Assigning glycemic index to foods in a recent Australian food composition database.
This paper describes the compilation of a special edition of the AUSNUT2011-2013 food composition database that includes glycemic index (GI) values. A 6-step, systematic methodology was used to assign GI to 5644 foods included in AUSNUT2011-2013. A total of 1752 (31%) foods were assigned a GI of 0 owing to low carbohydrate content; 363 (6%) had a direct match in 1 of the 4 data tables used; 1738 (31%) were assigned the GI of a 'closely related' food item; 1526 (27%) were assigned the weighted mean GI of ingredients; 205 (4%) were assigned the median GI of their corresponding food subgroup; 49 (<1%) were assigned a GI of 0 because they were not a significant source of carbohydrate in typical diets; and 5 (<1%) were assigned a default GI. We propose that this database should be used for all future Australian GI research until a subsequent version/update is compiled.
Discipline of Nutrition and Metabolism, School of Molecular Bioscience and Charles Perkins Centre, The University of Sydney, Sydney, New South Wales, Australia.
J C Y
JC
Louie
Glycemic Index Foundation, St Leonards, New South Wales, Australia.
A W
AW
Barclay
Discipline of Nutrition and Metabolism, School of Molecular Bioscience and Charles Perkins Centre, The University of Sydney, Sydney, New South Wales, Australia.|Glycemic Index Foundation, St Leonards, New South Wales, Australia.
J C
JC
Brand-Miller
D001315:Australia; D016208:Databases, Factual; D004040:Dietary Carbohydrates / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D038321:Glycemic Index; D006801:Humans
D004040:Dietary Carbohydrates