“…The result obtained represents the food glycaemic carbohydrate value, in grams.Then, the glycaemic carbohydrate value of each food was multiplied by its respective GI obtained from specific tables (Atkinson et al., 2021; TBCA, 2019). For foods without an established GI, the GI was obtained from published articles and grey literature, especially in the case of regional items, like fruits (Alvarez & Flores, 2016; Chen et al., 2011; Oriondo G. et al., 2016; Passos, 2012; Passos et al., 2015; Scholz et al., 2019); otherwise, the values of similar foods were considered.Subsequently, the sum of these products was divided by the total glycaemic carbohydrate consumed by each participant, and the result originated the global dietary GI (Levitan et al., 2010; WHO, 1998) (Equation 2). Where: Glycaemic carbohydrate each food = total carbohydrate amount of the foods (g) – fibre content of the foods (g).…”