Glycemic Index Of Indian Foods Biography
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In the management of diabetes mellitus, diet has been recognized as a cornerstone of
therapy. There is considerable evidence to show that better control of blood sugar
prevents or delays the debilitating complications of diabetes1
. The use of
carbohydrate both in terms of quantity as well as quality in diabetic diet, has always
been a key therapeutic issue2
. The amount of total carbohydrate recommended for the
diabetic diet has varied significantly over the years3
. However, from 1970 onwards,
diabetic associations of several countries recommend diet with high carbohydrate and
restricted fat4,5.
There are many traditional beliefs regarding the type of carbohydrate in the diabetic
diet, which in recent years are questioned. According to traditional thought, simple
sugars are rapidly digested and absorbed and therefore diabetics should restrict
preparations containing simple sugars.
Recent studies of Jenkins and co-workers6
demonstrate that different carbohydrate
sources raise the blood sugar to a variable extent and simple carbohydrate exchanges
based on chemical analysis are not sufficient to predict the physiological response.
As a measure of glycaemic response, they have suggested the use of glycaemic index
to classify carbohydrate containing foods into low and high glycaemic substances.
Glycaemic index is based on blood glucose response to a food in comparison with
response to an equivalent amount of glucose. Jenkins group6
and Walker and
Walker7
published glycaemic indexes of several Western and African foods. From
their studies, it is evident that contrary to conventional belief, ingestion of simple
sugar like fructose results in a glycaemic response that is 20-29% that of glucose
intake whereas ingestion of an equal amount of complex carbohydrate in carrots and
potatoes results in a blood glucose response that is 80-90% of glucose.
As there is a paucity of data on glycaemic index of Indian culinery, we selected 10
common Indian preparations containing different cereals and pulses for
characterising glycaemic index. The composition of these preparations computed on
the basis of Nutritive Value of Indian Foods3
is given in Table 1. As it is customary
to take breakfast preparations with a chutney, all the preparations in the present study
are served with tomato chutney. Each one of the test preparations is so designed as to
provide arouud 360 calories and 50g carbohydrate.
Composition of various Food Preparations
Food Main Ingredients Calories Protein Fat CHO Fibre
Preparation (g) (g) (g) (g)
Idli Rice 305 7.0 10.4 45.7 0.3
Blackgram Dal
Pongal Rice 311 8.0 10.5 45.7 0.3
Greengram Dal
Chole Whitegram 300 14.3 4.6 46.0 1.7
(Chick Peas)
Pesarattu Greengram Whole 320 20.2 11.4 47.1 0.9
Sundal Bengalgram Whole 350 17.0 10.0 48.3 1.3
Paratha Wheat Flour 315 8.0 11.1 45.8 1.3
Bread White Flour 337 7.0 13.6 46.7 0.2
Upma Suji 312 6.8 10.9 46.2 0.4
Ragi Roti Ragi 312 4.7 11.8 46.5 2.4
Tomato Tomatoes 50 0.8 3.3 4.0 0.7
Chutney Onions
Forty normal male volunteers of our Institute, aged between 25-40 years, participated
in the study. Oral GTT with 50gm glucose was done in each individual after an
overnight fast. Each recipe was given separately on a second occasion. Blood
samples were collected at half an hour intervals from 0-2 hrs. Plasma glucose was
estimated by Nelson-Somogyi method. Area under the plasma glucose curve (AUC)
was calculated using trapezoidal rule.
The glycaemic response of some of test preparations and 50g glucose is shown in
Figure l. It is observed that the peak concentration as well as overall glycaemic
response of all test preparations is significantly lower as comared to glucose.
The glycaemic indexes of test preparations, calculated as suggested by Jenkins and
co-workers6
are given in Figure 2. The glycaemic index of bread in the present study
is 70 which is similar to that reported by Jenkins and coworkers6
and by Walker and
Walker7
. It is observed that pongal and pesarattu, containing green gram have low
glycaemic index as compared to others.
Although sundal and chole have high protein content than others, the glycaemic
index is not low, thereby indicating that the level of protein in a preparation may
have no influence on glycaemic response.
The relationship between the peak plasma concentration (Cmax) and glycaemic
index is shown in Figure 3. There is a significant correlation between Cmax and
glycaemic index (r= 0.852; P<0.01). This indicates that the preparation with high
glycaemic index tends to raise the peak blood glucose concentration to a greater
extent as compared to a food preparation with low glycaemic index.
The slope of the glycaemic response is calculated as suggested by CallePascual9
There is a significant inverse correlation between the slope and glycaemic index of
different test preparations (r= -0.636; P<0.05). This indicates that preparations with
lower glycaemic index raise the blood glucose to a lesser extent and also at a slower
rate as compared to higher glycaemic index substances.
Then what are the factors which affect glycaemic rssponse ? Several factors such as
fibre content10, physical form of the preparation11, nature of cooking12, presence of
antinutrients13, fat and protein content14 have been shown to affect glycaemic
response. But the role of some of these factors is doubtful. For example, it has been
shown that there is no difference in glycaemic response of orange juice and orange,
and also of white bread and brown bread, although there is considerable difference in
fibre content of these foods15. Similarly, although fat is associated with decreased
gastric emptying time, addition of fat to a carbohydrate load does not necessarily
alter its glycaemic effect16. The current evidence indicates that our knowledge of the
glycaemic response to different carbohydrates is inadequate to predict consistently
and accurately the glycaemic response to a particular food. The differences observed
in the glycaemic index of different test preparations in the present study may be due
to differences in nature of carbohydrate, fibre content, physical form of preparation
and also the type of cooking. The results of the study lend support to the current
concept that with chemical analysis of food for its carbohydrate content it is not
possible to predict the physiological response to a food.
Summary
In the limited study we conducted on 10 preparations based on different cereals and
pulses, we observed that glycaemic index of commonly consumed Indian
preparations is not widely different and we did not identify any Indian preparation
with very low glycaemic index. Of all the foods tested, preparations containing green
gram, such as pongal and pesarattu have a lower glycaemic index as compared to
others. There is a need to extend these studies to other food preparations and also to
mixed meals in normals and diabetics to elucidate the factors affecting the glycaemic
response to a food.
1. Skyler JS. (1979) Complications of diabetes mellitus : relationship to metabolic
dysfunction. Diabetes Care 2 : 499-509.
2. Jarrett RG. (1981) More about carbohydrates. Diabetologia 21 : 427-429.
3. Bierman EL. Nutritional management of adult and juvenile diabetics. In :
Winick, M. Ed. Nutritional management of genetic disorders, New York, John
Wiley and Sons, Inc. 1979; 107-117.
4. American Diabetes Association. Special Report : Principles of nutrition and
dietary recommendations for individuals with diabetes mellitus. Diabetes 1979;
28 : 1027-1030.
5. British Diabetic Association, Dietary recommendations for diabetics for the
1980s. A policy Statement by the British Diabetic Association. Hum Nutr Appl
Nutr. 1982; 36A : 378-394.
6. Jenkins DJA, Wolever TMS, Taylor RH, Barker HM, Fielden H, Baldwin JM,
Bowling AC, Newman HC, Jenkins AL, Goff DV. (1981) Glycaemic index of
foods : A physiological basis for carbohydrate exchange. Am J Clin Nutr.
34:362-366.
7. Walker ARP, Walker BF (1984) Glycaemic index of South African foods
determined in rural blacks-A population at low risk of diabetes. Hum Nutr Clin
Nutr 38C: 215-222.
8. Gopalan C, Shastri, BVR, Balasubramanyam, SC. Nutritive Value of Indian
Foods - ICMR/NIN Publication, 1982.
9. Calle-Pascual AL, Bordiv, E, Romeo S, Romero C, Martin-Alvarez PJ, Maranes
IP (1986). Food Glycaemic index or meal glycaemic response? Hum Nutr App
Nutr 40A: 282-286.
10. Kiehm TG, Anderson JW, Ward K. (1976) Beneficial effects of a high
carbohydrate high fiber diet in hyperglycaemic men. Am J Clin Nutr 29: 895-
899.
11. O’Dea K, Nestel PJ, Antonoff L. (1980) Physical factors influencing
postprandial glucose and insulin responses to starch. Am J Clin Nutr. 33P : 760-
765.
12. Collings P, Williams C, MacDonald I. (1981) Effects of cooking on serum
glucose and insulin responses to starch. Br. Med. J 282: 1032.
13. Puls W, Keup V. (1973) Influence of glucosidase inhibitor (Bay d7791) on
blood glucose, serum insulin and NEFA in starch loading tests in rats, dogs and
man. Diabetologia 9 : 97-101.
14. Collier G, McLean A, O’Dea K. (1984) Effect of co-ingestion of fat on the
metabolic responses to slowly and rapidly absorbed carbohydrates.
Diabetologia. 26 : 50-54.
15. Jenkins DJA, Wolever TMS, Taylor RH, Barker HM, Fielden H, Gassull MA.
(1981) Lack of effect of refining on the glycaemic response to cereals. Diabetes
Care. 4 : 509-513.
16. Spiller GA, Ashley H, Chuk C, Pattison T, Whittam J, Scala J. (1984) Effect on
postprandial glycemia of a formula diet and its carbohydrate fraction with or
without protein and fat. Am J Clin Nutr. : 39 : 671.
Glycemic Index Of Indian Foods Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images
Glycemic Index Of Indian Foods Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images
Glycemic Index Of Indian Foods Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images
Glycemic Index Of Indian Foods Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images
Glycemic Index Of Indian Foods Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images
Glycemic Index Of Indian Foods Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images
Glycemic Index Of Indian Foods Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images
Glycemic Index Of Indian Foods Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images
Glycemic Index Of Indian Foods Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images
Glycemic Index Of Indian Foods Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images
Glycemic Index Of Indian Foods Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images
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