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.

Epidemiologic studies from South Asian countries have reported vitamin D deficiency among all age groups. However, there is very little information on vitamin D levels, especially in the vulnerable populations (pregnant/breast feeding mother and infants) in Sri Lanka. More data on vitamin D status of such populations will be important for policy decisions to be made at a national level. Similarly, it will be valuable for healthcare programs in other countries (e.g., United States, Australia, Europe, and Canada) as Sri Lankans are a fast-growing migrant population to those countries. The purpose of this study was to investigate maternal vitamin D status and its effects on infants in a state sector tertiary care centre in Sri Lanka. This prospective cohort study was conducted on 140 healthy pregnant mothers in the third trimester (mean gestational age 39±1 weeks). Blood was collected for 25(OH)D and parathyroid hormone (PTH). Sun exposure and feeding patterns of the infants were recorded based on maternal reporting. Mean age of the infants at follow-up visit was 36±7 days. Vitamin D (25 (OH)D) deficiency (<25 nmol/L) was observed in 12% pregnant mothers, 5% lactating mothers, and 63% infants. Insufficiency (<50 nmol/L) was found in an additional 51% and 43% in pregnant and lactating mothers and 25% of infants. Mean 25(OH)D was higher in pregnant (46.4±17.5 nmol/L) and lactating (51.9±17.0 nmol/L) mothers than infants (28.1±13.7 nmol/L). Maternal vitamin D level during pregnancy was a significant risk factor (OR: 6.00, 95%CI: 1.522-23.655) for infant deficiency and insufficiency. Sun exposure of infants showed a significant positive correlation with vitamin D level (OR: 3.23, 95%CI: 1.19-8.68). In conclusion, the presence of Vitamin D deficiency/insufficiency is higher in infants compared to pregnant/lactating mothers. Low maternal 25(OH)D during pregnancy was a risk factor for deficiency in infants. Although majority of lactating mothers had sufficient vitamin D, most of their exclusively breastfed offspring were deficient.

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.

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.

Objectives The mature j ackfruit (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