Glycemic Index International Testing Protocol - Johanna Burani, MS, RD, CDE

Johanna Burani, MS, RD, CDE

www.EatGoodCarbs.com

It is a scale from 0-100 that ranks digested carbohydrates by how much they raise blood glucose levels compared to a reference food (glucose).

Low 0-55

Moderate 56-69

High 70+

  10 healthy, fasting volunteers

  25-50 g available carbohydrate of test food

  25-50 g reference food (glucose)

  Blood samples taken at 15-30-minute intervals over the next 2 hours

  Values plotted for 1 test food trial and the averaged 3 reference food trials

  Area under each curve (test food and reference food average) calculated and compared for each volunteer

  Average of the comparisons (GI ratings) from all 10 volunteers = GI value for the test food

(continued)

  For each subject: participation in 1 test food trial and 3 reference food trials; individual’s test food response is compared to the average of his/her 3 reference food responses.

  For all 10 subjects: the average calculated from these 10 comparative responses becomes the GI value for the test food.

Adapted from Good Carbs Bad Carbs.

Reprinted courtesy of Marlowe & Company.

Adapted from Good Carbs Bad Carbs.

Reprinted courtesy of Marlowe & Company.

  Accounts for intra/inter-metabolic variability from day to day.

  Comparing test food responses to averaged glucose responses manages this variability.

  Generates 320 or more data points.

•  www.GlycemicIndex.com

•  www.DavidMendosa.com

•  Diabetes Care, Vol 31, No 12, December 2008

  www.EatGoodCarbs.com

  www.GlycemicIndex.com