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Reading: Including side dishes to traditional main meals alter the glycaemic index

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Original Papers

Including side dishes to traditional main meals alter the glycaemic index

Authors:

S Pirasath ,

University of Jaffna, LK
About S
Department of Biochemistry, Faculty of Medicine
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K Thayananthan,

University of Jaffna, LK
About K
Department of Biochemistry, Faculty of Medicine
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S Balakumar,

University of Jaffna, LK
About S
Department of Biochemistry, Faculty of Medicine
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V Arasaratnam

University of Jaffna, LK
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Abstract

Objective: To determine the glycaemic index (GI) values of commonly consumed ‘idly’ based meals in Sri Lanka.

Method: 20 Healthy volunteers (11 males and 9 females) mean (±SD) age and body mass index were 20.10 (±0.72) years and 21.22 (±3.49) kgm-2 respectively were selected with their informed written consent. After overnight fasting 75g glucose and each test food containing 75g digestible carbohydrate were administered on separate days and blood glucose levels measured half hourly for two hours following ingestion. The GI values were calculated and analyzed by Randomized Complete Block Design using SAS analytical package.

Results: The mean GI values of ‘idly’ either with ‘sambol’ or ‘sambol’ and plantain (‘itharai’) or ‘sampar’ or ‘sampar’ and plantain (‘itharai’) or ‘sambol’ and ‘sampar’ or ‘sambol’, ‘sampar’ and plantain (‘itharai’) were 56.85 (±6.26), 51.10 (±6.57), 70.32(±8.22), 67.45 (±7.87), 63.99 (±3.29) and 61.30 (±3.09)% respectively.

Interpretation: Based on these GI values, ‘idly’ with ‘sambol’ and plantain ('itharai') is of lower GI value (<55%). ‘Idly’ either with ‘sambol’ or ‘sampar’ and plantain (‘itharai’) or ‘sambol’ and ‘sampar’ or ‘sambol’, ‘sampar’ and plantain (‘itharai’) are of medium GI value (55 to 70%). ‘Idly’ with ‘sampar’ alone is high GI value (>70 %). When plantain (‘itharai’) was given with ‘idly’, the GI values were decreased, while mixed with ‘sampar’, the GI values were increased. The GI values were increased when the foods were consumed with ‘sampar’ alone or ‘sampar’ and ‘sambol’. Thus, when consuming basic traditional meals mixing with foods with different side dishes significantly alters the GI value.

Conclusion: Therefore, when dietary advice is given to diabetics and those at risk of coronary heart disease, the side dishes to the basic foods must be considered. The lower GI value foods are better choices for these patients.

Sri Lanka Journal of Diabetes, Endocrinology and Metabolism 2013; 3: 12-18

DOI: http://dx.doi.org/10.4038/sjdem.v3i1.5486


How to Cite: Pirasath, S. et al., (2013). Including side dishes to traditional main meals alter the glycaemic index. Sri Lanka Journal of Diabetes Endocrinology and Metabolism. 3(1), pp.12–18. DOI: http://doi.org/10.4038/sjdem.v3i1.5486
Published on 07 May 2013.
Peer Reviewed

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