Pregnancy is a physiological state during which the woman's body undergoes profound modifications. During this time, every woman must be nourished in such a way as to maintain herself in good health and at the same time allow the fetal tissues to form and develop in the best way. Proper nutrition is one of the fundamental prerequisites for the normal evolution of both pregnancy and fetal growth: the quantity and quality of food and drinks must be scrupulously controlled. Contrariwise, it is important to avoid the excess calories and macronutrients. In fact, during pregnancy, it may be just as harmful as their shortage, especially in overweight and obese women, for which the risk of miscarriage, gestational diabetes, fetal growth disorders and preeclampsia increases. The pasta constitutes the foundation of the Mediterranean diet food. The dough can be seen, therefore, so it represents an excellent ally of the diet from a nutritional point of view. The nutritional values of the pasta change depending on the type, based on the fact that the dough is traditional or integral semolina. It also contains Vitamin B and has an abundance of minerals, among which potassium. The pasta is an easily digestible food, ensuring energy ready to use (such as all carbohydrates); moreover, it possesses a great satiating power. In case of overweight, however, it is possible to reduce the number of carbohydrates in the diet, taking care not to make them ever miss. In conclusion, the consumption of pasta is very important during pregnancy: a diet without carbohydrates can be dangerous for all physiological pathways.

Messina A., Picciocchi E., Monda V., Valenzano A., Cibelli G., Ruberto V., et al. (2018). Beneficial effects of pasta during pregnancy: The positive effects of mediterranean diet. ACTA MEDICA MEDITERRANEA, 34(4), 2107-2114 [10.19193/0393-6384-2018-4s-325].

Beneficial effects of pasta during pregnancy: The positive effects of mediterranean diet

Monda V.;Di Palma A.;Monda M.;Tripi G.
Membro del Collaboration Group
;
Salerno M.;Di Folco A.;Parisi L.;
2018-01-01

Abstract

Pregnancy is a physiological state during which the woman's body undergoes profound modifications. During this time, every woman must be nourished in such a way as to maintain herself in good health and at the same time allow the fetal tissues to form and develop in the best way. Proper nutrition is one of the fundamental prerequisites for the normal evolution of both pregnancy and fetal growth: the quantity and quality of food and drinks must be scrupulously controlled. Contrariwise, it is important to avoid the excess calories and macronutrients. In fact, during pregnancy, it may be just as harmful as their shortage, especially in overweight and obese women, for which the risk of miscarriage, gestational diabetes, fetal growth disorders and preeclampsia increases. The pasta constitutes the foundation of the Mediterranean diet food. The dough can be seen, therefore, so it represents an excellent ally of the diet from a nutritional point of view. The nutritional values of the pasta change depending on the type, based on the fact that the dough is traditional or integral semolina. It also contains Vitamin B and has an abundance of minerals, among which potassium. The pasta is an easily digestible food, ensuring energy ready to use (such as all carbohydrates); moreover, it possesses a great satiating power. In case of overweight, however, it is possible to reduce the number of carbohydrates in the diet, taking care not to make them ever miss. In conclusion, the consumption of pasta is very important during pregnancy: a diet without carbohydrates can be dangerous for all physiological pathways.
http://www.actamedicamediterranea.com/index.php
Messina A., Picciocchi E., Monda V., Valenzano A., Cibelli G., Ruberto V., et al. (2018). Beneficial effects of pasta during pregnancy: The positive effects of mediterranean diet. ACTA MEDICA MEDITERRANEA, 34(4), 2107-2114 [10.19193/0393-6384-2018-4s-325].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/401810
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