A recent independent study conducted by Ms. H. M. Amandi, a final year undergraduate student of the Department of Food Science & Technology, University of Peradeniya, under the supervision of senior lecturer Mr. N.Y. Jayanath and senior lecturer Dr. G.M. Somaratne, has revealed that commonly consumed atta-based foods prepared using 7 Star Chakki Atta fall within the low Glycemic Index (GI) range, reinforcing their suitability as healthier everyday staples. The research provides locally relevant scientific evidence at a time when Sri Lanka is facing a steady rise in Type 2 diabetes and growing demand for better dietary choices.
The study evaluated chapati, roti, and puri prepared using 7 Star Chakki Atta from Serendib Flour Mills, measuring their glycemic response both as standalone foods and when consumed with chickpea curry, reflecting typical eating habits. Results showed that all three foods recorded low GI values, with chapati at 45, roti at 44, and puri at 50, indicating a slower and more stable rise in blood sugar levels.
Findings revealed that variations in preparation had minimal effect on glycemic response, while the addition of chickpea curry was associated with lower GI values. For instance, the GI of roti decreased from 44 to 37 when paired with the curry, highlighting the potential role of balanced meal combinations in supporting better glucose control.
The study also examined glycemic load (GL) based on typical portion sizes, with results indicating moderate GL values between 16 and 19. This suggests that these foods provide a steady release of energy, making them suitable for regular consumption as part of a balanced diet.
These findings indicate that foods made with 7 Star Chakki Atta can support better blood sugar management due to their low glycemic response, making them a healthier choice for everyday meals when consumed as part of a balanced diet.
Serendib Flour Mills stated, “This study offers important scientific validation for what has long been part of our daily diet. It shows that foods made with 7 Star Chakki Atta can support better blood sugar control while still being practical and familiar choices for Sri Lankan households.”
The research addresses a critical gap in local nutritional data, particularly in understanding how staple foods impact blood sugar levels in real-life consumption patterns. By confirming that atta-based meals can contribute to stable glucose response, the findings position 7 Star Chakki Atta as a science-backed option for consumers seeking healthier carbohydrate choices without moving away from traditional diets.
With increasing awareness around preventive health and nutrition, the study underscores the role of informed food choices in managing long-term health risks, including diabetes, while reinforcing the value of everyday staples when supported by credible research.
