International tables of glycemic index and glycemic load values 2021: a systematic review. Issue 5 (13th July 2021)

• Record Type: Journal Article
• Authors: Atkinson, Fiona S; Brand-Miller, Jennie C; Foster-Powell, Kaye; Buyken, Anette E; Goletzke, Janina
• Is Part Of: American journal of clinical nutrition. Volume 114:Issue 5(2021)
• Page Start: 1625
• Page End: 1632
• Publication Date: 2021-07-13
• Subjects: glycemic index -- carbohydrates -- diabetes -- glycemic load -- ISO Standard (26642:2010); Diet therapy -- Periodicals; Nutrition -- Periodicals; Dietetics -- Periodicals; 613.205
• DOI: 10.1093/ajcn/nqab233
• Languages: English
• ISSNs: 0002-9165

Abstract

ABSTRACT: Background: Reliable tables of glycemic indexes (GIs) and glycemic loads (GLs) are critical to research examining the relationship between glycemic qualities of carbohydrate in foods, diets, and health. In the 12 years since the last edition of the tables, a large amount of new data has become available. Objectives: To systematically review and tabulate published and unpublished sources of reliable GI values, including an assessment of the reliability of the data. Methods: This edition of the tables lists over 4000 items, a 61% increase in the number of entries compared to the 2008 edition. The data have been separated into 2 lists. The first represents more precise values derived using the methodology recommended by the International Standards Organization (∼2100 items). The second list contains values determined using less robust methods, including using limited numbers of healthy subjects or with a large SEM (∼1900 food items). Results: Dairy products, legumes, pasta, and fruits were usually low-GI foods (≤55 on the 100-point glucose scale) and had consistent values around the world. Cereals and cereal products, however, including whole-grain or whole-meal versions, showed wide variation in GI values, presumably arising from variations in manufacturing methods. Breads, breakfast cereals, rice, savory snack products, and regional foods were available in high-, medium-, and low-GI versions. Most varieties of potato were high-GI foods, but specific low-GI varieties have now been identified. Conclusions: The availability of new data on the GIs of foods will facilitate wider research and application of the twin concepts of GI and GL. Although the 2021 edition of the tables improves the quality and quantity of GI data available for research and clinical practice, GI testing of regional foods remains a priority. This systematic review was registered in PROSPERO as #171204.