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Pasta is a traditional Italian food made into a dough with just water and durum wheat. The dough was traditionally formed into various shapes then cooked in boiling water.

Pasta contains essential nutrients such as iron and Vitamin B but most importantly, weight-reducing fiber. One cup of whole grain wheat pasta can provide you with almost 25 percent of total daily fiber requirements for even greater weight loss.

According to many nutritionists, eating pasta decreases your chances of becoming obese. But what is best, most people like the idea of pasta helping with better weight management. Current surveys show that more than 24,000 people eat pasta to lower both their body mass and waist to hip ratio. And research shows that pasta truly does contribute to a healthy body mass index (BMI).

Italian research shows that pasta is especially healthy when consumed as a part of a Mediterranean diet. This is a type of diet that is high in vegetables, olive oil and fish. Large intake is the main marker for this kind of diet adherence.

This article will help you understand the health benefits of eating pasta for weight loss, and at the same time, keeping your waistline as slim as possible. The diet should be part of any weight-loss program mostly because of the nutrition value it provides.

Before we dive into the health benefits of pasta, one tip to bear in mind is that the best and healthiest type of pasta diet is that which relies on the whole grain variety. Besides keeping your waistline slim, pasta also provides the following benefits to our body.

Health benefits of eating pasta:

1. Some pasta meals can have a lower meal glycemic index (GI).

According to researchers and nutritionists, when combined with other foods like cheese, beans, and fish, pasta meals have a lower GI than when eaten alone, i.e. a pasta based meal plus other ingredients equals a lower GI. This is especially true If those foods are high in protein as is the case with the foods we’ve listed above. If you choose varieties of pasta that have a lower GI such as gluten-free or whole grain pasta, you’ll lower the GI of your meals even more. Low GI diets were found to improve blood sugar levels, aid in greater weight loss, and reduce your risk of developing cardiovascular disease.

2. Pasta is beneficial to people suffering from diabetes when made from whole grains.

"Certain varieties of pasta are known to help control blood sugar while providing enough carbohydrates to meet daily requirements."
Diabetes is a metabolic disease characterized by having high blood sugar levels over an extended period. Diabetes suffers advised to avoid eating high GI foods to prevent causing further spikes in their blood sugar levels. Certain varieties of pasta are known to help control blood sugar while providing enough carbohydrates to meet daily requirements. Pasta made with whole grains are higher in fiber and nutrients and usually, have a low GI. A special type of pasta used with semolina flour and enriched with the blood sugar-lowering β-glucan fiber was found in a study published in the journal Nutrition to significantly decrease the GI of the pasta.

3. Pasta reduces the risk of breast cancer.

Pasta that was fortified with folic acid can lower your risk of breast cancer because folic acid deficiency is known to be a great risk factor for breast cancer. A study published in Hereditary Cancer in Clinical Practice found that higher intake of folic acid lowers this risk significantly, and what better way to meet your folic acid requirements than with a pasta meal. Women of child-bearing age should be especially prudent with their folic acid intake as this group of women is known to be susceptible to folic acid deficiency. The Office on Women’s Health suggests that women take between 400 and 800 mcg of folic acid daily for optimal health.

4. Pasta reduces Alzheimer’s risk.

Researchers also found that carbohydrate-rich foods like pasta reduce a person’s risk of developing Alzheimer's disease. Pasta may also increase the lifespan of those already suffering from this common neurodegenerative disease. However, this relationship between carbohydrates and Alzheimer’s is not well understood. A possible explanation could lie in the fact that our brains feed on glycogen as its main source of energy and that metabolic disorders affecting glycogen are known to be a risk factor for Alzheimer’s. To reduce your risk of this neurodegenerative disease, make sure to keep your intake of pasta and other carb-rich meals at moderate levels.

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