Pirasath S, Thayaananthan K, Balakumar S, Arasaratnam V
Faculty of Medicine, University of Jaffna, Sri Lanka.
Ceylon Med J. 2010 Dec;55(4):118-22. doi: 10.4038/cmj.v55i4.2629.
Determination of the glycaemic index (GI) of different basic foods in combination with different curries. METHODS; Healthy volunteers (n = 20) of 21.05 (+/- 0.92) years old, 53.90 (+/- 9.36) kg in body weight, 153.92 (+/- 9.15) cm in height and 20.55 (+/- 2.22) kgm(-2) of body mass index were included. After overnight fasting, 75g of glucose and each test food containing 75g of digestible carbohydrate were administered and blood glucose level measured half hourly for two hours. The GI was calculated and analysed by randomised complete block design using SAS analytical package.
The mean GI values of parboiled rice ('Mottaikarupan') either with green leaf curry (Amaranthus) or gravy (soya meat) or green leaf curry and gravy were 47.47 (+/- 11.21), 56.30 (+/- 9.31) and 54.67 (+/- 10.03) % respectively. The mean GI of 'kurakkan pittu' (Eleucine coracana) with the above curries were 57.51 (+/- 5.52), 63.25 (+/- 8.86) and 59.25 (+/- 5.49) % respectively. The mean GI of 'atta pittu' (whole wheat grain flour) with the above curries were 44.40 (+/-14.27), 50.80 (+/- 9.35) and 46.29 (+/- 8.90) % respectively. The GI of parboiled rice or 'kurakkan pittu' or 'atta pittu' with green leaf curry differed significantly (p < 0.05) from other combined foods. The GI of parboiled rice or 'kurakkan pittu' or 'atta pittu' with gravy or green leaf curry and gravy did not differ significantly (p > 0.05) among them.
'Kurakkan pittu' is inferior to 'atta pittu' and parboiled rice. Including curries to basic foods altered the GI. Therefore, when dietary advice is given to diabetic patients, not only the basic foods, but also the curries to be consumed have to be considered.
测定不同基础食物与不同咖喱搭配后的血糖生成指数（GI）。方法：纳入20名健康志愿者，年龄21.05（±0.92）岁，体重53.90（±9.36）千克，身高153.92（±9.15）厘米，体重指数20.55（±2.22）千克/米²。过夜禁食后，分别给予75克葡萄糖及每份含75克可消化碳水化合物的测试食物，并在两小时内每半小时测量一次血糖水平。使用SAS分析软件包，通过随机完全区组设计计算并分析GI。
半熟米（“Mottaikarupan”）与绿叶咖喱（苋菜）或肉汁（素肉）或绿叶咖喱加肉汁搭配后的平均GI值分别为47.47（±11.21）%、56.30（±9.31）%和54.67（±10.03）%。“kurakkan pittu”（龙爪稷）与上述咖喱搭配后的平均GI值分别为57.51（±5.52）%、63.25（±8.86）%和59.25（±5.49）%。“atta pittu”（全麦面粉）与上述咖喱搭配后的平均GI值分别为44.40（±14.27）%、50.80（±9.35）%和46.29（±8.90）%。半熟米或“kurakkan pittu”或“atta pittu”与绿叶咖喱搭配后的GI与其他组合食物有显著差异（p<0.05）。半熟米或“kurakkan pittu”或“atta pittu”与肉汁或绿叶咖喱加肉汁搭配后的GI之间无显著差异（p>0.05）。
“kurakkan pittu”的GI低于“atta pittu”和半熟米。在基础食物中加入咖喱会改变GI。因此，在给糖尿病患者提供饮食建议时，不仅要考虑基础食物，还要考虑所食用的咖喱。
