The Glycemic Index(GI)

How is it tested?

The standard protocol requires that ten normal subjects are studied on multiple occasions (maximum 3 per week) in the morning after an overnight fast. After 2 fasting blood samples are taken, subjects eat a test meal containing 50g available carbohydrate and have further blood samples taken at 15, 30, 45, 60, 90 and 120 minutes after starting to eat. Capillary blood is obtained by finger-prick and whole blood glucose determined on-site in our laboratory with an automatic analyzer using the glucose oxidase method.

Each subject conducts one trial of each test food and 3 trials of the reference food. The reference food can be anhydrous glucose or white bread, analyzed so its composition is exactly known, and baked in our test kitchens. If large numbers of foods are being tested, a reference food trial should be done for every 6-7 test foods. This ensures that there are no changes in subject's glucose responses with time.

Blood samples are analyzed in our laboratory by our specially-trained technicians. The resulting glucose values are used to calculate the Glycemic Index.

Our GI protocol fully complies with the Final Draft ISO International Standard for GI determination as well as the Standards Australia GI determination protocol.

In addition to standard GI protocol, we have also developed protocols for situations where foods are not appropriate for GI testing or a direct comparison of different ingredients is desired.One of our senior scientists would be pleased to discuss your specific requirements to determine the most appropriate test method for your product(s).

Health Benefits

The health benefits of making nutritional choices that attenuate your blood glucose levels are far-reaching.

Research has shown that diets based on the Glycemic Index can:

• Assist weight loss
• Stabilize blood sugar
• Control appetite
• Enhance memory
• Balance mood
• Promote regularity

A low GI diet can help to prevent and control:

• Diabetes
• Cardiovascular disease
• Certain cancers
• Other chronic conditions
• Age-Related Macular Degeneration

Consumer awareness of the Glycemic Index, and the simplicity of choosing foods with the appropriate GI ratings, is growing rapidly. Food producers who have essential GI information available have a distinct market advantage, and a unique opportunity to meet a burgeoning consumer demand.