Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica.

This study investigated the effect of different traditional cooking methods on glycemic index (GI) and glycemic response of ten Sweet potato (Ipomoea batatas) cultivars commonly eaten in Jamaica. Matured tubers were cooked by roasting, baking, frying, or boiling then immediately consumed by the ten nondiabetic test subjects (5 males and 5 females; mean age of 27 ± 2 years). The GI varied between 41 ± 5-93 ± 5 for the tubers studied. Samples prepared by boiling had the lowest GI (41 ± 5-50 ± 3), while those processed by baking (82 ± 3-94 ± 3) and roasting (79 ± 4-93 ± 2) had the highest GI values. The study indicates that the glycemic index of Jamaican sweet potatoes varies significantly with the method of preparation and to a lesser extent on intravarietal differences. Consumption of boiled sweet potatoes could minimize postprandial blood glucose spikes and therefore, may prove to be more efficacious in the management of type 2 diabetes mellitus.

Neurological disorders in a rural Western Australian population.

BACKGROUND: There is limited information on the causes of neurological disorders in an Australian rural setting. METHODS: This study reports on a prospective cohort of 160 patients (95 women and 65 men) with a mean age of 55.1 years (standard deviation 19.78 years, range 12-92 years) receiving a neurological work-up from one neurologist attending the Geraldton and Midwest region of Western Australia over a 12-month period. RESULTS: Patients were divided into 15 diagnostic classifications. Movement disorders were the most common diagnostic classification (38 of 160 or 23.75%) and Parkinson's disease was the most common movement disorder (30 of 38 or 78.95%) with an estimated period of prevalence of 187.5 persons per 1000. Of the other neurological disorder diagnosis classifications the following number of patients per group was observed: epilepsy (27 or 16.87%); neuromuscular disorders (22 or 13.75%); multiple sclerosis (12 or 7.5%); cerebrovascular disease (10 or 6.25%); headaches (7 or 4.37%); neurodegenerative (7 or 4.37%); dementias (6 or 3.75%); memory dysfunction (6 or 3.75%); gait disorders (4 or 2.5%); vestibular syndrome (3 or 1.87%); pain syndrome (3 or 1.87%); sensory syndrome (2 or 1.25%); brain injury (1 or 0.62%) and miscellaneous (12 or 7.5%). A high number of persons having Parkinson's disease was found. CONCLUSION: Possible risk factors for Parkinson's disease for individuals living in Geraldton and Midwest region need to be investigated. This study raises issues pertaining to the provision of services and allocation of resources in rural areas, especially for patients with Parkinson's disease.

Relationship between the physicochemical properties of starches and the glycemic indices of some Jamaican yams (Dioscorea spp.).

Starch granules from round leaf yellow yam (RY), Lucea yam (LY), white yam (WY), and Chinese yam (CY) grown in Jamaica were isolated and the relationship between starch amylose content, crystallinity, microscopic properties, in vitro digestibility, and the glycemic index (GI) of the tubers was investigated. The results indicate that RY had the highest amylose content (265.30 +/- 0.09 g/kg starch) while CY the lowest (111.44 +/- 0.03 g/kg starch). A corresponding variation in starch digestibility and GI was also observed, as CY which had the highest in vitro digestibility had the highest GI (21.27 +/- 0.01 and 97.42 +/- 0.62%, respectively), while RY, LY, and WY starches with low digestibility had lowest GI. Differences in the crystalline pattern of the different starches were observed, where RY, LY, and WY displayed the type B crystalline pattern while CY had the intermediate crystallite (type C).