Methodology for assigning appropriate glycaemic index values to an Australian food composition database

Authors

Jimmy Chun Yu Louie, University of WollongongFollow
Victoria M. Flood, University of WollongongFollow
Fiona Atkinson, University of Sydney
Alan W. Barclay, University of Sydney
Jennie C. Brand-Miller, University of SydneyFollow

RIS ID

99724

Publication Details

Louie, J., Flood, V. M., Atkinson, F. S., Barclay, A. W. & Brand-Miller, J. C. (2015). Methodology for assigning appropriate glycaemic index values to an Australian food composition database. Journal of Food Composition and Analysis, 38 1-6.

Abstract

We aimed to produce an updated Australian glycaemic index (GI) database based on a systematic method. GI values were assigned to the 3871 unique foods in an Australian food composition database. Following the method, 1124 (29%) foods had less than 2.5 g of available carbohydrates per 100 g and were assigned a GI of 0, and 416 (11%) foods had a direct match in one of the three data tables used. The GI value of a 'closely related' food was assigned to 1793 (46%) foods; 135 foods (3%) had their GI values calculated using the weighted average GI method; 391 (10%) foods were assigned the median GI of their corresponding food subgroup, and 12 (<1%) foods were assigned a GI of 0 because they were not significant sources of carbohydrates in a typical diet. For the 3634 foods which received a GI value in the 2009 assignment, 1954 (53.8%) had an updated GI value, and the mean ± SD difference between the 2009 and current assigned values was +3.0 ± 16.0 units (paired sample t-test p < 0.001). Acknowledging some limitations, this database will enhance the utility of the GI concept in research and clinical settings in Australia (199 words).