Glycaemic index methodology
(2005) In Nutrition Research Reviews 18(1). p.145-171- Abstract
- The glycaemic index (GI) concept was originally introduced to classify different sources of carbohydrate (CHO)-rich foods, usually having an energy content of > 80 % from CHO, to their effect on post-meal glycaemia. It was assumed to apply to foods that primarily deliver available CHO, causing hyperglycaemia. Low-GI foods were classified as being digested and absorbed slowly and high-GI foods as being rapidly digested and absorbed, resulting in different glycaemic responses. Low-GI foods were found to induce benefits on certain risk factors for CVD and diabetes. Accordingly it has been proposed that GI classification of foods and drinks could be useful to help consumers make 'healthy food choices' within specific food groups.... (More)
- The glycaemic index (GI) concept was originally introduced to classify different sources of carbohydrate (CHO)-rich foods, usually having an energy content of > 80 % from CHO, to their effect on post-meal glycaemia. It was assumed to apply to foods that primarily deliver available CHO, causing hyperglycaemia. Low-GI foods were classified as being digested and absorbed slowly and high-GI foods as being rapidly digested and absorbed, resulting in different glycaemic responses. Low-GI foods were found to induce benefits on certain risk factors for CVD and diabetes. Accordingly it has been proposed that GI classification of foods and drinks could be useful to help consumers make 'healthy food choices' within specific food groups. Classification of foods according to their impact on blood glucose responses requires a standardised way of measuring such responses. The present review discusses the most relevant methodological considerations and highlights specific recommendations regarding number of subjects, sex, subject status, inclusion and exclusion criteria, pre-test conditions, CHO test dose, blood sampling procedures, sampling times, test randomisation and calculation of glycaemic response area under the curve. All together, these technical recommendations will help to implement or reinforce measurement of GI in laboratories and help to ensure quality of results. Since there is current international interest in alternative ways of expressing glycaemic responses to foods, some of these methods are discussed. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/151333
- author
- Brouns, F ; Björck, Inger LU ; Frayn, K N ; Gibbs, A L ; Lang, V ; Slama, G and Wolever, T M S
- organization
- publishing date
- 2005
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Nutrition Research Reviews
- volume
- 18
- issue
- 1
- pages
- 145 - 171
- publisher
- Cambridge University Press
- external identifiers
-
- wos:000230176200011
- scopus:20444446810
- pmid:19079901
- ISSN
- 0954-4224
- DOI
- 10.1079/NRR2005100
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 261b9d64-7b7d-4de2-ad3c-bd825448da7b (old id 151333)
- date added to LUP
- 2016-04-01 16:43:31
- date last changed
- 2023-12-13 14:03:34
@article{261b9d64-7b7d-4de2-ad3c-bd825448da7b,
abstract = {{The glycaemic index (GI) concept was originally introduced to classify different sources of carbohydrate (CHO)-rich foods, usually having an energy content of > 80 % from CHO, to their effect on post-meal glycaemia. It was assumed to apply to foods that primarily deliver available CHO, causing hyperglycaemia. Low-GI foods were classified as being digested and absorbed slowly and high-GI foods as being rapidly digested and absorbed, resulting in different glycaemic responses. Low-GI foods were found to induce benefits on certain risk factors for CVD and diabetes. Accordingly it has been proposed that GI classification of foods and drinks could be useful to help consumers make 'healthy food choices' within specific food groups. Classification of foods according to their impact on blood glucose responses requires a standardised way of measuring such responses. The present review discusses the most relevant methodological considerations and highlights specific recommendations regarding number of subjects, sex, subject status, inclusion and exclusion criteria, pre-test conditions, CHO test dose, blood sampling procedures, sampling times, test randomisation and calculation of glycaemic response area under the curve. All together, these technical recommendations will help to implement or reinforce measurement of GI in laboratories and help to ensure quality of results. Since there is current international interest in alternative ways of expressing glycaemic responses to foods, some of these methods are discussed.}},
author = {{Brouns, F and Björck, Inger and Frayn, K N and Gibbs, A L and Lang, V and Slama, G and Wolever, T M S}},
issn = {{0954-4224}},
language = {{eng}},
number = {{1}},
pages = {{145--171}},
publisher = {{Cambridge University Press}},
series = {{Nutrition Research Reviews}},
title = {{Glycaemic index methodology}},
url = {{http://dx.doi.org/10.1079/NRR2005100}},
doi = {{10.1079/NRR2005100}},
volume = {{18}},
year = {{2005}},
}