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American Journal of Clinical Nutrition, Vol 62, 871S-893S, Copyright © 1995 by The American Society for Clinical Nutrition, Inc
REVIEW ARTICLES |
K Foster-Powell and JB Miller
Department of Biochemistry, University of Sydney, New South Wales, Australia.
The glycemic index (GI) is a ranking of foods based on their glycemic effect compared with a standard food. It has been used to classify carbohydrate foods for various applications, including diabetes, sports, and appetite research. The purpose of these tables is to bring together all of the published data on the GIs of individual foods for the convenience of users. In total, there are almost 600 separate entries, including values for most common Western foods, many indigenous foods, and pure sugar solutions. The tables show the GI according to both the glucose and white bread (the original reference food) standard, the type and number of subjects tested, and the source of the data. For many foods there were two or more published values, so the mean +/- SEM was calculated and is shown together with the original data. These tables reduce unnecessary repetition in the testing of individual foods and facilitate wider application of the GI approach.
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E. B Tsihlias, A. L Gibbs, M. I McBurney, and T. M. Wolever Comparison of high- and low-glycemic-index breakfast cereals with monounsaturated fat in the long-term dietary management of type 2 diabetes Am. J. Clinical Nutrition, August 1, 2000; 72(2): 439 - 449. [Abstract] [Full Text] [PDF]
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Z. X Lu, K. Z Walker, J. G Muir, T. Mascara, and K. O'Dea Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects Am. J. Clinical Nutrition, May 1, 2000; 71(5): 1123 - 1128. [Abstract] [Full Text] [PDF]
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M. S. Agus, J. F Swain, C. L Larson, E. A Eckert, and D. S Ludwig Dietary composition and physiologic adaptations to energy restriction Am. J. Clinical Nutrition, April 1, 2000; 71(4): 901 - 907. [Abstract] [Full Text] [PDF]
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B. C. Bergman, M. A. Horning, G. A. Casazza, E. E. Wolfel, G. E. Butterfield, and G. A. Brooks Endurance training increases gluconeogenesis during rest and exercise in men Am J Physiol Endocrinol Metab, February 1, 2000; 278(2): E244 - E251. [Abstract] [Full Text] [PDF]
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D. S. Ludwig Dietary Glycemic Index and Obesity J. Nutr., February 1, 2000; 130(2): 280 - 280. [Abstract] [Full Text]
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K. M. Behall, D. J. Scholfield, and J. Hallfrisch The Effect of Particle Size of Whole-Grain Flour on Plasma Glucose, Insulin, Glucagon and Thyroid-Stimulating Hormone in Humans J. Am. Coll. Nutr., December 1, 1999; 18(6): 591 - 597. [Abstract] [Full Text] [PDF]
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W. Willett Reply to MJ Gibney Am. J. Clinical Nutrition, October 1, 1999; 70(4): 576a - 577. [Full Text]
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B. C. Bergman, G. E. Butterfield, E. E. Wolfel, G. D. Lopaschuk, G. A. Casazza, M. A. Horning, and G. A. Brooks Muscle net glucose uptake and glucose kinetics after endurance training in men Am J Physiol Endocrinol Metab, July 1, 1999; 277(1): E81 - E92. [Abstract] [Full Text] [PDF]
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K. N Englyst, H. N Englyst, G. J Hudson, T. J Cole, and J. H Cummings Rapidly available glucose in foods: an in vitro measurement that reflects the glycemic response Am. J. Clinical Nutrition, March 1, 1999; 69(3): 448 - 454. [Abstract] [Full Text] [PDF]
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D. S. Ludwig, J. A. Majzoub, A. Al-Zahrani, G. E. Dallal, I. Blanco, and S. B. Roberts High Glycemic Index Foods, Overeating, and Obesity Pediatrics, March 1, 1999; 103(3): 26e - 26. [Abstract] [Full Text]
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S. J. Bell and R. A. Forse Nutritional Management of Hypoglycemia The Diabetes Educator, January 1, 1999; 25(1): 41 - 47. [Abstract] [PDF]
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