Introduction: A major focus in the prevention and management of obesity has been in the self-monitoring of foods consumed to reduce total energy intake. The present study used a novel instrument called the Calorie Answer™ to measure the energy content of various local foods in Singapore. The study aimed to build a database on energy density of commonly consumed Chinese, Malay and Indian foods to facilitate appropriate food choices by the consumer. Methods: The first part consisted of measuring the energy density of 15 popular local foods purchased from 8 different hawker centres. In the second part, 46 additional local foods were analysed, again using the Calorie Answer™ instrument. Results: Despite the different locations from which the foods were purchased, the energy content of the same foods was remarkably similar with a coefficient of variation (CV) of <15% for all foods. There was a higher average energy density of Indian foods compared to Chinese and Malay foods (Welch test, p=0.027). Conclusion: Our results suggest that the energy density of commonly consumed foods from different locations was remarkably similar. The average energy density of Indian foods was significantly higher than that of Chinese and Malay. Knowledge of the energy density of foods is essential information that is needed in the battle against being overweight and obesity. The application of the Calorie Answer™ may be used as a means to collate data on the energy density of foods consumed in other countries in the ASEAN region.

Introduction: Boba milk tea, also recognised as bubble tea, is a popular beverage in Asia. The primary component in bubble tea is “boba” or “pearl” balls, made of tapioca starch. However, much remains to be seen if tapioca boba pearls have a profound impact on blood glucose. Methods: In a randomised, controlled crossover, single-blinded design study, 12 healthy Chinese male adults (body mass index 21±14 kgm−2) attended four sessions. At each session, bubble tea consisting of boba pearls made from tapioca starch (TS), sago starch (SS), high-amylose starch + sago starch (HA), or kithul flour + sago starch (KF) were served. Boba milk tea was served at breakfast, with volunteers consuming them in a fasted state at each session. The postprandial glycaemic response and insulin response were compared within participants. Results: There were observed differences at time 180min for incremental glucose between HA and SS (p=0.005), and for TS and SS for incremental insulin (p=0.004). Glucose iAUC was lower for TS compared to the other boba pearl treatments, although not significantly (p=0.093). There was no significant difference in iAUC of insulin (p=0.104) between the four boba pearl milk teas. Conclusion: With limited scientific research conducted on bubble milk tea, our study was the first to document the glycaemic responses of tapioca starch boba pearls and boba pearls made using unconventional flours and starches. The findings from this study is an important first step for future work to develop healthier boba pearls for bubble tea.