Departmet of Community Medicine, DETERMINATION OF GLYCEMIC INDEX VALUE OF DIFFERENT COMBINATIONS OF LOCALLY AVAILABLE FOODS IN JAFFNA S.Pirasath Departmet of Community Medicine, Faculty of Medicine, University of Jaffna. OP-06

Prof. [Ms] V.Arasaratnam Supervisor: Prof. [Ms] V.Arasaratnam [Senior Professor, Department of Biochemistry, Faculty of Medicine, University of Jaffna] Co-Supervisors: Dr.N.Sivarajah [Visiting Professor, Department of Community Medicine, Dr.S.Balakumar [Senior Lecturer, Department of Biochemistry, Medical Supervisor: Dr.T.Peranantharajah Consultant Physician, Jaffna Teaching Hospital,Jaffna. Laboratory Assistant: Mr.K.Thayaananthan [Technical officer, Department of Biochemistry,

Objective Determine the glycemic index of different combinations of food items

Introduction Glycemic index (GI) Glycemic load (GL) Glycemic response (GR) Factors influencing glycemic index Possible benefits to health

Glycemic Index Numerical Index ranking carbohydrates based on rate of glycemic response Scale of 0 to 100 Standard foods-Glucose/white bread

Glycemic load Glycemic response The glycemic load of a food is calculated by multiplying the glycemic index by the amount of carbohydrate in grams provided by a food and dividing the total by 100 Glycemic response Glycemic response (GR) is the extent to which any test meal raises blood glucose

Soluble fiber (viscous) Factors influencing glycemic index Type of starch Amylose Amylopectin Types of fiber Insoluble fiber Soluble fiber (viscous) Fat and protein Preparation & Processing

Glycemic index & health benefits Advantages of low glycemic index foods Increase the body's sensitivity to insulin-DM Reduce blood cholesterol level- IHD Prolong physical endurance - BMI Advantages of high glycemic index foods Refuel the carbohydrate stores after exercise Excellent for the prevention of fatigue and hypoglycemia in regular sportsmen

Materials and methods

Foods selection Analysis of Glycemic Index of different combined food items. Parboiled rice + gravy (Soya meat) Parboiled rice + green leaf curry Parboiled rice + gravy + green leaf curry Kurakkan pittu + gravy (Soya meat) Kurakkan pittu + green leaf curry Kurakkan pittu + gravy + green leaf curry Atta flour pittu + gravy ( Soya meat ) Atta flour pittu + green leaf curry Atta flour pittu + gravy + green leaf curry

Subjects selection 20volunteers 9 females and 11 males Mean body mass index – 20.55 (±2.22) kgm-2 Mean age – 21.05 (±0.92) years Mean height – 1.53 (±9.15) m Mean weight – 53.90 (±9.36) kg 20volunteers 9 females and 11 males

Food analysis

Results and discussion

Determination of peak glycemic response to glucose 75g glucose dissolved in 250ml water 20 volunteers Blood glucose level measured at 30 and 60min Glycemic response for glucose was calculated at 30 and 60min Blood glucose reached peak at 30min Figure1: The mean glycemic response For glucose at 30 and 60min

Determination of glycemic index of cooked rice

Pilot and elaborate studies to determine the glycemic index of different combinations of cooked rice Figure 2: The mean glycemic response obtained in three volunteers for different combination of cooked rice at ( ) 30 and 60( ) min Figure 3: The mean glycemic response values obtained in 20 volunteers for different combination of cooked rice at 30min

Glycemic index of different combinations of cooked rice Table 1: Proximate compositions of different varieties of food items Constituents % Parboiled rice Green leaves Soya meat gravy Moisture 62.54 89.0 88.50 Total protein 2.18 1.66 1.75 Soluble dietary fiber 0.80 1.41 1.19 Insoluble dietary fiber 1.50 7.06 1.98 Total dietary fiber 2.30 8.47 3.17 Total digestible carbohydrate 25.4 1.63 2.95 Figure 4: The mean glycemic index values obtained in 20 volunteers for different combination of cooked rice at 30min

Determination of the glycemic index to‘Pittu’

Pilot and elaborate studies to determine the glycemic index of different combinations of Kurakkan Pittu Figure 2: The mean glycemic response obtained in three volunteers for different combination of Kurakan pittu at ( ) 30 and 60( ) min Figure 3: The mean glycemic response values obtained in 20 volunteers for different combination of kurakan pittu at 30min

Glycemic index of different varieties of different combinations of Kurakkan Pittu Table 1: Proximate compositions of different varieties of food items Constituents % Kurakan pittu Green leaves Soya meat gravy Moisture 40.50 89.0 88.50 Total protein 4.11 1.66 1.75 Soluble dietary fiber 0.79 1.41 1.19 Insoluble dietary fiber 4.18 7.06 1.98 Total dietary fiber 4.97 8.47 3.17 Total digestible carbohydrate 35.39 1.63 2.95 Figure 4: The mean glycemic index values obtained in 20 volunteers for different combination of kurakan pittu at 30min

Pilot and elaborate studies to determine the glycemic index of different combinations of Atta Pittu Figure 2: The mean glycemic response obtained in three volunteers for different combination of Atta pittu at ( ) 30 and 60( ) min Figure 3: The mean glycemic response values obtained in 20 volunteers for different combination of Atta pittu at 30min

Glycemic index of different combinations of Atta Pittu Table 1: Proximate compositions of different varieties of food items Constituents % Atta pittu Green leaves Soya meat gravy Moisture 55.0 89.0 88.50 Total protein 5.69 1.66 1.75 Soluble dietary fiber 0.87 1.41 1.19 Insoluble dietary fiber 3.63 7.06 1.98 Total dietary fiber 4.5 8.47 3.17 Total digestible carbohydrate 27.07 1.63 2.95 Figure 4: The mean glycemic index values obtained in 20 volunteers for different combination of Atta pittu at 30min

Conclusion

References Chlup, R. Bartek, J. Reznickova, M. Zapletalova, J. Doubravova, B. Chlupova, L. Seckar, P. Dovorackova. S. and Simanek, V., (2004). Determination of glycemic index of selected foods (white bread and cereal bars) in healthy persons. Biomed Papers, 148(1), 17-25. Glycemic index Research Report for LEDA nutrition. (2004). http://64.233.183.104/ search?q=cache:c8exN6coZWkJ:ledanutrition.com/luxury_gi_report.pdf+Glycaemic+Index+Research+Report+filetype:pdf&hl=en&ct=clnk&cd=1&gl=lk&lr=lang_en, (2007). Mendosa, D. (2007). Glycemic Index, The glycemic index ranks foods on how they affect our blood glucose levels…www.mendosa.com/gi.htm-76k (2008).

Acknowledgement Supervisors Volunteers IRQUE medical study programme Sincere thanks to Supervisors Volunteers IRQUE medical study programme “This research project was carried as part of 3rd MBBS part II examination”.

Thank you