International table of glycemic index and glycemic load values: 2002.
Level 5 - mechanism / opinion, no new human data
Compilation and reference database of published and unpublished food testing data.
PubMed 12081815 · doi:10.1093/ajcn/76.1.5
What was done
Compiled an updated international reference table of glycemic index (GI) and glycemic load (GL) values from published literature and verified unpublished sources using standardized testing protocols.
What was found
The revised database expands the 1995 edition almost threefold, providing nearly 1,300 data entries covering more than 750 individual food types along with their calculated glycemic load per standard serving size. Numerical risk estimates for the chronic diseases mentioned (type 2 diabetes, cardiovascular disease, and certain cancers) were not reported in the abstract.
Why it matters
Supplies a standardized, comprehensive dietary reference dataset required for epidemiological and clinical research evaluating carbohydrate quality and disease risk.
Limits
The abstract provides no information on human subject sample sizes, participant demographics, geographical representation, or inter-laboratory variability across the underlying food assays.
Cited by
- supports Whole wheat flour is higher on the glycemic index and spikes blood sugar faster than table sugar.