Development of a rapid assessment method for the prediction of the glycemic index

Abstract

The glycemic index (GI) is a measurement used to classify foods according to their potential for raising blood glucose levels. The GI of a foodstuff is generally measured by determining the increment in blood glucose concentration after the consumption of a test meal over a set period of time and comparing it with an isoglucosidic control meal (normally white bread or glucose) and expressed as a percentage within a group of individuals (in vitro). Rapid analysis methods (in vivo) have been evaluated worldwide, and in many cases these values have correlated with the GI values determined by in vitro methods. The critic against rapid analysis methods are that the methods do not provide a numerical GI values, although proposed labelling legislation in South Africa recommends that suppliers should only indicate if the product has a high, intermediate or low GI. The purpose of this study was to investigate existing rapid assessment methods for the prediction of GI, and develop such a method for South Africa to be used by food producers in line with the newly proposed national labelling requirements. The preliminary studies on the developed rapid assessment method indicated good repeatability (CV 0.78%), reproducibility and precision (CV 3.5%), and can accurately predict a foods GI category, being high, intermediate or low GI.

Glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases

“…However, with regard to cashew (Figure 4), although its GI and GL are low, the initial glycemic peak triggered can be harmful, especially for people who have high fasting glucose level, such as obese patients who have metabolic syndrome and diabetic patients (Brand-Miller et al, 2009a). Gibson et al (2011) also found variations in the glucose level peaks of foods belonging to the same food group. diseases such as diabetes mellitus.…”

Predicted Glycemic Index and Glycemic Index of Rice Varieties Grown in Taiwan

“…Thus, it is resource intensive and relatively time consuming (Gibson et al 2011). Thus, it is resource intensive and relatively time consuming (Gibson et al 2011).…”

“…The GI is determined in vivo, which requires the use of human subjects for evaluation of the 2 h blood glucose response after food intake. Thus, it is resource intensive and relatively time consuming (Gibson et al 2011). In vitro digestion methods have been developed to determine the sensitivity of starch-enriched food to in vitro enzymatic action (Goñi et al 1997;Germaine et al 2008;Chiou et al 2011), and the results demonstrate a close link between in vitro starch digestion and in vivo GI measurement.…”

8th International Food Data Conference: Quality food composition data, key for health and trade

“…Along with the oral sessions on the first and the second day, poster presentations were organised during the session breaks and the two-hour lunch time (Chew et al, 2011;Gibson et al, 2011;Glibetic et al, 2011;Sainsbury et al, 2011;Schö nfeldt et al, 2011).…”