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Reading: Glycaemic indices of commonly consumed Sri Lankan foods and variation in blood glucose

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Glycaemic indices of commonly consumed Sri Lankan foods and variation in blood glucose

Author:

S. Ekanayake

University of Sri Jayewardenepura, LK
About S.
Faculty of Medical Sciences
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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.

How to Cite: Ekanayake, S., 2019. Glycaemic indices of commonly consumed Sri Lankan foods and variation in blood glucose. Journal of the Ceylon College of Physicians, 50(2), pp.77–83. DOI: http://doi.org/10.4038/jccp.v50i2.7873
Published on 29 Dec 2019.
Peer Reviewed

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