the cultivation and processing phases are responsible for the majority of its ecological footprint. Optimizing packaging and cooking efficiency can reduce this further (Catellani et al., 2025). Contrary to common perception, pasta is not just a source of carbohydrates but also of plant-based proteins, which make up about 12% of its content. Amino acids such as tyrosine and tryptophan found in pasta promote physical and mental well-being, supporting a “one health” approach that integrates human, animal, and environmental health. Excluding pasta from the diet can make it more challenging to maintain optimal protein balance and may increase environmental impact through the consumption of less sustainable alternative foods.
12.Cognitive health, longevity & sleep – Pasta meals, especially within Mediterranean-style diets, may support cognitive health, better sleep, and healthy aging through effects on gut microbiota, inflammation, and serotonin pathways (Lotti et al., 2024).
13.Professional guidance – Health professionals, including doctors and dietitians, play a key role in educating consumers about choosing varied, balanced, and culturally appropriate pasta meals that support long-term health and sustainability.
14.Conviviality – As a key component of the Mediterranean Diet, pasta promotes conviviality and shared meals, fostering social connections that enhance psychological well-being and overall health. (Bernardi E, Visioli F. Fostering wellbeing and healthy lifestyles through conviviality and commensality: Underappreciated benefits of the Mediterranean Diet. Nutr Res. 2024 Jun;126:46-57. doi: 10.1016/j.nutres.2024.03.007).
15.Sports – Carbohydrates are the primary energy source for both endurance and high-intensity exercise. Pasta provides a low-fat, easily digestible form of complex carbohydrates that can optimize glycogen storage and sustain performance during prolonged activity. When consumed as part of a balanced pre-exercise meal, pasta supports stable glycemia and delayed fatigue. Post-exercise pasta meals combined with lean proteins facilitate glycogen replenishment and muscle recovery. Whole-grain pasta further enhances micronutrient intake and provides dietary fiber that supports long-term metabolic health in athletes and active individuals (Naderi et al., 2023).
16.Simplicity and Authenticity – Pasta is a simple food, made from just two ingredients, and it enjoys a reputation for authenticity and food safety. Its transparent production and well-known processing methods contribute to a positive perception among consumers. Pasta is affordable, versatile, and not prone to waste, maintaining its quality from the first to the last piece. Promoting the simplicity and authenticity of pasta can help strengthen consumer trust.
17.Slowly Digestible Starch (SDS) – SDS is digested at a slower rate in the small intestine. It has a significant role in controlling post-meal blood sugar levels (EFSA, 2011). Unlike rapidly digestible starch (RDS), which breaks down quickly into glucose and enters the bloodstream, SDS provides a more gradual release of sugar, thereby reducing the overall glycemic response. This makes foods high in SDS particularly valuable for individuals looking to manage their weight, reduce their risk of diabetes, and improve their overall metabolic health. SDS’s health benefits include improving insulin sensitivity, lowering cholesterol levels, and promoting satiety, which may aid in weight control. Foods rich in SDS, such as durum wheat semolina dry pasta, can be a valuable addition to a low-GI diet.
18.Digestibility – Vanhatalo et al. (2022) directly investigated this structural aspect and compared durum wheat spaghetti to bread and couscous made from identical durum wheat semolina. Their research emphasized the critical role of pasta’s intact structure in slowing starch digestion. According to the authors, pasta’s structural integrity is maintained during cooking, which influences its processing in the mouth and stomach and ultimately affects the rate of glucose absorption in the intestines. The dense, compact matrix of properly cooked spaghetti hinders digestive enzymes’ access and breakdown of starch, unlike the looser structure of bread or couscous. This slower digestion leads to a more gradual release of glucose into the bloodstream.
19.Culinary Versatility – Pasta serves as an excellent vehicle for creating more nutritious and balanced meals. Its versatility allows for a wide variety of pairings, such as sauces rich in vegetables, lean proteins, and other nutrient-dense ingredients to suit individual tastes and needs.
