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Glycemic index and glycemic load: measurement issues and their effect on diet–disease relationships

Venn, B J, Green, T J·2007·European Journal of Clinical Nutrition

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Abstract

Glycemic index (GI) describes the blood glucose response after consumption of a carbohydrate containing test food relative to a carbohydrate containing reference food, typically glucose or white bread. GI was originally designed for people with diabetes as a guide to food selection, advice being given to select foods with a low GI. The amount of food consumed is a major determinant of postprandial hyperglycemia, and the concept of glycemic load (GL) takes account of the GI of a food and the amount eaten. More recent recommendations regarding the potential of low GI and GL diets to reduce the risk of chronic diseases and to treat conditions other than diabetes, should be interpreted in the light of the individual variation in blood glucose levels and other methodological issues relating to measurement of GI and GL. Several factors explain the large inter- and intra-individual variation in glycemic response to foods. More reliable measurements of GI and GL of individual foods than are currently available can be obtained by studying, under standard conditions, a larger number of subjects than has typically been the case in the past. Meta-analyses suggest that foods with a low GI or GL may confer benefit in terms of glycemic control in diabetes and lipid management. However, low GI and GL foods can be energy dense and contain substantial amounts of sugars or undesirable fats that contribute to a diminished glycemic response. Therefore, functionality in terms of a low glycemic res…

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Glycemic index of foods: a physiological basis for carbohydrate exchange
Jenkins, D. J., Wolever, T. M., Taylor, R. H., Barker, H., Fielden, H., Baldwin, J. M., Bowling, A. C., Newman, H. C., Jenkins, A. L., & Goff, D. V. (1981) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/34.3.362 · Cited by 3,857
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“Despite broadly comparable results Brouns et al. (2005) have recommended using people with normal glucose tolerance for the determination of GI because variability in glycemic response is greater in people with impaired glucose tolerance or diabetes.”
BackgroundResultInfluential
Tests of Glycemia in Diabetes
American Diabetes Association (2003) · Diabetes Care · doi:10.2337/diacare.26.2007.s106 · Cited by 1,037
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Authors: Venn, B. J., & Green, T. J.
Affiliations: University of Otago (NZ)
Corresponding author: Venn, B J
ORCID: Venn, B J
Green, T J
Venue: European Journal of Clinical Nutrition
Publisher: Springer Science and Business Media LLC
Published: 2007-11-09
Volume: 61
Issue: S1
Pages: S122-S131
ISSN: 0954-3007 (ISSN-L)
1476-5640
DOI: 10.1038/sj.ejcn.1602942
OpenAlex: W1965064625
Cited by: 395
References: 69
Citations by year: 2026: 14 · 2025: 14 · 2024: 14 · 2023: 23 · 2022: 36 · 2021: 28 · 2020: 31 · 2019: 26 · 2018: 17 · 2017: 30 · 2016: 11 · 2015: 23 · 2014: 26 · 2013: 20 · 2012: 14
FWCI: 1.71
Type: journal article
Language: en
Open access: closed
Licence: www.springer.com/tdm (tdm)
www.springer.com/tdm (vor)
Locations: European Journal of Clinical Nutrition (publishedVersion)
PubMed (publishedVersion)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Health Sciences › Medicine › Physiology (medical) › Diet and metabolism studies
Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
Keywords: glycemic index, glycemic load, postprandial blood glucose, interindividual variability, within-person variability, diabetes mellitus, lipid control, health claims, energy density, minimally processed foods, diet-disease relationships, food choice
MeSH terms: Blood Glucose, Diabetes Mellitus, Type 2, Dietary Carbohydrates, Dose-Response Relationship, Drug, Humans, Hyperlipidemias, Intestinal Absorption, Nutritive Value, Satiation, Postprandial Period, Area Under Curve, Glycemic Index, Lipid Metabolism, Food, Organic

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Glycemic index and glycemic load: measurement issues and their effect on diet–disease relationships

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