Redefining the Glycemic Index for Dietary Management of Postprandial Glycemia
Open accessAbstract
The glycemic index (GI) is a component-referenced index, defined as the effect on blood glucose of glycemic carbohydrate in a food as a percentage of the effect of an equal amount of glucose. GI is not suitable for dietary management of postprandial glycemia because it refers to glycemic carbohydrate, not to food, it is static, i.e., unresponsive to intake, and it is relative in that it can be used appropriately only for equicarbohydrate comparisons. Food values for dietary management, in contrast, must be food-based, intake responsive and sensitive to variations in composition typical of diets. The limitations of GI could be overcome by expanding its definition beyond glycemic carbohydrate, to foods. GI could then be used as a food-referenced index, expressed as glycemic glucose equivalents (GGE)/100 g food, and extrapolated to GGE per common standard measure (CSM) as a value for the glycemic load exerted by familiar food quantities. GI(food) and GGE/CSM would then be expressed as are nutrients in food composition databases, would lie on the same quantity-dependent continuum and could be used with nutrient information to provide a more complete nutritional profile of a food than is provided by nutrients alone. GI would then be a practical adjunct to food composition data, which was its intended role.
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Determining available carbohydrate by subtracting dietary fibre from total carbohydrate does not truly reflect in vivo available carbohydrate and may overestimate it for products containing indigestible carbohydrate not recovered as dietary fibre.
“Accordingly, the usual way of determining 'available CHO', by subtracting 'dietary fibre' from total CHO, is not really a true reflection of in vivo available CHO content and may lead to overestimation in the case of products containing indigestible CHO, which are not recovered as dietary fibre.”
From Glycaemic index methodology (2005) · cites this paper as Monro, 2003
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References 14 · Cited by 52
Research works printed but not linked: 4
- Otto, H., Bleyer, G., Pennatz, M., Sabin, G., Schauberger, G., & Spaethe, K. (1973) Kohlenhydrataustauch nach biologischen aquivalanten. (Carbohy- drate exchange according to biological equivalents.) In: Diateik Bei Diabetes Mellitus, pp. 41-50.
- Monro, J. A. (2003) Virtual food components: functional food effects expressed as food components. Eur. J. Clin. Nutr. (in press).
- Monro, J. A. (2001) Glycaemic index-based classifications do not reflect the relative glycemic impact of foods. Proc. Nutr. Soc. N.Z. 24: 96 -103.
- Monro, J. A. (2003) Dietary fibre. In: Handbook of Food Analysis, 2nd ed. (Nollet, L.M.L., ed.). Marcel Dekker, New York, NY (in press).
- Authors
- Monro, J.
- Affiliations
- Crown Research Institutes (NZ)
- Corresponding author
- Monro, John
- ORCID
- Monro, John
- Venue
- The Journal of Nutrition
- Publisher
- Elsevier BV
- Published
- 2003-12
- Volume
- 133
- Issue
- 12
- Pages
- 4256-4258
- ISSN
- 0022-3166 (ISSN-L)
- OpenAlex
- W2123338924
- Cited by
- 52
- References
- 14
- Citations by year
- 2026: 1 · 2022: 2 · 2021: 1 · 2020: 3 · 2019: 1 · 2018: 1 · 2017: 4 · 2016: 4 · 2014: 1 · 2013: 2 · 2012: 3
- FWCI
- 3.21
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- 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, postprandial blood glucose, dietary management, food composition tables, glycemic response
- MeSH terms
- Blood Glucose, Diet Therapy, Humans, Therapeutic Equivalency, Postprandial Period, Glycemic Index
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