1. DO TRADITIONAL FOODS HELP TO DECREASE THE GLYCAEMIC INDEX?
Selladurai Pirasath
Demonstrator,
Faculty of Medicine,
University of Jaffna.

2. Supervisors: Prof: Vasanthy Arasaratnam, Vice-Chancellor, University of Jaffna. Dr.S.Balakumar, Senior Lecturer, Faculty of Medicine,

3. Glycaemic Index
The Glycaemic Index is a numerical Index that ranks carbohydrates based on their rate of glycemic response
Glycaemic Index uses a scale of 0 to 100
Standard foods-Glucose/white bread
GI - WHO
“The incremental area under the blood glucose response curve of 75g carbohydrate portion of a food Expressed as a percent of response to same amount of carbohydrate from a standard food taken by same subject”

5. Factors affecting the GI
Degree of ripeness
Physical form of the food
Degree of processing
Type of carbohydrates
Chemical composition of starch
Cooking method
Type and amount of sugar
Speed of eating
Fibers
Soluble fiber
Insoluble fiber
Fat and protein content
Methods of food preparation
Degree of starch gelatinization

6. Effects of fiber Insoluble fiber Soluble fiber (viscous)
Little effect on digestibility of carbohydrate foods
Very large amount-lower the glycemic index of foods
Soluble fiber (viscous)
Decreases rate of digestion
-impedes access to digestive enzymes
Decreases rate of absorption
Sugars in fiber-rich foods tend to be absorbed into
the bloodstream more slowly

7. Advantages of Low GI diets
Diabetes mellitus
Coronary heart disease (CHD)
Cancer
Attention deficit disorder
Weight control

8. Objective
Determination of the glycaemic index of traditional foods in Jaffna

9. Materials and methods

10. Foods selection White rice (‘Bg- 11-11’) Brown rice (‘At- 402’)
Analysis of Glycaemic Index of traditional foods
White rice (‘Bg ’)
Brown rice (‘At- 402’)
Parboiled rice (‘Mottaikarupan’)
Pittu [ Rice flour : Wheat flour = 1:2]
String hopper [ Rice flour : Wheat flour = 1:2]
TUBERS
potato (Solanum tubrosum)
cassava (Manihot esculenta)
LEGUMES
green gram (Vigna radiata)
chick pea (Cicer arietinum).

11. Food analysis

12. Subjects selection 22volunteers 11females and 11 males Mean body
mass index – 21.9
(±2.75) kgm-2
Mean age – 24.62
(±1.43) years
Mean height –
1.7 (±0.07) m
Mean weight –
63.42 (±10.5 kg
22volunteers
11females and 11 males

13. Determination of the peak glycaemic response to the glucose
75g glucose dissolved in 300mL water.
22 volunteers.
Blood glucose level measured half hourly for 2 hours.
Glycaemic response for glucose were calculated at 30, 60, 90 and 120min.
Blood glucose reached peak at 30min.

14. Determination of peak glycaemic response to different food items
Each test food – 75 g digestible CHO food
Pilot study - 3 Volunteers
Elaborate study – 22 Volunteers
Blood glucose level was measured half hourly for 2 hours.
Glycaemic responses for each test foods were calculated at 30,60,90 & 120 min.
Maximal glycaemic response obtained at 30 min.

15. Results & Discussion

16. Peak glycaemic response to the glucose
Figure1: The mean glycemic response
for glucose at 30, 60, 90& 120min

17. Pilot and elaborate studies to determine the glycaemic index of different varieties of rice
Figure 2: The mean glycaemic response obtained
in three volunteers for different varieties of
rice at ( ) 30 and 60( ) min
Figure 3: The mean glycemic response
values obtained in 22 volunteers for
different varieties of rice at 30min

18. Glycaemic index of different varieties of rice
Table 1: Proximate compositions of different
varieties of rice
Constituents %
White rice
Brown rice
Parboiled rice
Moisture
62.41
70.28
65.54
Total protein
1.53
1.78
2.18
Soluble dietary fiber
Trace
0.21
0.42
Insoluble dietary fiber
1.21
1.88
Total dietary fiber
2.09
2.30
Total digestible carbohydrate
26.22
22.19
23.10
Figure 4: The mean glycaemic index values
obtained in 22 volunteers for different
varieties of rice at 30min

19. Pilot and elaborate studies to determine the glycaemic index of Pittu & stringhopper
Figure 5: The mean glycaemic response
obtained in three volunteers for pittu
& string hopper at ( ) 30 and 60( ) min
Figure 6: The mean glycaemic response
values obtained in 22 volunteers for pittu
& string hopper at 30min

20. Glycaemic index of Pittu & string hopper
Table 2: Proximate compositions of
pittu & string hopper
Constituents %
Pittu
String hopper
Moisture
47.43
53.67
Total protein
4.40
3.67
Soluble dietary fiber
0.45
0.43
Insoluble dietary fiber
1.56
1.45
Total dietary fiber
2.01
1.88
Total digestible carbohydrate
45.03
37.50
Figure 7: The mean glycemic index
Values obtained in 22 volunteers
for pittu & string hopper

21. Pilot and elaborate studies to determine the glycaemic index of tubers
Figure 8: The mean glycaemic response obtained
in three volunteers for different varieties of
tubers at ( ) 30 and 60( ) min
Figure 9: The mean glycemic response
values obtained in 22 volunteers for
different varieties of tubers at 30min

22. Glycaemic index of different varieties of tubers
Table 3: Proximate compositions of tubers
Constituents %
Cassava
Potato
Moisture
64.09
73.6
Total protein
0.45
2.99
Soluble dietary fiber
0.47
0.48
Insoluble dietary fiber
2.18
1.21
Total dietary fiber
2.65
1.69
Total digestible carbohydrate
32.25
20.17
Figure 10: The mean glycaemic index values
obtained in 22 volunteers for different
varieties of tubers at 30min

23. Pilot and elaborate studies to determine the glycaemic index of legumes
Figure 11: The mean glycaemic response
obtained in three volunteers for
legumes at ( ) 30 ,60and 90( ) min
Figure 12: The mean glycaemic response
values obtained in 22 volunteers
for legumesat 60min

24. Glycaemic index of Legumes
Table 4: Proximate compositions of legumes
Constituents %
Green gram
Chick pea
Moisture
57.79
56.37
Total protein
7.59
6.01
Soluble dietary fiber
0.43
0.40
Insoluble dietary fiber
8.76
7.19
Total dietary fiber
9.19
Total digestible carbohydrate
25.43
29.62
Figure 13: The mean glycemic index values
obtained in 22 volunteers for legumes

25. Statistical analysis
Glycaemic response and glycaemic index values were analyzed by Randomized Complete Block Design using SAS analytical package.

26. Table 5: Comparision of Glycaemic response and Glycaemic index
values of basic foods using P values
Basic foods
Glycaemic Response
Glycaemic Index
White rice
P < P < 0.05
P < 0.05
P < P < 0.05
Brown rice
P < P < 0.05
Parboiled rice
P < P < 0.05
Pittu
P < P < 0.05
P < P < 0.05
String hopper

27. Table 6: Comparision of Glycaemic response and Glycaemic index
values of tubers and legumes using P values
Fruit items
Glycaemic Response
Glycaemic Index
Cassava
P < P < 0.05
P < 0.05
P < P < 0.05
Potato
Chick pea
P > P < 0.05
P > P < 0.05
Green gram
P > P < 0.05
P > P < 0.05

28. Conclusion
Figure 14: The mean glycemic index values obtained in 22 volunteers for local foods

29. LOW GI DIETS INTERMEDIATE GI DIETS HIGH GI DIETS
Pittu [ Rice flour : Wheat flour = 1:2]
String hopper [ Rice flour : Wheat flour = 1:2]
Chickpea
Green gram
INTERMEDIATE GI DIETS
White rice (‘Bg ’)
Brown rice (‘At- 402’)
Parboiled rice (‘Mottaikarupan’)
Potato
HIGH GI DIETS
Cassava

30. Get the “Message” from research;
“CONSUMPTION OF SOLUBLE FIBER DIETS
DECREASE THE GLYCAEMIC INDICES”

31. Diabetes mellitus is the greatest health challenge among adults
PRIMORDIAL PREVENTION IS ESSENTIAL SINCE ADOLESCENT AGE
Concept of GI
Adolescent nutritional health care
“Theme of Scientific Session”

32. Glycaemic index values [42] food items are available in Sri Lanka.
International journal of food science and
nutrition [in press] 2011; UK
Journals
Rice Science journal 2011; CHINA.
Journal of Science 2009; AFRICA.
Indian journal of medical science 2010;INDIA.

33. Free papers in Annual scientific sessions;
Ceylon medical journal 2010; vol 55.
Ceylon medical journal 2011[suppl]; vol 56.
Free papers in Annual scientific sessions;
42nd Annual Scientific Session, Ceylon College of Physicians,2009.
44th Annual Scientific Session, Ceylon College of Physicians,2011.

34. 124th Annual Scientific Session, Sri Lanka
Medical Association,2011.
44th Annual Scientific Session, Ceylon College
of Community Physicians,2011.
Annual Scientific Session, University of
Colombo,2009.
Annual Scientific Session, Batticaloa Medical
Association,2009.
Annual Scientific Session, Jaffna Science
Association,2008.

35. References
Foster-Powell K, Holt SHA, Brand Miller JC. International table of glycaemic index and glycaemic load values. Am J Clin Nutr 2002;76:5-56.
Wolver TMS, Jenkins, DJA, Jenkins AL, Josse RG. The Glycaemic index: Methodology and Clinical Implications. Am J Clin Nutr 1991;54:
Mendosa, D. Glycemic Index. The glycemic index ranks foods on how they affect our blood glucose levels Available at

36. Acknowledgement Supervisors Committee of BMA Volunteers
Sincere thanks to
Supervisors
Committee of BMA
Volunteers
Financial assistances

37. University of Jaffna - Thilliampalam Kanagasabai research fund
IRQUE medical study programme, Research fund of Faculty of Medicine, University of Jaffna.
George Steuart, Agencies (PVT) Ltd ,Diagnostic Vision, Mount Lavinia.

38. Thank you