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Glycaemic responses of staple South Asian foods alone and combined with curried chicken as a mixed meal.
J Hum Nutr Diet 2015; 28(3):283-91JH

Abstract

BACKGROUND

The glycaemic responses of staples differ when eaten as mixed meals. We determined the glycaemic responses and glycaemic index (GI) values for common South Asian carbohydrate rich foods and the effect of adding curried chicken to them as mixed meals.

METHODS

The GI and glycaemic response to staples (basmati rice, pilau rice and chapatti) and mixed meals (pilau rice with chicken curry and chapatti with chicken curry) were measured in healthy volunteers. Paired comparisons in each subject were carried out for staples and their equivalent mixed meals (n = 9).

RESULTS

GI values for the mixed meals were significantly lower than the staples alone (41 and 60 for pilau rice with chicken curry and pilau rice alone, P = 0.001; 45 and 68 for chapatti with chicken curry and chapatti alone, P = 0.004). Both, pilau rice and chapatti with chicken curry had a significantly lower glycaemic response than their equivalent staples alone: incremental area under the blood glucose response curves (IAUC) 111.9 mmol min(-1) L(-1) for pilau rice with curry versus 162.4 mmol min(-1) L(-1) for pilau rice alone (P = 0.001) and IAUC 110.1 mmol min(-1) L(-1) for chapatti with chicken curry versus 183.6 mmol min(-1) L(-1) for chapatti alone (P = 0.002).

CONCLUSIONS

Adding fat and protein-containing curries as part of a mixed meal to carbohydrate rich staple foods reduced glycaemic responses, and also changed the GI category.

Authors+Show Affiliations

Universiti Malaysia Sabah, Kota Kinabalu, Malaysia.Human Nutrition, School of Medicine, College of Medical, Veterinary & Life Sciences,, University of Glasgow, Glasgow, UK.Human Nutrition, School of Medicine, College of Medical, Veterinary & Life Sciences,, University of Glasgow, Glasgow, UK.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24661372

Citation

George, R, et al. "Glycaemic Responses of Staple South Asian Foods Alone and Combined With Curried Chicken as a Mixed Meal." Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association, vol. 28, no. 3, 2015, pp. 283-91.
George R, Garcia AL, Edwards CA. Glycaemic responses of staple South Asian foods alone and combined with curried chicken as a mixed meal. J Hum Nutr Diet. 2015;28(3):283-91.
George, R., Garcia, A. L., & Edwards, C. A. (2015). Glycaemic responses of staple South Asian foods alone and combined with curried chicken as a mixed meal. Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association, 28(3), pp. 283-91. doi:10.1111/jhn.12232.
George R, Garcia AL, Edwards CA. Glycaemic Responses of Staple South Asian Foods Alone and Combined With Curried Chicken as a Mixed Meal. J Hum Nutr Diet. 2015;28(3):283-91. PubMed PMID: 24661372.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Glycaemic responses of staple South Asian foods alone and combined with curried chicken as a mixed meal. AU - George,R, AU - Garcia,A L, AU - Edwards,C A, Y1 - 2014/03/24/ PY - 2014/3/26/entrez PY - 2014/3/26/pubmed PY - 2016/2/2/medline KW - blood glucose KW - glycaemic index KW - glycaemic load KW - incremental area under the curve KW - mixed meal SP - 283 EP - 91 JF - Journal of human nutrition and dietetics : the official journal of the British Dietetic Association JO - J Hum Nutr Diet VL - 28 IS - 3 N2 - BACKGROUND: The glycaemic responses of staples differ when eaten as mixed meals. We determined the glycaemic responses and glycaemic index (GI) values for common South Asian carbohydrate rich foods and the effect of adding curried chicken to them as mixed meals. METHODS: The GI and glycaemic response to staples (basmati rice, pilau rice and chapatti) and mixed meals (pilau rice with chicken curry and chapatti with chicken curry) were measured in healthy volunteers. Paired comparisons in each subject were carried out for staples and their equivalent mixed meals (n = 9). RESULTS: GI values for the mixed meals were significantly lower than the staples alone (41 and 60 for pilau rice with chicken curry and pilau rice alone, P = 0.001; 45 and 68 for chapatti with chicken curry and chapatti alone, P = 0.004). Both, pilau rice and chapatti with chicken curry had a significantly lower glycaemic response than their equivalent staples alone: incremental area under the blood glucose response curves (IAUC) 111.9 mmol min(-1) L(-1) for pilau rice with curry versus 162.4 mmol min(-1) L(-1) for pilau rice alone (P = 0.001) and IAUC 110.1 mmol min(-1) L(-1) for chapatti with chicken curry versus 183.6 mmol min(-1) L(-1) for chapatti alone (P = 0.002). CONCLUSIONS: Adding fat and protein-containing curries as part of a mixed meal to carbohydrate rich staple foods reduced glycaemic responses, and also changed the GI category. SN - 1365-277X UR - https://www.unboundmedicine.com/medline/citation/24661372/Glycaemic_responses_of_staple_South_Asian_foods_alone_and_combined_with_curried_chicken_as_a_mixed_meal_ L2 - https://doi.org/10.1111/jhn.12232 DB - PRIME DP - Unbound Medicine ER -