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Cited by 3,080Food composition and propertiesDiet, Metabolism, and DiseaseNutritional Studies and Diet

International table of glycemic index and glycemic load values: 2002,

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Foster-Powell, Kaye, Holt, Susanna HA, Brand-Miller, Janette C·2002·The American Journal of Clinical Nutrition
DOI 10.1093/ajcn/76.1.5
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Abstract

Reliable tables of glycemic index (GI) compiled from the scientific literature are instrumental in improving the quality of research examining the relation between GI, glycemic load, and health. The GI has proven to be a more useful nutritional concept than is the chemical classification of carbohydrate (as simple or complex, as sugars or starches, or as available or unavailable), permitting new insights into the relation between the physiologic effects of carbohydrate-rich foods and health. Several prospective observational studies have shown that the chronic consumption of a diet with a high glycemic load (GI x dietary carbohydrate content) is independently associated with an increased risk of developing type 2 diabetes, cardiovascular disease, and certain cancers. This revised table contains almost 3 times the number of foods listed in the original table (first published in this Journal in 1995) and contains nearly 1300 data entries derived from published and unpublished verified sources, representing > 750 different types of foods tested with the use of standard methods. The revised table also lists the glycemic load associated with the consumption of specified serving sizes of different foods.

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  • In the updated glycaemic index database, ten different reference foods were counted for almost 1300 measurements.

    “In the updated GI database (Foster-Powell et al. 2002), we counted ten different reference foods for almost 1300 measurements: glucose, bread, white bread, wholemeal barley bread, wheat chapatti, potato, rice, wheat and arepa (a Mexican starchy food).”

    From Glycaemic index methodology (2005) · cites this paper as Foster-Powell et al. 2002

  • White bread from a certain local area may differ in glycaemic index compared with a common white bread from another area, as happened for the French white bread baguette.

    “In contrast, white bread from a certain local area may differ in GI compared with a common white bread from another area, as happened for the French white bread baguette (Foster-Powell et al. 2002).”

    From Glycaemic index methodology (2005) · cites this paper as Foster-Powell et al. 2002

  • The ability of glycaemic load to predict glycaemic responses has been tested, and GL values for many foods have been published.

    “The ability of GL to predict glycaemic responses has been tested (Brand-Miller et al. 2003b), and GL values for a large number of foods have been published (Foster-Powell et al. 2002).”

    From Glycaemic index methodology (2005) · cites this paper as Foster-Powell et al. 2002

  • Pasta generally has a lower glycemic impact than many other refined starch sources because of its compact structure and slower starch hydrolysis.

    “Pasta is commonly consumed, is practical to standardize, and generally has a lower glycemic impact than many other refined starch sources because of its compact structure and slower starch hydrolysis [18,19].”

    From Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study (2026) · cites this paper as [19]

  • Pasta typically induces a slower glycemic rise than many rice preparations because of its compact structure and slower starch hydrolysis.

    “First, pasta typically induces a slower glycemic rise than many rice preparations because of its compact structure and slower starch hydrolysis [18,19].”

    From Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study (2026) · cites this paper as [19]

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Authors
Foster-Powell, K., Holt, S. H., & Brand-Miller, J. C.
Affiliations
The University of Sydney (AU)
Venue
The American Journal of Clinical Nutrition
Publisher
Elsevier BV
Published
2002-07
Volume
76
Issue
1
Pages
5-56
ISSN
0002-9165 (ISSN-L)
DOI
10.1093/ajcn/76.1.5
OpenAlex
W2144832958
Cited by
3,080
References
8
Citations by year
2026: 47 · 2025: 73 · 2024: 76 · 2023: 85 · 2022: 109 · 2021: 131 · 2020: 166 · 2019: 134 · 2018: 135 · 2017: 148 · 2016: 171 · 2015: 159 · 2014: 199 · 2013: 177 · 2012: 188
FWCI
63.76
Type
journal article
Language
en
Open access
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 › Nutritional Studies and Diet
Keywords
glycemic index, glycemic load, carbohydrates, type 2 diabetes, cardiovascular disease, cancer risk, serving size, dietary carbohydrates
MeSH terms
Beverages, Blood Glucose, Dietary Carbohydrates, Food, Humans

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