1. 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

2. 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,

3. Objective
Determine the glycemic index of different combinations of food items

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

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

6. 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

7. 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

8. 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

9. Materials and methods

10. 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

11. 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

12. Food analysis

13. Results and discussion

14. 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

15. Determination of glycemic index of cooked rice

16. 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

17. 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

18. Determination of the glycemic index to‘Pittu’

19. 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

20. 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

21. 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

22. 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

23. Conclusion

24. 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),
Glycemic index Research Report for LEDA nutrition. (2004). 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… (2008).

25. 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”.

26. Thank you