Authors
Thomas MS Wolever, Jennie C Brand-Miller, John Abernethy, Arne Astrup, Fiona Atkinson, Mette Axelsen, Inger Björck, Furio Brighenti, Rachel Brown, Audrey Brynes, M Cristina Casiraghi, Murielle Cazaubiel, Linda Dahlqvist, Elizabeth Delport, Gareth S Denyer, Daniela Erba, Gary Frost, Yvonne Granfeldt, Shelagh Hampton, Valerie A Hart, Katja A Hätönen, C Jeya Henry, Steve Hertzler, Sarah Hull, Johann Jerling, Kelly L Johnston, Helen Lightowler, Neil Mann, Linda Morgan, Leonora N Panlasigui, Christine Pelkman, Tracy Perry, Andreas FH Pfeiffer, Marlien Pieters, D Dan Ramdath, Rayna T Ramsingh, S Daniel Robert, Carol Robinson, Essi Sarkkinen, Francesca Scazzina, Dave Clark D Sison, Birgitte Sloth, Jane Staniforth, Niina Tapola, Liisa M Valsta, Inge Verkooijen, Martin O Weickert, Antje R Weseler, Paul Wilkie, Jian Zhang
Publication date
2008/1/1
Journal
The American journal of clinical nutrition
Volume
87
Issue
1
Pages
247S-257S
Publisher
Elsevier
Description
Background
Many laboratories offer glycemic index (GI) services.
Objective
We assessed the performance of the method used to measure GI.
Design
The GI of cheese-puffs and fruit-leather (centrally provided) was measured in 28 laboratories (n = 311 subjects) by using the FAO/WHO method. The laboratories reported the results of their calculations and sent the raw data for recalculation centrally.
Results
Values for the incremental area under the curve (AUC) reported by 54% of the laboratories differed from central calculations. Because of this and other differences in data analysis, 19% of reported food GI values differed by >5 units from those calculated centrally. GI values in individual subjects were unrelated to age, sex, ethnicity, body mass index, or AUC but were negatively related to within-individual variation (P = 0.033) expressed as the CV of the AUC for repeated reference food tests (refCV). The between …
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Scholar articles
TMS Wolever, JC Brand-Miller, J Abernethy, A Astrup… - The American journal of clinical nutrition, 2008