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Cited by 420Food composition and propertiesConsumer Attitudes and Food LabelingDiet, Metabolism, and Disease

International tables of glycemic index and glycemic load values 2021: a systematic review

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Atkinson, Fiona S, Brand-Miller, Jennie C, Foster-Powell, Kaye, Buyken, Anette E, Goletzke, Janina·2021·The American Journal of Clinical Nutrition
DOI 10.1093/ajcn/nqab233
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Abstract

BACKGROUND Reliable tables of glycemic indexes (GIs) and glycemic loads (GLs) are critical to research examining the relationship between glycemic qualities of carbohydrate in foods, diets, and health. In the 12 years since the last edition of the tables, a large amount of new data has become available. OBJECTIVES To systematically review and tabulate published and unpublished sources of reliable GI values, including an assessment of the reliability of the data. METHODS This edition of the tables lists over 4000 items, a 61% increase in the number of entries compared to the 2008 edition. The data have been separated into 2 lists. The first represents more precise values derived using the methodology recommended by the International Standards Organization (∼2100 items). The second list contains values determined using less robust methods, including using limited numbers of healthy subjects or with a large SEM (∼1900 food items). RESULTS Dairy products, legumes, pasta, and fruits were usually low-GI foods (≤55 on the 100-point glucose scale) and had consistent values around the world. Cereals and cereal products, however, including whole-grain or whole-meal versions, showed wide variation in GI values, presumably arising from variations in manufacturing methods. Breads, breakfast cereals, rice, savory snack products, and regional foods were available in high-, medium-, and low-GI versions. Most varieties of potato were high-GI foods, but specific low-GI varieties have now been identified. CONCLUSIONS The availability of new data on the GIs of foods will facilitate wider research and application of the twin concepts of GI and GL. Although the 2021 edition of the tables improves the quality and quantity of GI data available for research and clinical practice, GI testing of regional foods remains a priority. This systematic review was registered in PROSPERO as #171204.

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  • The source of information on the glycemic index of the foods listed in the questionnaire comes from the Systematic Review of International Tables of Glycemic Index and Glycemic Load Values 2021.

    “The source of information on the glycemic index of the foods listed in the questionnaire comes from the Systematic Review of International Tables of Glycemic Index and Glycemic Load Values 2021, which provides glycemic index values for over 4000 food products [20].”

    From Dietary Patterns and Metabolic and Hormonal Parameters in Women with Suspected PCOS (2025) · cites this paper as [20]

  • GL is a validated predictor of postprandial glycemia with consumption of typical foods, meals, or eating patterns.

    “GL is a validated predictor of postprandial glycemia with consumption of typical foods, meals, or eating patterns (32–34).”

    From The carbohydrate-insulin model: A physiological perspective on the obesity pandemic (2021) · cites this paper as [34]

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Authors
Atkinson, F. S., Brand-Miller, J. C., Foster-Powell, K., Buyken, A. E., & Goletzke, J.
Affiliations
  • The University of Sydney (AU)
  • Paderborn University (DE)
Corresponding author
Brand-Miller, Jennie C
ORCID
Venue
The American Journal of Clinical Nutrition
Publisher
Elsevier BV
Published
2021-11
Volume
114
Issue
5
Pages
1625-1632
ISSN
0002-9165 (ISSN-L)
DOI
10.1093/ajcn/nqab233
OpenAlex
W3181782463
Semantic Scholar
9045386d88c97980c08228a57408c05fa8be2d24
Cited by
420
References
37
Citations by year
2026: 83 · 2025: 105 · 2024: 95 · 2023: 74 · 2022: 56 · 2021: 7
FWCI
7.72
Type
journal article
Language
en
Open access
Licence
Locations
  • American Journal of Clinical Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Funders
University of Sydney
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
  • Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
Keywords
glycemic index, glycemic load, carbohydrate quality, regional cuisine, cereal products, whole grains, Fabaceae, dairy products, potato varieties, bread, breakfast cereals
MeSH terms
Glycemic Load, Humans, Glycemic Index

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