International tables of glycemic index and glycemic load values 2021: a systematic review

Abstract

Background Reliable tables of glycemic indexes (GIs) and glycemic loads (GLs) are critical to research examining the relationship between glycemic qualities of carbohydrate in foods, diets, and health. In the 12 years since the last edition of the tables, a large amount of new data has become available. Objectives To systematically review and tabulate published and unpublished sources of reliable GI values, including an assessment of the reliability of the data. Methods This edition of the tables lists over 4000 items, a 61% increase in the number of entries compared to the 2008 edition. The data have been separated into 2 lists. The first represents more precise values derived using the methodology recommended by the International Standards Organization (∼2100 items). The second list contains values determined using less robust methods, including using limited numbers of healthy subjects or with a large SEM (∼1900 food items). Results Dairy products, legumes, pasta, and fruits were usually low-GI foods (≤55 on the 100-point glucose scale) and had consistent values around the world. Cereals and cereal products, however, including whole-grain or whole-meal versions, showed wide variation in GI values, presumably arising from variations in manufacturing methods. Breads, breakfast cereals, rice, savory snack products, and regional foods were available in high-, medium-, and low-GI versions. Most varieties of potato were high-GI foods, but specific low-GI varieties have now been identified. Conclusions The availability of new data on the GIs of foods will facilitate wider research and application of the twin concepts of GI and GL. Although the 2021 edition of the tables improves the quality and quantity of GI data available for research and clinical practice, GI testing of regional foods remains a priority. This systematic review was registered in PROSPERO as #171204.

Glycemic Index Values of Pasta Products: An Overview

“…This study aimed to develop a database of GI values of pp based on the collection of the data recently reported in the literature. To the best of our knowledge, this is the first database specifically designed for reporting all GI data on pp, even if several databases on GI values, calculated either in healthy or diabetic patients, of a wide range of food items, have been proposed [37,40,45,[57][58][59][60]. High-GI foods elicit higher postprandial glycemic responses, which have been associated with several chronic diseases, among which type 2 diabetes [61,62], cancer [2,63], and cardiovascular diseases [3,61] are the most relevant.…”

Toward an Evidence-Based Definition and Classification of Carbohydrate Food Quality: An Expert Panel Report

“…A recent systematic review of international GI/GL tables published in the American Journal of Clinical Nutrition showed an even greater variation for rice (GI range: 19-116). This 6-fold difference in the GI of a single category of CFs further highlights the unreliability of GI as a food or diet quality assessment tool [34]. The same publication also found wide variations in the GI of breads, breakfast cereals, and carbonated beverages, with approximately 1/3rd of these food categories having a low GI, 1/3rd having a moderate GI, and 1/3rd having a high-GI.…”

“…The same publication also found wide variations in the GI of breads, breakfast cereals, and carbonated beverages, with approximately 1/3rd of these food categories having a low GI, 1/3rd having a moderate GI, and 1/3rd having a high-GI. While GI testing protocols have become more standardized over time, these large variations in GI values are still difficult to control and could be due to several factors, including regional variations in manufacturing processes, cooking methods, and an ever-growing diversity of products (some of which are not representative of the category) [34]. Variation can also arise when consumer characteristics are considered.…”

Rice Compounds with Impact on Diabetes Control

“…It is important to address its effect on blood glucose as starches from different rice processed foods can have different digestion and absorption rates. Some studies have indicated that variability in the starch digestibility was associated with the great variability of the glycemic index (GI) in different types of rice [38,39], highlighting the importance of selecting new lower GI-varieties (Table 3) [40].…”

“…Bapatla brown rice (indian rice) (unique study) 58 1 Adapted from [40]; Published by the American Society for Nutrition.…”