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Effect of dietary curries on the glycaemic index

Authors:

S Pirasath ,

Medical Student, Faculty of Medicine, University of Jaffna, LK
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K Thayaananthan,

Department of Biochemistry, Faculty of Medicine, University of Jaffna
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S Balakumar,

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

Department of Biochemistry, Faculty of Medicine, University of Jaffna, LK
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Abstract

Objective Determination of the glycaemic index (GI) of different basic foods in combination with different curries.

Methods Healthy volunteers (n=20) of 21.05 (±0.92) years old, 53.90 (±9.36) kg in body weight, 153.92 (±9.15) cm in height and 20.55 (±2.22) kgm-2 of body mass index were included. After overnight fasting, 75g of glucose and each test food containing 75g of digestible carbohydrate were administered and blood glucose level measured half hourly for two hours. The GI was calculated and analysed by randomised complete block design using SAS analytical package.

Results The mean GI values of parboiled rice ('Mottaikarupan') either with green leaf curry (Amaranthus) or gravy (soya meat) or green leaf curry and gravy were 47.47 (± 11.21), 56.30 (±9.31) and 54.67 (±10.03) % respectively. The mean GI of 'kurakkan pittu' (Eleucine coracana) with the above curries were 57.51 (±5.52), 63.25 (±8.86) and 59.25 (±5.49) % respectively. The mean GI of 'atta pittu' (whole wheat grain flour) with the above curries were 44.40 (±14.27), 50.80 (±9.35) and 46.29 (±8.90) % respectively. The GI of parboiled rice or 'kurakkan pittu' or 'atta pittu' with green leaf curry differed significantly (p<0.05) from other combined foods. The GI of parboiled rice or 'kurakkan pittu' or 'atta pittu' with gravy or green leaf curry and gravy did not differ significantly (p>0.05) among them.

Conclusions 'Kurakkan pittu' is inferior to 'atta pittu' and parboiled rice. Including curries to basic foods altered the GI. Therefore, when dietary advice is given to diabetic patients, not only the basic foods, but also the curries to be consumed have to be considered.

Index words: glycaemic index; glycaemic response; fibre; basic foods; curries

DOI: 10.4038/cmj.v55i4.2629

Ceylon Medical Journal 2010; 55: 118-122

DOI: https://doi.org/10.4038/cmj.v55i4.2629
How to Cite: Pirasath, S., Thayaananthan, K., Balakumar, S. and Arasaratnam, V., 2010. Effect of dietary curries on the glycaemic index. Ceylon Medical Journal, 55(4), pp.118–122. DOI: http://doi.org/10.4038/cmj.v55i4.2629
Published on 29 Dec 2010.
Peer Reviewed

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