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Kottu, fried rice beckon death



By Dilanthi Jayamanne


Too much fried rice and kottu roti could lead to serious non-communicable diseases and death, according to research conducted by nutrition specialist Dr. Renuka Jayatissa, at the Medical Research Institute (MRI).


A Health Ministry spokesman said yesterday that Dr. Jayatissa had studied 200 men and women, between the ages of 30 and 50, who were boarded in Colombo and had to depend on eating houses and restaurants for their food especially their dinner.


The spokesman said that blood tests had shown that liver fat content had increased in over fifty percent of the samples. Inquiries made about their diet had revealed that a majority depended on food purchased from eating houses and restaurants such as kottu and fried rice.


Both food items have a very high content of unsaturated fats.


Palm oil used to prepare these two popular food items had often already been used to fry other food items before making kottu and the fried rice. The led to non-communicable diseases such as high blood pressure, cholesterol, diabetes, heart disease and stroke, the Health Ministry spokesman said. It also made them vulnerable to cirrhosis and kidney failure, he added.


 
 
 
 
 
 
 
 
 
 
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