Glycaemic indices of three Sri Lankan wheat bread varieties and a bread-lentil meal

Abstract

The glycaemic index (GI) concept ranks individual foods and mixed meals according to the blood glucose response. Low-GI foods with a slow and prolonged glycaemic response are beneficial for diabetic people, and several advantages have been suggested also for non-diabetic individuals. The recent investigations imply an increasing prevalence of diabetes mellitus in Sri Lanka. Thus, the present study was designed primarily to determine the glycaemic indices of some bread varieties in Sri Lanka as bread has become a staple diet among most of the urban people. A second objective was to observe the effects of macronutrients and physicochemical properties of starch on GI. Glycaemic responses were estimated according to FAO/WHO guidelines and both glucose and white bread were used as standards. Non-diabetic individuals aged 22-30 years (n=10) participated in the study. The test meals included white sliced bread, wholemeal bread, ordinary white bread and a mixed meal of wholemeal bread with lentil curry. The GI values (+/-standard error of the mean) of the meals were 77+/-6, 77+/-6, 80+/-4, 61+/-6, respectively (with glucose as the standard). The GI values of the bread varieties or the meal did not differ significantly (P >0.05). However, the meal can be categorized as a medium-GI food while the other bread varieties belong to the high-GI food group. A significant negative correlation was obtained with protein (P=0.042) and fat (P=0.039) contents of the food items and GI. Although the GI values of the foods are not significantly different, the inclusion of lentils caused the GI to decrease from a high-GI category to a medium-GI category. According to the present study, a ratio of 1.36 can be used to interconvert the GI values obtained with the two standards.

Studies of the quality of cakes made with wheat-lentil composite flours

“…They include bread-making studies using chickpea flour (Dodok, Ali, Hozová, Halasová, & Polacek, 1993;Fernandez & Berry,1989;Iyer & Singh,1997;Singh, Harinder, Sekhon, & Kaur,1991), pea flour (Sadowska, Blaszczak, Fornal, Vidal-Valverde, & Frias, 2003), lupin flour (Dervas, Doxastakisk, HadjisavvaZinoviadi, & Triantafillakos, 1999;Doxastakis, Zafiriadis, Irakli, & Tananaki, 2002;Lucisano & Pompei, 1981;Pollard, Stoddard, Popineau, Wrigley, & MacRitchie, 2002), lentil flour (Dalgetty & Baik, 2006;Finney, Morad, & Hubbard, 1980;Hettiaratchi, Ekanayake, & Welihinda, 2009;Lorimer, Zabik, Harte, Stachiw, & Uebersax, 1991;Morad, Leung, Hsu, & Finney, 1980;Sadowska, Fornal, Vidal-Valverde, & Frias, 1999;Shehata, Darwish, El-Nahry, & Andel-Razek, 1988), and bean flour Lorimer et al, 1991;Morad et al, 1980;Shehata et al, 1988). In the case of batters, Gómez, Oliete, Rosell, Pando, and Fernández (2008) studied the effect on cake quality of partial and total wheat-flour substitution by chickpea flour.…”

Dietary Habits of Type 2 Diabetes Patients: Variety and Frequency of Food Intake

“…High glycaemic index (GI) meals like bread [15], short eats, string hoppers [16], pittu (a steam cooked food made with rice flour and coconut), and so forth [17] are consumed by 17.8% for ≥5 days/week as breakfast while 8.9% consumed boiled legumes (low GI [17]) for breakfast. Consumption of rice meal as breakfast for all 7 days of the week was by 45.5%.…”

“…Consumption of high GI foods (white bread [15] and string hoppers [16], etc.) for dinner was by 13.3% (for 3 or more than 3 days/week) while only 4.4% relies on light diets (soup/soup with biscuits/biscuits with milk/small portion of a main meal/fresh fruits or vegetables, etc.)…”

Glycemic and insulinemic responses to breakfast and succeeding second meal in type 2 diabetics

“…GI of chickpea containing similar load of available carbohydrate (25 g) and atta roti containing double the amount of available carbohydrates (50 g) determined previously in the same laboratory with healthy individuals [16] were observed to be low GI (29±5 and 67± 9 respectively). GI of a rice meal containing all the components of the rice meal served for lunch with a 50 g available carbohydrate portion had been 60±5 with healthy individuals [18]. The data indicates the same categorization of foods with regard to GI in diabetic and healthy individuals except for roti.…”

“…According to GL values, foods are categorized as low (<10), medium [10][11][12][13][14][15][16][17][18][19][20], high (>20) against glucose as the standard [23]. When considering the portions of breakfast meals served in the present study only rice meal represented a normal edible portion while the portion of chickpea was more and roti less.…”