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In te rn a tio na l tab les o f g lycem ic index

u est S c ien tific d ito r

Jan e tte rand M iller

U n ive rsity o f S ydney

Sponsors

u stra l ian Sugar Indus try

K ellog g ustra l ia

G oodm an F ie lder L td

M ead Johnson Nutri t iona l G roup

R icegrow ers Coopera t ive L td


2/21

Am J Clin Nuir 1 9 9 5 ; 6 2 : 8 7 1 S - 9 3 S . Prin ted in U SA . 1995 Am erican Soc ie ty fo r C lin ica l N utritio n

871S

In te rn a tio na l tab les o f g lycem ic 2

Kaye Foster -Powell and Janette Brand M iller

ABSTRACT The g lycem ic index (G I) is a rank in g of foods

b ased on the ir g lycem ic effec t com pared w ith a s tandard fo od . It

has been used to c lass ify carbohydra te fo ods fo r various app lica -

t i o n s , inc lud ing d iabe tes , spo rts, and ap pe tite resea rch . T he pur-

pose

of th ese tab les is to b ring tog e th er a ll o f th e pub lished da ta on

th e G Is of ind iv idua l food s fo r the co nven ience o f u se rs . In to ta l,

the re a re a lm os t 600 separa te en trie s, inc lud ing v alues fo r m os t

comm on W este rn foods , m any in d igenous foods , and pu re sug ar

so lu tion s. T he tab les show th e G I accord ing to bo th th e g lucose

and w hite b read (the o rig ina l re fe rence foo d) s tan dard , the ty pe and

numbe r

of sub jec ts tes ted , and the source of the d a ta . For m any

foods there w ere tw o or m ore p ub lished v alues , so the m ean

SEM w as ca lcu la ted and is show n to ge th er w ith the o rig ina l da ta .

T hese tab les redu ce unn ecessa ry rep etition in the tes ting of m di-

v idua l foods and fac ilita te w ider app lication o f the G I appro ach .

Am J Clin Nutr 1995;62:871S-935.

KEY W ORD S D iabe tes, d ie t, g ly cem ic index , b loo d glucose

INTRODUCT ION

The g lycem ic index (G I) is a rank ing of foo ds based o n the

pos tp rand ia l b lood g lucose respo nse com pared w ith a re fe rence

food . In 19 81 Jenk ins et a l (1 ) pub lish ed the f ir st lis t o f G I

va lu es fo r 62 foo ds. T hey prop osed tha t a G I of fo ods w as

needed to supp lem en t tab les o f nu tr ien t com pos itio n in pre -

sc rib ing d ie ts fo r ind iv idua ls w ith d iabe tes. T he wo rk stim u-

la ted hund reds of o th er stud ies aim ed a t d ete rm in ing th e G I of

ind iv idu a l foods and testing the c lin ica l usefu lness o f the G I

co ncep t. D esp ite ear ly co n troversy , m os t s tud ies have fou nd

the G I concep t to b e rep roduc ib le , p red ic tab le w ith in the

con tex t o f m ixed m ea ls, an d c lin ica lly use fu l in th e d ieta ry

m anagem ent o f d iabe tes and hyp er lip idem ia (2 -4 ). Po sition

s tatem en ts o f d ie te tic assoc ia tio ns in som e coun tries have

recomm end ed tha t cons ide ra tio n be g iven to the G I of ca rbo -

hy dra tes in th e d ie ta ry trea tm en t o f d iabe tes

5-7 .

The G I concep t is a lread y be ing used to edu ca te p atien ts in

d iabe tes educa tio n cen te rs . In som e instances it has been m o re

success fu l than s tan dard d ie ta ry adv ice in low ering the fa t and

increasing th e fibe r co n ten t o f the d ie t (8 ). T h e In te rn ationa l

D iabe tes Institu te (9 ) in M elbou rn e has p rodu ced prin ted edu -

ca tio na l m ate ria l desc rib ing the d iffe rences b e tw een foods in

te rm s o f the ir 0 1 . N ew ed itions of m any tex tbo oks o f nu tr ition

and d iete tic s now devo te a sec tio n to the sub jec t (1 0).

Th e pu rpose of these tab les th e refo re w as to bring to ge th er

a ll the pu b lished d ata on the G I o f ind iv idua l foo ds fo r the

conv en ien ce o f use rs. In to ta l, the re a re a lm ost 600 separa te

en tries , inc lud ing v alues fo r m ost comm on W estern food s,

m any ind igeno us foods , and p ure su gar so lu tio ns. Th e lis t g ives

va lues fo r bo th a w hite b read and g lucose stand ard to rem ove

som e of the con fus io n assoc ia ted w ith hav ing tw o re fe ren ce

foods . T he num ber and ty pe o f su b jec ts tes ted an d th e o rig ina l

sou rce of the da ta a re a lso g iven . Fo r m any foods th ere w ere

tw o or m ore pub lished va lues , so the m ean SEM was

ca lcu la ted and is shown toge ther w ith the orig ina l d ata . In th is

w ay the user can apprec ia te the variation fo r an y one food , and

if necessa ry , use th e va lu e re lev an t to h is o r her ow n coun try .

O ne of the m o st reassu r in g aspec ts o f com piling the tab les

w as to see th e degree of co nsis tency in va lues fo r th e sam e

food . F or exam ple , app les v ary be tw een on ly 32 and 40 (u sing

g lucose as the referen ce foo d) in fou r separa te stud ies . D esp ite

th is cons istency , w e sho u ld no t ex pec t a food to have a p recise

0 .

Sm all d iffe rences o f < 10 -15 un its a re w ith in the erro r

asso c ia ted w ith the m easurem en t o f G I (3 ). Th ere a re , how ever,

in s tan ces o f w id e varia tio n an d the reaso n m ay no t be read ily

ap paren t. F or ex am p le , porrid ge v aried from as low as 4 2 to as

h igh as 75 (us ing g luco se as the standard ) in eigh t separa te

stud ies . D iffe rences in the m ethod s o f cook ing and process ing

an d in the m o lecu la r and phy sica l ch arac te ristic s o f the s tarch

in the fina l p rodu ct m arked ly in fluence th e G I (11-13). H ence,

th e ex ten t to w hich oa ts are com pressed b etw een the ro lle rs and

th e d eg ree of p reco ok ing in fluences th e f in al G I of porridge .

It

is

c l e a r tha t pa rtic le s ize has a m arked effec t: as partic le

size decreases, the G I in creases (1 4-16) . Fur th erm ore , th e

grea te r the degree o f ge la tin iza tion of the sta rch granu les , th e

h igh er th e G I (17). D iffe rences in particle s ize and g e la tin iza-

tion he lp to exp la in the w ide d iffe rences in the G Is of pasta and

bread (1 8 , 1 9). S om e diffe rences in G I can be d irec tly re la ted

to gene tically de term in ed d iffe rences in the com pos ition of th e

s tarch granu le (20) . R ice is a good ex am ple of a foo d tha t

v a r i e s m arked ly in its G I depend in g on its am ylose con ten t

(21 ) . P rocessed food s such as p ackag ed break fa st cereals tha t

hav e been m anu factu red und er standard co nd itio ns show less

varia tion than does raw hor ticu ltu ra l p roduce tha t is p repared

and cooked under vary in g cond ition s.

A p art from d iab etes , the 01 concep t has b een ap p lied to

s p o r t s perfo rm ance and appe tite research . L ow -G I foods eaten

befo re pro lo nged strenuo us exerc ise w ere fou nd to increase

end urance tim e an d p rov ided h igher co ncen tra tion s of p lasm a

1

F ro m th e Hu m an

N utri tio n U n it, D ep artm en t o f B io chem istry , U niv er-

s ity o f S y d n e y , N e w S ou th W a le s , Au s tra lia .

2 Reprin ts no t ava ilab le. A ddress correspond en ce to J B rand M iller ,

Dep ar tmen t

o f B io ch em istry 00 8 , U niv ers ity o f Sydney , N ew South

W ales, A u stra lia 200 6 .


3/21

872S

FO ST ER -PO W EL L A N D BRA N D M I L L ER

fuels toward the end of exercise

(22).

I n contrast, high-G I foods

led to fa s te r re ple nis hm e n t of muscle glycogen after exercise

(23). I n other studies, low-G I foods w ere found to produce

greater satiety than did foods with high glycemic and insulin

responses (24, 25) .

T he GI approach has been criticized because some foods

have been rated as good or bad simply on the basis of their GI ,

although it was never intended that the G I be used in isolation.

T he total amount of carbohydrate, the amount and type of fat,

and the fiber and salt content of a food are also important

considerations

in

the dietary management of diabetes (26). T he

insulin response to a food may also be relevant. I n general,

insulin responses follow the rank order of the glycemic re-

sponses (21, 24), but protein foods elicit an insulin response

without a commensurate glycemic response (27). The clinical

significance of differences in insulin responses to foods is not

clear, but it may mean that an insulin index of foods is even-

tually needed to supplement tables of GI .

G U ID E T O T H E U SE O F TH E T A B L E S

The f igures show n in the tables represent good-quality data

produced according to standardized methodology and pub-

lished in refereed journals. T he foods are described as unam-

biguously as possible using all descriptive data about the food

given in the original publication. Sometimes this w as exten-

sive, including the variety or the manufacturer s details, plus

the cooking and preparation procedure. I n other cases, the only

description was a single word, eg, potatoes. For grains and

pasta, preparation involved boiling until cooked unless other-

w ise specif ied. I f cooking time w as stated in the original

reference, the details are given. T he user should bear in mind

that English-speaking countries often have different names for

the same item or the same name for different items. Biscuits,

muffins, and scones have different meanings in N orth A merica

and Europe. W e have tried, nonetheless, to be as international

in

our naming as possible.

I n some instances, w e calculated the GI ourselves because

data were expressed only in the form of the area under the

glucose-response curve. I f required, the area w as recalculated

to include the area above fasting only to conform to the

standardized methodology (3). W hen

25-

or 7 5- g carbohydrate

portions w ere used or w here the methodology differed from

that recommended for GI testing (3), we indicate this w ith a

footnote. I f the values had been corrected for added milk and

carbohydrate portion size in the original publication, this is also

indicated in a footnote.

W hen glucose w as given as the standard food, the G I against

a bread standard w as calculated by multiplying the G I values

by 1.42 (100/70, G I of w hite bread

=

70 when glucose is the

standard). W here bread was the standard food, the G I value

w as calculated by multiplying by 0.7.

Foods have been grouped as follows: bakery products, bev-

erages, breads, breakfast cereals, cereal grains, cookies, crack-

ers, dairy foods, fruit and fruit products, legumes, pasta, root

vegetables, snack foods and confectionery, soups, sugars, veg-

etables, indigenous foods, and miscellaneous. W ithin each sec-

tion, foods are arranged in alphabetical order by common

name.

T he classif ication of the foods is on a practical rather than

scientific basis. For example, we put pizza w ith the bakery

products and w e put green peas w ith vegetables rather than

legumes.

U

W e thank the A ustralian Sugar I ndustry, K ellogg A ustralia Pty L td.

G oodman F ielder L td, M ead Johnson N utritionals I nternational, R icegrow -

e rs C o -o p e ra tive Ltd , a n d

Sydney U niversity N utrition R esearch Founda-

tio n w h o

supported the publication of this supplement. W e are grateful to

Is a H o pw o o d a nd K atrina D enning w ho made invaluable contributions to

th e c om p ila tio n o f th e ta b le s .


4/21

GI G I Subjects

Food number and food item

(Glucose

=

100) ( B r e a d

=

100) ( Type and number)

Reference Food

and time period

Literature

source

9 5 7

6 7

7 9

9 3

6

77 8

66

96

6

6 7

47

8

5 5

10

65

5 4

46 6

6 7

69

76

4 8

10

446

6 9

N ormal, 8

63 N ormal, 8

60

85 8 N ID D M ,

I D D M , 14

59 8 4

8

N I D D M , I D D M , 10

( 2 8 )

( 2 9 )

( 2 9 )

( 2 8 )

(28)

(1)

( 2 8 )

( 2 8 )

(28)

(29)

(29)

(28)

( 2 8 )

( 2 8 )

(30)

(30)

( 2 8 )

(1)

( 2 8 )

Bread,

2 h

Bread, 2 h

B read, 3 h

Bread, 3 h

B read, 3 h

Glucose, 3 h4

Glucose, 3 h4

N I D D M , I D D M , 11

N ID D M , 9

N I D D M , 9

6 6

8

95

10

9 4 N o rm a l, 8

136

No rm a l , 5

Bread,

2 h

Glucose, 2 h

68

6 97 N ormal, 7

72 103 5 N I D D M , I D D M , 13

( 2 9 )

(1 )

27

34

41

39

7

4 9 10

5 8

10

34 4 49 5

N IDDM, 5

N ormal, 10

N o rm a l ,

10

Bread,

3 h

Bread, 1.5 h

Bread, 1.5

h

(31)

(32)

( 3 2 )

43

48

462

62 4

69 7

663

N I D D M , 5

N ormal, 8

B r e a d , 3 h

Bread, 2 h

(31)

(33)

65

67

6 6 1

9 3 1 4

9 6 6

9 5 2

No rm a l ,

10

N ID D M , 6

Bread, 1.5 h

Bread, 3 h

(32)

(31)

74

6 1

73

106

10

87

5

104

5

N I D D M , I D D M , 10

N I D D M , I D D M , 12

N I D D M , I D D M , 12

Bread, 3 h

Bread, 3 h

Bread, 3 h

(28)

(28)

(28)

70 100 6 N ID D M , ID D M , 11

Bread, 3 h (28)

I N T ER N A T I O N A L T A B L ES OF G L Y C EM I C I N D EX 8735

I nternational tables of glycemic index (GI )

B A K ERY PRO D UC T S

Cake

1. A ngel food (L oblaw s, T oronto)

2. B a n a n a , made w ith sugar

3. Ba n a n a , m a d e w ith o u t s u g a r

4. Flan (W estons Bakery, T oronto)

5 Pound (Sara L ee, Canada)

6 . S po ng e

7. Croissant (Food C ity , T oro n to )

8. Crumpet (D empsters Corporate Foods

L td, O ntar io)

9 . D o ug h nu t,

cake- type ( Lobl aw s, T oronto)

M uff ins

10. A pple, made w ithout sugar

1 1. A pple, made w ith sugar

12. B ran (C ulinar I nc. G randma M artins

M uffi ns, O ntari o)

13. B lueberry (Culinar Inc. G randma M artins

M u ff ins, O ntari o)

14. C arrot (Culinar Inc, Grandma M artins

Mu ffin s, O n ta rio )

15 . C or n, l ow - am yl ose

1 6. Cor n , h i g h- a my l os e

17. O atmeal muffin mix (Quaker Oats C o of

C anada, O ntari o)

mean o f

e i g h t

studies

1 8. P astr y

1 9 .

Pizza cheese (Pillsbury Canada L td, Ontario)

20. W aff les, A unt Jemima (Q uaker Oats Co of

C a n a d a , Ontario)

B E V E R A G E S

21. Cordial, orange

22.

Lucozade

23.

S oft d rin k , F a nta (C oc a C ola B o ttle rs ,

Australia)

BREADS

2 4. B agel, wh i t e , f rozen (L enders Bakery,

Mon t r e a l )

B a r l e y k ernel b read

2 5 . 7 5 kernels

26. 80% kernels, scalded

27. 80% kernels

nea n o f th re e

s t u d i e s

B arley kernel bread

28. 5 0

kernels

2 9 . 5 0

ki bbl ed barley

tn e a n o f tw o s tu d ie s

B arley flour bread

30. 80% barley f lour

31. 100%

barley f lour

n e a ti o f tw o s tu d ie s

32. B read stuffing, Paxo (C ampbell Soup Co

L td, T or onto )

33. H amburger bun (L oblaw s, T oronto)

34. K aiser rol ls (L oblaw s, T oronto)

35 .

M elba

toast, O ld L ondon (Best Foods

C anada I nc. O ntari o)

N I D D M , I D D M , 9

N o rm a l , 8

No rm a l , 7

N I D D M , I D D M , 10

N I D D M , I D D M , 10

N o rm a l , 5

N I D D M , I D D M ,

13

98 4 N ID D M , ID D M , 13

108 10 N ID D M , ID D M , 10

62 88 12

1 0 2 1 4 6

4 9

70

6 9 9 8 1 5

626 88 9

5 9 6 8 4

60 86 5

N I D D M , I D D M , 9

No rm a l ,

5

N I D D M , I D D M , 12

76 109 6 N ID D M , ID D M , 10

B read, 3 h

Bread,

2 h

Bread, 2 h

Bread,

3 h

Bread,

3 h

Glucose, 2 h

B read, 3 h

B read, 3 h

B read, 3 h

B read, 3 h

G l u c o s e , 2 h

Bread,

3 h

B r e a d , 3 h (28)

Bread, 2 h (29)

Bread, 3

h (28)

A ll mean values listed

are i SE.

2

N I D D M , non-i nsu li n- depende nt diabetes mellitus; ID D M, insulin-dependent diabetes mellitus.

3

T he low G I of the apple muffins may be explained by the inclusion of rolled oats in the recipe

4 GI c a l c u l a t e d

from glucose area-under-curve (A UC) data.


5/21


GI GI Subjects

(Glucose = 100) (Bread = 100) (T ype and number)

R ef erence F ood

and time period

Literature

source

36. O at kernel bread, 80% kernels 65 93

11 N ormal, 10 Bread,

1. 5 h (32)

6 2

50

2

44

50

473

63

10

72

10

6 8 5

N ormal, 8

N ormal, 10

Bread,

2 h

Bread, 1.5 h

(33)

(32)

3 8

55

41

54

6

7 8 3

5 8

N ormal, 10

N I D D M , I D D M , 14

D iabetic, number N S5

Bread, 1.5 h

Bread, 3 h

Glucose, time N S

(32)

(34)

(35)

Bread, 3 h

(28)

Bread, 3 h (36)

Bread, 3 h

(36)

56

41

62

6 3

66

80 5

5 8

89 6

90

7

94

10

N I D D M , I D D M , 10

N IDDM, number N S

N I D D M , I D D M , 14

N I D D M , 9

I D D M , 6

Bread, 3 h

G lucose, time N S

Bread, 3 h

Bread, 3 h

Bread, 3 h

(28)

(37)

(34)

(36)

(36)

6 7 9 5 6 N ID D M , I D D M , 10

45. V olkornbrot (D impflmeier B akery L td.

Toronto)

46. W hole-meal rye

47. W hole-meal rye

48. W hole-meal rye

49. W hole-meal rye

50. K losterbrot (D impflmeier Bakery L td,

Toronto)

51 . D ark rye, B lackbread, Riga (Berzin s

Specialty Bakery, Sydney, A ustralia)

5 2 . D a rk rye, SchinkenbrO t, R iga (Berzins

S pe cia lty B a ke ry , S yd n e y,

Australia)

53 .

Sourdough

rye

54. L ight rye ( Silverstein s B akery, T oronto)

m e a n of te n s tu die s

55 .

L inseed rye (Rudolph s Specialty Bakery

L td. T or ont o)

W heat bread

56 .

W hite flour

5 7 . W hite flour (D empsters Corporate Foods

109 N ormal, 76 1 4

8 6

15

5 7

68

6 5 2

123

83

9 7 6

92

3

N o rm a l, 7

N IDDM, 1 3


12

55 7 8 8 N IDDM , IDDM, 9

Bread,

3 h

G lucose, 2 h

G lucose, 2 h

Bread, 3 h

Bread, 3 h

Bread, 3 h

G lucose, 2 h

Bread, 3 h

Glucose, 2 h

Bread, 3 h

Bread, 3 h

G lucose, 3 h

(28)

( 3 8 )

( 3 8 )

(4 )

(28)

(28)

(1 )

(28)

( 3 9 )

(40)

( 4 1 )

( 4 2 )

69

5

99 N ormal, 10

L td, O nta ri o)

71

101 9 N ID D M , I D D M , 12

5 8. W hite flour

7 1 7 1 0 1

N o rm a l, 7

59 .

W hite flour

71

102

5

N I D D M , 6

6 0 . W h ite

flour

70

100

N I D D M

5,

IG T 66

in ea pi o ffive

s tudies

7 0 0

1 0 1

0

6 1 . F re nc h b a gu e tte

9 5

15

136

N ID D M , 3

W heat bread-w hite, high-f iber

62. (D empster s Corporate Foods

L t d, O ntar io )

67

96 6 N ID D M , ID D M , 13

Bread, 3 h (28)

63. (W estons Bakery, T oronto)

69 98 5

N I D D M , I D D M , 12

Bread, 3 h

(28)

in e a ti o f tw o stu d ie s

6 8

1

9 7 1

64.

Wheat bread-gluten- f ree

W heat bread

90 129 8

N ormal, 8

Bread, 1 h

(43)

65 .

W hole-meal flour

52 74

15

N I D D M , 9 B read, 3 h (19)

6 6. W h ole -m e a l

flour

64

92

1 1

N I D D M , 6

B read, 3 h

(31)


flour

65

93

D iabetic, number N S

G lucose, time N S

(35)


flour

67

95 7

N ID D M , 1 1

Bread, 3 h

(36)

69. W hole-meal flour

67

96

5

N I D D M , I D D M , 15

B read, 3 h

(34)

70.

W hole-meal flour

69

98

5.2

I D D M ,

5

Bread, 3 h

(36)

71 .

W hole-meal flour

72

6

103

N ormal, 10

G lucose, 2 h

(1)

7 2 . W h ole -m e a l f lour

73

10 4

N IDDM, 8

G lu c o s e , 3 h 4

( 3 0 )

All

mean values listed are

I

SE.

4 GI calculated from glucose area-under-curve (A U C) data.

NS , n ot sp ec if ie d.

6 I G T ,

i mpaired gl ucose tolerance.

8745

FO ST ER-PO W EL L A N D B RA N D M I L L ER

I n t e r n a t i o n a l

tables of glycemic index (G I) (continued)

O at bran bread,

37.

50

oat b ran

38.

45

oat bran

mea n of two s tudies

R ye kernel bread,

39. 80% kernels

40. 80% kernels

41 . Pumpernickel

42. W hole-grain pumpernickel (H oltzheuser

B ro t h e r s

L td . T o ro nt o)

43. Cocktail, sliced (K asselar Food Products,

Toronto)

44. Cocktail, sliced (K asselar Food Products,

Toronto)

m e a n o f s ix s tu d ie s

R ye flour bread

46 66

7 N ID D M ,

I D D M , 9

55

79 3 N ID D M , 9

88

13 ID D M , 6

71

3


6/21

G I GI Subjects


(Glucose = 100) (Bread

100) (T ype and number)

R eference F ood

and time period

Literature

source

7 5 9 107 No rm a l, 8 G lu c o s e , 2 h (3 9 )

7 7 9 1 10 N ormal, 8 Glucose, 2 h

( 1 7 )

7 8

1 6 1

1 1 N ormal, 7 Glucose, 2 h (38)

7 1 102 6 N ID D M , 6 Bread. 3 h (40)

692

9 9 3

7 4 105 8 N ID D M , ID D M , 11

Bread, 3 h

( 2 8 )

5 7 82 10 N ID D M , ID D M , 7 Bread, 3 h (28)

6 4 9 2 7 NI DDM,

10 Bread, 3 h (71)

48 69

4 N ID D M , 6

Bread, 3 h (31)

5 1 7 3

6 N ormal, 10

Bread, 1.5 h (32)

58 83 4 N IDDM , 6

B r e a d , 3 h (3 1 )

523 7 5 4

31

3 44 N ormal, 8 Bread. 2 h (44)

43 61

7 N ormal, 8 Bread. 2 h (33)

47

67

4 N o rm a l,

8 (33)

5 9 5 8 4 N o rm a l, 8

(44)

4 5 7 64lt)

4 7 6 6 7 Nor ma l , 8

30 433

38 54

5 0 7 2 5

515 73

425 60 7

5 8 8 3 1 1

4 7 6 7 4

5 8

836

7 4 1 0 6 9

7 7 8 1 1 0

N I D D M , IDDM, 1 3

N IDDM , IDDM ,

10

N IDDM , IDDM, 1 0

No rm a l ,

8

7 5 1 0 7 6

N I D D M ,

IDDM, 1 0

83 118

11 N ID D M , ID D M , 9

(24)

(45)

( 4 0 )

(I)

(28)

( 2 8 )

(28)

( 2 8 )

(29)

( 2 8 )

(28)

(13)

(1 )

( 4 0 )

(30)

7 7

8 0

6

86

92

84 3

Bread, 3 h9

Bread, 3 h9

Bread, 3 h9

Bread, 2 h

Bread, 3 h9

Bread, 3 h9

G l u c o s e ,

2 h

Glucose, 2 h

Bread, 3 h

Glucose, 3 h4

1 10

1 14

1 2 3 5

130

119

5

N o rm a l, 6

N o rm a l ,

6

N IDDM, 7

N I D D M , 9

74 105

6 N ID D M , IDDM,

9

6 6 94 4 N ID D M , I D D M , 9

7 4 105 8

N I D D M , I D D M , 9

8 7

12 4

5

N I D D M ,

IDDM , 1 2

7 1 10 2 1 2 N IDDM , IDDM, 9

Bread, 3 h9 (28)

Bread, 3 h (28)

B r e a d , 3

h9

Bread, 3 h9

( 2 8 )

( 2 8 )

Bread, 3 h9 (28)

I N T ERN A T I O N A L T A BL ES O F GL Y CEM I C I N D EX 8755

I nternational tables of glycemic index (GI ) (continued)

7 3. W hole-meal flour

7 4 . Wh o l e - m e a l

(T ip- Top B akeries. Sydney,

Aus t r a l i a )

7 5 . W h o le -m e a l (T ip-T op Bakeries, Sydney,

Aus t r a l i a )

7 6 .

W hole-meal flour

mean of

t % te le s t ud ie s

7 7 . W h o le -w h e a t s n a c k bread (R yvita C o Ltd.

Po ol e , Dor s e t ,

U K )

7 8 . Pita bread, w hite

79. Semolina bread

Bulgur bread

80. 75% cracked wheat kernels

81. 80%

w h e a t

kernels

82. 50 c ra ck e d w h e at kernel

mean of th re e s tu die s

M ixed grain bread

83 . Burgen O at Bran & H oney L oaf w ith

Barley (T ip-T op Bakeries, Sydney,

Aus t r a l i a )

84. 50% kibbled w heat grain

85. Ploughmans L oaf (Fielders Bakeries,

Sy dney , A ustral ia)

8 6. V og e ls Roggenbrot (Stevns & Co

S yd ne y, A us tra lia )

in eaii ffour s t u d i e s

8 7 . F ru it lo a f, w h e a t b re ad w ith

dried fruit

B R E A KF A S T CE R E A L S

All-Bran

88. A ll- Bran (K ellogg, Sydney, A ustralia)

8 9. A ll -B ran

9 0. A ll -B ran

9 1 . A l l B r a n

?f lC lf l offour s t u d i e s

92. B ran Buds (K ellogg Canada Inc. Ontario)

93 .

B ran Buds w ith psyllium (K ellogg Canada

I nc. O nta ri o)

94. Bran Chex (N abisco Brands L td. T oronto)

9 5 . C h e e r i o s (G eneral M ills Canada m c )

9 6. C oc op op s (K ellogg, Sydney, A ustralia)

97 .

Corn B ran (Q uaker O ats Co of Canada,

On ta r i o )

98. C orn Chex (N abisco B rands L td. T oronto)

C o r n flakes

99. Corn f lakes (K ellogg, Sydney, A ustral ia)

100. Corn flakes

101. Corn flakes

102. C orn fla ke s

n e a o ffo ur s tu d ie s

103. Cornflakes. high-f iber (Presidents C hoice,

S u n f r e s h L td . T or onto )

104. Cream of W heat (N abisco Brands L td,

T o r o n t o )

105. Cream of W heat, Instant (N abisco B rands

L td , T or onto )

106. C rispix (K ellogg Canada I nc. O ntario)

107. G olden G rahams (General M ills Canada

In c . E to bic oke , O nta rio )

N o rm a l, 7

N ormal, 8

N I D D M , 6

N o r ma l 6

N IDDM,

I D D M , 8

Bread.

2 h

Bread, 2 h

Bread, 2 h (29)

B re a d , 3 h 7

Glucose, 3 h8

Bread,

3 h

Gl u c o s e 2 h

Bread, 3 h9

I

A ll mean values listed

are

.

SE .

4

G I c a lc u la te d fro m g lu c o s e a re a-u n d e r-c u rv e

( A U C )

d a t a .

7

V alues based on 0.5 g carbohydrate/kg body w t.

8

A U C measured over 3 h

b ut

includes only five time points (0, 30, 60, 120, and 180 mm).

9

Va lu e s a dju ste d (for added milk and to correct for 50-g carbohydrate portion size) .


7/21

FO ST ER -PO W EL L A N D BRA N D M I L L ER

G I G I Subjects

F o o d number and food item

(Glucose = 100)

(Bread

= 100)

( Type and number)

R ef erence F ood

and time period

Literature

source

( 2 8 )

( 2 8 )

( 2 8 )

(29)

(29)

( 2 8 )

(1)

1 1 4

105

13

No rm a l, 8

50

59

6

7 2

6

8 4

7 8 8

N ID D M , ID D M , 1 1

N IDDM , 13

Bread, 3 h9

Bread, 3

h

(28)

(4)

4 2

49

8

58

4

62

69

7 5

60 5

7 0

83

88

9 8

9

107

N o rm a l, 7

N o rm a l ,

6

N ormal, 7

Diab e t i c ,

number N S

N I D D M , 6

N ID D M , 8

B re a d , 3 h 7

Glucose,

2 h #{ 1 76 }

Bread, 2 h

G lucose, time N S

Bread, 3 h

G lucose, 3 h4

( 2 4 )

(1 )

(21)

(35)

(40)

(30)

65 9 3

N I D D M , 6

B read, 3 h

(46)

Bread, 3 h9

(28)

7 1 1 0 2 7

N IDDM, IDDM , 1 0

B re a d , 3 h 9

( 2 8 )

67 96

7 N ID D M , I D D M , 10 Bread, 3 h9 (28)

70 5

2 7

G lucose, 2 h

(17)

N I D D M , I D D M , 9

No rm al, 8

Bread, 3 h9

B re a d , 2 h

(28)

(21)

Glucose , 2 h

Bread, 3 h7

(13)

(24)

Bread, 3 h9

(28)

Bread, 3 h9

(28)

58

8

67 10

8 3

96

No rm a l, 8

N ormal, 6

Bread, 2 h

G lucose, 2 h

(44)

(1)

83

6 9

6

5 4

4

5 2 7

68

N I D D M , I D D M , 14

No rm a l , 8

No rm a l , 8

N ormal, 7

Bread, 3 h9

Bread, 2 h

Bread, 2 h

Bread, 3 h7

(28)

(44)

(29)

( 2 4 )

80

11

74

9

49

1 9

3

95

81

88 7

89

136

116

11

1 2 6 1 0

127

8765

I nternational tables of glycemic index (G I) (continued)

108. Grapenuts (Post, K raft G eneral Foods

Canada Inc, D on M ills, O ntario)

109. G rapenuts Flakes ( Post,

K raf t G ener al

Foods Canada Inc, D on M il ls, O ntario)

1 10. L ife (Quaker Oats C o of Canada, O ntario)

M uesli

1 11 . T o asted

1 1 2. N ontoasted (U ncle T oby s, W ahgunyah,

Australia)

113. M uesli, N o N ame (Sunfresh L td,

Toronto)

1 14. M uesli

mean offour s t u d i e s

115. N utri-grain (K ellogg, Sydney, A ustralia)

O at B ran

1 1 6 .

Raw (Quaker O ats C o of Canada,

Ontario)

117. Raw

m e a n o f

tw o s tu die s

Porridge

118. (U ncle T obys, W ahgunyah A ustral ia)

1 19 . P or ri dg e

1 2 0 .

Porridge

1 21 . Po r r i d ge

1 22 . P or ri dg e

1 23 . P or ri dge

124. Q uaker Q uick Oats (Quaker Oats Co of

C a n a d a ,

Ontario)

125. O n e M in ute

O ats (Q uaker O ats Co of

C an ad a, O nta rio )

mean of eight s t u d i e s

1 2 6 .

Pro Stars (G eneral M ills Canada I nc,

Ontario)

P uffe d w h e at

127.

Puf fed W heat

(Q uaker O ats Co of

Canada ,

Ontario)

128. Puffed wheat (Sanitarium, Sydney,

Australia)

mean of two s t u d i e s

129. Red River Cereal (M aple L eaf M ills,

Toronto)

130. R ice Bran

R ice Bubbles (K ellogg, Sydney, A ustralia)

131. Rice Bubbles

132. Rice Bubbles

m e a n of two s t u d i e s

133. Rice Chex (N abisco Brands L td, T oronto)

1 3 4 . Rice K rispies (K ellogg C anada I nc.

Ontario)

Shredded wheat

135. M ini W heats (K ellogg, Sydney A ustralia)

136. Shredded wheat

137. Shredded W heat (N abisco Brands L td,

Toronto)

mean of thr ee

s t u d i e s

1 3 8 . Special K (K ellogg, Sydney, A ustralia)

1 3 9 . Sultana Bran (K ellogg, Sydney, A ustralia)

140. Sustain (K ellogg, Sydney, A ustralia)

67 96

9 N ID D M , ID D M , I i

80

114

8 N ID DM , ID DM ,

10

6 6

94

8 N ID D M , ID D M , 9

43 4 61 N ormal, 8

56 8 8 0 N o rm a l, 8

6 0 8 5

12 N ID D M , ID D M , 9

66 9 94 N ormal, 6

6 6 12 94 No rm a l , 8

66

61

2

94

10

8 7 2

N ID D M , ID D M , 7

No rm a l, 6

No rm al, 7

N I D D M , I D D M , 11

82 117 5 N IDDM, IDDM,12

1 1 8

6

99

9

77

74

97

10

Br ea d , 3 h 9

Bread, 3 h9

Bread,

3 h9

Bread, 2 h

Bread, 2 h

Bread, 3 h9

Gl u c o s e , 2h

Bread, 2 h (2 9 )

I All mean values listed are I

SE .

4

G I calculated from glucose area-under-curve (A U C) data.

7

Va l u e s based on 0.5 g carbohydrate/kg body wt.

9 Va l u e s adjusted (for added milk and to correct for 50-g carbohydrate portion size).

Porridge prepared from raw oats requiring 20-mm cooking time.


8/21

G m G I Subjects


(Glucose = 100) (Bread = 100) (T ype and number)

R eference Food

and time period

Literature

source

141. T eam (N abisco Brands L td, T oronto)

1 42 . To ta l (G eneral M ills Canada Inc, Ontario)

Wh e a t b i scu i t s , flaked w heat

143. V ita-Brits (U ncle T obys, W ahgunyah,

Aus t r a l i a

144. W heetabix (W heetabix of Canada L td.

Ontario)

145. W heetabix (W heetabix of Canada L td,

On ta r i o )

mean of three s tudies

C EREA L G RA I N S

Barley

14 6. B arley

1 4 7 .

Barley

1 48 . Pearl ed

1 49 . Pearl ed

mean offour studies

150. Cracked (M althouth, T unisia)

151 . R olled

Buckwheat

1 52 . B uc kw he a t

1 53 . B uc kw he a t

1 54 . B uck wheat

m e a n

of three studies

Bu lg u r

155. Bulgur

156. Boiled 20 mm

1 5 7 . Bo ile d 2 0 mm

1 58 . B oile d 20 mm

m e a n

offour

s tudies

C o u s c o u s

1 5 9 . (N e a r E a s t Food Products Co,

L eominster, M A)

1 60 . T uni si an

m e a n of two types

M aize

161. C ornmeal (M cN air Products Co L td.

To r o n to )

1 62 . C or nm eal

+

margarine

Sw eet corn

163. Featherweight, diet-pack, canned

164. Sweet corn

165. Sw eet corn

166. Sweet corn

1 6 7 . S we e t c o rn

168. Sweet corn

169. Frozen (Green G iant Pil lsbury Canada

L td , T or on to)

mean of seven studies

1 70 . Ta co

shells (O ld El Paso Foods Co, T oronto)

1 71 . M ille t

R ice, w hi te

172. L on g-gr a in , b o iled 15 m m

173. Gem long-grain (D ainty Food Inc.

Toronto)

174. L ong-grain, boiled 25 mm (Surinam)

1 7 5 .

G em long-grain (D ainty

Food

I nc. Toront o)

176. L ong-grain boiled 15 mm

A ll mean values listed are .

SE .

7 V alues based on 0.5 g carbohydrate/kg body wt.

9 V alues adjusted (for added milk and to correct for 50-g carbohydrate portion size).

8 2 117 9 N I D D M , I D D M , 10

76 109

6 N I D D M , ID D M , 10

6 1 8 7

1 4 No rm a l, 7

7 4 1 0 5

8 N I D D M , ID D M , 11

7 5

1 0 1 0 7 No rm a l, 6

7 0 4

1005

22 31 N I D D M , 13

2 7 39

6 N ID D M , 4

29 4 1 1 0 I DDM 7

2 2 3 2

3 N ID D M , 12

25 2 36 3

50 72 7 N ID D M , ID DM, 1 0

6 6

5 94 N ormal, 8

4 9 7 0 6 N IDDM , 12

1 0 7 3 No r m a l ,

5

63 90 8 I D D M ,6

5 4 4

786

46 66

4 N IDDM, 6

4 6 6 5 4 N ID DM , IDDM , 1 7

46 65

5

N I D D M , 12

53 7 5 1 3 I DDM 6

482 68 3

6 1 8 7

7 N IDDM , IDDM, 9

6 9

99

6 N ID D M , I D D M , 9

656 93 9

68 97

5 N ID D M ,

I D D M , 12

6 9 9 9

10


9

46 66 N I D D M , 20

48 69 No rm a l , 6

59 11 84 N ormal,5

60 86 N ormal, 16

6 0 8 5 N I D D M

5,

I GT 6

62

5 89 N ormal, 7

47 67

4 N ID D M , ID D M , 9

5 5 1 7 8 2

68 97 9 N IDDM , ID DM , 9

71

1 0 1 0 1 N o rm a l,

5

50 71 N o rm a l, 6

55

7 9 NI DDM 1 0

5 6 2 8 0 NI DDM 3

5 7 82 ID D M , 6

5 8 8 3

5

I D D M 5, N I D D M 13

Bread, 3 h9

Bread, 3 h9

Bread, 3 h7

Bread, 3 h9

Glucose, 2 h

Bread, 3 h

Bread, 3 h

Bread, 3 h

Bread, 3 h

Bread, 3 h

Bread, 2 h

Bread, 3 h

Glucose, 2 h

B re a d , 3 h

Bread,

3 h

Bread, 3h

Bread, 3 h

B read, 3 h

Bread, 3 h

Bread, 3 h

Bread, 3 h

Bread, 3 h

Bread, 3 h

G lucose, 2 h

G l u c o s e , 2 h

Bread, 3 h

Bread, 3 h

Glucose, 2 h

Bread, 3 h

Bread, 3 h

Glucose, 2 h

Glucose, 2 h

Bread, 3 h

G lu c o s e , 3 h

Bread, 3 h

Bread, 3 h

( 2 8 )

( 2 8 )

2 4

(28)

(1)

(4)

( 3 1 )

3 6

( 3 6 )

( 2 8 )

(21)

( 3 6 )

(1)

( 3 6 )

( 3 1 )

(34)

( 3 6 )

(36)

2 8

(28)

2 8

(28)

4 7

( 1 3 )

(1)

(48)

( 4 1 )

(39)

( 2 8 )

(28)

(1 )

( 1 3 )

(49)

4 2

(49)

( 5 0 )

I N T ER N A T I O N A L T A BL ES O F GL Y CEM I C I N D EX 8775

I nternational tables of glycemic index (G I ) (continued)


9/21

6 0 8 6

6 N IDDM , 13

60 86 1 1

ID DM , 6 (3 6)

41 5 8 4 N IDDM , 13

(50)

6 9 9 8 N IDDM ,

22

(51)

7 2 9 1 03 N orm al, 7 1 )

48 68 N orm al, 6 (52 )

51 73

D iab etic , num ber N S 35 )

56

80

5 N IDDM ,

6 40 )

562 813

88 1

1

12 6

N orm al, 7 B read , 2 h

2 1)

83

13 1 19 N orm al, 8 B read ,

2 h

2 1)

93 I 1

133 N orm al, 7

B re ad , 2 h (21)

8 8 3

1264

64

9 91 N orm al, 8

Bread , 2 h

(21)

54 7

7 5 N orm a l, 9

Brea d, 2 h 53 )

58

8

83

N orm a l, 9

Brea d, 2 h

5 3)

593

8 3 5

66

5

94 N orm a l, 7

G lucose , 2 h

(1 )

50 7 2

N orm a l, 8

G lucose2 3 h 8 (45)

50 1 9

7 2 N orm a l, 12 -1 5 G lucose 3 3 h4

5 4)

555 7 9 6

80 7

1 14 N orm al, 8

B read , 2 h

(21)

66

7 94 Normal, 8

B read , 2 h

(21)

76 6

109 N orm al, 8

Bread ,

2 h

(21)

87

8

12 4 N orm a l, 8

B read , 2 h 2 1)

87 124 N orm a l, 6 G lu cose, 2 h (13)

94 7

13 2

Normal, 9

B read , 2 h (5 3)

914 1284

46 65

5

N IDDM , 13 B read , 3 h

(50)

38 54

N orm al, 1 6

B read , 3 h

(48)

45

64 7 ID D M , 5

B read , 3 h

(36)

50 72

N ID D M , 2 0

Bre ad, 3 h (4 7)

38 54 5 N IDDM , 13

B read , 3 h

(50)

39 55 10

N IDDM , 7

Bread , 2 h

5 5)

42

60 8

N IDDM , 7

B read , 2 h

5 5)

43 62

9

N I D D M ,

11

Bread , 5 h

(56)

46

66

5

N IDDM , 12 Bread ,

5 h (56)

46

66 4 N IDDM , 13

B read , 3 h

(50)

47

67

5

IDDM 5,

N I D D M

13

B re ad , 3 h

(50)

4 8 68

5. 8

N IDDM ,

13

B re ad , 3 h

(36)

61 87

N IDDM , 8

G lu co se , 3 h4

(30)

1 All m ean va lues listed are

I

SE .

8 AUC m easured over 3 h b ut in clu de s only five tim e poin ts (0 , 30 , 60 , 1 20 , an d 180 mm ).

II

G I of w he at chapa ti ta ken as

100 . G I o f t est fo od calcu la t ed b y d ir ec t p r op o r t ion of A UC in r esp onse t o t est food w ith AUC in response to w hea t

chapa t i .

2

G I c alc ula te d

f rom AUC food/A U C g lucose fo rm u la . T he glu co se form u la h ad add ed pro tein and fa t so a ll m ean s te sted w ere eq uiv ale n t in

macronu tr ien ts . G I of glucose form ula

as sum ed to

be

100 . T hree-hou r resp on se cu rve w ith on ly f ive tim e po in ts .

3 75-g ca rbo hydra te p ort ion of tes t fo od and stand ard tes ted .

4 A UC measu red ove r 3 h for only fou r tim e points 0 , 1 , 2 , an d 3 h).

5

2 5 -g c a rb oh yd ra te

port ion teste d .

878S

F O S T E R - P O W E L L

AND

B R A N D M IL L ER

In t e rna t i o na l tab les of g ly cem ic in d ex G I con t inued

Gm Gm Sub jects

Food num ber an d food item

(G lucose

=

100) (B read = 100) (T yp e and num ber)

R efe ren ce Food

and tim e period

Literatu re

source

177 . G em long -grain (D ain ty Food s In c,

Toron to)

1 7 8 . G em long -grain (D ain ty F oods Inc .

Toron to )

179 . Long -gra in , bo ile d 5 mm

1 8 0 . Type NS

181 . T ype N S

182 . T yp e N S

183 . T yp e N S

184 . T ype N S

mean of 13

studies

R ic e, w hite , lo w-a my lo se

185 . W axy (0 am ylose )

186 . C a lrose (R icegrow ers , Lee ton , A ustra lia )

187 . P eld e (R iceg row ers, L e eto n A ustra lia)

mean of three studies

Rice , w hi te , h ig h-a my lo se

1 88 . D oongara (R iceg row ers , L ee ton ,

Austra l ia)

189 . D oong ara (R icegrow ers, L ee ton ,

Austral ia)

1 90 . B as ma ti


R ic e, b ro wn

1 91 . B ro wn

1 9 2 B r o w n

193 . B row n


194 . S unbrown Q uick (R icegrow ers , L ee ton ,

Australia)

195 . D oong ara, h igh am ylo se (R icegrow ers,

Leeton,

Austral ia)

1 96 . P eld e ( Ri ce gr ow er s, L ee to n, A us tra lia )

19 7 . C alrose (R ic eg row ers , L e eto n , A ustra lia)

Instant

r ice

198 . B o iled 6 mm

1 99 . D oo ng ar a (R icegrow ers, L e eto n ,

Australia)

mean of

two

studies

200 .

Boiled

1 mm

Parboiled r ice

20 1 . U n cle B ens con ver ted , bo iled 20 -30 mm

202 . Uncle B ens co nverted (E ffem Foods

L td , O nt ar io )

203 . Uncle B ens con ver ted lon g-g rain , bo i led

20-30

mm

204. Long -gra in , b o ile d 5 mm

20 5 . Boile d 1 2 m m 5

206 . Bo ile d 1 2 mm

2 07 . Boile d 1 2 mm

208 . Bo ile d 1 2 mm

209 . L ong -grain , b o iled 2 5 mm

2 1 Long-gra in , b o iled 15 mm

2 1 1. P a rb oile d

2 1 2 . L ong -grain , b o ile d 10 mm

Bread , 3 h (36 )

Bread , 3 h

B read , 3 h

W heat chapa ti, 3 h

G lu cose, 2 h

W heat chap ati , 2 h

Glucose,

tim e NS

B read , 3 h


10/21

01

G I S u b j ec t s

Food

num ber and food item

(G lucose = 100) (B read = 100 ) (T ype an d num ber)

Re f e r e n c e Food

and tim e period

Literature

source

72

473

10 3

684

N IDDM 5, I GT 6 B re ad , 3 h

(41)

50

6 69 N orm al, 8 B read , 2 h (5 3)

87 7 124 N orm al , 8 B re ad , 2 h (2 1)

51 72 13 N ID DM , ID DM , 8

B re ad , 3 h (28 )

55

79 6 N IDDM , IDDM , 11 B read , 3 h

(28)

54

77 9 N IDDM , IDDM , 8 B read , 3 h

(28)

58

57

5 5 1

83

7

81

8

7 8 2

N IDDM , ID DM , 11

N IDDM , IDDM , 9

B read , 3 h

B read , 3 h

(28)

(28)

29

34

39

343

42

6.7

47

5

56

12 .2

484

N IDDM , 9

N IDDM ,

ID D M , 14

ID DM , 7

B re ad , 3 h

B r e a d , 3 h

B re ad , 3 h

(36)

(34)

(36)

81 115

9 N IDDM , IDDM , 10 B read , 3 h

(28)

30

9

42

44

48

413

43

60

8

63 6

69

6. 8

594

N orm al, 12 -15

N IDDM , 1 1

N IDDM , ID DM , 17

ID DM , 7

G lucose ,3 3 h4

B read , 3 h

B read , 3 h

B read , 3 h

(54)

(36)

(34)

(36)

54

11 77

N orm al, 8 G lucose , 2 h (17)

55

59

7

79

9

84

N IDDM , 6

N orm al, 6

B read , 3 h

G lucose , 2 h

(40)

(1)

62

59 2

B r e a d , 3 h (28 )

B read , 3 h (2 8)

Bread,

3 h

(28)

Bread , 2 h

(29)

Bread , 2 h

(29)

G lucose , 2 h

(1 )

B read , 2 h (29)

57

55

4

81

6

7 9 1

79

N IDDM , IDDM , 12

No rm al, 6

B read , 3 h

G lu co se , 2 h

(28)

(1 )

6 2 4

6 4 8

89

91

No rm al, 7

N orm a l, 8

B read , 2 h

Glucose ,

2 h

(29)

(17)

69 7

664

IN TERNAT IONAL TABLES O F G L Y C E M I C IN D E X

879S

In ternat ional tables of g ly cem ic in dex G I con tin u ed

2 13 . P arb oile d

m ean o f th ir teen studies

214 . H igh-am ylose , D oongara R icegrowers,

L eeto n, A ustra lia )

21 5 . Low-am ylose , P e lde , S ungold R ice

G ro we rs, L ee to n, A us tra lia )

S pec ialty rices

2 16 . C ajun S ty le U ncle Bens ,

E ffem Foods

Ltd ,

Ontario)

217 . G arden S ty le (U nc le Bens, E ffem Foods

L td , O nt ar io )

2 18 . L ong G ra in and W ild (U nc le B ens,

Effem Food s L td , O n ta rio )

219 . M ex ican F ast and F ancy (U n c le B ens,

E ffem Food s L td . O n ta rio )

2 20 . S aska tchew an w ild

r ice

m ean o ffive studies

Ry e

2 21 . W hole ke rne l

222 . W hole kerne l

223 . W hole kerne l

mean of thr ee studi es

22 4 . T a pioca boile d w ith m ilk G enera l M ills

C an ada Inc, O nta rio )

Whea t

2 25 . W hole kernel

226 . W hole k erne ls

2 27 . W hole kerne ls

2 28 . W hole ke rne ls

mean offour studies

2 29 . W he at,

qu ick cooking W hite W ings,

S yd ne y, A us tr ali a)

COOK I E S

Diges t ives

2 3 0. D ig es tiv es

2 31 . D ig es ti ve s

232 . D iges tive s, P eak Fre an s (N abisco B ran ds

Ltd.

Toron to )

mean of thr ee studies

233 . G raham W afers (C h ris tie B rown C o,

D ivis ion of N abisco B rand s L td , T oro n to )

Arrowroot

234 . M cCo rm ick s (In te rb are F oods , T oron to )

235 . M ilk A rrow ro ot (A rnotts, Sy dney ,

Australia)

mean of two studies

236 . M orn ing Co ffee

Arnotts,

S yd ne y, A us tra lia )

O a t m e a l

237 . Oa tmea l

238 . H igh land O atm ea l (T he W e st on B iscu it

Co , S ydn ey , A u stra lia )

239 . H igh land O atcakes (W alkers Sh ortb read

L td , A berlou r-on-Spey , U K )

mean of thr ee studi es

240 . R ich tea

241 . Sh redded W hea tm ea l (A rno tts, S ydn ey ,

Australia)

2 42 . S hortb re ad A rn otts, S ydn ey, A ustra lia )

A ll m ean va lu es listed are I SE .

88 7 N IDDM , ID DM , 13

842

74 106

9 N IDDM , IDDM , 9

63 9 0 4 N ID D M , I DD M , 13

99 No rm al, 8

95 6

79

6 113 N orm al, 8

54 4 77 No rm al, 6

55

8 79 No rm al, 7

4 01 ca lcu la t ed fr om glu cose a r ea -u n der -cu rve A UC d a ta .

75 - g carb ohydrate portion of tes t food an d s tand ard tes ted .

4

A U C m ea su r ed ov er 3 h fo r o n ly fo u r t im e po in ts (0 , 1 , 2 , an d 3 h ).


11/21

GI G I S u b j e c t s

F o od n umb e r and food item

(Glucose

=

100) (Bread = 100) (T ype and number)

R e f e r e n c e

Food

and time period

Literature

source

77

1 1 0 4 N ID D M , ID D M ,

8 Bread, 3 h (28)

6 7 9 6

4 N ID DM ,

I D D M ,

10

Bread, 3 h (28)

55 5

79 N ormal,

8

B r e a d ,

2

h

( 2 9 )

81

9 1

16 N ormal, 8 G lucose, 2 h

(17)

82

1 1 1

1 7

N ormal, 6

Bread, 2 h (21)

91

7

128 N ormal, 9

Bread, 2 h

(53)

61 5

85

No rm a l , 9 Bread, 2 h

(53)

63

6 3

7 1 7

65 1

7 0 9

101 N ormal, 8

9 3 2

100 No rm a l , 8

6 7 9 6

4 N ID D M , I D D M , 11

9 0 No rm a l, 6

111 N ormal,8

(28)

( 2 8 )

(37)

(44)

( 2 9 )

Glucose, 2 h

Glucose, 2 h

(1)

( 1 7 )

B re a d , 3 h (2 8 )

Glucose, 2 h

Bread, 2 h

G lucose, 5 h 6

G lucose, 3 h

Bread,

2 h

63

9

78

1 1

7 4

7 2

4

36

8

5 7

62

68

15

80

61 7

50

8

11

24

3 4 6

40

2 7

7

32

5

3 4

4

2 4

6

50

58

4 3 10

11 5

14

2 8 6

33

7

14 4

(1)

(57)

(58 )

(59 )

(57)

106 5

102 6

51

82

15

89

97

114 8

8 7

10

71

15 8

34

I

4 9

5 7

39

9

46

4 9

34

3 5 11

40

27

61

164

40

N IDDM , IDDM , 1 0

Normal,

5

N ormal, 7

NIDDM, 7

N I D D M ,

12

N I D D M , 14

No rm a l ,

8

No rm a l ,

7

N I D D M , 14

No rm a l , 6

N I D D M , 7

No rm a l ,

6

N ormal, 8

No rm a l , 8

N IDDM, 1 4

N o rm a l, 7

N o rm a l , 8

N IDDM, 1 2

No rm a l , 8

Bread, 2 h (2 9 )

2 6 6 . Full-fat

267.

Full-fat

2 6 8. F u ll-fa t

2 69 . F u l l - f a t

m ean o ffour stu d ie s

2 7 0 . S k i m

2 7 1

.

C hocol ate, sugar sw eetened

2 7 2 . C ho c o la te , a rt ific ia lly s we ete ne d

2 7 3 . 30g bran

274. + 3 0 g b ra n

2 7 5 . C u s ta rd , m ilk

starch

sugar

276. T ofu frozen dessert, nondairy

2 77 . V ita ri, nondairy, frozen fruit product

Y ogurt

2 7 8 . Low -fa t, fru it , su ga r sw ee te ne d

279. Low- f a t , a rti fi ci al sw eet ene r

Bread,

2 h

Bread, 2 h

G lucose, 2 h

Glucose, 5

h 6

G lu c o s e , 2 h

Bread,

2 h

Bread,

2 h

Bread, 2 h

B re a d , 2 h

G lucose, 2 h

G lucose, 3 h

B r e a d ,

2 h

Bread, 2 h

Bread, 2 h

Al l

mean values listed are .1 SE.

(57)

( 5 7 )

(1 )

(58 )

(1 )

( 2 9 )

( 2 9 )

(57 )

( 5 7 )

(17)

(59 )

2 9 )

(29)

2 9 )

4 7

N ormal, 8

20 N ormal, 8

8805

FOST ER-POW EL L A N D BR A N D M I L L ER

05

A UC recalculated as area above

fa stin g b a se lin e o n ly .

I n t e r n a t i o n a l

tables of glycemic index (GI ) (continued)

243. V anilla W afers (Christie B row n & C o.

Division o f N a b is c o B ra n d s L td, T or on to)

CR AC KER S

244. Breton w heat crackers (D are Foods L td.

Ontario)

245. Ja tz ( A r no tt s, Sy dney , A ustr al ia)

246. Puffed Crispbread (W estons Sydney,

Australia)

247. R ice cakes

2 4 8 . C alro s e r ic e c a ke s, lo w -a my lo s e

2 4 9 .

Doongara

ric e c ake s ,

high-amylose

High-fiber

ry e c ris p re a d

2 5 0 . R yv ita (Th e R yv ita C o , S yd n e y ,

Au s t r a l i a )

251. (Ryvita Company L td. Poole, D orset,

U K )

252. (Ryvita Company L td. Poole. D orset,

U K )

253 . R ye crispbread

254. K avli N orw egian Crispbread, (Players

B iscuits Pty L td, Sydney, A ustralia)

m ean o ffive stud ies

2 5 5 . S ao (Arn o tts , S yd n e y, Au s tra lia )

256.

S to n e d W h e a t

T hins (C hristie Brown & Co,

D ivision of N abisco Brands L td, T oronto)

W ate r c ra cke rs

2 5 7 . W a te r c ra cke r

258.

(Arnotts,

Sy dney , A ustral ia)

2 5 9 . P re m iu m S o d a C ra c ke rs (C h ris tie B ro w n

& C o , D iv is io n o f N a b is c o B ra n d s

Ltd.

T o r o n t o )

m ean o f th ree stu d ie s

D A I R Y FOO D S

I ce cr eam

2 6 0 . Ic e cream

2 6 1 . Ic e

cream

2 6 2 . Ic e cream

263. Ic e c re a m

264. I ce cream

m ean o ffiv e stu d ie s

265. Ic e c re am , lo w -fa t

Milk

Full- fa t

6 9

1 0 9 9 No rm a l, 7

5 9 8 4

7 N ID D M , ID D M , 9

90

4 N ID D M , ID D M , 12

9 0 N ID DM , n um b e r N S

G lucose, 2 h (1 )

Bread, 3 h

Bread, 3 h

G lucose, time N S

B r e a d ,

2

h

B re a d , 2 h

Bread, 3 h (28)


12/21

G I G I Subjects

F oo d n u mb er

and

food

item

(Glucose

= 100) (Bread = 100) (T ype

an d n um ber )

R eference F ood

and time period

Literature

source

281. G olden D elicious

282. B r a e b u r n

283. A pple

284. A pple

3 6

4 51 Normal, 5 Glucose, 2 h (1)

3 9

3

32

4

34

40

56 No rm a l, 6

45 N I D D M , I G T , 15

48 N ID D M , number N S

5 7

N ID D M , 7

362 5 2 3

40

4 1

41

1

6 4

3 0

7

32

5 7

59 8 .4

58 1

9 1

6

43

46 7

311 442

46

58

62 9

70

5

3 0

5 2

53

6

2 2

N I D D M , 7

N ID D M , 6

N I D D M , 9

No rm a l ,

8

N ID D M , 9

Diab e t i c ,

number N S

N I D D M , 6

No rm a l ,

6

No rm a l , 8

N I D D M , 10

N I D D M , 10

N I D D M , number N S

N I D D M , 8


N I D D M , 13


66

83 7

8 9

100

43

10

7 4 9

76

8

32

55 7 9 5

2 5 36

48 69 .5

43 62

Gl uc o s e , 2 h

Gl uc o s e , 3 h

Glucose, time N S

Glucose, 5 h6

Glucose,

5 h6

Bread, 3 h

B r e a d , 3 h

B re a d , 2 h

Bread, 3 h

Glucose, time N S

Bread, 3 h

Glucose, 2 h

Glucose, 2 h

Bread,

4 h

Bread, 4 h

G lu c o s e, tim e N S

Bread, 3 h

Glucose, time N S

Bread, 3 h

Glucose, time N S

Glucose, 3 h

Bread, 2 h

Bread, 2 h

G lucose, 2 3

G lucose, 2 h

Glucose, 2 h

Glucose,

time N S

Bread, 3 h

G l u c o s e , 2 h

Bread, 2 h

G l u c o s e , 5 h6

B re a d , 2 h

Glucose, 3 3 h

4 7 4

5 8

7

(1)

(60)

3 7

58

58

( 6 1 )

( 6 1 )

( 2 9 )

(61)

3 5

( 4 0 )

(1)

( 3 9 )

(62)

(62)

3 7

(61)

(37)

(61)

(37)

(60)

( 2 9 )

( 2 9 )

5 4

(39)

(1 )

3 7

( 6 1 )

(1 )

( 2 9 )

5 8

( 2 9 )

5 4

5 2 6 758

67 N ID D M ,

I G T , 15

8 3 N o rm a l, 7

5 1 3

60 16

5 5

3 3 6

40 3

51

48

43

4

46

6

53

6

5 7 6

5 7

3

56

6

60

16

58

2

28

7 3

86

80

7

47

5 7

7 3

69

11

62

6

66

76

81 8

74

4

80

86

83

3

40

No r ma l , 7

Normal,

12-15

No rm a l , 6

No rm a l , 6

N I D D M , n um ber N S

NIDDM 1

No rm a l ,

6

N ormal, 8

N I D D M , 7

No rm a l ,

7

No rm a l ,

12-15

N I D D M , n um ber N S

All mean values listed are

i

SE .

/2 G I

calculated from A U C

fo o d /AU C g lu c o s e fo rm ula .

T he glucose formula

ma c r o n u t r i e n t s .

G I of gl ucose for m u la assum ed to b e 100.

T hree-hour response curve w ith only five time points.

7 5 -g c a rb o hy dr ate portion of test food and standard tested.

4

A U C measured over 3 h for only four time points (0, 1, 2, and 3 h).

5 25-g

c a r b o h y d r a t e

portion tested.

/6

A UC recalculated as area above fasting baseline only.

Glucose, time N S (37)

had added protein and fat so all means tested w ere equivalent in

I N T ERN A T I O N A L T A BL ES O F G L Y CEM I C I N D EX 8815

International

tables

of glycemic index

( G I ) (continued)

2 8 0 .

Unspecified

F R U I T A N D F R U I T PR O D U C T S

Apple

mean

offour studies

A pple juice

2 8 5 .

Unsweetened

286. U nsw eetened (A lIens, T oronto)

mean

of

ftvo

studies

Apricots

2 8 7 . C a nn e d , lig h t s yru p , R iv ie ra , (Alim en ts

C aneast F oods L te#{ 233} ,ontreal)

288. D ried

289. D ried

neatz

of tw o s tud ies d ried

Banana

29 0. B anana

29 1. B anana

292.

Banana

293.

Banana

2 94 . U nder ri pe

2 9 5 . Overripe

mean

of six

studies

296.

C h e r r i e s

2 9 7 .

Fruit Cocktail, canned (D elmonte Canadian

C anners L td. H amilton)

2 9 8. G ra p e fru it

2 9 9 . G rapef rui t j ui ce, unsw eetened ( Sunpac T oronto)

3 0 0 . G r apes

Kiwifruit

301. K iw ifruit, H ayward5

302. K iw i

fruit5

mean o f two studies

M ango

303. M ango, M angifera indica5

304.

M ango

mean

o f two studies

Orange

305 . O range

306 . O range

3 0 7 . O ra ng e

3 0 8 .

(Sunkist, V an N uys, CA )

mean o ffour studies

O r an ge j uice

309. O range juice

310. O range juice

3

1

1

R e c o n s t i t u t e d

f ro m f roz en co ncen tr ate

mean o f three studies

Paw paw

312. P aw p a w , C aric a pap aya 5

313. Paw paw (papaya)

mean of iw o studies

314. Peach, fresh


13/21

G I G I Subjects


(Glucose =

100)

(Bread = 100) (T ype and number)

R e f e r e n c e

Food

and time period

Literature

source

315. Peach, canned, natural juice 30 4

43 N o rm a l, 8 B re a d , 2 h (2 9 )

316. Peach, canned, heavy syrup

58 11 83 N ormal, 8 Bread, 2 h

( 2 9 )

317. Peach, canned, light syrup (D elmonte,

C anadian C anners L td, H amilton) 52 74

7.4 N ID D M , 1 1 Bread, 3 h (61)

P e a r

318. Pear

33 47

N ID D M , number N S G lucose, time N S

(37)

3 1 9 . B ar tl ett ( Onta ri o)

41 58 7 N ID D M , 13 B r e a d , 3 h (61)

3 20 . W in te r Nellis5

34

4 48 N ID D M , IG T , 15

G lucose, 3 h (60)

mea n o f th r ee s tud ies

36 3

5

1

4

321. Canned in pear juice, Bartlett (D elmonte,

C a n a d i a n Canners L td. H amilton) 44 63

6 N ID D M , 10 Bread, 3 h (61)

3 2 2. P in e a pp le 5

6 6 7 9 4 N o rm a l, 8

B r e a d , 2 h (2 9 )

3 2 3 . P in e ap p le ju ic e , u n s we ete ne d,

(Dole

P a c k a g e d

F oo ds. T o ro nt o)

46 66

3 N ID D M , 13

B r e a d ,

3 h

(61)

3 2 4 . P lu m

24

3 4

N ID D M , number

NS G lu c o s e ,

time

N S (3 7 )

325. Raisins 64

11

91 N ormal, 6

G lucose, 2 h (1)

3 26 . R oc km el on 5

65 9 93

N ormal, 8 Bread, 2 h

(29)

3 27 . S u lta na s

5 6

1 1 8 0

N o rm a l , 8 Bread, 2 h (29)

3 28 . W a ter me lon

72 13 103 N ormal, 8

Bread, 2 h (29)

L E G U M E S

B aked beans

329 . C anned

40 3 57

N ormal, 7

G lucose, 2 h (1)

3 3 0 .

C anned (L ibby, M cN eill & L ibby of

Canada,

C ha th a m , O nta rio )

56

80

8 N ID D M , 7 B re a d , 3 h

(63)

mea n o f

two

studies

48 8 6 9 12

B eans, dri ed

3 3 1 . Type N S

20

28

14

N I D D M , 14 B read, 2 h

(57)

332. T ype

N S

37

52

25 N ormal,

7

B read, 2 h

(57)

mea n o f two s tud ies

29

9 40 12

3 3 3 .

B eans, dried.

P ha seo lu s vu lga ris

70 1 1

100

N ormal, 12-15

G lucose, 3 3 h4

(54)

Black-eyed beans

334. B lack-eyed beans

50

71

5 N IDDM,

6

Bread, 3 h

(40)

335. B lack-eyed beans

33 4 47 N ormal, 6

G lucose, 2 h

(1)

mean

o f two

stud ies 42

9 59

12

336. Broad beans 5

79 16

113

N ormal, 6

G lucose, 2 h (1)

Bu tte r b e an s

337. B u tte r b e an s

2 8 7 4 0

No rm a l, 8

G lu c o s e , 2 h

( 3 9 )

3 38 . B utte r

beans

3 3 9 . B u tte r b e an s

29

8

36 4

41

51

N ID D M 21, ID D M 8,

N ormal 1 1

N ormal, 6

Glucose, 2 h

Glucose, 2 h

(64)

(1)

nea n o f th r ee stu d ie s

3 1

3 44 3

3 4 0 . 5 g sucrose

30

13

43 N ID D M 21, ID D M 8,

N ormal 11

Glucose, 2 h

(64)

3 4 1 . 1 0 g sucro se

31 12 44


N ormal 11

Glucose, 2 h (64)

342. + 1 5 g sucrose

54

21

77


N ormal 11

Glucose, 2 h

(64)

Chickpeas

343.

Chickpeas

31 44

8

N ID D M , 6

Bread, 3 h

(63)

344.

Chickpeas 33

47 9

N ID D M , 7

Bread, 3 h

(40)

3 45 . C hi ck peas

36 5

51

No rm a l ,

6

Glucose, 2 h

(1)

tn ea n of thr ee s tud i es

33 1 4 7

2

346. Canned (L ancia-Bravo Foods L td,

To r o n to )

42

60

7

N ID D M , 1 1

Bread, 3 h

(63)

347. Curry. canned, (C anasia Foods L td.

On ta r i o )

41 58 7

N IDDM, IDDM, 7

B r e a d , 3 h

(28)

H aricot (navy) beans

A ll mean values listed are

.t

SE .

3 7 5 -g c a rb o h yd ra te p o rt io n o f te s t fo o d a n d s ta n d a rd tested.

4 A U C measured over 3 h

for only four time points (0, 1, 2, and 3 h).

5 25-g

c arb oh yd ra te p ort io n

tested.

8825

FO ST ER-PO W EL L A N D B RA N D M I L L ER

I nternational tables of glycemic index (GI ) (continued)


14/21

G I GI Subjects


( G l u c o s e = 100) (Bread = 100) (T ype and number)

Reference Food

and time period

Literature

source

29

30

3 1 6

39

41

5

4 3 5

44

56

16

NIDDM, 7

N I D D M ,

7

No r m al ,

6

Normal,

6

348. Pressure cooked 25 mm (K ing G rains,

To r o n to )

349. H aricot (navy) beans

350. H aricot (navy) beans

3 5 1 . (King G ra in s, To ro nto )

352.

P r e s s u r e

cooked 25 mm (K ing G rains,

Toronto)

nean offive studies

K idney beans

3 5 3 . P ha seolus vul gar is

3 5 4 . Ki d n e y b e a n s

355. K idney beans

356. Kid n e y b e an s , Phaseolus vulgaris L.

3 5 7 . K idney beans

358. K idney beans

359. K idney beans

mean of seven

s t u d i e s

3 6 0 . Phaseolus vulgaris L.

,

autoclaved

361. C anned (L ancia-B ravo Foods L td.

To r o n to )

Lentils

59

84

10 I D D M , 6

38 6

19

2 3

2 3

1

25

2 9 8

42

4 6

2 7

3 4

54 8

27

33

3 3

3 6 6

41

6 0

6

66

7

42

6

4 9 5

N ormal, 6

N IDDM, 8

NIDDM,

3

N ormal, 10

Normal, 6

N ID D M , 8

N IDDM, 7

N ormal, 10

52 74 8 N IDDM , 1 1

362. T ype NS

2 8 4 0

3 6 3 . Ty p e NS

2 9 3 4 1

iiiean of

two

studies

29

1

41 I

Green

3 64 . Gr e en 22

31 5

3 6 5 . Green

30 15 43

366. G reen 37 3

53

mean of three s t u d i e s

30 4

42 6

367. G reen, canned (L ancia-Bravo Foods

N I D D M ,

8

N ormal, 7

N I D D M ,

11

N IDDM, 3

No rm a l, 7

52 74 5

N I D D M ,

11

1 8 2 5

21 30 4

31 44 7

3 2 4 5 9

Bread, 3 h

Bread, 3 h

Glucose, 2 h

Bread, 1 h

B r e a d ,

3

h

G lucose, 2 h

G lucose, 3 h4

G lucose, 3

h

B r e a d ,

1.5

h

G lucose, 2 h

Bread, 3 h

B read, 3 h

Bread, 1.5 h

Bread, 3 h

G lucose, 3 h4

Glucose, 2 h

B r e a d , 3 h

G l u c o s e , 3 h

G lucose, 2 h

Bread, 3 h

B re a d , I h

Bread, 3 h

Bread, 3 h

B re a d , 3 h

Bread, 3 h

B read, 3 h

Bread, 3 h

Bread, 3 h

G lucose, 2 h

Glucose, 2 h

g l u c o s e , 2 h

B r e a d ,

3

h

Bread, 3 h

Glucose, 2 h

Bread, 3 h

Bread, 1.5 h

Bread, 2 h

Bread, 1 .5 h

26 4

No rm a l, 3

N IDDM, 14

N IDDM 7

I D D M ,

1 1

36 5

(65)

6 3

(1)

(49)

6 5)

(52)

3 0

( 4 2 )

3 2

(I)

(63)

(40)

(32)

( 6 3 )

( 3 0 )

(1)

(63)

( 4 2 )

( 6 6 )

(63)

(67)

( 3 6 )

(40)

(36)

( 2 8 )

(63)

(63)

( 4 0 )

(1 )

(66)

(1)

(28)

( 2 8 )

(68)

(28)

(32)

(18)

3 2

32 46 13 N ID D M , ID D M , 5

3 9 5 5 6

45

646

4 6

657

L td, T or ont o)

Red

368. Red

369. R ed

3 7 0 .

Red

3 7 1 . Red

mean offour studies

3 7 2 . L im a beans, b a b y , fro z e n (Yo rk , C a n a d a

P ack ers, T oronto)

3 7 3 . Pinto beans (L ancia-B ravo Foods L td,

To r o n to )

3 7 4 . P in to b e an s , canned

3 7 5 . Ro ma n o b e a n s

S oy a b e an s

3 7 6 . S o ya b e a n s

3 7 7 . S oy a b e a n s

n e a t i of two studies

3 78 . Ca nn ed

3 7 9 . S plit p e a s , ye llo w , b o ile d , N u P ac k (C a ric o n

I mporters L td. Ontario)

PASTA

3 8 0 . C a p e llin i (P rim o F o o d s Ltd . To ro n to )

3 81 . F e ttu cin i, e gg -e nric he d

382. Instant noodles, M r N oodle (Imported b y

A nderson W atts L td. V ancouver, British

Co l u mb i a

Linguine

383. T hick, durum

384. T hick, durum

mean of two studies

385. T hin, durum

N I D D M , 9

N IDDM,

9

N IDDM, 6

15

5

2 0 3

1 8 3

1 4 2

2 1 N o rm a l, 7

29 N ormal, 7

25

4

2 0 Normal,

7

32 45 4 N I D D M , ID D M , 8

45 64 8 N I D D M , ID D M , 8

3 2

4 46 No rm a l, 7

67

8 N ID DM , ID DM , 1 0

7

43

48

46 3

49

All m e a n values listed are i SE.

6 2 1 1

68

1 3

65

3

70

Normal,

10

N ormal, 9

N ormal, 10

I N T ERN A T I ON A L T A BL ES O F GL Y CEM I C I N D EX

8835

4 G I c a lc u la te d from glucose area-under-curve (A U C) data.

International

tables

of glycemic index (G I) (continued)


15/21

G I GI Subjects


(Glucose = 100) (Bread 100) (T ype and number)

Reference Food

and time period

Literature

source

61

55

6

53

45

49

4

8 7

13

7 8 8

76

1 3

64

11

70

6

N ormal, 9

B re a d , 2 h

N ormal, 9

Normal,

10

45

64 8 N ID D M , ID D M , 13

(18)

(18)

(32)

64

39

1

92

5

56

NIDDM,

I D D M , 9

N ormal, 6

36

3 8

41

42

4 8

50

8

5 8 7

41 3

32

3 4

44

3 7

3

47

5 3

64 15

55 5

3 2

4 2

4

3 7 5

4 3 1 0

5 2

7

54

1 3

59

11

6 0 9

68

71

8 3

59 4

4 5 6

49

7

6 3 9 .0

52 6

67

1 0

7 6 1 2

91

7 8

7

46 7

60

53

7

61

Glucose, 2 h

(68)

2 7

3 8 4 N ID D M , ID D M , 13

Bread, 3 h

(69)

L td . T o ro nt o)

32

46

6 N ID D M , ID D M , 1 3

Bread, 3 h (69)

394. Whi t e

33

47 9 N ID D M , 6

Bread, 3 h (70)

395. W hite

34

48

5

N ID D M , 9

Bread, 3 h

(19)

3 96 . B oile d

15 mm (L ancia-Bravo Foods

Ltd, To r o n to )

N ID DM , 7

B re a d , 3 h

( 3 6 )

3 97 . W hite

N ID DM , 1 0

B r e a d , 3 h

( 7 1 )

398. Boiled 15 mm

I D D M , 4

Bread, 3 h

(36)

399. W hite

N I D D M , 6

B read, 3 h (40)

400. W hite

D iabeti c, number

N S G lucose, time N S

(35)

4 0 1. W hite

N o rm a l, 6

G lu c o s e , 2 h

(1 )

402. Boiled 20 mm

N ormal, 6

Bread, 2 h

(21)

mea n of ten stu d ies

40 3. B oiled 5 mm (L ancia-Bravo Foods

Ltd. To r o n to )

N ID DM, ID DM , 1 7

B re a d , 3 h

( 6 9 )

404. Boiled

5

mm

N I D D M , 1 1 B re a d , 3 h

(36)

405. Boiled 5 mm

ID D M , 7

Bread, 3 h (36)

mea n of th r e e s tud ies

Du r um

4 0 6 .

B oiled 1 2 mm (Starhush#{ 226 }l ls,

K ungsO rnen A B, JIma, Sw eden) Bread, 2 h (32)

4 07 . B oile d 12 mm

Bread, 2 h

(18)

408. Boiled 20 mm

G lucose, 3 h (42)

mea n o f th r ee s tud ies

W hole-meal

4 09 . W h ol e- me al

Bread, 3 h

(71)

4 10 . W h ol e- me al

Glucose, 2 h (1)

mea n o f two studie s

411. Spiral i, durum

G lucose, 2 h

(68)

412.

S ta r P a stin a ,

boiled

5

m m ( L an ci a- B ra vo

Foods L td, T oronto)

38

54 6

N ID D M , I D D M , 13

Bread, 3 h

(69)

413. T ortellini cheese (Stouffer, N estl#{ 233}Co. D on

M i ll s, O ntari o)

50 71

N I D D M , I D D M , 8

Bread, 3 h

(28)

4 1 4. V e rm ic e lli

415. Rice pasta, brow n7

35

7

92 8

50

131

N o rm a l, 7

N ormal, 6

G lucose, 2 h

Bread, 2 h

(68)

(21)

RO OT V EG ET AB L ES

416.

Bee t r o o t 5

6 4 1 6 9 1

No rm a l ,

G l u c o s e ,

2

h

(1 )

Carrots

4 17 . C ar rots 5

4 18 . C ar rots 5

92

20

49 2

131

7 0

Normal, 5

No rm a l , 7

G l u c o s e , 2 h

G lucose, 2 h

(1 )

(66)

mea n o f two s tud ies

7 1 2 2

101 31

4 19 . P ar sni ps 5

97 19 139

Normal, 5

G lucose, 2 h (1)

Normal,

10

N ormal, 9

N IDDM, 3

N I D D M , 10

No rm a l, 6

N ormal, 8

P o t a t o

Instant

8845

FO ST ER -PO W EL L A N D B RA N D M I L L ER

I nternational tables of glycemic index (G I) (continued)

386. Du r um

mea n of two stu die s

387. + egg, dur um

3 8 8 . egg, durum

mea n o f two stu die s

389. M acaroni, boiled 5 m m ( La nci a- Br av o

Foods L td. T oronto)

3 9 0 . Ma c a ro n i a n d C h e e s e , b o xe d , (Kra ft

G eneral Foods Canada Inc. D on M ills,

Ontario)

3 91 . R av iol i,

d u rum , m ea t fille d

Spaghetti

392. Protein enriched, boiled 7 mm (Catelli

Plus, C atell i L td. M o ntreal )

White

393. B oiled 15 mm (L ancia-Bravo Foods

A ll mean values listed are

.C

SE.

2 5 -g c a rb o hy dra te por ti on tested.

7 R ice pasta w a s p re p a re d fro m lo w -a m ylo s e r ic e flo u r.

Bread, 2 h

Bread, 1.5 h

Bread, 3 h (6 9 )


16/21

G I G I Subjects

F o o d n u m b e r a n d fo o d ite m

(Glucose

1()0)

( B r e a d

=

1(X )) (T ype and number)

Reference Food

and time period

Literature

source

B a k e d

425. Russet, baked w ith o u t fa t

426. Bu rb a n k , b a k e d w ith o u t fa t. 4 5 -6 0 m m

427. Baked

w ith o u t fa t

428. Baked w ith o u t fa t

mean offiur studies

123 5

126 6

11 8 2

80

5

112

134

158

121

16

5 6

7 8

94

Ill

85

12

B re a d , tim e NS

B re a d , 3 h

B r e a d , 3 h

B r e a d , 3 h

Diabetic,

7

N ID DM , 2 0

N ID DM 5 , IG T 6

N o rm a l, 1 6

D ia be tic , n u mb er NS

NIDDM. 6

N ormal. 8

( 7 2 )

(47)

(41)

4 8

8 1 8

80

9 0 7

104

4

6 1

mean of three

stu di e. s m ash ed)

44 2. Steam ed

4 43 . M i cr ow av ed

444. B aked (Ontario)

445. French fries (C avendish Farms, Prince

7 7 8

83

5

80 9

8 0 2

104

5

9 6 7

1 01

1 00

2

93

117

8 5 4

No rm a l , 12-15

N ID D M . 8

N IDDM. I D D M , 16

7 5 1 0 7

6 N ID D M , ID D M , 9

nean of

tw o studi es

4 48. Sw ede (rutabaga) 5

449. Y am

SN A C K FO O D S A N D C ON FEC T I ON ERY

450. Jel ly beans

45 1

. L i fe S av er s ( N est l# { 2 33 }C on fe ct io ne ry ,

C h a t s w o o d ,

Ne w

S ou th W ale s . Au s tra lia )

4 52 . C hoc ol ate

453. M ars B a r (M a rs , M e lb ou rn e )

454. M uesli Bars (U ncle T ohys, W ahgunyah.

Aus t r a l i a )

N o rm a l . 5

N I1 )DM . ID DM , 1 3

N ormal, 5

No rm a l , 5

To r o n to )

mean of tWo studies

I N T ERN A T I ON A L T A BL ES O F (I I Y CEM I C IN D EX

8855

I nternational tables of glycemic index (G I ) (continued)

4 20 . I nstant

421 . Instant

4 22 . I nstant

423. Instant (C arnation Foods

Co L td.

M anitoba)

4 24. I nstant

mean

offi ve studies

Ne w

429. Ne w

4 3 0 . N e w

431. Ne w


432. P o n t i a c , boiled

4 3 3 . P rin c e E dw a rd Is la n d , b o ile d

434. B oiled, mashed

435. Canned, A von (C ohi Foods I nc.

No v a Sc o t i a

Whi t e

436. T ype N S, boiled

4 3 7 . Boiled

438. Boiled

meapi of three studies boiled)

439. M as he d (O nta rio )

440. M ashed

441. Ma s h e d

E dw ard Is la nd )

Sw eet potato

446. Sweet potato

447. Sweet potato

455. P o p c o r n

Corn

ch i p s

456. Co r n c h i p s

457 . N achips (O ld E l P a s o Foods Co.

7 4 1 2

80

13

8 6

86

88

83

I

4 7

54

7 1 8

62

7

5 6

6 3

7 3

54

58

5 6

5 6 I

7 3

67

7 1 10

7 0 2

6 5 11

82

6 0

48 6

59

5 4 8

72 8

5 1 12

80

8

7 0 6

49

6

68 12

61

7

55 7

7 2

74

7 3 1

106 N ID D M , 3

114 No r ma l , 8

123 N ormal, 6

6 7

7 7 1 1

lOt)


Diab e t i c , 7

Normal,

6


N I D D M , ID DM, 1 4

8 7

8 N I D D M , I D D M , 9

6 9

84

5

7 7 I 1

10 3

73

D iabetic, 7

N I D D M , 10D M , 16

N I D I )M , 6

NIDDM,

I l)D M . 14

Di a be t i c . 7

Normal.

7

1 1 4 N o rm a l, 8

1 0 0 N o rm a l, 8

7 No r ma l . 8

9 7 No r ma l ,

(i

8 7 N o rm a l, 7

7 9 No rm a l.

8

103

No r ma l . 6

106 8 N ID I )M . I1)D M , 9

105

2

G lu c o s e , 3 h

Glucose, 2 h

G l u c o s e . 2 h

B r e a d , 3 h

Bread, tim e NS

G lu c o s e , tim e N S

Bread, 3 h

Glucose, 2 h

G l u c o s e . 2 h

Bread. 3 h

B r e a d , 3 h

Br e a d , 3 h

B re a d . t im e N S

Bread, 3 h

Bread, 3 h

B r e a d . 3 Ii

B read. time N S

G l u c o s e .

2 h

( i l u co se . 3

G l u c o s e .

3

h4

B r e a d , 3 h

B r e a d , 3 h

Gl u c o s e , 2 h

Bread, 3 h

G lu c o s e , 2 h

G lu c o s e , 2 h

Bread, 2 h

Bread, 2 h

B r e a d , 2 h

Gl u co s e , 2

h

B read, 2 h

B read. 2 h

G lu c o s e . 2 h

Bread. 3 h

(42)

(1 )

(13)

( 2 8 )

( 7 2 )

(35)

(40)

(I )

(I 3)

(28)

( 2 8 )

(28)

( 7 2 )

(28)

(70)

( 2 8 )

7 2

( 3 9 )

(54)

(30)

(28)

(28)

(1 )

( 2 8 )

(1)

(1)

2 9

( 2 9 )

( 2 9 )

(1)

(29)

4 4

(13)

(28)

All m e a n va lu e s lis te d a re t S E .

4 G I calculated from glucose area-under-curve (A U C) data.

3

7 5 -g c ar bo hy dr at e

p o r tio n o f te s t fo o d a n d s ta n d a rd te s te d .

4

A U C measured over 3 h

fo r o n ly fo u r tim e p o in ts (0 , 1 , 2 , and 3 h).

5

2 5 -g c ar bo hy dr at e p or tio n te s te d


17/21

886S FO ST ER-POW EL L A N D

BRAND

M I L L E R

I nternational tables

of glycemic index (GI ) (continued)

G I 0! Subjects

Food number and food item (Glucose = 100)

(Bread

= 100)

(Type

and

number)

R ef erence F ood

and time period

Literature

source

P ot at o cr isp s

458. Potato crisps 57 81 N ormal, 6 G lucose, 2 h (13)

459. Potato crisps 51 7 73 N ormal, 7 G lucose, 2 h (1)

mean of

two

s t u d i e s 54 3 77 4

Peanuts

460. Peanuts 5 7

4 10 N ormal, 6 G lucose, 2 h (39)

461. Peanuts 5 13

6 19 N ormal, 5

G lucose, 2 h (1)

462. Peanuts 23 33 17 N ormal 21, N I D D M 27 Bread, 3 h (73)

mean of three studies 14

8 21 12

SOUPS

463. Black Bean (W il-Pak Foods, CA ) 64 92 9 N ID D M , ID D M , 6 Bread, 3 h (28)

4 6 4 .

G reen Pea, canned (C ampbell Soup Co L td,

T oronto) 66 94

7 N ID D M , ID D M , 10 Bread, 3 h (28)

465. L entil, canned (U nico, D ivision of Culinar

Foods I nc. O ntario) 44 63

6 N I D D M , I D D M , 9 Bread, 3 h (28)

466.

Sp l it Pea (W il-Pak Foods, CA ) 60 86

12 N ID D M , ID D M , 5

B read, 3 h (28)

467. T omato 38

9 54 N ormal, 5 G lucose, 2 h (1)

S U G A R S

Honey

468. H oney 87 8 124 N ormal, 6 G lucose, 2 h (1)

469. H oney 58

6 83 N ormal, 8 Bread, 2 h (29)

mean of

two

studies 73 15 104

21

Fructose

470. Fructose 20 5 29 N ormal,

5

G lucose, 2 h (1)

471. F ructose 21 30 N I D D M , number N S G lucose, time N S (37)

472. Fructose 24 34 N I D D M , 7 Glucose, 5

h 6 (58)

473. Fructose 25 35 12

N I D D M , 6 Bread, 3 h 8 (46)

mean offour studies 23 1 32 2

Glucose

4 7 4 . Glucose 85 122 N I D D M , 20 Bread, 3 h (47)

475.

Glucose 92 131

13 N I D D M , 6 B read, 3 h 8 (46)

476. G lucose 93 132 N I D D M

5, lOT 6 B read, 3 h (41)

477. Glucose 96 137 N ormal, 16 Bread, 3 h (48)

478. Glucose 96 137 D iabetic, number N S Glucose, time N S (35)

479. Glucose 100

14 143 N ormal, 12-15 G lucose, 3 3 h 4 (54)

480. Glucose 100

143 N ormal, 35 G lucose, 2 h (1)

481. Glucose 111 158 N ormal, 6 W heat, 2 h (52)

mean

of ei ght studi es

97

3 138 4

482. G lucose tablets, G lucodin (Boots, N orth

R o c k s , N e w S o u th W a le s ,

A ustralia) 102

9 146 N ormal, 7 Bread, 2 h (29)

483. M altose 105

12 150 N ormal, 6 Glucose, 2 h (1)

S u c r o s e

484. Sucrose 58 83 N I D D M , 7 Glucose, 5 h6 (58)

485. Sucrose 59 10 84 N ormal, 5

Glucose, 2 h (1)

486. Sucrose 60 86 N I D D M , number N S Glucose, time N S (37)

487. Sucrose 64 91 18 N ID D M , 6 Bread, 3 h 8 (46)

488. Sucrose 65 9 93 N ormal, 7 Glucose, 2 h (39)

489. Sucrose 82 117

22 N ID D M , 14 Bread, 2 h (57)

mean ofsix studies 65

4 92 5

L a c t o s e

490. L actose 43 61 N ID D M , 7 Glucose,

5 h 6 (58)

491. L actose 48 69

10 N I D D M , 6 Bread, 3 h 8 (46)

mean of

t wo stu di es 46 3 65 4

V E G E T A B L E S

Peas

Dr i e d

492. D ried 22 32 N ID D M , number N S Glucose, time N S (35)

All mean values listed a re I

SE.

3 75-g carbohydrate portion of test food and standard tested.

4 A U C measured over 3 h for only four time points (0, 1, 2,

and 3 h) .

5 25-g carbohydrate portion tested

,6

A UC recalculated as area above fasting baseline only.

/8 G I fo r s u g a rs c a lc u la te d fro m the glycemic response for a meal of sugar and rolled oats, less the glycemic response for the oats alone.


18/21

493. D rie d , m a rro wfa t

494. D ried, marrow fat

mea n o f two studie s

G r e e n

G m G I S u b je c ts


( G l u c o s e

=

100)

(Bread = 1(10)

(T ype and number)

Reference Food

and time period

Literature

source

4 4

6 8

56 1 2

7 7

5 5

7 3

68

7

10 7


N or m a l, 6

N ormal, 12-15

N ID D M , number N S

Normal, 6

No rm a l , 6

31

47

3

39 8

54

14

3 9

51 6

4 8

5

7 5

9

4 6

4 8

59 11

60

60

62 5

G lu c o s e , tim e N S

G lu c o s e , 2 h

G l u c o s e , 3 h 4

Glucose, time N S

Glucose, 2 h

( 3 7 )

(1)

(54)

(35)

(1)

Glucose,

2 h (39)

66 N ID D M ,20

6 9 N o rm a l, 6

84 N ormal, 5

86 N ormal, 16

85 N I D D M 5,I GT 6

89 N ormal, 7

4 7 6 7

4 N ID D M , I D D M , 9

5 5 1 7 8 2

16 1 23 N ormal, 8

9 1 1 3 0 1 9 No rm a l, 8

40

5 57 N ormal, 8

7 0 1 0 0 1 9 N ormal, 8

3 6 3

51 N ormal, 8

25

3

36 No rm a l, 4

38 5 4 9 No rm a l, 8

313

44 N ormal,8

29

3 41

N ormal, 8

2 4

8 34 N ormal, 7

5 3 7 N ormal,7

71

6

1 01 N ormal, 8

7 4

7 106 N ormal, 8

68

8 97 N ormal, 6

Bread, 3 h

Glucose,

2 h

Glucose,

2 h

B r e a d ,

3 h

Bread,

3 h

Glucose, 2 h

B r e a d ,

3

h

Glucose,

2 h

Bread,

2 h

G lucose, 2 h

Bread, 2 h

G l u c o s e ,

2 h

G lucose, 2 h

Bread, 2 h

G lucose, 2 h

Glucose,

2 h

Glucose, 2 h

Glucose, 2 h

Glucose, 2 h

Glucose,

2 h

G lu c o s e , 2 h

Bread, 3 h

Bread, 3 h

Bread, 3

h

( 4 7 )

( 1 3 )

(1 )

(48)

(41)

(39)

( 2 8 )

( 7 4 )

( 7 5 )

( 7 4 )

( 7 5 )

( 7 4 )

( 7 4 )

(75)

( 7 4 )

(74)

(39)

(39)

(39)

( 3 9 )

(39)

( 7 3 )

( 7 3 )

( 7 3 )

30 4317

38 5415

7 1 0 1 7

NIDDM

27, normal 21

N I D D M

2 7 , n o rm a l 2 1

NIDDM 27, normal 21

W h e a t chapati, 3 h (51)

7 3 9 N ID DM , 1 1

5 5 1 3 7 9

N I D D M , 6

6 7

96 N I D D M , 14

4 9 7 0 N o rm a l, 1 8

5 7 5 828

70 11 1 0 0 N o rm a l, 1 2 -1 5

3 7 5 3

N I D D M ,

1 4

48 69 N ormal, 18

Glucose,

2 h

Bread, 3 h

Bread, 3 h

(76)

( 7 7 )

(77)

G lucose, 3 3 h 4 (54)

N o rm a l, 6

N o rm al, 1 2 -1 5

N o rm al, 1 2 -1 5

Bread, 3 h

Bread, 3 h

G lucose, 2 h

G lucose, 3 3 h4

G

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