Celebrating World Pasta Day

By Joyce Seo

Did you know eating pasta can support healthy weight management? 

October 25th marks World Pasta Day, a special day to explore the incredible diversity of pasta! With hundreds of varieties, pasta brings delicious options to tables worldwide, and whole grain pasta is the key to making your meals even better.

Whole grains, like those found in whole grain pasta, are fantastic sources of fibre and micronutrients. With 75% of Australians not consuming enough whole grains, incorporating whole grain pasta is a simple and tasty way to boost your intake.

Whole grains, including whole grain pasta, can aid in weight management thanks to their high fibre content, which promotes satiety and helps regulate appetite. Whole grains retain their bran and germ, providing essential nutrients and promoting digestive health. Whole grain pasta is particularly rich in fibre, helping you feel fuller for longer and potentially reducing overall calorie intake. To enhance the nutritional value of your next pasta dish, pair it with plenty of vegetables, lean proteins, and healthy fats. 

The benefits of whole grains include:

  • Fibre for regular digestion and gut health
  • Protein for muscle maintenance
  • Iron for immune and brain function
  • Magnesium for muscle and nerve function
  • Zinc for antioxidant and immune support
  • Reduced risk of heart disease, stroke and obesity
 

So, why not try some delicious pasta today?

Department of Health & Human Services. (n.d.). Cereals and wholegrain foods. Better Health Channel. https://www.betterhealth.vic.gov.au/health/healthyliving/cereals-and-wholegrain-foods

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Holscher, H. D. (2017). Dietary fiber and prebiotics and the gastrointestinal microbiota. Gut Microbes, 8(2), 172–184. https://doi.org/10.1080/19490976.2017.1290756

Khalid, W., Arshad, M. S., Jabeen, A., Anjum, F. M., Qaisrani, T. B., & Suleria, H. a. R. (2022). Fiber‐enriched botanicals: A therapeutic tool against certain metabolic ailments. Food Science & Nutrition, 10(10), 3203–3218. https://doi.org/10.1002/fsn3.2920

Vignola, M. B., Bustos, M. C., & Pérez, G. T. (2017). Comparison of quality attributes of refined and whole wheat extruded pasta. LWT, 89, 329–335. https://doi.org/10.1016/j.lwt.2017.10.062

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