International Tables of Glycemic Index and Glycemic Load Values: 2008
By F. Atkinson, Kaye Foster-Powell, J. Brand-Miller. Diabetes Care, 2008
1,610 citations recorded by the source corpus.
OBJECTIVE—To systematically tabulate published and unpublished sources of reliable glycemic index (GI) values. RESEARCH DESIGN AND METHODS—A literature search identified 205 articles published between 1981 and 2007. Unpublished data were also included where the data quality could be verified. The data were separated into two lists: the first representing more precise data derived from testing healthy subjects and the second primarily from individuals with impaired glucose metabolism. RESULTS—The tables, which are available in the online-only appendix, list the GI of over 2,480 individual food items. Dairy products, legumes, and fruits were found to have a low GI. Breads, breakfast cereals, and rice, including whole grain, were available in both high and low GI versions. The correlation coefficient for 20 staple foods tested in both healthy and diabetic subjects was r = 0.94 (P < 0.001). CONCLUSIONS—These tables improve the quality and quantity of GI data available for research and clinical practice.
Subfields: Endocrinology, Diabetes and Metabolism, Nutrition and Dietetics, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/e72b7d257b7073e764088472c459720a865370a6
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Nutrition and Dietetics
In Public Health, Environmental and Occupational Health
Citations in the corpus
- Anti-Inflammatory and Immunomodulatory Effects of Probiotics in Gut Inflammation: A Door to the Body (2021, background): “WDs are high in simple sugars, white flour, salt, processed meats, animal fats and food additives, and poor offiber, minerals, vitamins, or antioxidants (43, 44).”
- Personalized Nutrition by Prediction of Glycemic Responses. (2015, result): “For example, the average PPGR to rice and potatoes was relatively high, whereas that for ice cream, beer, and dark chocolate was relatively low, in agreement with published data (Atkinson et al., 2008; Foster-Powell et al., 2002).”
- Impact of food processing on the glycemic index (GI) of potato products (2014, background): “Very low GI values (23–41) are reported for unspecified cultivars of potatoes grown in Africa, India and Romania (Foster-Powell et al., 2002).”