Pasta can actually help you LOSE weight… not put it on

IT'S the news we have all been waiting for.

Scientists have found that eating pasta can help you stay slim, not pile on the pounds as first thought.

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A study found that when the much-loved beige carb is eaten as part of a Mediterranean diet – one that is rich in fish, cheese, vegetables and olive oil – it is linked with a reduction in Body Mass Index (BMI) and waistline size.

Italian researchers analysed the diets of 23,000 people from two different areas in Italy.

Participants had to write down everything they ate daily, and were then quizzed about their food plans by telephone interviewers.

The amount of pasta they ate was standardised and compared to their BMI, waist and hip measurements.

At the end of the experiment, scientists concluded there was no link between eating pasta and gaining weight.

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“We have seen that consumption of pasta, contrary to what many think, is not associated with an increase in body weight, rather the opposite,” said George Pounis, who lead the study.

“Our data shows that enjoying pasta according to individuals' needs contributes to a healthy body mass index, lower waist circumference and better waist-hip ratio.”

Researchers added that pasta should not be “banned” from meals, and when it’s “consumed in moderation” it is “good to your health”.

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Dr Gunter Kuhnle, of the University of Reading, said the study showed it was “wrong to demonise carbohydrates”.

He added: “The data clearly show that consumption of a carbohydrate rich food such as pasta does not have to have an adverse effect on body weight.

“The results of this study confirm current dietary recommendations and support the recommendation for a balanced diet.”

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However, experts warned Brits to be aware of portion control.

Dr Aseem Malhotra, advisor to the National Obesity Forum, said: “Quantity is key.

“If you're eating lots of vegetables, olive oil and oily fish then having small amounts of pasta as traditional anti pasti (first course) is unlikely to be harmful or contribute to adverse health consequences and obesity.”

The research was published in the journal Nutrition and Diabetes.