Scientific Consensus Statement

2025 HEALTHY PASTA MEALS – OVERVIEW AND SCIENTIFIC UPDATE

Building on the 2010 Scientific Consensus Statement from the Fifth World Pasta Congress (Milan), this update integrates recent evidence from nutritional, metabolic, emotional and sustainability domains to reaffirm that pasta is a valuable component of healthy and sustainable diets.

1. Pasta as a core component of a complete and balanced dietary model – 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. Pasta provides a higher intake of folates, iron, magnesium, fiber and vitamins – 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. Pasta does not worsen the situation of diabetics if consumed in the right quantities – 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. Pasta, properly portioned, supports appetite control – 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. Pasta is linked to 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. Pasta can contributes to the creation of antioxidant compounds – 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. Pasta promotes intestinal and microbiota health – 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. Pasta plays a role in creating positive emotions – Pasta, as a source of carbohydrates and protein, including tryptophan, has been associated with a positive impact on men­tal well-being, as it can influence seroto­nin levels, a neurotransmitter that plays a crucial role in mood regulation (Fern­strom, 2013; Grosso et al., 2025).

9. Pasta is an accessible food and knows no cultural limitations – 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 pasta is reserved for those who suffer from gluten-related disorders – Gluten-free pasta should be reserved for individuals with diagnosed gluten-related disorders (Catellani et al., 2025).

11. Pasta has a low environmental impact – 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. Pasta supports cognitive health – 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. Pasta is at the center of the nutritional recommendations of doctors and dieticians – 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. Pasta stimulates social connections – 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. Pasta is also a source of energy for those who practice endurance or high intensity 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. Pasta is simple and authentic – 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. Pasta contributes to a more gradual release of sugar (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. Pasta’s compact structure slows starch digestion – 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. Pasta is versatile – 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.