Sri Lankan traditional parboiled rice: A panacea for hyperglycaemia?

The research aimed to scientifically prove that parboiled Sri Lankan traditional rice elicits lower glycaemic responses comparative to raw unpolished or polished rice. Thus the proximate composition and glycaemic indices (GI) of raw, raw polished, and parboiled traditional Sri Lankan rice (Oryza sativa L.) varieties Godaheenati, Batapola el, Dik wee, Dahanala, Unakola samba, and Hangimuththan were studied as comparative data are not available. Cooked parboiled rice contained significantly high moisture (P<0.05) than raw or raw polished. Mineral content was low (<1.5%) regardless of processing. Crude protein was comparatively high (5.8-11.0% DM) with 2.1-5% (DM) fat with raw unpolished and parboiled having higher contents. Digestible starch of raw polished was highest compared to parboiled or raw unpolished (68.8-90.5% DM). Resistant starch was significantly (P<0.05) high in parboiled rice (1.1-7.2%) with the least total dietary fibre in raw polished rice. All varieties of parboiled and raw polished were found to elicit low GI and high GI respectively. High moisture, high resistant starch, and low starch in cooked parboiled rice contributed to low GI compared to raw unpolished or raw polished rice.

Synthesis of a Dual-Functional Nanofertilizer by Embedding ZnO and CuO Nanoparticles on an Alginate-Based Hydrogel.

Recent scientific breakthroughs in the field of agriculture have led to the abundant usage of nanoparticles in agrochemicals to maintain proper nutrient uptake in plants. Since less attention has been given to the supply of vital micronutrients to crop plants, the objective of this study was to develop a nanofertilizer capable of releasing micronutrients while nourishing its surrounding soil. As the initial nanonutrients, Zn and Cu were used in their metal oxide forms, which promote seed germination. Alginic acid was used as the agent responsible for soil conditioning. To form the fertilizing complex, nanoparticles were reacted with sodium alginate, which resulted in a hydrogel where alginate chains were cross-linked with Zn(II) and Cu(II) and excess metal oxide nanoparticles were distributed on the hydrogel. Spectroscopic characterization of the nanofertilizer confirmed that alginate chains were cross-linked by Zn(II) and Cu(II), while morphological analysis by scanning electron microscopy (SEM) showed that ZnO and CuO nanoparticles were embedded on the alginate matrix. The release behavior of cations in soil and water environments, experimented using the tea bag method, revealed that the cationic release was slowly increasing with time. Micronutrient uptake by plants was studied by conducting leaf analyses in tomato plants for 30 consecutive days. To experiment the release behavior of micronutrients in the presence of compost, the nanofertilizer was added with predetermined amounts of compost to tomato plants. Flame atomic absorption spectroscopy (FAAS) results indicated that in the fertilizer-applied plants, Cu concentrations showed a steady increase with time while Zn concentrations remained undetected.

Quantification of regional murine ozone-induced lung inflammation using [18F]F-FDG microPET/CT imaging.

Ozone (O3) is a highly potent and reactive air pollutant. It has been linked to acute and chronic respiratory diseases in humans by inducing inflammation. Our studies have found evidence that 0.05 ppm of O3, within the threshold of air quality standards, is capable of inducing acute lung injury. This study was undertaken to examine O3-induced lung damage using [18F]F-FDG (2-deoxy-2-[18F]fluoro-D-glucose) microPET/CT in wild-type mice. [18F]F-FDG is a known PET tracer for inflammation. Sequential [18F]F-FDG microPET/CT was performed at baseline (i.e. before O3 exposure), immediately (0 h), at 24 h and at 28 h following 2 h of 0.05 ppm O3 exposure. The images were quantified to determine O3 induced spatial standard uptake ratio of [18F]F-FDG in relation to lung tissue density and compared with baseline values. Immediately after O3 exposure, we detected a 72.21 ± 0.79% increase in lung [18F]F-FDG uptake ratio when compared to baseline measures. At 24 h post-O3 exposure, the [18F]F-FDG uptake becomes highly variable (S.D. in [18F]F-FDG = 5.174 × 10-4 units) with a 42.54 ± 0.33% increase in lung [18F]F-FDG compared to baseline. At 28 h time-point, [18F]F-FDG uptake ratio was similar to baseline values. However, the pattern of [18F]F-FDG distribution varied and was interspersed with zones of minimal uptake. Our microPET/CT imaging protocol can quantify and identify atypical regional lung uptake of [18F]F-FDG to understand the lung response to O3 exposure.

Could Anthropometric and Lipid Parameters Reflect Susceptibility to Breast Cancer? Comparison of Newly Diagnosed Breast Cancer and Apparently Healthy Women

Objectives: To determine and compare the serum lipid profiles and anthropometric parameters of newly diagnosed BC patients and healthy women. Methods: Serum total cholesterol (TC), high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C), very low density lipoprotein cholesterol (VLDL-C), triglyceride (TG) and TC: HDL-C were measured in consent obtained newly diagnosed BC patients (n=155) and age matched apparently healthy females (n=75). Weight (W), height (H), waist circumference (WC), hip circumference (HC) and mid upper arm circumference (MUC) of each women were recorded. Cut off values for each parameter was found by receiver operative characteristic (ROC) curves and risk associated with was calculated using SPSS version 16. Results: Majority (67%) of BC women were postmenopausal. The mean TC, HDL-C, LDL-C, VLDL-C, TC: HDL-C, TG concentrations of BC patients who were not on cholesterol lowering drugs (n= 126) were 234 mg/dL (±51), 43 mg/dL (±10), 164 mg/dL (±44), 27 mg/dL (±14), 5.7(±1.7) and 135 mg/dL (±69) respectively. TC, LDL-C and TC: HDL-C of BC patients were significantly elevated when compared with healthy females. Significant difference in serum lipid profile parameters was not observed (p> 0.05) according to the menopausal status of BC and healthy women. One third (30.3%) of BC patients were overweight and 45% were obese. Majority had elevated WC (72%), W: H ratios (89%) and MUC (89%). BMI, W: H and MUC of BC women were significantly higher (p<0.05) when compared with healthy females. Conclusions: The lipid parameters TC, LDL-C and TC: HDL-C above 203 mg/dL, 139 mg/dL and 3.9 respectively were risk factors. Among anthropometric measures, BMI>25 kg/m2 showed the highest risk while elevated W:H and MUC were also significant risk factors among the study group.

Antidiabetic Compounds in Syzygium cumini Decoction and Ready to Serve Herbal Drink.

Herbal beverages with desirable sensory attributes are an ideal way to offer consumers with phytochemicals having specific health promoting functionalities. Syzygium cumini bark decoction is used in treating diabetes mellitus in Ayurveda medicine. This work attempted to prove the presence of antidiabetic compounds in the S. cumini decoction and the ready to serve (RTS) herbal drink developed using the decoction. Activity guided fractionation of the decoction of the S. cumini was carried out by sequential extraction with organic solvents of different polarities. Thin Layer Chromatography (TLC) with authentic compounds and HPLC were performed for identification and confirmation of the compounds in the decoction and the RTS herbal drink. Presence of gallic and ellagic acids in the decoction and RTS herbal drink was proven and confirmed with HPLC. The LC UV-VIS spectra of the two compounds were identical with the corresponding spectra of the library. Further, gallic acid and umbelliferone were determined as the active compounds in the decoction by TLC and were confirmed by cochromatography with authentic compounds. The present investigation confirmed the presence of gallic acid, ellagic acid, and umbelliferone which are proven to have antidiabetic activities in the decoction and the RTS herbal drink prepared with the decoction.

Lipoprotein(a) and lipid profiles of patients awaiting coronary artery bypass graft; a cross sectional study.

BACKGROUND: Lipoprotein(a) (Lp(a)) excess is an independent risk factor of coronary artery disease (CAD) and have shown wide ethnic variations. Further, lipid parameters used in the assessment and management of risk factors for CAD may not reflect accurately the disease or severity if the patients are on pharmacological interventions when compared to Lp(a). Lp(a) levels of Sri Lankan CAD patients awaiting coronary artery bypass graft are not documented. METHODS: A cross sectional study was carried out with patients (n = 102) awaiting coronary artery bypass graft at a tertiary healthcare institution in Sri Lanka. Lp(a) was determined by immunoturbidimetric method (Konelab 20XT) and information on risk factors collected using a standardized questionnaire. The severity of CAD was determined by Gensini score. Lipid parameters and pharmacological treatment data were obtained from the Medical Records. Data were analysed using independent sample t-test, Pearson and Spearman tests respectively. RESULTS: Total cholesterol (TC), LDL cholesterol (LDLc) and HDL cholesterol (HDLc) of the total study sample (average ± SD) were, 150 ± 36 mg/dL, 92 ± 36 mg/dL and 34 ± 9 mg/dL respectively with no significant difference irrespective of being on pharmacological treatment or not. All lipid parameters were significantly high (p < 0.05) in females. The average Lp(a) was 50 ± 38 (SD) mg/dL with no significant difference in males or females independent of being on treatment (50 ± 39 mg/dL) or not (49 ± 39 mg/dL) and above the cut off value (30 mg/dL). CONCLUSIONS: Despite pharmacological interventions 27 % of the study population had high LDLc and majority low HDLc. Mean Lp(a) was in excess irrespective of risk factors or being on treatment or not and is confirmed as an independent, potential marker for assessing the susceptibility for CAD especially in those with other intermediate risk factors but considered non-hyperlipidemic by conventional methods.

Rice variety and processing: contribution to glycaemic response

Introduction: Glycaemic index (GI) of different varieties of rice (Oryza sativa L.) commonly consumed in Sri Lanka are not widely studied even though it is the staple food. Objectives: To determine the proximate compositions and the GI of three different rice meals, namely Bg 360 Samba (raw), Basmati At 405 (raw) and parboiled Nadu Bg 352. Methods: The study was a randomised cross over study using healthy volunteers (n=11). GI was determined as the ratio between the incremental areas under curve obtained for the test food and the standard glucose (WHO/FAO method). Proximate compositions were determined by standard methods. Results: The GI value so obtained were, 66±8 (medium GI) for Bg 360 Samba, 73±7 (high GI) for Basmati At 405 and 40±4 (low GI) for Nadu Bg 352. Parboiled variety had a significantly low GI and the lowest peak glucose concentration. Significant differences were observed in insoluble dietary fibre (IDF), total dietary fibre (TDF) and moisture contents of the rice varieties. Non significant negative correlations between IDF (r = -0.94, p = >0.05, n = 3) and TDF (r = - 0.90, p = >0.05, n = 3) and GI of the rice varieties were observed. Conclusions: Parboiled Nadu Bg 352 and Bg 360 Samba (raw) are of nutritional significance to individuals seeking to control the energy intake and glycaemic response.

Effect of different cooking methods on glycaemic index of Indian and Pakistani basmati rice varieties.

INTRODUCTION: Glycaemic index (GI) reflects the blood glucose response after ingestion of a 50 g digestible carbohydrate portion. Many factors affect the GI, including degree of starch gelatinization. METHODS: The objective was to determine the GI and the effect of different cooking methods on GI of a Pakistani basmati rice (PBR) and an Indian basmati rice (IBR) frequently purchased by Sri Lankans. This was a crossover study. Participants were ten healthy individuals aged 20-30 years whose BMI range was 18.5-23.5 kgm(-2). Proximate composition, [carbohydrate, protein, fat, soluble dietary fibre (SDF), insoluble dietary fibre (IDF) and ash], amylose content and GI of the two rice varieties were determined by using standard methods. Rice was cooked separately in a rice cooker and a microwave by adding 1 cup of rice (110 g) and 1 cup of water (150 ml)). Glucose was used as the standard. GI values were expressed as the average value of 10 participants. RESULTS: Fat, total dietary fibre (TDF), SDF and IDF contents were significantly (p<0.05) higher in IBR when compared to PBR. The GI values of IBR and PBR cooked in a rice cooker (GI=54 SD=8; GI=64 SD=12) or microwave (GI=43 SD=28; GI=56 SD=12) belonged to low and medium GI categories respectively. A percentage reduction in GI values was seen in PBR (12.5%) and IBR (20.4%) when cooked in a microwave oven compared to a rice cooker. CONCLUSIONS: Irrespective of the method of cooking PBR had medium GI and IBR had low GI.

Antioxidant potential of green leafy porridges.

OBJECTIVES: To evaluate the antioxidant potential of porridges (kola kenda) made incorporating herbs. DESIGN: Experimental study. Main outcome measures Total phenolic content was estimated by Folin Ciocalteau method (GAEmg/g(FW) and the antioxidant potential by ABTS free radical scavenging activity (TEAC(µg)/100g (FW). RESULTS: Total phenolics and antioxidant potentials of porridges ranged from 5-73 TEAC(µg) /100g and 0.9- 34.2 GAEg/100g respectively. Significantly high (p ≤ 0.05) total phenolic contents were observed in C. auriculata ("Ranawara") [342 GAE mg/g (FW)] and in M. koenigii ("Karapincha") [199 GAEmg/g(FW)]. The highest antioxidant effect was in C. auriculata ("Ranawara") [73 TEAC(µg)/100g(FW)] followed by M. koenigi ("Karapincha") [26 TEAC(µg)/100g (FW)] and C. ternatea ("Ela Katarolu") [24 TEAC(µg)/100g (FW)]. Lowest antioxidant effect was in porridges made with rice and coconut milk both of which had comparable values. A positive correlation (correlation coefficient > 0.8) between total phenolics and the antioxidant potential was observed for all porridges except for Asparagus racemosus (Haathawariya) porridge which had a high antioxidant potential with a low phenolic content. CONCLUSIONS: This study provides evidence that green leafy porridges are a good source of antioxidants in addition to their reported low glycaemic indices.

Validity of the Sinhala version of the centre for epidemiological studies depression scale (CES-D) in out-patients.

OBJECTIVES: To translate and validate the Sinhala version of the Centre for Epidemiological Studies Depression scale (CES-D) for diagnosing depression in out-patients. DESIGN: A combined qualitative and quantitative approach was used for the translation of the CES-D. Sample size was calculated to detect a targeted sensitivity and specificity of 85%. The sample consisted of 75 participants diagnosed with major depressive disorder according to DSM IV criteria and 75 gender matched controls. Criterion validity was assessed using receiver operating charact-eristic (ROC) analysis. The Structured Clinical Interview for DSM-IV (SCID-II) conducted by a psychiatrist was used as the gold standard. RESULTS: Mean age of the sample was 33 years. There were 91 females (60.7%). There was significant difference in the mean CES-D scores between cases (13.94) and controls (6.58) [t=14.50, df=148, p<0.001]. A score of ≥ 16 gave a sensitivity of 84% and specificity of 92%. A score of ≥ 21 gave a sensitivity of 73.3% and specificity of 96%. The Cronbach's alpha was 0.93. The four items that were reverse coded had poor correlation with total scores. The average correlation coefficient for the reverse-scored items was 0.35 and for the rest of the items 0.63. Principal component analysis with oblique rotation identified four factors. Factor 1 corresponds to the "depressed affect" and "somatic complaints" in the original model proposed by Radloff. Factor 2 corresponds to the interpersonal concerns. Factors 3 and 4 loaded the reversed coded items. CONCLUSIONS: The Sinhala version of the CES-D is a valid and reliable instrument for diagnosing major depressive disorder.

Effect of different milling methods on glycaemic response of foods made with finger millet (Eucenea coracana) flour.

OBJECTIVES: Compare glycaemic response of foods prepared with finger millet flour, using traditional stone grinding and industrial milling. DESIGN: Crossover study. PARTICIPANTS: Healthy volunteers (n=11) consisting of five males and six females), aged between 20 and 30 years, with a body mass index of 18.5-23.5 Kgm-2. MAIN OUTCOME MEASURES: Blood glucose concentration was measured at fasting and 30, 45, 60, 90, 120 minutes after ingestion of roti and pittu made with stone ground or industrially milled finger millet flour, containing 50 g of available carbohydrates. Glycaemic Index (GI) values were expressed as the average value of the 11 subjects. RESULTS: Significant differences (p<0.05) in GI between similar food types made of flour milled using different methods were observed. GI for roti made of stone ground flour was 44±5 and that of roti made of industrially milled flour was 59±7. Pittu made of stone ground flour had a GI of 67±5 and GI of pittu made of industrially milled flour was 79±5. Microscopic analysis of flour samples and a sieving process using different sieve sizes showed larger particle size distribution in stone ground flour compared to industrially milled flour. CONCLUSIONS: Larger particle sizes in the stone ground flour compared with industrially milled flour was established as the only factor affecting the difference in GI of same type of food prepared with flour milled using different methods. There were no significant differences (p>0.05) in proximate compositions of the different foods or raw flours. Foods prepared with finger millet (kurakkan) flour with a larger particle size distribution resulted in a lower glycaemic response.

Total Phenol Content and Antioxidant Potential of Traditional

Introduction: According to folklore and Ayurveda, many tubers and flour made from various plant parts, traditionally used to made breakfast meals, are rich in nutrients and polyphenols. The objective of the study was to determine the total phenolics content (TPC) and antioxidant potential of some tubers and foods made with seeds and other plant parts. Methods: The TPC in the extracts was determined according to the Folin-Ciocalteu method (mg Gallic acid equivalents (GAE/100g FW) and antioxidant activity by 2, 2’–Azino–bis (3- ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)cation free radical decolouration assay (􀂗mol/g Trolox equivalent antioxidant capacity; TEAC). Results: The TPC of raw and processed tubers ranged from 127-517 mg GAE/ 100g FW. Among the tuber varieties, Dioscorea alata, violet had the highest antioxidant potential. Among raw flour, Vateriaco pallifera had the highest phenolic content (1162) and lowest (79) was in Caryota urens. Antioxidant potential of raw and food prepared from indigenous flour ranged from 3-225􀂗mol/g TEAC with Vateriaco pallifera raw flour having the highest antioxidant potential (225􀂗mol/ g). Processing decreased both the phenolics and antioxidant potential significantly (P<0.05). A significant correlation was observed between polyphenolic content and antioxidant capacity in raw flour (r2=0.993). Conclusion: The traditional tubers and food prepared incorporating indigenous flour varieties are rich sources of phenols and antioxidants indicating their potential for utilisation in home food preparation and by the food industry.

Effect of Extent of Gelatinisation of Starch on the Glycaemic Responses of Carbohydrate Rich Breakfast Meals

Introduction: Previous studies have shown that roti and pittu, which are South Asian foods, when prepared with the same composition of wheat flour and coconut scrapings had significantly different (p<0.05) glycaemic index (GI) values. The only difference was in the processing where roti (GI 57) was dry-heated (roasted) and pittu (GI 80) was wet-heated (steam cooked). The present study was carried out to investigate the association between GI and the properties of starch during processing for the observed variations of GI values of roti and pittu prepared with different flour varieties. Methods: The characteristics of isolated starch granules, molecular size distribution pattern of carbohydrates, amylose, amylopectin contents and change in temperature during the cooking of ‘pittu’ and ‘roti’ were analysed. Results: The results indicate that the contribution to GI from starch gelatinisation correlates positively and corroborates with reported data. Thus the significantly low GI values of roti compared to pittu could be mainly attributed to less disintegrated and less swollen starch granules of flour used in the preparation of roti. This was observed irrespective of the variety of flour. Conclusion: This study confirms that wet heat gelatinises starch to a greater extent than dry heat and provides evidence of a possibility that foods processed using dry heat to be associated with lower GI values, than the wet processed foods if other factors are constant.

Sri Lankan rice mixed meals: effect on glycaemic index and contribution to daily dietary fibre requirement.

INTRODUCTION: The glycaemic index (GI) concept ranks starchy foods according to the blood glucose responses following ingestion. When considering commonly consumed Sri Lankan meals, only a few can be categorised as low GI. However, a significant negative correlation between the GI of Sri Lankan meals and fibre content has been observed indicating the potential to reduce the GI of meals by incorporating naturally occurring sources of fibre. Thus, the objective of this study was to study the effect of increased edible quantities of fibre on the GI of rice meals consumed in Sri Lanka. METHODS: Meal 1 consisted of rice with several meal accompaniments (lentil curry, boiled egg, coconut gravy and Centella asiatica (gotukola) leaves salad). Meal 2 contained similar constituents as meal 1 and a Lasia spinosa (kohila) rhizome salad. The composition of meal 3 was similar to meal 2 but contained Trichosanthes cucumerina (snake gourd) salad instead of Lasia spinosa salad. Meal 3 contained similar fibre contents as meal 1 and similar meal size as meal 2. The glycaemic indices of the three meals were determined with healthy individuals (n=10, age=20-30 yrs, BMI=24 +/- 3 kg/m2) using bread as the standard. RESULTS: Meals 1 and 3 contained total dietary fibre (TDF) contents of 15.2g. Meal 2 contained 16.3g TDF. The GI values of the three meals were 63 +/- 5, 57 +/- 5, 61 +/- 5 respectively and were not significantly different from one another (p>0.05). The GI of the rice mixed meal 2 was reduced by 9% when total edible dietary fibre content of the actual meal was increased by 7.2%. CONCLUSION: The study results show that the GI of rice mixed meals may be reduced by including naturally occurring sources of fibre with starchy staples while fulfilling daily dietary fibre requirement of an adult at low cost.

Nutritional assessment of a jackfruit (Artocarpus heterophyllus) meal.

OBJECTIVES: The mature jackfruit (Artocarpus heterophyllus) is consumed in Sri Lanka either as a main meal or a meal accompaniment. However, there is no scientific data on the nutrient compositions of cooked jackfruit meals. Thus, the objective of the study was to carry out a nutritional assessment of a composite jackfruit breakfast meal comprising seeds and flesh. DESIGN: A jackfruit meal comprising of flesh (80% available carbohydrate) and seeds (20% available carbohydrate) was included in the study. The study was carried out in a random cross over design. Setting University of Sri Jayewardenepura. Study participants Healthy individuals (n=10, age: 20-30 yrs). MEASUREMENTS: The macronutrient contents, rapidly and slowly available glucose (SAG) contents, water solubility index of the jackfruit meal were determined according to standard methods. The GI of the meal was calculated according to FAO/WHO guidelines. RESULTS: The moisture content of the boiled jackfruit flesh was high (82% FW). Jack seeds contained 4.7% protein (FW), 11.1% total dietary fibre (FW) and 8% resistant starch (FW). Jackfruit meal elicited a GI of 75. The Glycaemic Load (GL) of the normal serving size of the meal is medium. The slowly available glucose (SAG) percentage of jackfruit meal (30%) was twice that of the standard. The boiled jackfruit flesh contained disintegrated starch granules while seeds contained intact swollen and disintegrated granules. CONCLUSIONS: The jackfruit seeds are a good source of starch (22%) and dietary fibre. The meal is categorized as a low GI meal. The low GI could be dueto the collective contributions from dietary fibre, slowly available glucose and un-gelatinised (intact) starch granules in the seeds.

Chemical compositions and glycemic responses to banana varieties.

Chemical compositions and glycemic indices of four varieties of banana (Musa spp.) (kolikuttu-Silk AAB, embul-Mysore AAB, anamalu-Gros Michel AAA, seeni kesel-Pisang Awak ABB) were determined. Silk, Gros Michel, Pisang Awak and Mysore contained the highest percentages of starch (14%), sucrose (38%), free glucose (29%) and fructose (58%) as a percentage of the total available carbohydrate content respectively. Total dietary fiber contents of four varieties ranged from 2.7 to 5.3%. Glycemic indices of Silk, Mysore, Gros Michel and Pisang Awak were 61 ± 5, 61 ± 6, 67 ± 7, 69 ± 9 and can be categorized as low against white bread as the standard. A single banana of the four varieties elicited a low glycemic load. Thus, consumption of a banana from any of these varieties can be recommended as a snack for healthy or diabetic patients who are under dietary management or pharmacological drugs to regulate blood glucose responses in between meals.

Sri Lankan Rice Mixed Meals: Effect on Glycaemic Index and Contribution to Daily Dietary Fibre Requirement

Introduction: The glycaemic index (GI) concept ranks starchy foods according to the blood glucose responses following ingestion. When considering commonly consumed Sri Lankan meals, only a few can be categorised as low GI. However, a significant negative correlation between the GI of Sri Lankan meals and fibre content has been observed indicating the potential to reduce the GI of meals by incorporating naturally occurring sources of fibre. Thus, the objective of this study was to study the effect of increased edible quantities of fibre on the GI of rice meals consumed in Sri Lanka. Methods: Meal 1 consisted of rice with several meal accompaniments (lentil curry, boiled egg, coconut gravy and Centella asiatica (gotukola) leaves salad). Meal 2 contained similar constituents as meal 1 and a Lasia spinosa (kohila) rhizome salad. The composition of meal 3 was similar to meal 2 but contained Trichosanthes cucumerina (snake gourd) salad instead of Lasia spinosa salad. Meal 3 contained similar fibre contents as meal 1 and similar meal size as meal 2. The glycaemic indices of the three meals were determined with healthy individuals (n=10, age =20-30 yrs, BMI=24±3 kg/m2) using bread as the standard. Results: Meals 1 and 3 contained total dietary fibre (TDF) contents of 15.2g. Meal 2 contained 16.3g TDF. The GI values of the three meals were 63±5, 57±5, 61±5 respectively and were not significantly different from one another (p>0.05). The GI of the rice mixed meal 2 was reduced by 9% when total edible dietary fibre content of the actual meal was increased by 7.2%. Conclusion: The study results show that the GI of rice mixed meals may be reduced by including naturally occurring sources of fibre with starchy staples while fulfilling daily dietary fibre requirement of an adult at low cost.

A review of the neurotoxic effect of palmyrah flour.

The present review covers the history of the neurotoxic effect of palmyrah (Borassus flabellifer L). The chemical nature of the active synergists is isomers of a spirostane tetraglycoside containing three rhamnosyl residues and one glucosamine where the position of the NH(2) appears to be the difference in the saponins. As neurotoxicity has not been reported in humans consuming palmyrah flour, it is hypothesized that this may be due to one or more of the following: a species effect; the mode of processing flour and cooking palmyrah flour recipes containing these water-soluble and dry-heat decomposable saponin primary amines; frequency of consumption of palmyrah flour-based products; and the nutritive value of other dietary components. It is hypothesized that the Hepatotoxic syndrome as reported previously is due to a collective effect of a number of biologically active compounds, most of which are water-soluble saponins, like neurotoxins.

Do Sri Lankan meals help decrease blood glucose response?

OBJECTIVE: The prevalence of diabetes mellitus (DM) has rapidly increased in Asian countries including Sri Lanka during the past decade. Scientific data on postprandial glycaemic influence of common meals is essential when formulating diets. Objectives of this study were to analyse glycaemic indices (GI) of five common meals and effects of macronutrients, sources of carbohydrates, and physicochemical properties of starch on observed GI values. DESIGN: The meals analysed were; 1 - red rice (AT 353) meal, 2 - red rice mixed meal, 3 - stringhopper (wheat flour) meal, 4 - stringhopper (rice flour) meal, 5 - manioc (Manihot esculenta) meal. SETTING: University of Sri Jayewardenepura. SUBJECTS: Healthy individuals (n=10; age: 20-30 years). MEASUREMENTS: GI of each meal was calculated according to FAO/WHO guidelines by taking the ratio of incremental area under blood glucose curve (IAUC) of test and the standard. RESULTS: GI of meals 1-5 were 99 +/- 10, 60 +/- 5, 104 +/- 7, 102 +/- 11 and 120 +/- 9 respectively. The glycaemic response to rice mixed meal was significantly lower (p<0.05) than the others. The total dietary fibre content showed a significant negative correlation (p=0.044) with the GI value while the protein showed a non-significant negative relationship (p>0.05). Red rice had a combination of intact, swollen and disintegrated starch granules while string hoppers and manioc showed only the latter two types. CONCLUSION: The rice mixed meal has the lowest glycaemic index. Presence of dietary fibre and a legume reduces the glycaemic response. Cooking may change the glycaemic response of certain food.

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

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.