Abstract
The paper presents data on glycaemic indices (GI), glycaemic load (GL) and some factors that contributed to the variations observed in GI of commonly consumed Sri Lankan foods. New improved raw (kekulu) rice if eaten with minimum of accompaniments gives rise to a higher GI in contrast to, consuming as a mixed meal with many curries which elicits a low GI. However, parboiled rice elicits a low GI and traditional rice elicits a low or medium GI even with minimum of accompaniments. Bread gives rise to a lower GI (medium) if accompanied by curries. String hoppers irrespective of flour variety elicit a high GI even when given with many accompaniments. Pittu produces higher GI with wheat or rice flour but elicits lower GI when produced with kurakkan flour. In contrast roti elicits low or medium GI and boiled legumes low GI. Wet processed foods tend to elicit higher GI than dry processed foods. This data will be of use when recommending foods to individuals who need to control their energy and carbohydrate intake.
Highlights
SummaryThe paper presents data on glycaemic indices (GI), glycaemic load (GL) and some factors that contributed to the variations observed in GI of commonly consumed Sri Lankan foods
Glycaemic index (GI) categorises food items according to their potential to raise the postprandial blood glucose levels[1]
When rice is consumed with many different curries the glycaemic indices (GI) decreased significantly (39%) compared to raw red rice only meal and further the mixed meal was categorized as lowest GI (low GI) (Table 1)
Summary
The paper presents data on glycaemic indices (GI), glycaemic load (GL) and some factors that contributed to the variations observed in GI of commonly consumed Sri Lankan foods. New improved raw (kekulu) rice if eaten with minimum of accompaniments gives rise to a higher GI in contrast to, consuming as a mixed meal with many curries which elicits a low GI. Parboiled rice elicits a low GI and traditional rice elicits a low or medium GI even with minimum of accompaniments. Bread gives rise to a lower GI (medium) if accompanied by curries. Pittu produces higher GI with wheat or rice flour but elicits lower GI when produced with kurakkan flour. In contrast roti elicits low or medium GI and boiled legumes low GI. Wet processed foods tend to elicit higher GI than dry processed foods. This data will be of use when recommending foods to individuals who need to control their energy and carbohydrate intake
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
