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Cited by 495Food composition and propertiesDiet, Metabolism, and DiseaseConsumer Attitudes and Food Labeling

International tables of glycemic index

Foster-Powell, K, Miller, JB·1995·The American Journal of Clinical Nutrition
DOI 10.1093/ajcn/62.4.871s
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Abstract

The glycemic index (GI) is a ranking of foods based on their glycemic effect compared with a standard food. It has been used to classify carbohydrate foods for various applications, including diabetes, sports, and appetite research. The purpose of these tables is to bring together all of the published data on the GIs of individual foods for the convenience of users. In total, there are almost 600 separate entries, including values for most common Western foods, many indigenous foods, and pure sugar solutions. The tables show the GI according to both the glucose and white bread (the original reference food) standard, the type and number of subjects tested, and the source of the data. For many foods there were two or more published values, so the mean +/- SEM was calculated and is shown together with the original data. These tables reduce unnecessary repetition in the testing of individual foods and facilitate wider application of the GI approach.

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Crossref · 10.1093/ajcn/62.4.871s

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2 of 2 references verified0 citation errors · 0 not checkable

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  • Flint et al. 2004 determined meal GI using food GI values from the international table, and it is unclear whether correct GI values were assigned to the foods used.

    “Another problem is that Flint et al. (2004) determined meal GI based on food GI values obtained from the international table of GI (Foster-Powell & Brand-Miller, 1995) and it is not clear whether the correct GI values were ascribed to the foods used.”

    From Glycaemic index methodology (2005) · cites this paper as Foster-Powell & Brand-Miller, 1995

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Authors
Foster-Powell, K., & Miller, J.
Affiliations
The University of Sydney (AU)
Venue
The American Journal of Clinical Nutrition
Publisher
Elsevier BV
Published
1995-10
Volume
62
Issue
4
Pages
871S-890S
ISSN
0002-9165 (ISSN-L)
DOI
10.1093/ajcn/62.4.871s
OpenAlex
W1831018668
Cited by
495
References
2
Citations by year
2026: 2 · 2025: 8 · 2024: 3 · 2023: 12 · 2022: 11 · 2021: 8 · 2020: 5 · 2019: 12 · 2018: 15 · 2017: 6 · 2016: 12 · 2015: 7 · 2014: 17 · 2013: 15 · 2012: 10
FWCI
10.67
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • American Journal of Clinical Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
Keywords
glycemic index, carbohydrate foods, sugar solutions, indigenous foods, diabetes mellitus, sports nutrition, appetite
MeSH terms
Bread, Diet, Diabetic, Dietary Carbohydrates, Food, Glucose, Humans, Reference Standards

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