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International Tables of Glycemic Index and …

International Tables of Glycemic Index andGlycemic load Values: 2008 FIONAS. ATKINSON,RDKAYEFOSTER-POWELL,RDJENNIEC. BRAND-MILLER,PHDOBJECTIVE To systematically tabulate published and unpublished sources of reliableglycemic Index (GI) DESIGN AND METHODS A literature search identified 205 articlespublished between 1981 and 2007. Unpublished data were also included where the data qualitycould be verified. The data were separated into two lists: the first representing more precise dataderived from testing healthy subjects and the second primarily from individuals with impairedglucose The Tables , which are available in the online-only appendix, list the GI of over2,480 individual food items.

International Tables of Glycemic Index and Glycemic Load Values: 2008 FIONA S. ATKINSON, RD KAYE FOSTER-POWELL, RD JENNIE C. BRAND-MILLER, PHD OBJECTIVE— To systematically tabulate published and unpublished sources of reliable glycemic index (GI) values. RESEARCH DESIGN AND METHODS— A literature …

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1 International Tables of Glycemic Index andGlycemic load Values: 2008 FIONAS. ATKINSON,RDKAYEFOSTER-POWELL,RDJENNIEC. BRAND-MILLER,PHDOBJECTIVE To systematically tabulate published and unpublished sources of reliableglycemic Index (GI) DESIGN AND METHODS A literature search identified 205 articlespublished between 1981 and 2007. Unpublished data were also included where the data qualitycould be verified. The data were separated into two lists: the first representing more precise dataderived from testing healthy subjects and the second primarily from individuals with impairedglucose The Tables , which are available in the online-only appendix, list the GI of over2,480 individual food items.

2 Dairy products, legumes, and fruits were found to have a low , breakfast cereals, and rice, including whole grain, were available in both high and low GIversions. The correlation coefficient for 20 staple foods tested in both healthy and diabeticsubjects wasr (P ).CONCLUSIONS These Tables improve the quality and quantity of GI data available forresearch and clinical Care31:2281 2283, 2008 The relevance of dietary Glycemic in-dex (GI) and Glycemic load (GL) isdebated. While the World HealthOrganization (1), the American DiabetesAssociation (2), Diabetes UK (3), and theCanadian Diabetes Association (4) givequalified support for the concept, manyhealth professionals still consider GI andGL complex and too variable for use inclinical practice (5).

3 The availability of re-liable Tables of GI is critical for continuingresearch and resolution of the contro-versy. New data have become availablesince previous Tables were published in2002 (6). Our aim was to systematicallytabulate published and unpublishedsources of reliable GI values, with deriva-tion of the DESIGN ANDMETHODS We conducted a litera-ture search of MEDLINE from January1981 through December 2007 using theterms glyc(a)emic Index and glyc(a)e-mic load . We restricted the search to hu-man studies published in English usingstandardized methodology.

4 We per-formed a manual search of relevant cita-tions and contacted experts in the values from our laboratoryand elsewhere were included. Valueslisted in previous Tables (6,7) were notautomatically entered but reviewed data were divided into two lists. Val-ues derived from groups of eight or morehealthy subjects were included in the firstlist. Data derived from testing individualswith diabetes or impaired glucose metab-olism, from studies using too few subjects(n 5), or showing wide variability(SEM 15) were included in the secondlist.

5 Some foods were tested in only six orseven normal subjects but otherwise ap-peared reliable and were included in thefirst list. Two columns of GI values werecreated because both glucose and whitebread continue to be used as referencefoods. The conversion factor 100/70 or70/100 was used to convert from onescale to the other. In instances whereother reference foods ( , rice) wereused, this was accepted provided the con-version factor to the glucose scale hadbeen established. To avoid confusion, theglucose scale is recommended for final re-porting.

6 GL values were calculated as theproduct of the amount of available carbo-hydrate in a specified serving size and theGI value (using glucose as the referencefood), divided by 100. Carbohydrate con-tent was obtained from the reference pa-per or food composition Tables (8). Therelationship between GI values deter-mined in normal subjects versus diabeticsubjects was tested by linear foods (n 20), including whitebread, cornflakes, rice, oranges, corn, ap-ple juice, sucrose, and milk were used forthis Tables A1 and A2 (avail-able in an online appendix at ) list2,487 separate entries, citing 205 separatestudies.

7 table A1, representing reliabledata derived from subjects with normalglucose tolerance, contains 1,879 indi-vidual entries (75% of the total). table A2contains 608 entries, of which 491 valueswere determined in individuals with dia-betes or impaired glucose metabolism(20% of the total). The correlation coeffi-cient for 20 foods tested in both normaland diabetic subjects wasr (P ; line of best fity the value in normal subjects). table A2 also lists 60 values derived fromgroups of five or fewer subjects and 57values displaying wide variability (SEM 15).

8 A summary table ( table 1) com-prising values for 62 common foods ap-pears below. More reliable values areavailable for many foods, including car-rots (GI 39) and bananas (GI 51).CONCLUSIONS The 2008 edi-tion of Tables of GI and GL has doubledthe amount of data available for researchand other applications. Most varieties of le-gumes, pasta, fruits, and dairy products are From the Institute of Obesity, Nutrition and Exercise, University of Sydney, New South Wales, author: J.

9 Brand-Miller, 8 July 2008 and accepted 13 September ahead of print at on 3 October 2008. DOI: is the director of a not-for-profit GI-based food endorsement program in Australia. is employedto manage the University of Sydney GI testing service. 2008 by the American Diabetes Association. Readers may use this article as long as the work is properlycited, the use is educational and not for profit, and the work is not altered. See for costs of publication of this article were defrayed in part by the payment of page charges.

10 This article must therefore be herebymarked advertisement in accordance with 18 Section 1734 solely to indicate this Care/Education/Nutrition/Psychosocial ResearchBRIEF REPORTDIABETESCARE,VOLUME31,NUMBER12, DECEMBER20082281still classified as low-GI foods (55 or less onthe glucose reference scale). Breads, break-fast cereals, rice, and snack products, in-cluding whole-grain versions, are availablein both high- (70 or greater) and low-GIforms. Most varieties of potato and rice arehigh GI, but lower GI cultivars were identi-fied.