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In te rn a tio na l tab les o f g lycem ic index
u est S c ien tific d ito r
Jan e tte rand M iller
U n ive rsity o f S ydney
Sponsors
u stra l ian Sugar Indus try
K ellog g ustra l ia
G oodm an F ie lder L td
M ead Johnson Nutri t iona l G roup
R icegrow ers Coopera t ive L td
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Am J Clin Nuir 1 9 9 5 ; 6 2 : 8 7 1 S - 9 3 S . Prin ted in U SA . 1995 Am erican Soc ie ty fo r C lin ica l N utritio n
871S
In te rn a tio na l tab les o f g lycem ic 2
Kaye Foster -Powell and Janette Brand M iller
ABSTRACT The g lycem ic index (G I) is a rank in g of foods
b ased on the ir g lycem ic effec t com pared w ith a s tandard fo od . It
has been used to c lass ify carbohydra te fo ods fo r various app lica -
t i o n s , inc lud ing d iabe tes , spo rts, and ap pe tite resea rch . T he pur-
pose
of th ese tab les is to b ring tog e th er a ll o f th e pub lished da ta on
th e G Is of ind iv idua l food s fo r the co nven ience o f u se rs . In to ta l,
the re a re a lm os t 600 separa te en trie s, inc lud ing v alues fo r m os t
comm on W este rn foods , m any in d igenous foods , and pu re sug ar
so lu tion s. T he tab les show th e G I accord ing to bo th th e g lucose
and w hite b read (the o rig ina l re fe rence foo d) s tan dard , the ty pe and
numbe r
of sub jec ts tes ted , and the source of the d a ta . For m any
foods there w ere tw o or m ore p ub lished v alues , so the m ean
SEM w as ca lcu la ted and is show n to ge th er w ith the o rig ina l da ta .
T hese tab les redu ce unn ecessa ry rep etition in the tes ting of m di-
v idua l foods and fac ilita te w ider app lication o f the G I appro ach .
Am J Clin Nutr 1995;62:871S-935.
KEY W ORD S D iabe tes, d ie t, g ly cem ic index , b loo d glucose
INTRODUCT ION
The g lycem ic index (G I) is a rank ing of foo ds based o n the
pos tp rand ia l b lood g lucose respo nse com pared w ith a re fe rence
food . In 19 81 Jenk ins et a l (1 ) pub lish ed the f ir st lis t o f G I
va lu es fo r 62 foo ds. T hey prop osed tha t a G I of fo ods w as
needed to supp lem en t tab les o f nu tr ien t com pos itio n in pre -
sc rib ing d ie ts fo r ind iv idua ls w ith d iabe tes. T he wo rk stim u-
la ted hund reds of o th er stud ies aim ed a t d ete rm in ing th e G I of
ind iv idu a l foods and testing the c lin ica l usefu lness o f the G I
co ncep t. D esp ite ear ly co n troversy , m os t s tud ies have fou nd
the G I concep t to b e rep roduc ib le , p red ic tab le w ith in the
con tex t o f m ixed m ea ls, an d c lin ica lly use fu l in th e d ieta ry
m anagem ent o f d iabe tes and hyp er lip idem ia (2 -4 ). Po sition
s tatem en ts o f d ie te tic assoc ia tio ns in som e coun tries have
recomm end ed tha t cons ide ra tio n be g iven to the G I of ca rbo -
hy dra tes in th e d ie ta ry trea tm en t o f d iabe tes
5-7 .
The G I concep t is a lread y be ing used to edu ca te p atien ts in
d iabe tes educa tio n cen te rs . In som e instances it has been m o re
success fu l than s tan dard d ie ta ry adv ice in low ering the fa t and
increasing th e fibe r co n ten t o f the d ie t (8 ). T h e In te rn ationa l
D iabe tes Institu te (9 ) in M elbou rn e has p rodu ced prin ted edu -
ca tio na l m ate ria l desc rib ing the d iffe rences b e tw een foods in
te rm s o f the ir 0 1 . N ew ed itions of m any tex tbo oks o f nu tr ition
and d iete tic s now devo te a sec tio n to the sub jec t (1 0).
Th e pu rpose of these tab les th e refo re w as to bring to ge th er
a ll the pu b lished d ata on the G I o f ind iv idua l foo ds fo r the
conv en ien ce o f use rs. In to ta l, the re a re a lm ost 600 separa te
en tries , inc lud ing v alues fo r m ost comm on W estern food s,
m any ind igeno us foods , and p ure su gar so lu tio ns. Th e lis t g ives
va lues fo r bo th a w hite b read and g lucose stand ard to rem ove
som e of the con fus io n assoc ia ted w ith hav ing tw o re fe ren ce
foods . T he num ber and ty pe o f su b jec ts tes ted an d th e o rig ina l
sou rce of the da ta a re a lso g iven . Fo r m any foods th ere w ere
tw o or m ore pub lished va lues , so the m ean SEM was
ca lcu la ted and is shown toge ther w ith the orig ina l d ata . In th is
w ay the user can apprec ia te the variation fo r an y one food , and
if necessa ry , use th e va lu e re lev an t to h is o r her ow n coun try .
O ne of the m o st reassu r in g aspec ts o f com piling the tab les
w as to see th e degree of co nsis tency in va lues fo r th e sam e
food . F or exam ple , app les v ary be tw een on ly 32 and 40 (u sing
g lucose as the referen ce foo d) in fou r separa te stud ies . D esp ite
th is cons istency , w e sho u ld no t ex pec t a food to have a p recise
0 .
Sm all d iffe rences o f < 10 -15 un its a re w ith in the erro r
asso c ia ted w ith the m easurem en t o f G I (3 ). Th ere a re , how ever,
in s tan ces o f w id e varia tio n an d the reaso n m ay no t be read ily
ap paren t. F or ex am p le , porrid ge v aried from as low as 4 2 to as
h igh as 75 (us ing g luco se as the standard ) in eigh t separa te
stud ies . D iffe rences in the m ethod s o f cook ing and process ing
an d in the m o lecu la r and phy sica l ch arac te ristic s o f the s tarch
in the fina l p rodu ct m arked ly in fluence th e G I (11-13). H ence,
th e ex ten t to w hich oa ts are com pressed b etw een the ro lle rs and
th e d eg ree of p reco ok ing in fluences th e f in al G I of porridge .
It
is
c l e a r tha t pa rtic le s ize has a m arked effec t: as partic le
size decreases, the G I in creases (1 4-16) . Fur th erm ore , th e
grea te r the degree o f ge la tin iza tion of the sta rch granu les , th e
h igh er th e G I (17). D iffe rences in particle s ize and g e la tin iza-
tion he lp to exp la in the w ide d iffe rences in the G Is of pasta and
bread (1 8 , 1 9). S om e diffe rences in G I can be d irec tly re la ted
to gene tically de term in ed d iffe rences in the com pos ition of th e
s tarch granu le (20) . R ice is a good ex am ple of a foo d tha t
v a r i e s m arked ly in its G I depend in g on its am ylose con ten t
(21 ) . P rocessed food s such as p ackag ed break fa st cereals tha t
hav e been m anu factu red und er standard co nd itio ns show less
varia tion than does raw hor ticu ltu ra l p roduce tha t is p repared
and cooked under vary in g cond ition s.
A p art from d iab etes , the 01 concep t has b een ap p lied to
s p o r t s perfo rm ance and appe tite research . L ow -G I foods eaten
befo re pro lo nged strenuo us exerc ise w ere fou nd to increase
end urance tim e an d p rov ided h igher co ncen tra tion s of p lasm a
1
F ro m th e Hu m an
N utri tio n U n it, D ep artm en t o f B io chem istry , U niv er-
s ity o f S y d n e y , N e w S ou th W a le s , Au s tra lia .
2 Reprin ts no t ava ilab le. A ddress correspond en ce to J B rand M iller ,
Dep ar tmen t
o f B io ch em istry 00 8 , U niv ers ity o f Sydney , N ew South
W ales, A u stra lia 200 6 .
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872S
FO ST ER -PO W EL L A N D BRA N D M I L L ER
fuels toward the end of exercise
(22).
I n contrast, high-G I foods
led to fa s te r re ple nis hm e n t of muscle glycogen after exercise
(23). I n other studies, low-G I foods w ere found to produce
greater satiety than did foods with high glycemic and insulin
responses (24, 25) .
T he GI approach has been criticized because some foods
have been rated as good or bad simply on the basis of their GI ,
although it was never intended that the G I be used in isolation.
T he total amount of carbohydrate, the amount and type of fat,
and the fiber and salt content of a food are also important
considerations
in
the dietary management of diabetes (26). T he
insulin response to a food may also be relevant. I n general,
insulin responses follow the rank order of the glycemic re-
sponses (21, 24), but protein foods elicit an insulin response
without a commensurate glycemic response (27). The clinical
significance of differences in insulin responses to foods is not
clear, but it may mean that an insulin index of foods is even-
tually needed to supplement tables of GI .
G U ID E T O T H E U SE O F TH E T A B L E S
The f igures show n in the tables represent good-quality data
produced according to standardized methodology and pub-
lished in refereed journals. T he foods are described as unam-
biguously as possible using all descriptive data about the food
given in the original publication. Sometimes this w as exten-
sive, including the variety or the manufacturer s details, plus
the cooking and preparation procedure. I n other cases, the only
description was a single word, eg, potatoes. For grains and
pasta, preparation involved boiling until cooked unless other-
w ise specif ied. I f cooking time w as stated in the original
reference, the details are given. T he user should bear in mind
that English-speaking countries often have different names for
the same item or the same name for different items. Biscuits,
muffins, and scones have different meanings in N orth A merica
and Europe. W e have tried, nonetheless, to be as international
in
our naming as possible.
I n some instances, w e calculated the GI ourselves because
data were expressed only in the form of the area under the
glucose-response curve. I f required, the area w as recalculated
to include the area above fasting only to conform to the
standardized methodology (3). W hen
25-
or 7 5- g carbohydrate
portions w ere used or w here the methodology differed from
that recommended for GI testing (3), we indicate this w ith a
footnote. I f the values had been corrected for added milk and
carbohydrate portion size in the original publication, this is also
indicated in a footnote.
W hen glucose w as given as the standard food, the G I against
a bread standard w as calculated by multiplying the G I values
by 1.42 (100/70, G I of w hite bread
=
70 when glucose is the
standard). W here bread was the standard food, the G I value
w as calculated by multiplying by 0.7.
Foods have been grouped as follows: bakery products, bev-
erages, breads, breakfast cereals, cereal grains, cookies, crack-
ers, dairy foods, fruit and fruit products, legumes, pasta, root
vegetables, snack foods and confectionery, soups, sugars, veg-
etables, indigenous foods, and miscellaneous. W ithin each sec-
tion, foods are arranged in alphabetical order by common
name.
T he classif ication of the foods is on a practical rather than
scientific basis. For example, we put pizza w ith the bakery
products and w e put green peas w ith vegetables rather than
legumes.
U
W e thank the A ustralian Sugar I ndustry, K ellogg A ustralia Pty L td.
G oodman F ielder L td, M ead Johnson N utritionals I nternational, R icegrow -
e rs C o -o p e ra tive Ltd , a n d
Sydney U niversity N utrition R esearch Founda-
tio n w h o
supported the publication of this supplement. W e are grateful to
Is a H o pw o o d a nd K atrina D enning w ho made invaluable contributions to
th e c om p ila tio n o f th e ta b le s .
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GI G I Subjects
Food number and food item
(Glucose
=
100) ( B r e a d
=
100) ( Type and number)
Reference Food
and time period
Literature
source
9 5 7
6 7
7 9
9 3
6
77 8
66
96
6
6 7
47
8
5 5
10
65
5 4
46 6
6 7
69
76
4 8
10
446
6 9
N ormal, 8
63 N ormal, 8
60
85 8 N ID D M ,
I D D M , 14
59 8 4
8
N I D D M , I D D M , 10
( 2 8 )
( 2 9 )
( 2 9 )
( 2 8 )
(28)
(1)
( 2 8 )
( 2 8 )
(28)
(29)
(29)
(28)
( 2 8 )
( 2 8 )
(30)
(30)
( 2 8 )
(1)
( 2 8 )
Bread,
2 h
Bread, 2 h
B read, 3 h
Bread, 3 h
B read, 3 h
Glucose, 3 h4
Glucose, 3 h4
N I D D M , I D D M , 11
N ID D M , 9
N I D D M , 9
6 6
8
95
10
9 4 N o rm a l, 8
136
No rm a l , 5
Bread,
2 h
Glucose, 2 h
68
6 97 N ormal, 7
72 103 5 N I D D M , I D D M , 13
( 2 9 )
(1 )
27
34
41
39
7
4 9 10
5 8
10
34 4 49 5
N IDDM, 5
N ormal, 10
N o rm a l ,
10
Bread,
3 h
Bread, 1.5 h
Bread, 1.5
h
(31)
(32)
( 3 2 )
43
48
462
62 4
69 7
663
N I D D M , 5
N ormal, 8
B r e a d , 3 h
Bread, 2 h
(31)
(33)
65
67
6 6 1
9 3 1 4
9 6 6
9 5 2
No rm a l ,
10
N ID D M , 6
Bread, 1.5 h
Bread, 3 h
(32)
(31)
74
6 1
73
106
10
87
5
104
5
N I D D M , I D D M , 10
N I D D M , I D D M , 12
N I D D M , I D D M , 12
Bread, 3 h
Bread, 3 h
Bread, 3 h
(28)
(28)
(28)
70 100 6 N ID D M , ID D M , 11
Bread, 3 h (28)
I N T ER N A T I O N A L T A B L ES OF G L Y C EM I C I N D EX 8735
I nternational tables of glycemic index (GI )
B A K ERY PRO D UC T S
Cake
1. A ngel food (L oblaw s, T oronto)
2. B a n a n a , made w ith sugar
3. Ba n a n a , m a d e w ith o u t s u g a r
4. Flan (W estons Bakery, T oronto)
5 Pound (Sara L ee, Canada)
6 . S po ng e
7. Croissant (Food C ity , T oro n to )
8. Crumpet (D empsters Corporate Foods
L td, O ntar io)
9 . D o ug h nu t,
cake- type ( Lobl aw s, T oronto)
M uff ins
10. A pple, made w ithout sugar
1 1. A pple, made w ith sugar
12. B ran (C ulinar I nc. G randma M artins
M uffi ns, O ntari o)
13. B lueberry (Culinar Inc. G randma M artins
M u ff ins, O ntari o)
14. C arrot (Culinar Inc, Grandma M artins
Mu ffin s, O n ta rio )
15 . C or n, l ow - am yl ose
1 6. Cor n , h i g h- a my l os e
17. O atmeal muffin mix (Quaker Oats C o of
C anada, O ntari o)
mean o f
e i g h t
studies
1 8. P astr y
1 9 .
Pizza cheese (Pillsbury Canada L td, Ontario)
20. W aff les, A unt Jemima (Q uaker Oats Co of
C a n a d a , Ontario)
B E V E R A G E S
21. Cordial, orange
22.
Lucozade
23.
S oft d rin k , F a nta (C oc a C ola B o ttle rs ,
Australia)
BREADS
2 4. B agel, wh i t e , f rozen (L enders Bakery,
Mon t r e a l )
B a r l e y k ernel b read
2 5 . 7 5 kernels
26. 80% kernels, scalded
27. 80% kernels
nea n o f th re e
s t u d i e s
B arley kernel bread
28. 5 0
kernels
2 9 . 5 0
ki bbl ed barley
tn e a n o f tw o s tu d ie s
B arley flour bread
30. 80% barley f lour
31. 100%
barley f lour
n e a ti o f tw o s tu d ie s
32. B read stuffing, Paxo (C ampbell Soup Co
L td, T or onto )
33. H amburger bun (L oblaw s, T oronto)
34. K aiser rol ls (L oblaw s, T oronto)
35 .
M elba
toast, O ld L ondon (Best Foods
C anada I nc. O ntari o)
N I D D M , I D D M , 9
N o rm a l , 8
No rm a l , 7
N I D D M , I D D M , 10
N I D D M , I D D M , 10
N o rm a l , 5
N I D D M , I D D M ,
13
98 4 N ID D M , ID D M , 13
108 10 N ID D M , ID D M , 10
62 88 12
1 0 2 1 4 6
4 9
70
6 9 9 8 1 5
626 88 9
5 9 6 8 4
60 86 5
N I D D M , I D D M , 9
No rm a l ,
5
N I D D M , I D D M , 12
76 109 6 N ID D M , ID D M , 10
B read, 3 h
Bread,
2 h
Bread, 2 h
Bread,
3 h
Bread,
3 h
Glucose, 2 h
B read, 3 h
B read, 3 h
B read, 3 h
B read, 3 h
G l u c o s e , 2 h
Bread,
3 h
B r e a d , 3 h (28)
Bread, 2 h (29)
Bread, 3
h (28)
A ll mean values listed
are i SE.
2
N I D D M , non-i nsu li n- depende nt diabetes mellitus; ID D M, insulin-dependent diabetes mellitus.
3
T he low G I of the apple muffins may be explained by the inclusion of rolled oats in the recipe
4 GI c a l c u l a t e d
from glucose area-under-curve (A UC) data.
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Food number and food item
GI GI Subjects
(Glucose = 100) (Bread = 100) (T ype and number)
R ef erence F ood
and time period
Literature
source
36. O at kernel bread, 80% kernels 65 93
11 N ormal, 10 Bread,
1. 5 h (32)
6 2
50
2
44
50
473
63
10
72
10
6 8 5
N ormal, 8
N ormal, 10
Bread,
2 h
Bread, 1.5 h
(33)
(32)
3 8
55
41
54
6
7 8 3
5 8
N ormal, 10
N I D D M , I D D M , 14
D iabetic, number N S5
Bread, 1.5 h
Bread, 3 h
Glucose, time N S
(32)
(34)
(35)
Bread, 3 h
(28)
Bread, 3 h (36)
Bread, 3 h
(36)
56
41
62
6 3
66
80 5
5 8
89 6
90
7
94
10
N I D D M , I D D M , 10
N IDDM, number N S
N I D D M , I D D M , 14
N I D D M , 9
I D D M , 6
Bread, 3 h
G lucose, time N S
Bread, 3 h
Bread, 3 h
Bread, 3 h
(28)
(37)
(34)
(36)
(36)
6 7 9 5 6 N ID D M , I D D M , 10
45. V olkornbrot (D impflmeier B akery L td.
Toronto)
46. W hole-meal rye
47. W hole-meal rye
48. W hole-meal rye
49. W hole-meal rye
50. K losterbrot (D impflmeier Bakery L td,
Toronto)
51 . D ark rye, B lackbread, Riga (Berzin s
Specialty Bakery, Sydney, A ustralia)
5 2 . D a rk rye, SchinkenbrO t, R iga (Berzins
S pe cia lty B a ke ry , S yd n e y,
Australia)
53 .
Sourdough
rye
54. L ight rye ( Silverstein s B akery, T oronto)
m e a n of te n s tu die s
55 .
L inseed rye (Rudolph s Specialty Bakery
L td. T or ont o)
W heat bread
56 .
W hite flour
5 7 . W hite flour (D empsters Corporate Foods
109 N ormal, 76 1 4
8 6
15
5 7
68
6 5 2
123
83
9 7 6
92
3
N o rm a l, 7
N IDDM, 1 3
N I D D M , I D D M ,
12
55 7 8 8 N IDDM , IDDM, 9
Bread,
3 h
G lucose, 2 h
G lucose, 2 h
Bread, 3 h
Bread, 3 h
Bread, 3 h
G lucose, 2 h
Bread, 3 h
Glucose, 2 h
Bread, 3 h
Bread, 3 h
G lucose, 3 h
(28)
( 3 8 )
( 3 8 )
(4 )
(28)
(28)
(1 )
(28)
( 3 9 )
(40)
( 4 1 )
( 4 2 )
69
5
99 N ormal, 10
L td, O nta ri o)
71
101 9 N ID D M , I D D M , 12
5 8. W hite flour
7 1 7 1 0 1
N o rm a l, 7
59 .
W hite flour
71
102
5
N I D D M , 6
6 0 . W h ite
flour
70
100
N I D D M
5,
IG T 66
in ea pi o ffive
s tudies
7 0 0
1 0 1
0
6 1 . F re nc h b a gu e tte
9 5
15
136
N ID D M , 3
W heat bread-w hite, high-f iber
62. (D empster s Corporate Foods
L t d, O ntar io )
67
96 6 N ID D M , ID D M , 13
Bread, 3 h (28)
63. (W estons Bakery, T oronto)
69 98 5
N I D D M , I D D M , 12
Bread, 3 h
(28)
in e a ti o f tw o stu d ie s
6 8
1
9 7 1
64.
Wheat bread-gluten- f ree
W heat bread
90 129 8
N ormal, 8
Bread, 1 h
(43)
65 .
W hole-meal flour
52 74
15
N I D D M , 9 B read, 3 h (19)
6 6. W h ole -m e a l
flour
64
92
1 1
N I D D M , 6
B read, 3 h
(31)
6 7. W h ole -m e a l
flour
65
93
D iabetic, number N S
G lucose, time N S
(35)
6 8. W h ole -m e a l
flour
67
95 7
N ID D M , 1 1
Bread, 3 h
(36)
69. W hole-meal flour
67
96
5
N I D D M , I D D M , 15
B read, 3 h
(34)
70.
W hole-meal flour
69
98
5.2
I D D M ,
5
Bread, 3 h
(36)
71 .
W hole-meal flour
72
6
103
N ormal, 10
G lucose, 2 h
(1)
7 2 . W h ole -m e a l f lour
73
10 4
N IDDM, 8
G lu c o s e , 3 h 4
( 3 0 )
All
mean values listed are
I
SE.
4 GI calculated from glucose area-under-curve (A U C) data.
NS , n ot sp ec if ie d.
6 I G T ,
i mpaired gl ucose tolerance.
8745
FO ST ER-PO W EL L A N D B RA N D M I L L ER
I n t e r n a t i o n a l
tables of glycemic index (G I) (continued)
O at bran bread,
37.
50
oat b ran
38.
45
oat bran
mea n of two s tudies
R ye kernel bread,
39. 80% kernels
40. 80% kernels
41 . Pumpernickel
42. W hole-grain pumpernickel (H oltzheuser
B ro t h e r s
L td . T o ro nt o)
43. Cocktail, sliced (K asselar Food Products,
Toronto)
44. Cocktail, sliced (K asselar Food Products,
Toronto)
m e a n o f s ix s tu d ie s
R ye flour bread
46 66
7 N ID D M ,
I D D M , 9
55
79 3 N ID D M , 9
88
13 ID D M , 6
71
3
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G I GI Subjects
Food number and food item
(Glucose = 100) (Bread
100) (T ype and number)
R eference F ood
and time period
Literature
source
7 5 9 107 No rm a l, 8 G lu c o s e , 2 h (3 9 )
7 7 9 1 10 N ormal, 8 Glucose, 2 h
( 1 7 )
7 8
1 6 1
1 1 N ormal, 7 Glucose, 2 h (38)
7 1 102 6 N ID D M , 6 Bread. 3 h (40)
692
9 9 3
7 4 105 8 N ID D M , ID D M , 11
Bread, 3 h
( 2 8 )
5 7 82 10 N ID D M , ID D M , 7 Bread, 3 h (28)
6 4 9 2 7 NI DDM,
10 Bread, 3 h (71)
48 69
4 N ID D M , 6
Bread, 3 h (31)
5 1 7 3
6 N ormal, 10
Bread, 1.5 h (32)
58 83 4 N IDDM , 6
B r e a d , 3 h (3 1 )
523 7 5 4
31
3 44 N ormal, 8 Bread. 2 h (44)
43 61
7 N ormal, 8 Bread. 2 h (33)
47
67
4 N o rm a l,
8 (33)
5 9 5 8 4 N o rm a l, 8
(44)
4 5 7 64lt)
4 7 6 6 7 Nor ma l , 8
30 433
38 54
5 0 7 2 5
515 73
425 60 7
5 8 8 3 1 1
4 7 6 7 4
5 8
836
7 4 1 0 6 9
7 7 8 1 1 0
N I D D M , IDDM, 1 3
N IDDM , IDDM ,
10
N IDDM , IDDM, 1 0
No rm a l ,
8
7 5 1 0 7 6
N I D D M ,
IDDM, 1 0
83 118
11 N ID D M , ID D M , 9
(24)
(45)
( 4 0 )
(I)
(28)
( 2 8 )
(28)
( 2 8 )
(29)
( 2 8 )
(28)
(13)
(1 )
( 4 0 )
(30)
7 7
8 0
6
86
92
84 3
Bread, 3 h9
Bread, 3 h9
Bread, 3 h9
Bread, 2 h
Bread, 3 h9
Bread, 3 h9
G l u c o s e ,
2 h
Glucose, 2 h
Bread, 3 h
Glucose, 3 h4
1 10
1 14
1 2 3 5
130
119
5
N o rm a l, 6
N o rm a l ,
6
N IDDM, 7
N I D D M , 9
74 105
6 N ID D M , IDDM,
9
6 6 94 4 N ID D M , I D D M , 9
7 4 105 8
N I D D M , I D D M , 9
8 7
12 4
5
N I D D M ,
IDDM , 1 2
7 1 10 2 1 2 N IDDM , IDDM, 9
Bread, 3 h9 (28)
Bread, 3 h (28)
B r e a d , 3
h9
Bread, 3 h9
( 2 8 )
( 2 8 )
Bread, 3 h9 (28)
I N T ERN A T I O N A L T A BL ES O F GL Y CEM I C I N D EX 8755
I nternational tables of glycemic index (GI ) (continued)
7 3. W hole-meal flour
7 4 . Wh o l e - m e a l
(T ip- Top B akeries. Sydney,
Aus t r a l i a )
7 5 . W h o le -m e a l (T ip-T op Bakeries, Sydney,
Aus t r a l i a )
7 6 .
W hole-meal flour
mean of
t % te le s t ud ie s
7 7 . W h o le -w h e a t s n a c k bread (R yvita C o Ltd.
Po ol e , Dor s e t ,
U K )
7 8 . Pita bread, w hite
79. Semolina bread
Bulgur bread
80. 75% cracked wheat kernels
81. 80%
w h e a t
kernels
82. 50 c ra ck e d w h e at kernel
mean of th re e s tu die s
M ixed grain bread
83 . Burgen O at Bran & H oney L oaf w ith
Barley (T ip-T op Bakeries, Sydney,
Aus t r a l i a )
84. 50% kibbled w heat grain
85. Ploughmans L oaf (Fielders Bakeries,
Sy dney , A ustral ia)
8 6. V og e ls Roggenbrot (Stevns & Co
S yd ne y, A us tra lia )
in eaii ffour s t u d i e s
8 7 . F ru it lo a f, w h e a t b re ad w ith
dried fruit
B R E A KF A S T CE R E A L S
All-Bran
88. A ll- Bran (K ellogg, Sydney, A ustralia)
8 9. A ll -B ran
9 0. A ll -B ran
9 1 . A l l B r a n
?f lC lf l offour s t u d i e s
92. B ran Buds (K ellogg Canada Inc. Ontario)
93 .
B ran Buds w ith psyllium (K ellogg Canada
I nc. O nta ri o)
94. Bran Chex (N abisco Brands L td. T oronto)
9 5 . C h e e r i o s (G eneral M ills Canada m c )
9 6. C oc op op s (K ellogg, Sydney, A ustralia)
97 .
Corn B ran (Q uaker O ats Co of Canada,
On ta r i o )
98. C orn Chex (N abisco B rands L td. T oronto)
C o r n flakes
99. Corn f lakes (K ellogg, Sydney, A ustral ia)
100. Corn flakes
101. Corn flakes
102. C orn fla ke s
n e a o ffo ur s tu d ie s
103. Cornflakes. high-f iber (Presidents C hoice,
S u n f r e s h L td . T or onto )
104. Cream of W heat (N abisco Brands L td,
T o r o n t o )
105. Cream of W heat, Instant (N abisco B rands
L td , T or onto )
106. C rispix (K ellogg Canada I nc. O ntario)
107. G olden G rahams (General M ills Canada
In c . E to bic oke , O nta rio )
N o rm a l, 7
N ormal, 8
N I D D M , 6
N o r ma l 6
N IDDM,
I D D M , 8
Bread.
2 h
Bread, 2 h
Bread, 2 h (29)
B re a d , 3 h 7
Glucose, 3 h8
Bread,
3 h
Gl u c o s e 2 h
Bread, 3 h9
I
A ll mean values listed
are
.
SE .
4
G I c a lc u la te d fro m g lu c o s e a re a-u n d e r-c u rv e
( A U C )
d a t a .
7
V alues based on 0.5 g carbohydrate/kg body w t.
8
A U C measured over 3 h
b ut
includes only five time points (0, 30, 60, 120, and 180 mm).
9
Va lu e s a dju ste d (for added milk and to correct for 50-g carbohydrate portion size) .
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FO ST ER -PO W EL L A N D BRA N D M I L L ER
G I G I Subjects
F o o d number and food item
(Glucose = 100)
(Bread
= 100)
( Type and number)
R ef erence F ood
and time period
Literature
source
( 2 8 )
( 2 8 )
( 2 8 )
(29)
(29)
( 2 8 )
(1)
1 1 4
105
13
No rm a l, 8
50
59
6
7 2
6
8 4
7 8 8
N ID D M , ID D M , 1 1
N IDDM , 13
Bread, 3 h9
Bread, 3
h
(28)
(4)
4 2
49
8
58
4
62
69
7 5
60 5
7 0
83
88
9 8
9
107
N o rm a l, 7
N o rm a l ,
6
N ormal, 7
Diab e t i c ,
number N S
N I D D M , 6
N ID D M , 8
B re a d , 3 h 7
Glucose,
2 h #{ 1 76 }
Bread, 2 h
G lucose, time N S
Bread, 3 h
G lucose, 3 h4
( 2 4 )
(1 )
(21)
(35)
(40)
(30)
65 9 3
N I D D M , 6
B read, 3 h
(46)
Bread, 3 h9
(28)
7 1 1 0 2 7
N IDDM, IDDM , 1 0
B re a d , 3 h 9
( 2 8 )
67 96
7 N ID D M , I D D M , 10 Bread, 3 h9 (28)
70 5
2 7
G lucose, 2 h
(17)
N I D D M , I D D M , 9
No rm al, 8
Bread, 3 h9
B re a d , 2 h
(28)
(21)
Glucose , 2 h
Bread, 3 h7
(13)
(24)
Bread, 3 h9
(28)
Bread, 3 h9
(28)
58
8
67 10
8 3
96
No rm a l, 8
N ormal, 6
Bread, 2 h
G lucose, 2 h
(44)
(1)
83
6 9
6
5 4
4
5 2 7
68
N I D D M , I D D M , 14
No rm a l , 8
No rm a l , 8
N ormal, 7
Bread, 3 h9
Bread, 2 h
Bread, 2 h
Bread, 3 h7
(28)
(44)
(29)
( 2 4 )
80
11
74
9
49
1 9
3
95
81
88 7
89
136
116
11
1 2 6 1 0
127
8765
I nternational tables of glycemic index (G I) (continued)
108. Grapenuts (Post, K raft G eneral Foods
Canada Inc, D on M ills, O ntario)
109. G rapenuts Flakes ( Post,
K raf t G ener al
Foods Canada Inc, D on M il ls, O ntario)
1 10. L ife (Quaker Oats C o of Canada, O ntario)
M uesli
1 11 . T o asted
1 1 2. N ontoasted (U ncle T oby s, W ahgunyah,
Australia)
113. M uesli, N o N ame (Sunfresh L td,
Toronto)
1 14. M uesli
mean offour s t u d i e s
115. N utri-grain (K ellogg, Sydney, A ustralia)
O at B ran
1 1 6 .
Raw (Quaker O ats C o of Canada,
Ontario)
117. Raw
m e a n o f
tw o s tu die s
Porridge
118. (U ncle T obys, W ahgunyah A ustral ia)
1 19 . P or ri dg e
1 2 0 .
Porridge
1 21 . Po r r i d ge
1 22 . P or ri dg e
1 23 . P or ri dge
124. Q uaker Q uick Oats (Quaker Oats Co of
C a n a d a ,
Ontario)
125. O n e M in ute
O ats (Q uaker O ats Co of
C an ad a, O nta rio )
mean of eight s t u d i e s
1 2 6 .
Pro Stars (G eneral M ills Canada I nc,
Ontario)
P uffe d w h e at
127.
Puf fed W heat
(Q uaker O ats Co of
Canada ,
Ontario)
128. Puffed wheat (Sanitarium, Sydney,
Australia)
mean of two s t u d i e s
129. Red River Cereal (M aple L eaf M ills,
Toronto)
130. R ice Bran
R ice Bubbles (K ellogg, Sydney, A ustralia)
131. Rice Bubbles
132. Rice Bubbles
m e a n of two s t u d i e s
133. Rice Chex (N abisco Brands L td, T oronto)
1 3 4 . Rice K rispies (K ellogg C anada I nc.
Ontario)
Shredded wheat
135. M ini W heats (K ellogg, Sydney A ustralia)
136. Shredded wheat
137. Shredded W heat (N abisco Brands L td,
Toronto)
mean of thr ee
s t u d i e s
1 3 8 . Special K (K ellogg, Sydney, A ustralia)
1 3 9 . Sultana Bran (K ellogg, Sydney, A ustralia)
140. Sustain (K ellogg, Sydney, A ustralia)
67 96
9 N ID D M , ID D M , I i
80
114
8 N ID DM , ID DM ,
10
6 6
94
8 N ID D M , ID D M , 9
43 4 61 N ormal, 8
56 8 8 0 N o rm a l, 8
6 0 8 5
12 N ID D M , ID D M , 9
66 9 94 N ormal, 6
6 6 12 94 No rm a l , 8
66
61
2
94
10
8 7 2
N ID D M , ID D M , 7
No rm a l, 6
No rm al, 7
N I D D M , I D D M , 11
82 117 5 N IDDM, IDDM,12
1 1 8
6
99
9
77
74
97
10
Br ea d , 3 h 9
Bread, 3 h9
Bread,
3 h9
Bread, 2 h
Bread, 2 h
Bread, 3 h9
Gl u c o s e , 2h
Bread, 2 h (2 9 )
I All mean values listed are I
SE .
4
G I calculated from glucose area-under-curve (A U C) data.
7
Va l u e s based on 0.5 g carbohydrate/kg body wt.
9 Va l u e s adjusted (for added milk and to correct for 50-g carbohydrate portion size).
Porridge prepared from raw oats requiring 20-mm cooking time.
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G m G I Subjects
Food number and food item
(Glucose = 100) (Bread = 100) (T ype and number)
R eference Food
and time period
Literature
source
141. T eam (N abisco Brands L td, T oronto)
1 42 . To ta l (G eneral M ills Canada Inc, Ontario)
Wh e a t b i scu i t s , flaked w heat
143. V ita-Brits (U ncle T obys, W ahgunyah,
Aus t r a l i a
144. W heetabix (W heetabix of Canada L td.
Ontario)
145. W heetabix (W heetabix of Canada L td,
On ta r i o )
mean of three s tudies
C EREA L G RA I N S
Barley
14 6. B arley
1 4 7 .
Barley
1 48 . Pearl ed
1 49 . Pearl ed
mean offour studies
150. Cracked (M althouth, T unisia)
151 . R olled
Buckwheat
1 52 . B uc kw he a t
1 53 . B uc kw he a t
1 54 . B uck wheat
m e a n
of three studies
Bu lg u r
155. Bulgur
156. Boiled 20 mm
1 5 7 . Bo ile d 2 0 mm
1 58 . B oile d 20 mm
m e a n
offour
s tudies
C o u s c o u s
1 5 9 . (N e a r E a s t Food Products Co,
L eominster, M A)
1 60 . T uni si an
m e a n of two types
M aize
161. C ornmeal (M cN air Products Co L td.
To r o n to )
1 62 . C or nm eal
+
margarine
Sw eet corn
163. Featherweight, diet-pack, canned
164. Sweet corn
165. Sw eet corn
166. Sweet corn
1 6 7 . S we e t c o rn
168. Sweet corn
169. Frozen (Green G iant Pil lsbury Canada
L td , T or on to)
mean of seven studies
1 70 . Ta co
shells (O ld El Paso Foods Co, T oronto)
1 71 . M ille t
R ice, w hi te
172. L on g-gr a in , b o iled 15 m m
173. Gem long-grain (D ainty Food Inc.
Toronto)
174. L ong-grain, boiled 25 mm (Surinam)
1 7 5 .
G em long-grain (D ainty
Food
I nc. Toront o)
176. L ong-grain boiled 15 mm
A ll mean values listed are .
SE .
7 V alues based on 0.5 g carbohydrate/kg body wt.
9 V alues adjusted (for added milk and to correct for 50-g carbohydrate portion size).
8 2 117 9 N I D D M , I D D M , 10
76 109
6 N I D D M , ID D M , 10
6 1 8 7
1 4 No rm a l, 7
7 4 1 0 5
8 N I D D M , ID D M , 11
7 5
1 0 1 0 7 No rm a l, 6
7 0 4
1005
22 31 N I D D M , 13
2 7 39
6 N ID D M , 4
29 4 1 1 0 I DDM 7
2 2 3 2
3 N ID D M , 12
25 2 36 3
50 72 7 N ID D M , ID DM, 1 0
6 6
5 94 N ormal, 8
4 9 7 0 6 N IDDM , 12
1 0 7 3 No r m a l ,
5
63 90 8 I D D M ,6
5 4 4
786
46 66
4 N IDDM, 6
4 6 6 5 4 N ID DM , IDDM , 1 7
46 65
5
N I D D M , 12
53 7 5 1 3 I DDM 6
482 68 3
6 1 8 7
7 N IDDM , IDDM, 9
6 9
99
6 N ID D M , I D D M , 9
656 93 9
68 97
5 N ID D M ,
I D D M , 12
6 9 9 9
10
N I D D M , I D D M ,
9
46 66 N I D D M , 20
48 69 No rm a l , 6
59 11 84 N ormal,5
60 86 N ormal, 16
6 0 8 5 N I D D M
5,
I GT 6
62
5 89 N ormal, 7
47 67
4 N ID D M , ID D M , 9
5 5 1 7 8 2
68 97 9 N IDDM , ID DM , 9
71
1 0 1 0 1 N o rm a l,
5
50 71 N o rm a l, 6
55
7 9 NI DDM 1 0
5 6 2 8 0 NI DDM 3
5 7 82 ID D M , 6
5 8 8 3
5
I D D M 5, N I D D M 13
Bread, 3 h9
Bread, 3 h9
Bread, 3 h7
Bread, 3 h9
Glucose, 2 h
Bread, 3 h
Bread, 3 h
Bread, 3 h
Bread, 3 h
Bread, 3 h
Bread, 2 h
Bread, 3 h
Glucose, 2 h
B re a d , 3 h
Bread,
3 h
Bread, 3h
Bread, 3 h
B read, 3 h
Bread, 3 h
Bread, 3 h
Bread, 3 h
Bread, 3 h
Bread, 3 h
G lucose, 2 h
G l u c o s e , 2 h
Bread, 3 h
Bread, 3 h
Glucose, 2 h
Bread, 3 h
Bread, 3 h
Glucose, 2 h
Glucose, 2 h
Bread, 3 h
G lu c o s e , 3 h
Bread, 3 h
Bread, 3 h
( 2 8 )
( 2 8 )
2 4
(28)
(1)
(4)
( 3 1 )
3 6
( 3 6 )
( 2 8 )
(21)
( 3 6 )
(1)
( 3 6 )
( 3 1 )
(34)
( 3 6 )
(36)
2 8
(28)
2 8
(28)
4 7
( 1 3 )
(1)
(48)
( 4 1 )
(39)
( 2 8 )
(28)
(1 )
( 1 3 )
(49)
4 2
(49)
( 5 0 )
I N T ER N A T I O N A L T A BL ES O F GL Y CEM I C I N D EX 8775
I nternational tables of glycemic index (G I ) (continued)
8/10/2019 IT Glikemik Indek.full
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6 0 8 6
6 N IDDM , 13
60 86 1 1
ID DM , 6 (3 6)
41 5 8 4 N IDDM , 13
(50)
6 9 9 8 N IDDM ,
22
(51)
7 2 9 1 03 N orm al, 7 1 )
48 68 N orm al, 6 (52 )
51 73
D iab etic , num ber N S 35 )
56
80
5 N IDDM ,
6 40 )
562 813
88 1
1
12 6
N orm al, 7 B read , 2 h
2 1)
83
13 1 19 N orm al, 8 B read ,
2 h
2 1)
93 I 1
133 N orm al, 7
B re ad , 2 h (21)
8 8 3
1264
64
9 91 N orm al, 8
Bread , 2 h
(21)
54 7
7 5 N orm a l, 9
Brea d, 2 h 53 )
58
8
83
N orm a l, 9
Brea d, 2 h
5 3)
593
8 3 5
66
5
94 N orm a l, 7
G lucose , 2 h
(1 )
50 7 2
N orm a l, 8
G lucose2 3 h 8 (45)
50 1 9
7 2 N orm a l, 12 -1 5 G lucose 3 3 h4
5 4)
555 7 9 6
80 7
1 14 N orm al, 8
B read , 2 h
(21)
66
7 94 Normal, 8
B read , 2 h
(21)
76 6
109 N orm al, 8
Bread ,
2 h
(21)
87
8
12 4 N orm a l, 8
B read , 2 h 2 1)
87 124 N orm a l, 6 G lu cose, 2 h (13)
94 7
13 2
Normal, 9
B read , 2 h (5 3)
914 1284
46 65
5
N IDDM , 13 B read , 3 h
(50)
38 54
N orm al, 1 6
B read , 3 h
(48)
45
64 7 ID D M , 5
B read , 3 h
(36)
50 72
N ID D M , 2 0
Bre ad, 3 h (4 7)
38 54 5 N IDDM , 13
B read , 3 h
(50)
39 55 10
N IDDM , 7
Bread , 2 h
5 5)
42
60 8
N IDDM , 7
B read , 2 h
5 5)
43 62
9
N I D D M ,
11
Bread , 5 h
(56)
46
66
5
N IDDM , 12 Bread ,
5 h (56)
46
66 4 N IDDM , 13
B read , 3 h
(50)
47
67
5
IDDM 5,
N I D D M
13
B re ad , 3 h
(50)
4 8 68
5. 8
N IDDM ,
13
B re ad , 3 h
(36)
61 87
N IDDM , 8
G lu co se , 3 h4
(30)
1 All m ean va lues listed are
I
SE .
8 AUC m easured over 3 h b ut in clu de s only five tim e poin ts (0 , 30 , 60 , 1 20 , an d 180 mm ).
II
G I of w he at chapa ti ta ken as
100 . G I o f t est fo od calcu la t ed b y d ir ec t p r op o r t ion of A UC in r esp onse t o t est food w ith AUC in response to w hea t
chapa t i .
2
G I c alc ula te d
f rom AUC food/A U C g lucose fo rm u la . T he glu co se form u la h ad add ed pro tein and fa t so a ll m ean s te sted w ere eq uiv ale n t in
macronu tr ien ts . G I of glucose form ula
as sum ed to
be
100 . T hree-hou r resp on se cu rve w ith on ly f ive tim e po in ts .
3 75-g ca rbo hydra te p ort ion of tes t fo od and stand ard tes ted .
4 A UC measu red ove r 3 h for only fou r tim e points 0 , 1 , 2 , an d 3 h).
5
2 5 -g c a rb oh yd ra te
port ion teste d .
878S
F O S T E R - P O W E L L
AND
B R A N D M IL L ER
In t e rna t i o na l tab les of g ly cem ic in d ex G I con t inued
Gm Gm Sub jects
Food num ber an d food item
(G lucose
=
100) (B read = 100) (T yp e and num ber)
R efe ren ce Food
and tim e period
Literatu re
source
177 . G em long -grain (D ain ty Food s In c,
Toron to)
1 7 8 . G em long -grain (D ain ty F oods Inc .
Toron to )
179 . Long -gra in , bo ile d 5 mm
1 8 0 . Type NS
181 . T ype N S
182 . T yp e N S
183 . T yp e N S
184 . T ype N S
mean of 13
studies
R ic e, w hite , lo w-a my lo se
185 . W axy (0 am ylose )
186 . C a lrose (R icegrow ers , Lee ton , A ustra lia )
187 . P eld e (R iceg row ers, L e eto n A ustra lia)
mean of three studies
Rice , w hi te , h ig h-a my lo se
1 88 . D oongara (R iceg row ers , L ee ton ,
Austra l ia)
189 . D oong ara (R icegrow ers, L ee ton ,
Austral ia)
1 90 . B as ma ti
mean of three studies
R ic e, b ro wn
1 91 . B ro wn
1 9 2 B r o w n
193 . B row n
mean of three studies
194 . S unbrown Q uick (R icegrow ers , L ee ton ,
Australia)
195 . D oong ara, h igh am ylo se (R icegrow ers,
Leeton,
Austral ia)
1 96 . P eld e ( Ri ce gr ow er s, L ee to n, A us tra lia )
19 7 . C alrose (R ic eg row ers , L e eto n , A ustra lia)
Instant
r ice
198 . B o iled 6 mm
1 99 . D oo ng ar a (R icegrow ers, L e eto n ,
Australia)
mean of
two
studies
200 .
Boiled
1 mm
Parboiled r ice
20 1 . U n cle B ens con ver ted , bo iled 20 -30 mm
202 . Uncle B ens co nverted (E ffem Foods
L td , O nt ar io )
203 . Uncle B ens con ver ted lon g-g rain , bo i led
20-30
mm
204. Long -gra in , b o ile d 5 mm
20 5 . Boile d 1 2 m m 5
206 . Bo ile d 1 2 mm
2 07 . Boile d 1 2 mm
208 . Bo ile d 1 2 mm
209 . L ong -grain , b o iled 2 5 mm
2 1 Long-gra in , b o iled 15 mm
2 1 1. P a rb oile d
2 1 2 . L ong -grain , b o ile d 10 mm
Bread , 3 h (36 )
Bread , 3 h
B read , 3 h
W heat chapa ti, 3 h
G lu cose, 2 h
W heat chap ati , 2 h
Glucose,
tim e NS
B read , 3 h
8/10/2019 IT Glikemik Indek.full
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01
G I S u b j ec t s
Food
num ber and food item
(G lucose = 100) (B read = 100 ) (T ype an d num ber)
Re f e r e n c e Food
and tim e period
Literature
source
72
473
10 3
684
N IDDM 5, I GT 6 B re ad , 3 h
(41)
50
6 69 N orm al, 8 B read , 2 h (5 3)
87 7 124 N orm al , 8 B re ad , 2 h (2 1)
51 72 13 N ID DM , ID DM , 8
B re ad , 3 h (28 )
55
79 6 N IDDM , IDDM , 11 B read , 3 h
(28)
54
77 9 N IDDM , IDDM , 8 B read , 3 h
(28)
58
57
5 5 1
83
7
81
8
7 8 2
N IDDM , ID DM , 11
N IDDM , IDDM , 9
B read , 3 h
B read , 3 h
(28)
(28)
29
34
39
343
42
6.7
47
5
56
12 .2
484
N IDDM , 9
N IDDM ,
ID D M , 14
ID DM , 7
B re ad , 3 h
B r e a d , 3 h
B re ad , 3 h
(36)
(34)
(36)
81 115
9 N IDDM , IDDM , 10 B read , 3 h
(28)
30
9
42
44
48
413
43
60
8
63 6
69
6. 8
594
N orm al, 12 -15
N IDDM , 1 1
N IDDM , ID DM , 17
ID DM , 7
G lucose ,3 3 h4
B read , 3 h
B read , 3 h
B read , 3 h
(54)
(36)
(34)
(36)
54
11 77
N orm al, 8 G lucose , 2 h (17)
55
59
7
79
9
84
N IDDM , 6
N orm al, 6
B read , 3 h
G lucose , 2 h
(40)
(1)
62
59 2
B r e a d , 3 h (28 )
B read , 3 h (2 8)
Bread,
3 h
(28)
Bread , 2 h
(29)
Bread , 2 h
(29)
G lucose , 2 h
(1 )
B read , 2 h (29)
57
55
4
81
6
7 9 1
79
N IDDM , IDDM , 12
No rm al, 6
B read , 3 h
G lu co se , 2 h
(28)
(1 )
6 2 4
6 4 8
89
91
No rm al, 7
N orm a l, 8
B read , 2 h
Glucose ,
2 h
(29)
(17)
69 7
664
IN TERNAT IONAL TABLES O F G L Y C E M I C IN D E X
879S
In ternat ional tables of g ly cem ic in dex G I con tin u ed
2 13 . P arb oile d
m ean o f th ir teen studies
214 . H igh-am ylose , D oongara R icegrowers,
L eeto n, A ustra lia )
21 5 . Low-am ylose , P e lde , S ungold R ice
G ro we rs, L ee to n, A us tra lia )
S pec ialty rices
2 16 . C ajun S ty le U ncle Bens ,
E ffem Foods
Ltd ,
Ontario)
217 . G arden S ty le (U nc le Bens, E ffem Foods
L td , O nt ar io )
2 18 . L ong G ra in and W ild (U nc le B ens,
Effem Food s L td , O n ta rio )
219 . M ex ican F ast and F ancy (U n c le B ens,
E ffem Food s L td . O n ta rio )
2 20 . S aska tchew an w ild
r ice
m ean o ffive studies
Ry e
2 21 . W hole ke rne l
222 . W hole kerne l
223 . W hole kerne l
mean of thr ee studi es
22 4 . T a pioca boile d w ith m ilk G enera l M ills
C an ada Inc, O nta rio )
Whea t
2 25 . W hole kernel
226 . W hole k erne ls
2 27 . W hole kerne ls
2 28 . W hole ke rne ls
mean offour studies
2 29 . W he at,
qu ick cooking W hite W ings,
S yd ne y, A us tr ali a)
COOK I E S
Diges t ives
2 3 0. D ig es tiv es
2 31 . D ig es ti ve s
232 . D iges tive s, P eak Fre an s (N abisco B ran ds
Ltd.
Toron to )
mean of thr ee studies
233 . G raham W afers (C h ris tie B rown C o,
D ivis ion of N abisco B rand s L td , T oro n to )
Arrowroot
234 . M cCo rm ick s (In te rb are F oods , T oron to )
235 . M ilk A rrow ro ot (A rnotts, Sy dney ,
Australia)
mean of two studies
236 . M orn ing Co ffee
Arnotts,
S yd ne y, A us tra lia )
O a t m e a l
237 . Oa tmea l
238 . H igh land O atm ea l (T he W e st on B iscu it
Co , S ydn ey , A u stra lia )
239 . H igh land O atcakes (W alkers Sh ortb read
L td , A berlou r-on-Spey , U K )
mean of thr ee studi es
240 . R ich tea
241 . Sh redded W hea tm ea l (A rno tts, S ydn ey ,
Australia)
2 42 . S hortb re ad A rn otts, S ydn ey, A ustra lia )
A ll m ean va lu es listed are I SE .
88 7 N IDDM , ID DM , 13
842
74 106
9 N IDDM , IDDM , 9
63 9 0 4 N ID D M , I DD M , 13
99 No rm al, 8
95 6
79
6 113 N orm al, 8
54 4 77 No rm al, 6
55
8 79 No rm al, 7
4 01 ca lcu la t ed fr om glu cose a r ea -u n der -cu rve A UC d a ta .
75 - g carb ohydrate portion of tes t food an d s tand ard tes ted .
4
A U C m ea su r ed ov er 3 h fo r o n ly fo u r t im e po in ts (0 , 1 , 2 , an d 3 h ).
8/10/2019 IT Glikemik Indek.full
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GI G I S u b j e c t s
F o od n umb e r and food item
(Glucose
=
100) (Bread = 100) (T ype and number)
R e f e r e n c e
Food
and time period
Literature
source
77
1 1 0 4 N ID D M , ID D M ,
8 Bread, 3 h (28)
6 7 9 6
4 N ID DM ,
I D D M ,
10
Bread, 3 h (28)
55 5
79 N ormal,
8
B r e a d ,
2
h
( 2 9 )
81
9 1
16 N ormal, 8 G lucose, 2 h
(17)
82
1 1 1
1 7
N ormal, 6
Bread, 2 h (21)
91
7
128 N ormal, 9
Bread, 2 h
(53)
61 5
85
No rm a l , 9 Bread, 2 h
(53)
63
6 3
7 1 7
65 1
7 0 9
101 N ormal, 8
9 3 2
100 No rm a l , 8
6 7 9 6
4 N ID D M , I D D M , 11
9 0 No rm a l, 6
111 N ormal,8
(28)
( 2 8 )
(37)
(44)
( 2 9 )
Glucose, 2 h
Glucose, 2 h
(1)
( 1 7 )
B re a d , 3 h (2 8 )
Glucose, 2 h
Bread, 2 h
G lucose, 5 h 6
G lucose, 3 h
Bread,
2 h
63
9
78
1 1
7 4
7 2
4
36
8
5 7
62
68
15
80
61 7
50
8
11
24
3 4 6
40
2 7
7
32
5
3 4
4
2 4
6
50
58
4 3 10
11 5
14
2 8 6
33
7
14 4
(1)
(57)
(58 )
(59 )
(57)
106 5
102 6
51
82
15
89
97
114 8
8 7
10
71
15 8
34
I
4 9
5 7
39
9
46
4 9
34
3 5 11
40
27
61
164
40
N IDDM , IDDM , 1 0
Normal,
5
N ormal, 7
NIDDM, 7
N I D D M ,
12
N I D D M , 14
No rm a l ,
8
No rm a l ,
7
N I D D M , 14
No rm a l , 6
N I D D M , 7
No rm a l ,
6
N ormal, 8
No rm a l , 8
N IDDM, 1 4
N o rm a l, 7
N o rm a l , 8
N IDDM, 1 2
No rm a l , 8
Bread, 2 h (2 9 )
2 6 6 . Full-fat
267.
Full-fat
2 6 8. F u ll-fa t
2 69 . F u l l - f a t
m ean o ffour stu d ie s
2 7 0 . S k i m
2 7 1
.
C hocol ate, sugar sw eetened
2 7 2 . C ho c o la te , a rt ific ia lly s we ete ne d
2 7 3 . 30g bran
274. + 3 0 g b ra n
2 7 5 . C u s ta rd , m ilk
starch
sugar
276. T ofu frozen dessert, nondairy
2 77 . V ita ri, nondairy, frozen fruit product
Y ogurt
2 7 8 . Low -fa t, fru it , su ga r sw ee te ne d
279. Low- f a t , a rti fi ci al sw eet ene r
Bread,
2 h
Bread, 2 h
G lucose, 2 h
Glucose, 5
h 6
G lu c o s e , 2 h
Bread,
2 h
Bread,
2 h
Bread, 2 h
B re a d , 2 h
G lucose, 2 h
G lucose, 3 h
B r e a d ,
2 h
Bread, 2 h
Bread, 2 h
Al l
mean values listed are .1 SE.
(57)
( 5 7 )
(1 )
(58 )
(1 )
( 2 9 )
( 2 9 )
(57 )
( 5 7 )
(17)
(59 )
2 9 )
(29)
2 9 )
4 7
N ormal, 8
20 N ormal, 8
8805
FOST ER-POW EL L A N D BR A N D M I L L ER
05
A UC recalculated as area above
fa stin g b a se lin e o n ly .
I n t e r n a t i o n a l
tables of glycemic index (GI ) (continued)
243. V anilla W afers (Christie B row n & C o.
Division o f N a b is c o B ra n d s L td, T or on to)
CR AC KER S
244. Breton w heat crackers (D are Foods L td.
Ontario)
245. Ja tz ( A r no tt s, Sy dney , A ustr al ia)
246. Puffed Crispbread (W estons Sydney,
Australia)
247. R ice cakes
2 4 8 . C alro s e r ic e c a ke s, lo w -a my lo s e
2 4 9 .
Doongara
ric e c ake s ,
high-amylose
High-fiber
ry e c ris p re a d
2 5 0 . R yv ita (Th e R yv ita C o , S yd n e y ,
Au s t r a l i a )
251. (Ryvita Company L td. Poole, D orset,
U K )
252. (Ryvita Company L td. Poole. D orset,
U K )
253 . R ye crispbread
254. K avli N orw egian Crispbread, (Players
B iscuits Pty L td, Sydney, A ustralia)
m ean o ffive stud ies
2 5 5 . S ao (Arn o tts , S yd n e y, Au s tra lia )
256.
S to n e d W h e a t
T hins (C hristie Brown & Co,
D ivision of N abisco Brands L td, T oronto)
W ate r c ra cke rs
2 5 7 . W a te r c ra cke r
258.
(Arnotts,
Sy dney , A ustral ia)
2 5 9 . P re m iu m S o d a C ra c ke rs (C h ris tie B ro w n
& C o , D iv is io n o f N a b is c o B ra n d s
Ltd.
T o r o n t o )
m ean o f th ree stu d ie s
D A I R Y FOO D S
I ce cr eam
2 6 0 . Ic e cream
2 6 1 . Ic e
cream
2 6 2 . Ic e cream
263. Ic e c re a m
264. I ce cream
m ean o ffiv e stu d ie s
265. Ic e c re am , lo w -fa t
Milk
Full- fa t
6 9
1 0 9 9 No rm a l, 7
5 9 8 4
7 N ID D M , ID D M , 9
90
4 N ID D M , ID D M , 12
9 0 N ID DM , n um b e r N S
G lucose, 2 h (1 )
Bread, 3 h
Bread, 3 h
G lucose, time N S
B r e a d ,
2
h
B re a d , 2 h
Bread, 3 h (28)
8/10/2019 IT Glikemik Indek.full
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G I G I Subjects
F oo d n u mb er
and
food
item
(Glucose
= 100) (Bread = 100) (T ype
an d n um ber )
R eference F ood
and time period
Literature
source
281. G olden D elicious
282. B r a e b u r n
283. A pple
284. A pple
3 6
4 51 Normal, 5 Glucose, 2 h (1)
3 9
3
32
4
34
40
56 No rm a l, 6
45 N I D D M , I G T , 15
48 N ID D M , number N S
5 7
N ID D M , 7
362 5 2 3
40
4 1
41
1
6 4
3 0
7
32
5 7
59 8 .4
58 1
9 1
6
43
46 7
311 442
46
58
62 9
70
5
3 0
5 2
53
6
2 2
N I D D M , 7
N ID D M , 6
N I D D M , 9
No rm a l ,
8
N ID D M , 9
Diab e t i c ,
number N S
N I D D M , 6
No rm a l ,
6
No rm a l , 8
N I D D M , 10
N I D D M , 10
N I D D M , number N S
N I D D M , 8
N I D D M , number N S
N I D D M , 13
N I D D M , number N S
66
83 7
8 9
100
43
10
7 4 9
76
8
32
55 7 9 5
2 5 36
48 69 .5
43 62
Gl uc o s e , 2 h
Gl uc o s e , 3 h
Glucose, time N S
Glucose, 5 h6
Glucose,
5 h6
Bread, 3 h
B r e a d , 3 h
B re a d , 2 h
Bread, 3 h
Glucose, time N S
Bread, 3 h
Glucose, 2 h
Glucose, 2 h
Bread,
4 h
Bread, 4 h
G lu c o s e, tim e N S
Bread, 3 h
Glucose, time N S
Bread, 3 h
Glucose, time N S
Glucose, 3 h
Bread, 2 h
Bread, 2 h
G lucose, 2 3
G lucose, 2 h
Glucose, 2 h
Glucose,
time N S
Bread, 3 h
G l u c o s e , 2 h
Bread, 2 h
G l u c o s e , 5 h6
B re a d , 2 h
Glucose, 3 3 h
4 7 4
5 8
7
(1)
(60)
3 7
58
58
( 6 1 )
( 6 1 )
( 2 9 )
(61)
3 5
( 4 0 )
(1)
( 3 9 )
(62)
(62)
3 7
(61)
(37)
(61)
(37)
(60)
( 2 9 )
( 2 9 )
5 4
(39)
(1 )
3 7
( 6 1 )
(1 )
( 2 9 )
5 8
( 2 9 )
5 4
5 2 6 758
67 N ID D M ,
I G T , 15
8 3 N o rm a l, 7
5 1 3
60 16
5 5
3 3 6
40 3
51
48
43
4
46
6
53
6
5 7 6
5 7
3
56
6
60
16
58
2
28
7 3
86
80
7
47
5 7
7 3
69
11
62
6
66
76
81 8
74
4
80
86
83
3
40
No r ma l , 7
Normal,
12-15
No rm a l , 6
No rm a l , 6
N I D D M , n um ber N S
NIDDM 1
No rm a l ,
6
N ormal, 8
N I D D M , 7
No rm a l ,
7
No rm a l ,
12-15
N I D D M , n um ber N S
All mean values listed are
i
SE .
/2 G I
calculated from A U C
fo o d /AU C g lu c o s e fo rm ula .
T he glucose formula
ma c r o n u t r i e n t s .
G I of gl ucose for m u la assum ed to b e 100.
T hree-hour response curve w ith only five time points.
7 5 -g c a rb o hy dr ate portion of test food and standard tested.
4
A U C measured over 3 h for only four time points (0, 1, 2, and 3 h).
5 25-g
c a r b o h y d r a t e
portion tested.
/6
A UC recalculated as area above fasting baseline only.
Glucose, time N S (37)
had added protein and fat so all means tested w ere equivalent in
I N T ERN A T I O N A L T A BL ES O F G L Y CEM I C I N D EX 8815
International
tables
of glycemic index
( G I ) (continued)
2 8 0 .
Unspecified
F R U I T A N D F R U I T PR O D U C T S
Apple
mean
offour studies
A pple juice
2 8 5 .
Unsweetened
286. U nsw eetened (A lIens, T oronto)
mean
of
ftvo
studies
Apricots
2 8 7 . C a nn e d , lig h t s yru p , R iv ie ra , (Alim en ts
C aneast F oods L te#{ 233} ,ontreal)
288. D ried
289. D ried
neatz
of tw o s tud ies d ried
Banana
29 0. B anana
29 1. B anana
292.
Banana
293.
Banana
2 94 . U nder ri pe
2 9 5 . Overripe
mean
of six
studies
296.
C h e r r i e s
2 9 7 .
Fruit Cocktail, canned (D elmonte Canadian
C anners L td. H amilton)
2 9 8. G ra p e fru it
2 9 9 . G rapef rui t j ui ce, unsw eetened ( Sunpac T oronto)
3 0 0 . G r apes
Kiwifruit
301. K iw ifruit, H ayward5
302. K iw i
fruit5
mean o f two studies
M ango
303. M ango, M angifera indica5
304.
M ango
mean
o f two studies
Orange
305 . O range
306 . O range
3 0 7 . O ra ng e
3 0 8 .
(Sunkist, V an N uys, CA )
mean o ffour studies
O r an ge j uice
309. O range juice
310. O range juice
3
1
1
R e c o n s t i t u t e d
f ro m f roz en co ncen tr ate
mean o f three studies
Paw paw
312. P aw p a w , C aric a pap aya 5
313. Paw paw (papaya)
mean of iw o studies
314. Peach, fresh
8/10/2019 IT Glikemik Indek.full
13/21
G I G I Subjects
Food number and food item
(Glucose =
100)
(Bread = 100) (T ype and number)
R e f e r e n c e
Food
and time period
Literature
source
315. Peach, canned, natural juice 30 4
43 N o rm a l, 8 B re a d , 2 h (2 9 )
316. Peach, canned, heavy syrup
58 11 83 N ormal, 8 Bread, 2 h
( 2 9 )
317. Peach, canned, light syrup (D elmonte,
C anadian C anners L td, H amilton) 52 74
7.4 N ID D M , 1 1 Bread, 3 h (61)
P e a r
318. Pear
33 47
N ID D M , number N S G lucose, time N S
(37)
3 1 9 . B ar tl ett ( Onta ri o)
41 58 7 N ID D M , 13 B r e a d , 3 h (61)
3 20 . W in te r Nellis5
34
4 48 N ID D M , IG T , 15
G lucose, 3 h (60)
mea n o f th r ee s tud ies
36 3
5
1
4
321. Canned in pear juice, Bartlett (D elmonte,
C a n a d i a n Canners L td. H amilton) 44 63
6 N ID D M , 10 Bread, 3 h (61)
3 2 2. P in e a pp le 5
6 6 7 9 4 N o rm a l, 8
B r e a d , 2 h (2 9 )
3 2 3 . P in e ap p le ju ic e , u n s we ete ne d,
(Dole
P a c k a g e d
F oo ds. T o ro nt o)
46 66
3 N ID D M , 13
B r e a d ,
3 h
(61)
3 2 4 . P lu m
24
3 4
N ID D M , number
NS G lu c o s e ,
time
N S (3 7 )
325. Raisins 64
11
91 N ormal, 6
G lucose, 2 h (1)
3 26 . R oc km el on 5
65 9 93
N ormal, 8 Bread, 2 h
(29)
3 27 . S u lta na s
5 6
1 1 8 0
N o rm a l , 8 Bread, 2 h (29)
3 28 . W a ter me lon
72 13 103 N ormal, 8
Bread, 2 h (29)
L E G U M E S
B aked beans
329 . C anned
40 3 57
N ormal, 7
G lucose, 2 h (1)
3 3 0 .
C anned (L ibby, M cN eill & L ibby of
Canada,
C ha th a m , O nta rio )
56
80
8 N ID D M , 7 B re a d , 3 h
(63)
mea n o f
two
studies
48 8 6 9 12
B eans, dri ed
3 3 1 . Type N S
20
28
14
N I D D M , 14 B read, 2 h
(57)
332. T ype
N S
37
52
25 N ormal,
7
B read, 2 h
(57)
mea n o f two s tud ies
29
9 40 12
3 3 3 .
B eans, dried.
P ha seo lu s vu lga ris
70 1 1
100
N ormal, 12-15
G lucose, 3 3 h4
(54)
Black-eyed beans
334. B lack-eyed beans
50
71
5 N IDDM,
6
Bread, 3 h
(40)
335. B lack-eyed beans
33 4 47 N ormal, 6
G lucose, 2 h
(1)
mean
o f two
stud ies 42
9 59
12
336. Broad beans 5
79 16
113
N ormal, 6
G lucose, 2 h (1)
Bu tte r b e an s
337. B u tte r b e an s
2 8 7 4 0
No rm a l, 8
G lu c o s e , 2 h
( 3 9 )
3 38 . B utte r
beans
3 3 9 . B u tte r b e an s
29
8
36 4
41
51
N ID D M 21, ID D M 8,
N ormal 1 1
N ormal, 6
Glucose, 2 h
Glucose, 2 h
(64)
(1)
nea n o f th r ee stu d ie s
3 1
3 44 3
3 4 0 . 5 g sucrose
30
13
43 N ID D M 21, ID D M 8,
N ormal 11
Glucose, 2 h
(64)
3 4 1 . 1 0 g sucro se
31 12 44
N ID D M 21, ID D M 8,
N ormal 11
Glucose, 2 h (64)
342. + 1 5 g sucrose
54
21
77
N ID D M 21, ID D M 8,
N ormal 11
Glucose, 2 h
(64)
Chickpeas
343.
Chickpeas
31 44
8
N ID D M , 6
Bread, 3 h
(63)
344.
Chickpeas 33
47 9
N ID D M , 7
Bread, 3 h
(40)
3 45 . C hi ck peas
36 5
51
No rm a l ,
6
Glucose, 2 h
(1)
tn ea n of thr ee s tud i es
33 1 4 7
2
346. Canned (L ancia-Bravo Foods L td,
To r o n to )
42
60
7
N ID D M , 1 1
Bread, 3 h
(63)
347. Curry. canned, (C anasia Foods L td.
On ta r i o )
41 58 7
N IDDM, IDDM, 7
B r e a d , 3 h
(28)
H aricot (navy) beans
A ll mean values listed are
.t
SE .
3 7 5 -g c a rb o h yd ra te p o rt io n o f te s t fo o d a n d s ta n d a rd tested.
4 A U C measured over 3 h
for only four time points (0, 1, 2, and 3 h).
5 25-g
c arb oh yd ra te p ort io n
tested.
8825
FO ST ER-PO W EL L A N D B RA N D M I L L ER
I nternational tables of glycemic index (GI ) (continued)
8/10/2019 IT Glikemik Indek.full
14/21
G I GI Subjects
Food number and food item
( G l u c o s e = 100) (Bread = 100) (T ype and number)
Reference Food
and time period
Literature
source
29
30
3 1 6
39
41
5
4 3 5
44
56
16
NIDDM, 7
N I D D M ,
7
No r m al ,
6
Normal,
6
348. Pressure cooked 25 mm (K ing G rains,
To r o n to )
349. H aricot (navy) beans
350. H aricot (navy) beans
3 5 1 . (King G ra in s, To ro nto )
352.
P r e s s u r e
cooked 25 mm (K ing G rains,
Toronto)
nean offive studies
K idney beans
3 5 3 . P ha seolus vul gar is
3 5 4 . Ki d n e y b e a n s
355. K idney beans
356. Kid n e y b e an s , Phaseolus vulgaris L.
3 5 7 . K idney beans
358. K idney beans
359. K idney beans
mean of seven
s t u d i e s
3 6 0 . Phaseolus vulgaris L.
,
autoclaved
361. C anned (L ancia-B ravo Foods L td.
To r o n to )
Lentils
59
84
10 I D D M , 6
38 6
19
2 3
2 3
1
25
2 9 8
42
4 6
2 7
3 4
54 8
27
33
3 3
3 6 6
41
6 0
6
66
7
42
6
4 9 5
N ormal, 6
N IDDM, 8
NIDDM,
3
N ormal, 10
Normal, 6
N ID D M , 8
N IDDM, 7
N ormal, 10
52 74 8 N IDDM , 1 1
362. T ype NS
2 8 4 0
3 6 3 . Ty p e NS
2 9 3 4 1
iiiean of
two
studies
29
1
41 I
Green
3 64 . Gr e en 22
31 5
3 6 5 . Green
30 15 43
366. G reen 37 3
53
mean of three s t u d i e s
30 4
42 6
367. G reen, canned (L ancia-Bravo Foods
N I D D M ,
8
N ormal, 7
N I D D M ,
11
N IDDM, 3
No rm a l, 7
52 74 5
N I D D M ,
11
1 8 2 5
21 30 4
31 44 7
3 2 4 5 9
Bread, 3 h
Bread, 3 h
Glucose, 2 h
Bread, 1 h
B r e a d ,
3
h
G lucose, 2 h
G lucose, 3 h4
G lucose, 3
h
B r e a d ,
1.5
h
G lucose, 2 h
Bread, 3 h
B read, 3 h
Bread, 1.5 h
Bread, 3 h
G lucose, 3 h4
Glucose, 2 h
B r e a d , 3 h
G l u c o s e , 3 h
G lucose, 2 h
Bread, 3 h
B re a d , I h
Bread, 3 h
Bread, 3 h
B re a d , 3 h
Bread, 3 h
B read, 3 h
Bread, 3 h
Bread, 3 h
G lucose, 2 h
Glucose, 2 h
g l u c o s e , 2 h
B r e a d ,
3
h
Bread, 3 h
Glucose, 2 h
Bread, 3 h
Bread, 1.5 h
Bread, 2 h
Bread, 1 .5 h
26 4
No rm a l, 3
N IDDM, 14
N IDDM 7
I D D M ,
1 1
36 5
(65)
6 3
(1)
(49)
6 5)
(52)
3 0
( 4 2 )
3 2
(I)
(63)
(40)
(32)
( 6 3 )
( 3 0 )
(1)
(63)
( 4 2 )
( 6 6 )
(63)
(67)
( 3 6 )
(40)
(36)
( 2 8 )
(63)
(63)
( 4 0 )
(1 )
(66)
(1)
(28)
( 2 8 )
(68)
(28)
(32)
(18)
3 2
32 46 13 N ID D M , ID D M , 5
3 9 5 5 6
45
646
4 6
657
L td, T or ont o)
Red
368. Red
369. R ed
3 7 0 .
Red
3 7 1 . Red
mean offour studies
3 7 2 . L im a beans, b a b y , fro z e n (Yo rk , C a n a d a
P ack ers, T oronto)
3 7 3 . Pinto beans (L ancia-B ravo Foods L td,
To r o n to )
3 7 4 . P in to b e an s , canned
3 7 5 . Ro ma n o b e a n s
S oy a b e an s
3 7 6 . S o ya b e a n s
3 7 7 . S oy a b e a n s
n e a t i of two studies
3 78 . Ca nn ed
3 7 9 . S plit p e a s , ye llo w , b o ile d , N u P ac k (C a ric o n
I mporters L td. Ontario)
PASTA
3 8 0 . C a p e llin i (P rim o F o o d s Ltd . To ro n to )
3 81 . F e ttu cin i, e gg -e nric he d
382. Instant noodles, M r N oodle (Imported b y
A nderson W atts L td. V ancouver, British
Co l u mb i a
Linguine
383. T hick, durum
384. T hick, durum
mean of two studies
385. T hin, durum
N I D D M , 9
N IDDM,
9
N IDDM, 6
15
5
2 0 3
1 8 3
1 4 2
2 1 N o rm a l, 7
29 N ormal, 7
25
4
2 0 Normal,
7
32 45 4 N I D D M , ID D M , 8
45 64 8 N I D D M , ID D M , 8
3 2
4 46 No rm a l, 7
67
8 N ID DM , ID DM , 1 0
7
43
48
46 3
49
All m e a n values listed are i SE.
6 2 1 1
68
1 3
65
3
70
Normal,
10
N ormal, 9
N ormal, 10
I N T ERN A T I ON A L T A BL ES O F GL Y CEM I C I N D EX
8835
4 G I c a lc u la te d from glucose area-under-curve (A U C) data.
International
tables
of glycemic index (G I) (continued)
8/10/2019 IT Glikemik Indek.full
15/21
G I GI Subjects
Food number and food item
(Glucose = 100) (Bread 100) (T ype and number)
Reference Food
and time period
Literature
source
61
55
6
53
45
49
4
8 7
13
7 8 8
76
1 3
64
11
70
6
N ormal, 9
B re a d , 2 h
N ormal, 9
Normal,
10
45
64 8 N ID D M , ID D M , 13
(18)
(18)
(32)
64
39
1
92
5
56
NIDDM,
I D D M , 9
N ormal, 6
36
3 8
41
42
4 8
50
8
5 8 7
41 3
32
3 4
44
3 7
3
47
5 3
64 15
55 5
3 2
4 2
4
3 7 5
4 3 1 0
5 2
7
54
1 3
59
11
6 0 9
68
71
8 3
59 4
4 5 6
49
7
6 3 9 .0
52 6
67
1 0
7 6 1 2
91
7 8
7
46 7
60
53
7
61
Glucose, 2 h
(68)
2 7
3 8 4 N ID D M , ID D M , 13
Bread, 3 h
(69)
L td . T o ro nt o)
32
46
6 N ID D M , ID D M , 1 3
Bread, 3 h (69)
394. Whi t e
33
47 9 N ID D M , 6
Bread, 3 h (70)
395. W hite
34
48
5
N ID D M , 9
Bread, 3 h
(19)
3 96 . B oile d
15 mm (L ancia-Bravo Foods
Ltd, To r o n to )
N ID DM , 7
B re a d , 3 h
( 3 6 )
3 97 . W hite
N ID DM , 1 0
B r e a d , 3 h
( 7 1 )
398. Boiled 15 mm
I D D M , 4
Bread, 3 h
(36)
399. W hite
N I D D M , 6
B read, 3 h (40)
400. W hite
D iabeti c, number
N S G lucose, time N S
(35)
4 0 1. W hite
N o rm a l, 6
G lu c o s e , 2 h
(1 )
402. Boiled 20 mm
N ormal, 6
Bread, 2 h
(21)
mea n of ten stu d ies
40 3. B oiled 5 mm (L ancia-Bravo Foods
Ltd. To r o n to )
N ID DM, ID DM , 1 7
B re a d , 3 h
( 6 9 )
404. Boiled
5
mm
N I D D M , 1 1 B re a d , 3 h
(36)
405. Boiled 5 mm
ID D M , 7
Bread, 3 h (36)
mea n of th r e e s tud ies
Du r um
4 0 6 .
B oiled 1 2 mm (Starhush#{ 226 }l ls,
K ungsO rnen A B, JIma, Sw eden) Bread, 2 h (32)
4 07 . B oile d 12 mm
Bread, 2 h
(18)
408. Boiled 20 mm
G lucose, 3 h (42)
mea n o f th r ee s tud ies
W hole-meal
4 09 . W h ol e- me al
Bread, 3 h
(71)
4 10 . W h ol e- me al
Glucose, 2 h (1)
mea n o f two studie s
411. Spiral i, durum
G lucose, 2 h
(68)
412.
S ta r P a stin a ,
boiled
5
m m ( L an ci a- B ra vo
Foods L td, T oronto)
38
54 6
N ID D M , I D D M , 13
Bread, 3 h
(69)
413. T ortellini cheese (Stouffer, N estl#{ 233}Co. D on
M i ll s, O ntari o)
50 71
N I D D M , I D D M , 8
Bread, 3 h
(28)
4 1 4. V e rm ic e lli
415. Rice pasta, brow n7
35
7
92 8
50
131
N o rm a l, 7
N ormal, 6
G lucose, 2 h
Bread, 2 h
(68)
(21)
RO OT V EG ET AB L ES
416.
Bee t r o o t 5
6 4 1 6 9 1
No rm a l ,
G l u c o s e ,
2
h
(1 )
Carrots
4 17 . C ar rots 5
4 18 . C ar rots 5
92
20
49 2
131
7 0
Normal, 5
No rm a l , 7
G l u c o s e , 2 h
G lucose, 2 h
(1 )
(66)
mea n o f two s tud ies
7 1 2 2
101 31
4 19 . P ar sni ps 5
97 19 139
Normal, 5
G lucose, 2 h (1)
Normal,
10
N ormal, 9
N IDDM, 3
N I D D M , 10
No rm a l, 6
N ormal, 8
P o t a t o
Instant
8845
FO ST ER -PO W EL L A N D B RA N D M I L L ER
I nternational tables of glycemic index (G I) (continued)
386. Du r um
mea n of two stu die s
387. + egg, dur um
3 8 8 . egg, durum
mea n o f two stu die s
389. M acaroni, boiled 5 m m ( La nci a- Br av o
Foods L td. T oronto)
3 9 0 . Ma c a ro n i a n d C h e e s e , b o xe d , (Kra ft
G eneral Foods Canada Inc. D on M ills,
Ontario)
3 91 . R av iol i,
d u rum , m ea t fille d
Spaghetti
392. Protein enriched, boiled 7 mm (Catelli
Plus, C atell i L td. M o ntreal )
White
393. B oiled 15 mm (L ancia-Bravo Foods
A ll mean values listed are
.C
SE.
2 5 -g c a rb o hy dra te por ti on tested.
7 R ice pasta w a s p re p a re d fro m lo w -a m ylo s e r ic e flo u r.
Bread, 2 h
Bread, 1.5 h
Bread, 3 h (6 9 )
8/10/2019 IT Glikemik Indek.full
16/21
G I G I Subjects
F o o d n u m b e r a n d fo o d ite m
(Glucose
1()0)
( B r e a d
=
1(X )) (T ype and number)
Reference Food
and time period
Literature
source
B a k e d
425. Russet, baked w ith o u t fa t
426. Bu rb a n k , b a k e d w ith o u t fa t. 4 5 -6 0 m m
427. Baked
w ith o u t fa t
428. Baked w ith o u t fa t
mean offiur studies
123 5
126 6
11 8 2
80
5
112
134
158
121
16
5 6
7 8
94
Ill
85
12
B re a d , tim e NS
B re a d , 3 h
B r e a d , 3 h
B r e a d , 3 h
Diabetic,
7
N ID DM , 2 0
N ID DM 5 , IG T 6
N o rm a l, 1 6
D ia be tic , n u mb er NS
NIDDM. 6
N ormal. 8
( 7 2 )
(47)
(41)
4 8
8 1 8
80
9 0 7
104
4
6 1
mean of three
stu di e. s m ash ed)
44 2. Steam ed
4 43 . M i cr ow av ed
444. B aked (Ontario)
445. French fries (C avendish Farms, Prince
7 7 8
83
5
80 9
8 0 2
104
5
9 6 7
1 01
1 00
2
93
117
8 5 4
No rm a l , 12-15
N ID D M . 8
N IDDM. I D D M , 16
7 5 1 0 7
6 N ID D M , ID D M , 9
nean of
tw o studi es
4 48. Sw ede (rutabaga) 5
449. Y am
SN A C K FO O D S A N D C ON FEC T I ON ERY
450. Jel ly beans
45 1
. L i fe S av er s ( N est l# { 2 33 }C on fe ct io ne ry ,
C h a t s w o o d ,
Ne w
S ou th W ale s . Au s tra lia )
4 52 . C hoc ol ate
453. M ars B a r (M a rs , M e lb ou rn e )
454. M uesli Bars (U ncle T ohys, W ahgunyah.
Aus t r a l i a )
N o rm a l . 5
N I1 )DM . ID DM , 1 3
N ormal, 5
No rm a l , 5
To r o n to )
mean of tWo studies
I N T ERN A T I ON A L T A BL ES O F (I I Y CEM I C IN D EX
8855
I nternational tables of glycemic index (G I ) (continued)
4 20 . I nstant
421 . Instant
4 22 . I nstant
423. Instant (C arnation Foods
Co L td.
M anitoba)
4 24. I nstant
mean
offi ve studies
Ne w
429. Ne w
4 3 0 . N e w
431. Ne w
mean of three studies
432. P o n t i a c , boiled
4 3 3 . P rin c e E dw a rd Is la n d , b o ile d
434. B oiled, mashed
435. Canned, A von (C ohi Foods I nc.
No v a Sc o t i a
Whi t e
436. T ype N S, boiled
4 3 7 . Boiled
438. Boiled
meapi of three studies boiled)
439. M as he d (O nta rio )
440. M ashed
441. Ma s h e d
E dw ard Is la nd )
Sw eet potato
446. Sweet potato
447. Sweet potato
455. P o p c o r n
Corn
ch i p s
456. Co r n c h i p s
457 . N achips (O ld E l P a s o Foods Co.
7 4 1 2
80
13
8 6
86
88
83
I
4 7
54
7 1 8
62
7
5 6
6 3
7 3
54
58
5 6
5 6 I
7 3
67
7 1 10
7 0 2
6 5 11
82
6 0
48 6
59
5 4 8
72 8
5 1 12
80
8
7 0 6
49
6
68 12
61
7
55 7
7 2
74
7 3 1
106 N ID D M , 3
114 No r ma l , 8
123 N ormal, 6
6 7
7 7 1 1
lOt)
N ID D M , ID D M , 16
Diab e t i c , 7
Normal,
6
N ID D M , ID D M , 12
N I D D M , ID DM, 1 4
8 7
8 N I D D M , I D D M , 9
6 9
84
5
7 7 I 1
10 3
73
D iabetic, 7
N I D D M , 10D M , 16
N I D I )M , 6
NIDDM,
I l)D M . 14
Di a be t i c . 7
Normal.
7
1 1 4 N o rm a l, 8
1 0 0 N o rm a l, 8
7 No r ma l . 8
9 7 No r ma l ,
(i
8 7 N o rm a l, 7
7 9 No rm a l.
8
103
No r ma l . 6
106 8 N ID I )M . I1)D M , 9
105
2
G lu c o s e , 3 h
Glucose, 2 h
G l u c o s e . 2 h
B r e a d , 3 h
Bread, tim e NS
G lu c o s e , tim e N S
Bread, 3 h
Glucose, 2 h
G l u c o s e . 2 h
Bread. 3 h
B r e a d , 3 h
Br e a d , 3 h
B re a d . t im e N S
Bread, 3 h
Bread, 3 h
B r e a d . 3 Ii
B read. time N S
G l u c o s e .
2 h
( i l u co se . 3
G l u c o s e .
3
h4
B r e a d , 3 h
B r e a d , 3 h
Gl u c o s e , 2 h
Bread, 3 h
G lu c o s e , 2 h
G lu c o s e , 2 h
Bread, 2 h
Bread, 2 h
B r e a d , 2 h
Gl u co s e , 2
h
B read, 2 h
B read. 2 h
G lu c o s e . 2 h
Bread. 3 h
(42)
(1 )
(13)
( 2 8 )
( 7 2 )
(35)
(40)
(I )
(I 3)
(28)
( 2 8 )
(28)
( 7 2 )
(28)
(70)
( 2 8 )
7 2
( 3 9 )
(54)
(30)
(28)
(28)
(1 )
( 2 8 )
(1)
(1)
2 9
( 2 9 )
( 2 9 )
(1)
(29)
4 4
(13)
(28)
All m e a n va lu e s lis te d a re t S E .
4 G I calculated from glucose area-under-curve (A U C) data.
3
7 5 -g c ar bo hy dr at e
p o r tio n o f te s t fo o d a n d s ta n d a rd te s te d .
4
A U C measured over 3 h
fo r o n ly fo u r tim e p o in ts (0 , 1 , 2 , and 3 h).
5
2 5 -g c ar bo hy dr at e p or tio n te s te d
8/10/2019 IT Glikemik Indek.full
17/21
886S FO ST ER-POW EL L A N D
BRAND
M I L L E R
I nternational tables
of glycemic index (GI ) (continued)
G I 0! Subjects
Food number and food item (Glucose = 100)
(Bread
= 100)
(Type
and
number)
R ef erence F ood
and time period
Literature
source
P ot at o cr isp s
458. Potato crisps 57 81 N ormal, 6 G lucose, 2 h (13)
459. Potato crisps 51 7 73 N ormal, 7 G lucose, 2 h (1)
mean of
two
s t u d i e s 54 3 77 4
Peanuts
460. Peanuts 5 7
4 10 N ormal, 6 G lucose, 2 h (39)
461. Peanuts 5 13
6 19 N ormal, 5
G lucose, 2 h (1)
462. Peanuts 23 33 17 N ormal 21, N I D D M 27 Bread, 3 h (73)
mean of three studies 14
8 21 12
SOUPS
463. Black Bean (W il-Pak Foods, CA ) 64 92 9 N ID D M , ID D M , 6 Bread, 3 h (28)
4 6 4 .
G reen Pea, canned (C ampbell Soup Co L td,
T oronto) 66 94
7 N ID D M , ID D M , 10 Bread, 3 h (28)
465. L entil, canned (U nico, D ivision of Culinar
Foods I nc. O ntario) 44 63
6 N I D D M , I D D M , 9 Bread, 3 h (28)
466.
Sp l it Pea (W il-Pak Foods, CA ) 60 86
12 N ID D M , ID D M , 5
B read, 3 h (28)
467. T omato 38
9 54 N ormal, 5 G lucose, 2 h (1)
S U G A R S
Honey
468. H oney 87 8 124 N ormal, 6 G lucose, 2 h (1)
469. H oney 58
6 83 N ormal, 8 Bread, 2 h (29)
mean of
two
studies 73 15 104
21
Fructose
470. Fructose 20 5 29 N ormal,
5
G lucose, 2 h (1)
471. F ructose 21 30 N I D D M , number N S G lucose, time N S (37)
472. Fructose 24 34 N I D D M , 7 Glucose, 5
h 6 (58)
473. Fructose 25 35 12
N I D D M , 6 Bread, 3 h 8 (46)
mean offour studies 23 1 32 2
Glucose
4 7 4 . Glucose 85 122 N I D D M , 20 Bread, 3 h (47)
475.
Glucose 92 131
13 N I D D M , 6 B read, 3 h 8 (46)
476. G lucose 93 132 N I D D M
5, lOT 6 B read, 3 h (41)
477. Glucose 96 137 N ormal, 16 Bread, 3 h (48)
478. Glucose 96 137 D iabetic, number N S Glucose, time N S (35)
479. Glucose 100
14 143 N ormal, 12-15 G lucose, 3 3 h 4 (54)
480. Glucose 100
143 N ormal, 35 G lucose, 2 h (1)
481. Glucose 111 158 N ormal, 6 W heat, 2 h (52)
mean
of ei ght studi es
97
3 138 4
482. G lucose tablets, G lucodin (Boots, N orth
R o c k s , N e w S o u th W a le s ,
A ustralia) 102
9 146 N ormal, 7 Bread, 2 h (29)
483. M altose 105
12 150 N ormal, 6 Glucose, 2 h (1)
S u c r o s e
484. Sucrose 58 83 N I D D M , 7 Glucose, 5 h6 (58)
485. Sucrose 59 10 84 N ormal, 5
Glucose, 2 h (1)
486. Sucrose 60 86 N I D D M , number N S Glucose, time N S (37)
487. Sucrose 64 91 18 N ID D M , 6 Bread, 3 h 8 (46)
488. Sucrose 65 9 93 N ormal, 7 Glucose, 2 h (39)
489. Sucrose 82 117
22 N ID D M , 14 Bread, 2 h (57)
mean ofsix studies 65
4 92 5
L a c t o s e
490. L actose 43 61 N ID D M , 7 Glucose,
5 h 6 (58)
491. L actose 48 69
10 N I D D M , 6 Bread, 3 h 8 (46)
mean of
t wo stu di es 46 3 65 4
V E G E T A B L E S
Peas
Dr i e d
492. D ried 22 32 N ID D M , number N S Glucose, time N S (35)
All mean values listed a re I
SE.
3 75-g carbohydrate portion of test food and standard tested.
4 A U C measured over 3 h for only four time points (0, 1, 2,
and 3 h) .
5 25-g carbohydrate portion tested
,6
A UC recalculated as area above fasting baseline only.
/8 G I fo r s u g a rs c a lc u la te d fro m the glycemic response for a meal of sugar and rolled oats, less the glycemic response for the oats alone.
8/10/2019 IT Glikemik Indek.full
18/21
493. D rie d , m a rro wfa t
494. D ried, marrow fat
mea n o f two studie s
G r e e n
G m G I S u b je c ts
Food number and food item
( G l u c o s e
=
100)
(Bread = 1(10)
(T ype and number)
Reference Food
and time period
Literature
source
4 4
6 8
56 1 2
7 7
5 5
7 3
68
7
10 7
N I D D M , number N S
N or m a l, 6
N ormal, 12-15
N ID D M , number N S
Normal, 6
No rm a l , 6
31
47
3
39 8
54
14
3 9
51 6
4 8
5
7 5
9
4 6
4 8
59 11
60
60
62 5
G lu c o s e , tim e N S
G lu c o s e , 2 h
G l u c o s e , 3 h 4
Glucose, time N S
Glucose, 2 h
( 3 7 )
(1)
(54)
(35)
(1)
Glucose,
2 h (39)
66 N ID D M ,20
6 9 N o rm a l, 6
84 N ormal, 5
86 N ormal, 16
85 N I D D M 5,I GT 6
89 N ormal, 7
4 7 6 7
4 N ID D M , I D D M , 9
5 5 1 7 8 2
16 1 23 N ormal, 8
9 1 1 3 0 1 9 No rm a l, 8
40
5 57 N ormal, 8
7 0 1 0 0 1 9 N ormal, 8
3 6 3
51 N ormal, 8
25
3
36 No rm a l, 4
38 5 4 9 No rm a l, 8
313
44 N ormal,8
29
3 41
N ormal, 8
2 4
8 34 N ormal, 7
5 3 7 N ormal,7
71
6
1 01 N ormal, 8
7 4
7 106 N ormal, 8
68
8 97 N ormal, 6
Bread, 3 h
Glucose,
2 h
Glucose,
2 h
B r e a d ,
3 h
Bread,
3 h
Glucose, 2 h
B r e a d ,
3
h
Glucose,
2 h
Bread,
2 h
G lucose, 2 h
Bread, 2 h
G l u c o s e ,
2 h
G lucose, 2 h
Bread, 2 h
G lucose, 2 h
Glucose,
2 h
Glucose, 2 h
Glucose, 2 h
Glucose, 2 h
Glucose,
2 h
G lu c o s e , 2 h
Bread, 3 h
Bread, 3 h
Bread, 3
h
( 4 7 )
( 1 3 )
(1 )
(48)
(41)
(39)
( 2 8 )
( 7 4 )
( 7 5 )
( 7 4 )
( 7 5 )
( 7 4 )
( 7 4 )
(75)
( 7 4 )
(74)
(39)
(39)
(39)
( 3 9 )
(39)
( 7 3 )
( 7 3 )
( 7 3 )
30 4317
38 5415
7 1 0 1 7
NIDDM
27, normal 21
N I D D M
2 7 , n o rm a l 2 1
NIDDM 27, normal 21
W h e a t chapati, 3 h (51)
7 3 9 N ID DM , 1 1
5 5 1 3 7 9
N I D D M , 6
6 7
96 N I D D M , 14
4 9 7 0 N o rm a l, 1 8
5 7 5 828
70 11 1 0 0 N o rm a l, 1 2 -1 5
3 7 5 3
N I D D M ,
1 4
48 69 N ormal, 18
Glucose,
2 h
Bread, 3 h
Bread, 3 h
(76)
( 7 7 )
(77)
G lucose, 3 3 h 4 (54)
N o rm a l, 6
N o rm al, 1 2 -1 5
N o rm al, 1 2 -1 5
Bread, 3 h
Bread, 3 h
G lucose, 2 h
G lucose, 3 3 h4
G
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