Researchers create new pasta to combat diabetes, bad cholesterol

Posted Sep 28, 2015 by Marcus Hondro
In the evolving world of new food creation scientists say they have developed a new "prebiotic" pasta that battles illness. It is enriched, they say, with a fibre that fights diabetes and bad cholesterol, among other health problems.
Oh so yummy and creamy:  bacon and gorgonzola linguine.
Oh so yummy and creamy: bacon and gorgonzola linguine.
Beneficial fibre
The group of scientists who created the new form of pasta recently published their work in the journal Applied and Environmental Microbiology. Maria De Angelis from the University of Bari Adlo Moro in Italy, a co-author of the study, said their work was in part about learning more about fibres and their influence on the human gut.
"These results highlight the influence of fibres and of the Mediterranean diet on gut microbiota, and indirectly on human health,” De Angelis said. She said the new pasta is 75 percent wheat durum flour and 25 percent whole grain barley flour.
The ingredient that makes this pasta of such benefit is a fibre called beta-glucan, which this pasta is enriched with. Beta-glucans are sugars found in baker's yeast, barley, bran, some mushrooms and in oats. They are known to be of benefit in fighting illnesses.
Immune boosting pasta
In the study that lead to the new pasta, De Angelis and the research team enrolled participants and for two months had them regularly consume their new prebiotic pasta.
At the end of that period they found the study participants to have increased levels of healthy bacteria in their gastrointestinal tract and significantly less of the unhealthy lipoprotein, known as the 'bad' cholesterol.
They also found other health benefits to the pasta enriched with the beta-glucans, such as providing a significant boost to the immune system. No word on when the product will be marketed to the general population.