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Glycaemic index and glycaemic load values of commercially available products in the UK

Published online by Cambridge University Press:  08 March 2007

C. Jeya K. Henry ,
Helen J. Lightowler ,
Caroline M. Strik ,
Hamish Renton  and
Simon Hails
C. Jeya K. Henry*
Affiliation:
Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
Helen J. Lightowler
Affiliation:
Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
Caroline M. Strik
Affiliation:
Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
Hamish Renton
Affiliation:
Tesco Stores Limited, Tesco House, Delamare Road, Cheshunt, Hertfordshire EN8 9SL, UK
Simon Hails
Affiliation:
Reading Scientific Services Limited, The Lord Zuckerman Research Centre, Whiteknights Campus, Reading RG6 6LA, UK
*
*Corresponding author: Professor C. J. K. Henry, fax +44 (0)1865 483242, email jhenry@brookes.ac.uk
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Abstract

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The objective of this paper is to provide glycaemic index (GI) and glycaemic load (GL) values for a variety of foods that are commercially available in the UK and to compare these with previously published values. Fasted subjects were given isoglucidic (50 or 25 g carbohydrate) servings of a glucose reference at least two to three times, and test foods once, on separate occasions. For each test food, tests were repeated in at least eight subjects. Capillary blood glucose was measured via finger-prick samples in fasting subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI of each test food was calculated geometrically by expressing the incremental area under the blood glucose response curve (IAUC) of each test food as a percentage of each subject's average IAUC for the reference food. GL was calculated as the product of the test food's GI and the amount of available carbohydrate in a reference serving size. The majority of GI values of foods tested in the current study compare well with previously published values. More importantly, our data set provides GI values of several foods previously untested and presents values for foods produced commercially in the UK.

Keywords

Glycaemic indexGlycaemic load
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 6 , December 2005 , pp. 922 - 930
Copyright
Copyright © The Nutrition Society 2005

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