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.

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 (p0.05). 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.