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Do Sri Lankan meals help decrease blood glucose response?
U P K Hettiaratchi1, S Ekanayake, J Welihinda
1Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Sri Lanka.
The Ceylon Medical Journal
|August 13, 2009
Summary
A mixed rice meal demonstrated the lowest glycaemic index (GI) among common Sri Lankan foods. Incorporating dietary fibre and legumes significantly reduces post-meal blood glucose spikes.
Area of Science:
- Nutrition Science
- Dietary Studies
- Food Chemistry
Background:
- Rising diabetes mellitus (DM) prevalence in Asia necessitates dietary guidance.
- Understanding the postprandial glycaemic impact of common meals is crucial for diet formulation.
Purpose of the Study:
- To determine the glycaemic indices (GI) of five common Sri Lankan meals.
- To investigate the influence of macronutrients, carbohydrate sources, and starch properties on GI.
Main Methods:
- Five meals were analyzed: red rice, red rice mixed meal, wheat flour stringhopper, rice flour stringhopper, and manioc.
- Glycaemic index was calculated using the FAO/WHO method based on incremental blood glucose response.
- Starch granule morphology was examined microscopically.
Main Results:
- GI values ranged from 60 (mixed rice meal) to 120 (manioc meal).
- The mixed rice meal showed a significantly lower GI (p<0.05).
- Dietary fibre content negatively correlated with GI (p=0.044); protein showed a non-significant negative trend.
Conclusions:
- The mixed rice meal exhibits the lowest GI.
- Dietary fibre and legumes effectively lower the glycaemic response.
- Food preparation methods can alter the glycaemic impact of meals.
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