Glycemic Index International Testing Protocol - Johanna Burani, MS, RD, CDE

Johanna Burani, MS, RD, CDE www.EatGoodCarbs.com

It is a scale from 0-100 that ranks digested carbohydrates by how much they raise blood glucose levels compared to a reference food (glucose).

Low 0-55 Moderate 56-69 High 70+

 10 healthy, fasting volunteers  25-50 g available carbohydrate of test food  25-50 g reference food (glucose)  Blood samples taken at 15-30-minute intervals over the next 2 hours

(continued)  Values plotted for 1 test food trial and the averaged 3 reference food trials  Area under each curve (test food and reference food average) calculated and compared for each volunteer  Average of the comparisons (GI ratings) from all 10 volunteers = GI value for the test food

 For each subject: participation in 1 test food trial and 3 reference food trials; individual’s test food response is compared to the average of his/her 3 reference food responses.  For all 10 subjects: the average calculated from these 10 comparative responses becomes the GI value for the test food.

Adapted from Good Carbs Bad Carbs. Reprinted courtesy of Marlowe & Company.

 Accounts for intra/inter-metabolic variability from day to day.  Comparing test food responses to averaged glucose responses manages this variability.  Generates 320 or more data points.

• www.GlycemicIndex.com • www.DavidMendosa.com • Diabetes Care, Vol 31, No 12, December 2008

 www.EatGoodCarbs.com  www.GlycemicIndex.com

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Glycemic Index International Testing Protocol - Johanna Burani, MS, RD, CDE

by Nutrition Works, LLC on Jan 23, 2010

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