PMID- 19610381
OWN - NLM
STAT- MEDLINE
DCOM- 20090811
LR  - 20190729
IS  - 1060-3271 (Print)
IS  - 1060-3271 (Linking)
VI  - 92
IP  - 3
DP  - 2009 May-Jun
TI  - The glycemic index: methodological aspects related to the interpretation of 
      health effects and to regulatory labeling.
PG  - 879-87
AB  - The glycemic index (GI) is an experimental system that classifies carbohydrates 
      (CHO) and CHO-containing foods according to their blood glucose-raising 
      potential. It is based on the glycemic response following the ingestion of a test 
      food containing a defined amount of available CHO relative to that of an 
      equi-carbohydrate portion of either white bread or glucose. The concept has been 
      extended to mixed meals and whole diets where the GI of the meal/diet is 
      expressed as the weighted average of the GI of each food, based on the percentage 
      of the total mealldiet CHO provided by each food. Over the last few decades, a 
      substantial number of epidemiological and interventional studies have reported 
      beneficial associationsleffects of lower GI diets across a wide spectrum of 
      pathophysiological conditions, including diabetes, cardiovascular disease, 
      obesity, and certain forms of cancer. This has prompted proponents of the GI to 
      recommend its use for dietary planning and labeling purposes. However, the 
      currently recommended GI methodology is not well standardized and has several 
      flaws, which brings into question the strength of evidence attributed to the 
      health effects of low-GI diets. This review focuses exclusively on the 
      methodological aspects of the GI, how they might impact the interpretation of 
      data related to the purported health benefits of low GI diets, and the 
      considerations for the use of the GI in food labeling. In addition, alternative 
      systems for classifying the glycemic effects of CHO-containing foods are briefly 
      discussed.
FAU - Aziz, Alfred
AU  - Aziz A
AD  - Bureau of Nutritional Sciences, Nutrition Research Division, Food Directorate, 
      Health Products and Food Branch, Health Canada, 251 Sir Frederick Banting 
      Driveway, AL 2203E, Ottawa, ON, Canada, K1A 0K9. alfred_aziz@hc-sc.gc.ca
LA  - eng
PT  - Journal Article
PT  - Review
PL  - England
TA  - J AOAC Int
JT  - Journal of AOAC International
JID - 9215446
RN  - 0 (Blood Glucose)
SB  - IM
CIN - J AOAC Int. 2010 Jan-Feb;93(1):29A; author reply 30A-31A. PMID: 20334158
MH  - Area Under Curve
MH  - Blood Glucose/analysis
MH  - Blood Specimen Collection
MH  - *Food Labeling
MH  - *Glycemic Index
MH  - Humans
RF  - 78
EDAT- 2009/07/21 09:00
MHDA- 2009/08/12 09:00
CRDT- 2009/07/21 09:00
PHST- 2009/07/21 09:00 [entrez]
PHST- 2009/07/21 09:00 [pubmed]
PHST- 2009/08/12 09:00 [medline]
PST - ppublish
SO  - J AOAC Int. 2009 May-Jun;92(3):879-87.