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Dia Care 2008 Atkinson 2281 3
Dia Care 2008 Atkinson 2281 3
B R I E F
R E P O R T
From the Institute of Obesity, Nutrition and Exercise, University of Sydney, New South Wales, Australia.
Corresponding author: J. Brand-Miller, j.brandmiller@usyd.edu.au.
Received 8 July 2008 and accepted 13 September 2008.
Published ahead of print at http://care.diabetesjournals.org on 3 October 2008. DOI: 10.2337/dc08-1239.
J.B.M. is the director of a not-for-profit GI-based food endorsement program in Australia. F.S.A. is employed
to manage the University of Sydney GI testing service.
2008 by the American Diabetes Association. Readers may use this article as long as the work is properly
cited, the use is educational and not for profit, and the work is not altered. See http://creativecommons.
org/licenses/by-nc-nd/3.0/ for details.
The costs of publication of this article were defrayed in part by the payment of page charges. This article must therefore be hereby
marked advertisement in accordance with 18 U.S.C. Section 1734 solely to indicate this fact.
2282
Data are means SEM. *Low-GI varieties were also identified. Average of all available data.
39 3
37 4
51 3
41 2
34 4
86 7
Chickpeas
Kidney beans
Lentils
Soya beans
Legumes
28 9
24 4
32 5
16 1
Chocolate
Popcorn
Potato crisps
Soft drink/soda
Rice crackers/crisps
Snack products
40 3
65 5
56 3
59 3
87 2
Fructose
Sucrose
Glucose
Honey
Sugars
Potato, boiled
Potato, instant mash
Potato, french fries
Carrots, boiled
Sweet potato, boiled
Pumpkin, boiled
Plantain/green banana
Taro, boiled
Vegetable soup
Apple, raw
Orange, raw
Banana, raw
Pineapple, raw
Mango, raw
Watermelon, raw
Dates, raw
Peaches, canned
Strawberry jam/jelly
Apple juice
Orange juice
White wheat bread*
Whole wheat/whole meal bread
Specialty grain bread
Unleavened wheat bread
Wheat roti
Chapatti
Corn tortilla
White rice, boiled*
Brown rice, boiled
Barley
Sweet corn
Spaghetti, white
Spaghetti, whole meal
Rice noodles
Udon noodles
Couscous
75 2
74 2
53 2
70 5
62 3
52 4
46 4
73 4
68 4
28 2
52 5
49 2
48 5
53 7
55 7
65 4
Cornflakes
Wheat flake biscuits
Porridge, rolled oats
Instant oat porridge
Rice porridge/congee
Millet porridge
Muesli
81 6
69 2
55 2
79 3
78 9
67 5
57 2
Table 1The average GI of 62 common foods derived from multiple studies by different laboratories
36 2
43 3
51 3
59 8
51 5
76 4
42 4
43 5
49 3
41 2
50 2
Vegetables
78 4
87 3
63 5
39 4
63 6
64 7
55 6
53 2
48 5
15 4
65 4
103 3
61 3
2004
3. Nutrition Subcommittee of the Diabetes
Care Advisory Committee of Diabetes UK:
The implementation of nutritional advice
for people with diabetes. Diabet Med 20:
786 807, 2003
4. Canadian Diabetes Association: Guidelines for the nutritional management of
diabetes mellitus in the new millennium.
A position statement by the Canadian Diabetes Association. Can J Diabetes Care 23:
56 69, 2000
5. Franz M: The glycemic index: not the
most effective nutrition therapy intervention. Diabetes Care 26:2466 2468, 2003
6. Foster-Powell K, Holt SH, Brand-Miller
2283
Table A1. Glycemic index (GI) and glycemic load (GL) values determined in subjects with normal
glucose tolerance: 2008
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
BAKERY PRODUCTS
Cakes
1
478
67
Normal, 8
Bread, 2h
60
29
14
5510
79
Normal, 7
Bread, 2h
60
22
12
36
523
Normal, 10
Bread, 2h
60
23
383
54
Normal, 10
Glucose, 2h
UO4
111
52
20
7312
104
Normal, 10
Glucose, 2h
UO4
38
26
19
8717
124
Normal, 10
Glucose, 2h
UO4
50
29
25
385
54
Normal, 12
Glucose, 2h
UO4
60
25
504
71
Normal, 10
Bread, 2h
UO5
60
26
13
424
60
Normal, 10
Glucose, 2h
UO4
111
58
24
413
59
Normal, 10
Bread, 2h
UO5
165
34
14
315
44
Normal, 9
Glucose, 2h
UO6
75
20
504
72
Normal, 10
Glucose, 2h
UO6
50
22
11
757
107
Normal, 8
Glucose, 2h
50
20
15
13
11
12
13
14
446
63
Normal, 8
Bread, 2h
60
29
15
4810
69
Normal, 8
Bread, 2h
60
19
16
494
70
Normal, 9
Glucose, 2h
UO6
60
25
12
17
544
786
Normal, 9
Bread, 2h
UO4
50
26
14
18
604
866
Normal, 9
Bread, 2h
UO4
50
26
16
19
6511
9316
Normal, 10
Bread, 2h
UO4
50
26
17
20
503
72
Normal, 10
Glucose, 2h
UO6
60
31
15
21
577
81
Normal, 10
Bread, 2h
UO5
70
39
22
535
757
Normal, 10
Bread, 2h
UO4
50
28
15
23
526
74
Normal, 11
Glucose, 2h
UO6
60
32
17
24
486
69
Normal, 10
Bread, 2h
UO5
70
29
14
464
66
Normal, 10
Glucose, 2h
34
16
468
6611
Normal, 14
Bread, 2h
UO6
4
60
26
50
23
11
27
373
535
Normal, 14
Bread, 2h
50
25
523
74
Normal, 10
Bread, 2h
UO5
70
33
17
587
82
Normal, 10
Bread, 2h
UO5
70
33
19
669
675
95
96
Normal, 8
Normal, 10
Glucose, 2h
Glucose, 2h
5
UO4
80
80
26
57
17
38
29
30
31
32
804
114
Normal, 10
Glucose, 2h
80
20
16
33
10211
146
Normal, 10
Glucose, 2h
UO4
80
23
23
616
87
Normal, 10
Glucose, 2h
UO6
80
53
32
35
46
653
Normal, 10
Bread, 2h
80
22
10
36
61
876
Normal, 10
Bread, 2h
80
36
22
flour (Philippines)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
2
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
20
11
37
565
80
Normal, 10
Glucose, 2h
UO4
g
50
38
8514
121
Normal, 10
Glucose, 2h
UO4
40
21
18
928
131
Normal, 10
Glucose, 2h
UO4
25
243
34
Normal, 10
Glucose, 2h
UO6
250 mL
15
264
37
Normal, 11
Glucose, 2h
UO6
250 mL
15
667
94
Normal, 9
Glucose, 2h
47
Normal, 10
Glucose, 2h
UO4
6
250 mL
334
250 mL
18
254
36
Normal, 10
Glucose, 2h
250 mL
537
76
Normal, 10
Bread, 2h
UO4
250 mL
26
14
63
90
Normal, 10
Bread, 2h
250 mL
26
16
668
94
Normal, 8
Bread, 2h
250 mL
20
13
686
97
Normal, 7
Bread, 2h
250 mL
34
23
Chatswood, Australia)
39
40
41
42
43
44
45
46
47
48
49
67
95
Normal, 10
Bread, 2h
250 mL
29
19
50
545
77
Normal, 10
Glucose, 2h
UO4
250 mL
27
15
464
66
Normal, 10-12
Bread, 2h
UO4
250 mL
33
15
445
63
Normal, 10
Bread, 2h
UO5
250 mL
16
525
74
Normal, 10
Glucose, 2h
UO4
250 mL
33
17
929
131
Normal, 10
Glucose, 2h
UO4
250 mL
32
29
52
53
54
55
798
113
Normal, 10
Glucose, 2h
UO4
250 mL
22
17
56
375
53
Normal, 10
Glucose, 2h
UO4
250 mL
27
10
304
43
Normal, 10
Glucose, 2h
UO4
250 mL
26
58
443
63
Normal, 10
Glucose, 2h
UO4
250 mL
26
11
59
324
46
Normal, 10
Glucose, 2h
UO4
250 mL
27
60
339
4813
Normal, 10
Bread, 2h
UO4
250 mL
41
14
353
504
250 mL
30
11
303
43
Normal, 10
Glucose, 2h
UO4
250 mL
22
62
343
49
Normal, 10
Glucose, 2h
UO4
250 mL
25
63
585
83
Normal, 10
Glucose, 2h
UO4
250 mL
29
17
64
405
57
Normal, 10
Bread, 2h
UO5
250 mL
28
11
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
3
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
154
22
Normal, 10
Bread, 2h
UO5
Avail. GL3
carbo- per
hydrate serve
g
g/serve
250 mL
9
1
283
40
Normal, 10
Bread, 2h
UO5
250 mL
16
(Glucose (Bread
= 100)
= 100)
65
Serve
Size
67
Up & Go, cocoa malt flavor (soy milk, rice cereal liquid
435
61
Normal, 10
Glucose, 2h
UO4
250 mL
26
11
68
465
66
Normal, 10
Glucose, 2h
UO4
250 mL
24
11
69
474
67
Normal, 10
Glucose, 2h
UO4
250 mL
28
13
392
56
Normal, 10
Glucose, 2h
UO4
250 mL
34
13
434
61
Normal, 9
Glucose, 2h
UO4
250 mL
466
66
Normal, 7-10
Bread, 2h
65 mL
12
366
51
Normal, 10
Glucose, 2h
UO4
65 mL
7813
111
Normal, 7-10
Bread, 2h
250 mL
15
12
7015
100
Normal, 7-10
Bread, 2h
250 mL
18
13
439
61
Normal, 7-10
Bread, 2h
250 mL
49
21
112
16
Normal, 10
Glucose, 2h
UO6
250 mL
35
164
23
Normal, 10
Glucose, 2h
UO4
250 mL
11
394
56
Normal, 10
Glucose, 2h
UO6
250 mL
12
413
59
Normal, 10
Glucose, 2h
UO6
250 mL
12
414
59
Normal, 10
Glucose, 2h
UO4
250 mL
33
14
273
39
Normal, 10
Glucose, 2h
UO4
250 mL
31
163
23
Normal, 10
Glucose, 2h
UO4
250 mL
31
223
31
Normal, 10
Glucose, 2h
UO4
250 mL
29
513
73
Normal, 10
Glucose, 2h
UO4
250 mL
23
12
363
51
Normal, 10
Glucose, 2h
UO4
250 mL
19
453
64
Normal, 10
Glucose, 2h
UO4
250 mL
26
12
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
553
794
Normal, 10
Glucose, 2h
UO4
250 mL
16
89
525
747
Normal, 10
Glucose, 2h
UO4
250 mL
16
8
9
dissolved in water
90
352
50
Normal, 10
Glucose, 2h
UO4
250 mL
25
91
363
51
Normal, 10
Glucose, 2h
UO4
250 mL
26
92
395
56
Normal, 10
Glucose, 2h
UO4
250 mL
34
13
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
4
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
263
37
Normal, 10
Glucose, 2h
UO4
Avail. GL3
carbo- per
hydrate serve
g
g/serve
250 mL
17
4
202
37
Normal, 10
Glucose, 2h
UO4
250 mL
17
453
64
Normal, 10
Glucose, 2h
UO4
250 mL
49
22
425
60
Normal, 10
Glucose, 2h
UO4
250 mL
50
21
(Glucose (Bread
= 100)
= 100)
93
Serve
Size
95
96
97
535
768
Normal, 9
Bread, 2h
UO4
250
98
414
59
Normal, 10
Glucose, 2h
UO4
250
11
648
9212
Normal, 9
Bread, 2h
UO4
250
353
50
Normal, 10
Glucose, 2h
UO4
250
12
69
99
Normal, 12
Glucose, 2h
70
35
24
579
82
Normal, 9
Glucose, 3h
10
30
18
10
736
104
Normal, 10
Bread, 2h
UO5
30
13
728
101
Normal, 14
Glucose, 2h
UO10
70
37
27
627
89
Normal, 14
Glucose, 2h
UO10
70
41
26
6310
90
Normal, 12
Glucose, 2h
UO10
60
32
20
34
4810
Normal, 10
Bread, 1.5h
11
30
20
40
5710
Normal, 10
Bread, 1.5h
11
30
20
48
697
Normal, 8
Bread, 2h
12
30
20
10
576
81
Normal, 8
Bread, 2h
13
30
11
7010
100
Normal, 10
Glucose, 2h
14
30
12
67
9515
Normal, 10
Bread, 2h
11
30
20
13
50
7111
Normal, 8
Bread, 2h
15
30
15
43
617
Normal, 8
Bread, 2h
15
30
11
7415
106
Normal, 8
Glucose, 2h
16
30
16
12
707
100
Normal, 7
Glucose, 2h
16
30
16
11
8514
122
Normal, 8
Glucose, 2h
16
30
18
15
49
719
Normal, 9
Bread, 1.6h
17
30
12
70
9912
Normal, 9
Bread, 1.6h
17
30
13
(France)
106 Pain au lait (Pasquier, France)
Barley breads
Coarse barley kernel bread, 80% kernels
Sydney, Australia)
111 Sunflower and barley bread (Vogel's, UK)
Barley flour breads
112 Wholemeal barley flour (80%) bread
(20% white wheat flour) (Sweden)
113 Wholemeal barley bread, flat, thin, soft (50% regular
barley flour, 50% high-fiber barley flour) (Sweden)
114 Wholemeal barley bread, flat, thin, soft (20% regular
barley flour, 80% high-fiber barley flour) (Sweden)
115 Barley flour bread, made from 50% wheat flour and
50% coarse sieved barley flour (containing 4.2%
total 1-3, 1-4 -glucan of which 2.8% soluble) (Italy)
116 Barley flour bread, made from 80% wheat flour and
20% water-extracted barley flour (containing 6.3%
total 1-3, 1-4 -glucan of which 5.7% soluble) (Italy)
117 Whole grain barley flour bread, made from 50% barley
flour and 50% wheat flour (containing 2.4%
total 1-3, 1-4 -glucan of which 2.0% soluble) (Italy)
118 Barley bread, 70% high-amylose barley flour and
30% white wheat flour, baked long-time at
low tempertaure (Sweden)
119 Barley bread, 70% high-amylose barley flour & 30%
white wheat flour, conventionally baked (Sweden)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
5
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
70
100
Normal, 11
18
30
20
14
18
30
20
10
18
30
19
12
18
30
20
12
18
30
20
13
18
30
19
11
barley bread, 2h
53
76
Normal, 11
Wholemeal
barley bread, 2h
Wholemeal
66
94
Normal, 11
Wholemeal
barley bread, 2h
59
84
Normal, 11
Wholemeal
barley bread, 2h
65
93
Normal, 11
Wholemeal
barley bread, 2h
57
82
Normal, 11
Wholemeal
barley bread, 2h
sodium propionate9
Buckwheat bread
47
6710
Normal, 10
Bread, 2h
19
30
21
10
672
95
Normal, 8
Glucose, 2h
30
19
13
55
7813
Normal, 12
Bread, 2h
20
30
13
67
9621
Normal, 12
Bread, 2h
20
30
12
496
70
Normal, 9
Glucose, 2h
UO4
50
22
11
131 Bread, flax, made from flax meal & wheat flour (Canada)9
Fruit breads
67
96
Normal, 11
Bread, 2h
21
30
12
445
637
Normal, 10
Bread, 2h
22
30
13
534
76
Normal, 10
Glucose, 2h
UO6
30
14
476
67
Normal, 8
Bread, 2h
30
15
7111
102
Normal, 10
Glucose, 2h
23
30
16
11
546
77
Normal, 10
Glucose, 2h
UO4
30
15
576
82
Normal, 10
Glucose, 2h
23
30
16
635
897
Normal, 10
Bread, 2h
UO4
30
14
546
779
Normal, 10
Bread, 2h
UO4
30
12
472
67
Normal, 10
Glucose, 2h
30
14
7913
113
Normal, 10
Glucose, 2h
UO4
30
13
10
405
57
Normal, 10
Glucose, 2h
UO4
30
725
103
Normal, 8
Glucose, 2h
UO4
30
11
626
89
Normal, 10
Bread, 2h
UO5
30
12
626
89
Normal, 10
Bread, 2h
UO5
30
12
Chatswood, Australia)
133 Brgen Fruit and Muesli bread
(Tip Top Bakeries, Australia)
134 Continental fruit loaf, wheat bread
with dried fruit (Australia)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
6
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
Oat bread
146 Coarse oat kernel bread, 80% intact oat kernels
65
9311
Normal, 10
Bread, 2h
11
30
19
12
44
6310
Normal, 8
Bread, 2h
12
30
18
50
7210
Normal, 10
Bread, 1.5h
24
30
18
628
89
Normal, 10
Glucose, 2h
23
30
15
729
10310 Normal, 12
Bread, 2h
30
12
619
8813
Normal, 12
Bread, 2h
30
12
152 Rye bread (50% rye flour + 50% wheat flour) (Turkey)
50
725
Normal, 10
Bread, 2h
25
30
14
40
574
Normal, 10
Bread, 2h
25
30
14
41
588
Normal, 10
Bread, 2h
11
30
12
57
82
Normal, 20
Bread, 3h
26
30
11
66
94
Normal, 20
Bread, 3h
26
30
concentrate) (Finland)11
157 Rye bread, 69% whole-grain rye flour
7810
112
Normal, 12
Glucose, 2h
27
30
14
11
7614
109
Normal, 7
Glucose, 2h
28
30
13
10
5512
79
Normal, 9
Glucose, 2h
29
30
10
513
73
Normal, 10
Glucose, 2h
UO4
30
10
534
76
Normal, 12
Glucose, 2h
UO6
30
10
595
84
Normal, 8
Bread, 2h
13
30
14
554
79
Normal, 13
Glucose, 2h
UO6
30
8615
123
Normal, 7
Glucose, 2h
28
30
14
12
48
69
Normal, 10
Glucose, 2h
UO4
30
12
52
747
Normal, 10
Bread, 2h
11
30
20
10
65
939
Normal, 10
Bread, 2h
30
30
16
10
74
105
Normal, 6
Bread, 3h
31
30
23
17
63
91
Normal, 6
Bread, 3h
31
30
19
12
67
96
Normal, 6
Bread, 3h
31
30
22
15
5410
7714
Normal, 12
Bread, 2h
UO4
30
12
5911
84
Normal, 10
Glucose, 2h
32
30
13
695
99
Normal, 10
Glucose, 2h
33
30
14
10
70
100
Normal, 10
Bread, 2h
14
10
7010
100
Normal, 10
Glucose, 2h
UO4
14
30
30
14
10
713
102
Normal, 47
Glucose, 2h
34
30
14
10
716
102
Normal, 14
Glucose, 2h
35
30
16
11
717
101
Normal, 7
Glucose, 2h
36
30
13
72
7312
103
104
Normal, 15
Normal, 10
Glucose, 2h
Glucose, 2h
37
14
30
30
15
15
11
11
75
108
Normal, 10
Rice13, 2h
38
30
13
10
Rice bread
150 Rice bread, low-amylose Calrose rice
(Pav's Allergy Bakery, Ingleburn, Australia)
151 Rice bread, high-amylose Doongara rice
(Pav's Allergy Bakery, Australia)
Rye bread
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
7
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
7510
107
Normal, 11
Glucose, 2h
39
g
30
7512
107
Normal, 10
Glucose, 2h
14
30
15
87
124
Normal, 10
Glucose, 2h
40
30
12
11
883
126
Normal, 10
Glucose, 2h
30
14
12
8912
128
Normal, 8
Glucose, 2h
16
30
20
18
89
127
Normal, 10
Glucose, 2h
40
30
13
12
752
1083
30
15
11
507
72
Normal, 10
Glucose, 2h
41
30
15
63
90
Normal, 10
Glucose, 2h
40
30
12
66
95
Normal, 10
Glucose, 2h
40
30
13
60
86
30
13
75
107
Normal, 10
Glucose, 2h
40
30
12
62
88
Normal, 10
Glucose, 2h
40
30
13
64
92
Normal, 10
Glucose, 2h
40
30
12
54
77
Normal, 10
Glucose, 2h
40
30
13
719
10113 Normal, 10
Bread, 2h
UO4
30
14
10
724
103
Normal, 10
Glucose, 2h
UO4
30
14
10
773
110
Normal, 10
Glucose, 2h
UO4
30
14
11
73
105
30
14
10
50
705
Normal, 10
Bread, 3h
42
30
17
74
10614 Normal, 21
Bread, 2h
43
30
5911
84
Normal, 10
Glucose, 2h
32
30
12
65
9324
Normal, 10
Bread, 3h
42
30
17
11
41
597
Normal, 14
Bread, 2h
44
30
10
56
807
Normal, 14
Bread, 2h
44
30
12
634
91
Normal, 11
Glucose, 2h
45
30
16
10
645
92
Normal, 11
Glucose, 2h
45
30
16
10
685
97
Normal, 11
Glucose, 2h
45
30
17
11
561
81
Normal, 11
Glucose, 2h
45
30
17
10
552
78
Normal, 11
Glucose, 2h
45
30
16
494
70
Normal, 11
Glucose, 2h
45
575
81
Normal, 11
Glucose, 2h
45
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
18
13
Czech Republic)
11
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
8
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
666
95
Normal, 11
Glucose, 2h
45
g
-
676
95
Normal, 11
Glucose, 2h
45
85
12111 Normal, 10
Bread, 2h
UO4
30
13
11
76
10913 Normal, 10
Bread, 2h
UO4
30
12
79
11313 Normal, 10
Bread, 2h
UO4
30
12
78
1117
Normal, 10
Bread, 2h
UO4
30
13
10
77
11015 Normal, 10
Bread, 2h
UO4
30
13
10
74
1068
Normal, 10
Bread, 2h
UO4
30
13
10
66
949
Normal, 10
Bread, 2h
UO4
30
13
79
1136
Normal, 10
Bread, 2h
UO4
30
12
42
606
Normal, 8
Bread, 2.8h
46
30
19
48
689
Normal, 12
Bread, 2h
47
30
15
45
64
Normal, 10
Bread, 1.6h
48
30
15
63
894
Normal, 12
Bread, 1.6h
49
30
15
73
10511 Normal, 12
Bread, 1.6h
49
30
15
11
54
778
Normal, 12
Bread, 1.6h
49
30
15
54
77
Normal, 15
Glucose, 2h
37
30
11
384
54
Normal, 10
Glucose, 2h
50
30
13
727
103
Normal, 10
Glucose, 2h
50
30
13
869
123
Normal, 10
Glucose, 2h
50
30
13
11
1007
143
Normal, 10
Glucose, 2h
50
30
13
13
7710
110
Normal, 14
Glucose, 2h
29
30
15
11
808
114
Normal, 8
Bread, 2h
13
30
14
11
689
97
Normal, 10
Glucose, 2h
14
30
11
693
99
Normal, 10-12
Glucose, 2h
30
13
7112
102
Normal, 10
Glucose, 2h
14
30
11
726
103
Normal, 10
Glucose, 2h
33
30
12
74
106
Normal, 7
Glucose, 2h
51
30
14
10
748
106
Normal, 10
Glucose, 2h
14
30
11
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
-
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
9
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
759
107
Normal, 8
Glucose, 2h
36
g
30
779
110
Normal, 8
Glucose, 2h
52
30
12
7816
111
Normal, 7
Glucose, 2h
28
30
12
8527
122
Normal, 9
Glucose, 3h
10
30
15
13
74 2
1062
30
12
598
85
Normal, 10
Glucose, 2h
UO4
30
11
6613
94
Normal, 10
Glucose, 2h
14
30
12
527
74
Normal, 10
Glucose, 2h
UO4
30
15
539
76
Normal, 10
Glucose, 2h
UO4
30
12
344
49
Normal, 10-12
Bread, 2h
22
30
11
4512
64
Normal, 10
Glucose, 2h
29
30
11
524
74
Normal, 12
Glucose, 2h
UO16
30
10
44
62
30
11
313
44
Normal, 8
Bread, 2h
13
30
10
494
70
Normal, 10
Bread, 2h
UO4
30
10
494
70
Normal, 10
Glucose, 2h
UO16
30
364
51
Normal, 10-12
Bread, 2h
22
30
398
56
Normal, 10
Glucose, 2h
UO16
30
528
74
Normal, 10
Glucose, 2h
23
30
13
777
10911 Normal, 10
Bread, 2h
UO4
30
14
11
453
64
Normal, 10
Bread, 2h
UO5
30
11
537
76
Normal, 10
Glucose, 2h
UO4
30
12
556
79
Normal, 10
Glucose, 2h
UO4
30
14
626
89
Normal, 10
Glucose, 2h
UO4
30
14
689
97
Normal, 10
Glucose, 2h
UO4
30
14
7014
100
Normal, 8
Glucose, 2h
UO4
30
13
598
8412
Normal, 10
Bread, 2h
UO4
30
13
599
84
Normal, 10
Glucose, 2h
23
30
21
12
7510
107
Normal, 15
Glucose, 2h
29
30
14
11
8010
114
Normal, 10
Glucose, 2h
14
30
10
628
89
Normal, 10
Glucose, 2h
23
30
14
435
61
Normal, 10-12
Bread, 2h
22
30
14
5410
77
Normal, 7-10
Bread, 2h
30
15
43
617
Normal, 8
Bread, 2h
12
30
14
60
857
Normal, 10
Bread, 2h
30
12
544
77
Normal, 10
Glucose, 2h
32
30
12
597
8511
Normal, 10
Bread, 2h
UO4
30
12
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
13
9
9
New Zealand)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
10
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
383
554
Normal, 10
Bread, 2h
47
674
Normal, 8
Bread, 2h
UO4
12
6410
91
Normal, 12
Bread, 2h
497
70
Normal, 10
54
77
Normal, 10
666
94
506
719
(Glucose (Bread
= 100)
= 100)
Serve
Size
g
30
Avail. GL3
carbo- per
hydrate serve
g/serve
13
5
30
14
UO4
30
13
Glucose, 2h
32
30
11
Glucose, 2h
UO4
30
14
Normal, 10
Glucose, 2h
UO4
30
16
10
Normal, 10
Bread, 2h
UO4
30
10
7010
10115 Normal, 10
Bread, 2h
UO4
30
15
10
54
77
Normal, 11
Glucose, 2h
UO16
30
13
58
83
Normal, 20
Glucose, 2h
UO4,6
30
13
556
79
Normal, 10
Bread, 2h
UO5
30
10
286 Vogel's Honey & Oats (Stevns & Co, Sydney, Australia)
555
79
Normal, 8
Bread, 2h
13
30
14
543
77
Normal, 10
Glucose, 2h
UO6
30
12
59
84
Normal, 20
Glucose, 2h
UO4,6
30
12
5111
7315
Normal, 10
Bread, 2h
13
79
11313 Normal, 8
Bread, 2h
UO4
15
30
30
16
13
71
10217 Normal, 11
Bread, 2h
53
30
12
65
9313
Normal, 11
Bread, 2h
53
30
12
67
9513
Normal, 11
Bread, 2h
53
30
12
759
107
Normal, 10
Glucose, 2h
16
12
685
97
Normal, 10
Glucose, 2h
UO4
23
30
30
15
10
5613
80
Normal, 10
Glucose, 2h
23
30
14
30
433
Normal, 7
Bread, 3h
54
30
15
38
54
Normal, 8
Glucose, 3h
55
30
21
515
73
Normal, 6
Glucose, 2h
33
30
23
12
557
78
Normal, 6
Glucose, 3h
56
30
21
12
446
628
30
20
419
59
Normal, 10-12
Bread, 2h
22
30
17
333
474
Normal, 10
Bread, 2h
UO4
30
14
608
86
Normal, 9
Glucose, 2h
30
21
12
745
106
Normal, 10
Glucose, 2h
UO4
14
30
23
17
693
99
Normal, 7
Glucose, 2h
30
20
14
46
659
Normal, 9
Bread, 2h
57
50 (dry)
32
15
39
556
Normal, 9
Bread, 2h
57
50 (dry)
28
11
62
886
Normal, 10
Bread, 2h
58
50 (dry)
28
17
65
939
Normal, 10
Bread, 2h
58
50 (dry)
28
18
68
9716
Normal, 8
Bread, 2h
15
50 (dry)
34
23
BREAKFAST CEREALS
All-Bran (high-fiber, extruded wheat bran cereal)
Barley porridge
306 Barley flour porridge, made from milled dehulled barley
kernels (flour:water = 1:3) boiled for 2.5 min (Sweden)
307 Barley flour porridge, made from milled high-amylose
(covered) barley kernels (flour:water = 1:3),
boiled for 2.5 min (Sweden)
308 Barley porridge made from steamed thin (0.5 mm)
dehulled barley flakes (Sweden)
309 Barley porridge made from steamed thick (1.0 mm)
dehulled barley flakes (Sweden)
310 Wholemeal barley flour porridge (100% regular barley)
(flour:water = 1:3), boiled 2.5 min (Sweden)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
11
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
55
788
Normal, 8
Bread, 2h
15
4310
61
Normal, 10
Glucose, 2h
23
30
12
507
72
Normal, 10
Glucose, 2h
23
30
20
10
658
93
Normal, 10
Bread, 2h
UO5
30
19
12
74
106
Normal, 12
Bread, 2h
UO4
30
18
13
63
90
30
19
12
7010
100
Normal, 11
Glucose, 2h
UO4
30
25
17
749
106
Normal, 12
Glucose, 2h
30
26
19
849
120
Normal, 11-14
Glucose, 2h
UO4
59
30
26
22
76
109
30
26
20
778
110
Normal, 8
Bread, 2h
773
110
Normal, 10
Glucose, 2h
743
106
Normal, 9
77
110
Normal, 6
794
112
806
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g
g/serve
50 (dry)
15
8
30
26
20
UO4
30
26
20
Glucose, 2h
30
25
19
Glucose, 2h
60
30
25
19
Normal, 9
Glucose, 2h
30
25
20
114
Normal, 6
Glucose, 2h
33
30
26
21
9314
133
Normal, 10
Glucose, 2h
14
30
25
23
813
1155
30
25
20
724
103
Normal, 10
Glucose, 2h
UO4
30
24
17
804
114
Normal, 10
Glucose, 2h
30
26
21
807
114
Normal, 11-14
Glucose, 2h
UO4
59
30
25
20
5610
79
Normal, 10
Bread, 2h
UO5
30
10
699
9813
Normal, 10
Bread, 2h
UO4
30
26
18
55
79
Normal, 12
Bread, 2h
UO4
30
26
14
614
87
Normal, 10
Glucose, 2h
14
30
21
13
677
96
Normal, 10
Glucose, 2h
23
30
21
14
687
97
Normal, 8
Glucose, 2h
23
30
20
13
65
93
30
21
13
11310
161
29
30
22
25
718
10111 Normal, 10
Bread, 2h
UO4
30
23
16
634
90
Normal, 10
Bread, 2h
UO5
30
22
14
707
100
Normal, 10
Bread, 2h
UO5
30
22
15
756
1078
Normal, 10
Bread, 2h
22
16
379
53
Normal, 10-12
Bread, 2h
UO4
22
30
30
12
669
94
Normal, 10
Glucose, 2h
UO4
30
18
12
526
74
Normal, 10
Glucose, 2h
32
30
17
545
77
Normal, 9
Glucose, 2h
UO6
30
18
10
774
110
Normal, 10
Glucose, 2h
27
20
7110
101
Normal, 10-12
Bread, 2h
UO4
22
30
30
23
16
346 Hot cereal, apple & cinnamon (Con Agra Inc, USA)
376
538
Normal, 10
Bread, 2h
UO4
30
22
255
367
Normal, 10
Bread, 2h
30
19
6015
86
Normal, 10-12
Bread, 2h
UO4
22
30
22
13
6211
8816
Normal, 10
Bread, 2h
UO4
30
23
14
Cornflakes
(Quaker, France)
329 Fibre First Multi-Bran Cereal, President's Choice
Blue Menu (Loblaw Brands Limited, Canada)
(Kellogg's, Australia)
Fruit and Fibre
Normal, 10
Glucose, 2h
Wahgunyah, Australia)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
12
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
6510
93
Normal, 8
Glucose, 2h
UO4
g
30
485
687
Normal, 10
Bread, 2h
UO4
30
21
10
588
83
Normal, 8
Bread, 2h
13
30
21
12
597
84
Normal, 10
Glucose, 2h
14
30
21
12
7210
103
Normal, 10-12
Bread, 2h
22
30
21
15
5510
79
Normal, 11-14
Glucose, 2h
59
30
19
11
51
73
Normal, 10
Glucose, 2h
UO16
30
20
10
513
73
Normal, 10
Glucose, 2h
UO6
30
17
41
59
Normal, 10
Glucose, 2h
UO16
30
17
649
92
Normal, 10
Glucose, 2h
23
30
19
12
669
94
Normal, 6
Glucose, 2h
33
30
24
16
8610
123
Normal, 10
Glucose, 2h
23
30
21
18
677
96
Normal, 10
Glucose, 2h
23
30
21
14
5911
84
Normal, 8
Glucose, 2h
23
30
18
11
507
72
Normal, 9
Glucose, 2h
UO6
30
10
647
91
Normal, 10
Glucose, 2h
UO4
30
20
13
5412
77
Normal, 10
Glucose, 2h
29
30
18
10
495
70
Normal, 10
Glucose, 2h
UO4
30
13
406
57
Normal, 10
Glucose, 2h
19
579
81
Normal, 10
Glucose, 2h
UO4
29
30
30
19
11
626
89
Normal, 9
Glucose, 2h
UO4
30
18
11
486
69
Normal, 10
Glucose, 2h
UO4
30
14
525
74
Normal, 10
Glucose, 2h
17
568
80
Normal, 8
Bread, 2h
UO4
1
30
30
16
43+4
61
Normal, 8
Bread, 2h
30
17
655
93
Normal, 10
Glucose, 2h
30
17
11
566
80
Normal, 10
Glucose, 2h
UO4
23
30
18
10
455
63
Normal, 10
Glucose, 2h
UO6
30
10
486
69
Normal, 10
Glucose, 2h
UO4
30
19
6612
94
Normal, 8
Bread, 2h
30
15
10
846
120
Normal, 10
Glucose, 2h
61
10
586
83
Normal, 10
Glucose, 2h
61
10
648
92
Normal, 10
Glucose, 2h
61
10
649
91
Normal, 10
Glucose, 2h
61
10
7711
11116 Normal, 10
Bread, 2h
UO4
30
17
13
594
84
Normal, 10
Glucose, 2h
UO4
30
19
11
42
605
Normal, 7
Bread, 3h
54
250
21
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
24
16
Muesli
355 Alpen original muesli, made from steamed rolled oats
with dried fruit and nuts (Weetabix, UK)
356 Brgen Fruit & Muesli
(George Weston Foods, Australia)
357 Brgen Soy-Lin Muesli
(George Weston Foods, Australia)
358 Brgen Rye Muesli
(George Weston Foods, Australia)
(Australia)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
13
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
498
70
Normal, 6
Glucose, 2h
33
g
250
504
72
Normal, 12
Glucose, 2h
UO6
250
19
10
518
7312
Normal, 10
Bread, 2h
UO4
250
21
11
524
74
Normal, 9
Glucose, 2h
UO4
250
33
17
552
79
Normal, 9
Glucose, 2h
250
23
13
575
82
Normal, 10
Glucose, 2h
UO4
250
19
11
578
82
Normal, 10
Bread, 2h
UO5
250
25
14
589
82
Normal, 10
Glucose, 2h
29
250
21
12
584
83
Normal, 7
Bread, 2h
62
250
21
12
6315
90
Normal, 8
Glucose, 2h
23
250
30
19
6311
90
Normal, 8
Glucose, 2h
23
250
29
18
637
90
Normal, 10
Glucose, 2h
23
250
31
20
552
792
250
24
13
557
78
Normal, 10
Bread, 2h
UO5
250
26
14
552
79
Normal, 9
Glucose, 2h
UO5
250
35
19
74
10619 Normal, 8
Bread, 2h
15
50 (dry)
32
24
55
789
Normal, 10
Bread, 2h
58
250
27
15
767
109
Normal, 12
Glucose, 2h
27
250
25
19
69
9910
Normal, 10
Bread, 2h
58
250
27
19
50
729
Normal, 10
Bread, 2h
58
250
27
14
80
11412 Normal, 10
Bread, 2h
58
250
27
22
53
768
Normal, 10
Bread, 2h
58
250
27
14
693
99
Normal, 8
Glucose, 2h
250
20
14
8210
117
Normal, 10
Glucose, 2h
UO4
250
24
20
837
119
Normal, 8
Glucose, 2h
250
22
18
8310
119
Normal, 10
Glucose, 2h
32
250
36
30
793
1145
250
26
21
702
100
Normal, 10
Glucose, 2h
50
36
25
8011
114
Normal, 8
Glucose, 2h
UO4
52
30
21
17
615
877
Normal, 10
Bread, 2h
30
19
12
193
27
Normal, 8
Bread, 2h
UO4
62
30
14
81
11611 Normal, 7
Bread, 3h
54
30
26
21
853
121
Normal, 10
Glucose, 2h
UO4
30
26
22
928
132
Normal, 9
Glucose, 2h
30
26
24
95
136
Normal, 6
Glucose, 2h
UO4
60
30
26
25
883
1265
30
26
23
6710
96
Normal, 6
Glucose, 2h
30
20
13
474
67
Normal, 10
Bread, 2h
30
20
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
23
11
(Canada)
Leeton, Australia)
Rice Bubbles
33
UO
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
14
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
544
77
Normal, 8
Bread, 2h
13
30
21
11
695
987
Normal, 10
Bread, 2h
30
21
14
8412
120
Normal, 11-14
Glucose, 2h
UO4
59
30
23
20
605
86
Normal, 10
Glucose, 2h
UO4
30
20
12
493
70
Normal, 10
Glucose, 2h
UO4
45
25
12
643
92
Normal, 9
Glucose, 2h
19
12
7313
104
Normal, 7-10
Bread, 2h
UO4
8
30
30
19
14
555
79
Normal, 10
Glucose, 2h
UO4
30
22
12
414
59
Normal, 10
Glucose, 2h
UO4
30
13
506
72
Normal, 10
Glucose, 2h
UO4
30
20
10
433
61
Normal, 10
Glucose, 2h
UO4
30
19
436
61
Normal, 10
Glucose, 2h
UO4
30
19
7211
103
Normal, 8
Bread, 2h
13
30
25
18
61
8714
Normal, 7
Bread, 3h
54
30
20
12
686
97
Normal, 10
Glucose, 2h
UO4
30
20
13
69
99
Normal, 12
Bread, 2h
UO4
30
17
12
694
99
Normal, 10
Glucose, 2h
30
17
12
7510
107
Normal, 6
Glucose, 2h
UO4
33
30
22
16
704
100
Normal, 10
Glucose, 2h
30
20
14
7210
103
Normal, 10
Glucose, 2h
UO4
32
30
20
14
692
992
30
19
13
684
96
Normal, 10
Glucose, 2h
UO4
30
20
14
614
87
Normal, 10
Glucose, 2h
UO4
30
17
10
573
81
Normal, 10
Glucose, 2h
UO4
30
16
723
103
Normal, 10
Glucose, 2h
UO4
30
21
15
703
97
Normal, 10
Glucose, 2h
UO4
30
20
14
574
82
Normal, 10
Glucose, 2h
UO4
30
20
11
656
93
Normal, 10
Glucose, 2h
UO4
30
21
13
765
109
Normal, 10
Glucose, 2h
14
30
20
15
450 Cereal flakes with fruit (30 g), consumed with 125 mL
578
82
Normal, 10
Glucose, 2h
32
155
29
16
451 Cocoa Crunch cereal (30 g) with 125 mL skim milk (UK)
5811
83
Normal, 10
Glucose, 2h
32
155
28
16
655
93
Normal, 10
Glucose, 2h
14
30
25
16
546
77
Normal, 10
Glucose, 2h
32
155
30
16
436
61
Normal, 10
Glucose, 2h
32
155
26
11
405
57
Normal, 10
Glucose, 2h
32
155
23
478
67
Normal, 10
Glucose, 2h
32
155
25
12
476
67
Normal, 10
Glucose, 2h
32
155
26
12
(Sanitarium, Australia)
426 Soytana, Vogel's, soy and linseed bran crunch
with sultanas (20.1 g fiber per 100 g),
(Specialty Cereals, Mt Kuring-gai, NSW, Australia)
(Sanitarium, Australia)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
15
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
458 Hot oat cereal (30 g), orchard fruit flavor (UK)
507
72
Normal, 10
Glucose, 2h
32
g
155
476
67
Normal, 10
Glucose, 2h
32
155
23
409
57
Normal, 10
Glucose, 2h
32
155
23
451
642
155
24
11
396
56
Normal, 9
Glucose, 2h
UO4
30
19
606
86
Normal, 10
Glucose, 2h
14
30
19
11
606
86
Normal, 10
Glucose, 2h
14
30
19
12
497
70
Normal, 10
Glucose, 2h
14
30
19
406
57
Normal, 10
Glucose, 2h
14
250
22
616
87
Normal, 10
Glucose, 2h
14
250
22
14
594
84
Normal, 10
Glucose, 2h
14
30
24
14
806
114
Normal, 10
Glucose, 2h
14
30
25
20
467
66
Normal, 10
Glucose, 2h
32
155
27
12
567
80
Normal, 10
Glucose, 2h
32
155
27
15
527
74
Normal, 10
Glucose, 2h
32
155
27
14
478
67
Normal, 10
Glucose, 2h
32
155
26
12
502
723
155
27
13
425
60
Normal, 10
Glucose, 2h
32
30
15
336
47
Normal, 10
Glucose, 2h
32
30
11
333
47
Normal, 10
Glucose, 2h
32
30
14
726
1028
Normal, 10
Bread, 2h
30
26
19
789
111
Normal, 8
Bread, 2h
UO4
13
30
23
18
564
80
Normal, 10
Glucose, 2h
UO4
30
19
11
514
73
Normal, 10
Glucose, 2h
UO4
30
19
533
76
Normal, 10
Glucose, 2h
UO6
30
21
11
724
103
Normal, 10
Glucose, 2h
UO4
30
24
17
775
110
Normal, 10
Glucose, 2h
UO4
30
25
19
506
72
Normal, 9
Glucose, 2h
UO6
30
17
212
30
Normal, 9
Glucose, 2h
UO6
30
13
6311
9015
Normal, 10
Bread, 2h
UO4
30
24
15
5710
8215
Normal, 10
Bread, 2h
UO4
30
25
14
20
295
Normal, 10
Bread, 2h
57
150
42
22
316
Normal, 10
Bread, 2h
57
150
42
25
358
Normal, 10
Bread, 2h
57
150
42
10
26
377
Normal, 10
Bread, 2h
57
150
42
11
252
36
Normal, 10
Glucose, 2h
UO4
150
42
11
354
50
Normal, 8
Glucose, 2h
23
150
42
15
354
50
Normal, 47
Glucose, 2h
34
150
42
15
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
25
12
11
CEREAL GRAINS
Barley
487 Barley kernels, high-amylose (hull-less) boiled in
water for 25 min (kernel:water = 1:2.5) (Sweden)
488 Barley kernels, waxy (hull-less), boiled in water
for 25 min (kernel:water = 1:2.5) (Sweden)
489 Barley kernels, boiled in water for 25 min
(kernel:water = 1:2) (Sweden)
490 Barley kernels, high-amylose (covered), boiled in
water for 25 min (kernel:water = 1:2) (Sweden)
491 Barley, pot, boiled in salted water 20 min
(Goudas Food Products, Concord, Canada)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
16
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
37
536
Normal, 10
Bread, 2h
63
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
g
150
Avail. GL3
carbo- per
hydrate serve
g/serve
42
16
Products, Canada)
mean of eight studies
282
403
150
42
12
48
69
Normal, 18
Bread, 3h
64
150
42
20
665
94
Normal, 8
Bread, 2h
62
50 (dry)
38
25
45
6410
Normal, 10
Bread, 2h
19
150
30
13
523
74
Normal, 10
Glucose, 2h
150
28
15
59
85
Normal, 18
Bread, 3h
64
30
13
683
97
Normal, 10
Glucose, 2h
150
13
3712
53
Normal, 9
Glucose, 2h
29
150
30
11
48
69
Normal, 6
Glucose, 2h
60
150
30
14
552
79
Normal, 10
Glucose, 2h
150
32
18
60
86
Normal, 16
Bread, 3h
65
150
33
20
625
89
Normal, 7
Glucose, 2h
36
150
33
20
525
757
150
32
17
657
93
Normal, 9
Glucose, 2h
UO4
150
14
623
88
Normal, 8
Glucose, 2h
150
36
22
535
76
Normal, 10
Glucose, 2h
UO4
150
25
13
697
99
Normal, 10
Glucose 2 h
UO4
150
53
36
43
62
Normal, 6
Glucose, 2h
66
150
38
16
729
103
Normal, 7
Glucose, 2h
33
150
42
30
72
103
Normal, 8
Bread, 3h
67
150
38
27
831
119
Normal, 12
Glucose, 2h
150
36
30
89
127
Normal, 14
Glucose, 2h
68
150
48
43
728
10311
150
40
29
53
76
Normal, 8
Bread, 3h
67
150
38
20
94
134
Normal, 14
Glucose, 2h
68
150
48
45
50
71
Normal, 6
Glucose, 2h
60
150
43
21
567
80
Normal, 14
Glucose, 2h
29
150
43
24
597
84
Normal, 10
Glucose, 2h
UO4
150
40
24
643
91
Normal, 10
Glucose, 2h
UO4
150
40
26
693
98
Normal, 47
Glucose, 2h
34
150
40
28
603
855
150
41
25
686
97
Normal, 10
Glucose, 2h
UO4
150
37
25
757
107
Normal, 10
Glucose, 2h
UO4
150
37
28
525
74
Normal, 10
Glucose, 2h
UO4
150
37
19
Sweet corn
reheated (India)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
17
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
767
109
Normal, 10
Glucose, 2h
UO4
g
150
758
107
Normal, 10
Glucose, 2h
UO4
150
39
29
696
99
Normal, 10
Glucose, 2h
150
33
23
885
126
Normal, 9
Glucose, 2h
150
15
13
191
27
Normal, 9
Glucose, 2h
UO4
3
150
14
423
60
Normal, 9
Glucose, 2h
150
33
14
657
93
Normal, 9
Glucose, 2h
150
33
21
4912
70
Normal, 10
Glucose, 2h
14
150
46
22
8610
12314 Normal, 12
Glucose, 2h
UO4
150
43
37
485
69
Normal, 10
Bread, 2h
UO4
150
42
20
455
64
Normal, 10
Bread, 2h
UO4
150
39
18
464
66
Normal, 10
Bread, 2h
UO4
150
39
18
987
14010 Normal, 12
Glucose, 2h
UO4
150
32
31
894
127
Normal, 10
Glucose, 2h
UO4
150
42
37
10910
15614 Normal, 12
Glucose, 2h
UO4
150
42
46
493
70
Normal, 10
Glucose, 2h
UO4
150
42
21
54
77
Normal, 10
Glucose, 2h
UO19
150
32
17
485
69
Normal, 10
Glucose, 2h
UO4
150
46
22
594
84
Normal, 10
Glucose, 2h
UO4
100 (dry)
78
46
514
73
Normal, 10
Glucose, 2h
UO4
150
42
21
486
69
Normal, 10
Bread, 2h
UO4
150
37
18
514
73
Normal, 10
Glucose, 2h
UO4
150
44
22
485
69
Normal, 10
Bread, 2h
UO4
150
36
17
8313
119
Normal, 8
Bread, 2h
62
150
43
36
877
124
Normal, 8
Bread, 2h
62
150
43
37
8811
126
Normal, 7
Bread, 2h
62
150
43
38
9311
133
Normal, 7
Bread, 2h
62
150
43
40
484
506
546
547
649
69
72
77
77
91
Normal, 9
Normal, 8
Normal, 10
Normal, 9
Normal, 8
Glucose, 2h
Bread, 2h
Glucose, 2h
Bread, 2h
Bread, 2h
UO4
69
150
150
150
150
150
39
39
39
39
39
19
20
21
21
25
543
774
150
39
21
438
61
Normal, 10
Glucose, 2h
14
150
43
18
5211
74
Normal, 8
Glucose, 2h
23
150
28
15
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
58
44
UO4
69
62
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
18
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
5710
82
Normal, 8
Glucose, 2h
588
83
Normal, 9
Bread, 2h
657
93
Normal, 10
Glucose, 2h
696
99
Normal, 8
Glucose, 2h
23
574
826
6711
96
Normal, 8
Glucose, 2h
688
97
Normal, 10
Glucose, 2h
574
81
Normal, 10
605
86
8510
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
40
23
23
g
150
69
150
38
22
UO4
150
39
25
150
40
28
150
38
22
23
150
42
28
14
150
41
28
Glucose, 2h
UO4
150
41
24
Normal, 10
Glucose, 2h
UO4
150
38
23
122
Normal, 10
Glucose, 2h
UO4
150
39
33
625
88
Normal, 19
Glucose, 2h
70
150
42
26
545
78
Normal, 13
Glucose, 2h
70
150
41
22
573
82
Normal, 19
Glucose, 2h
70
150
41
23
488
68
Normal, 8
Glucose, 3h
71
150
38
18
767
109
Normal, 19
Glucose, 2h
70
150
46
35
756
107
Normal, 13
Glucose, 2h
70
150
46
34
645
91
Normal, 13
Glucose, 2h
70
150
43
27
673
96
Normal, 13
Glucose, 2h
70
150
44
30
737
104
Normal, 10
Glucose, 2h
UO4
150
38
28
686
97
Normal, 11
Glucose, 2h
45
150
40
27
666
94
Normal, 11
Glucose, 2h
45
150
40
26
66
9411
Normal, 10
Bread, 1h
72
150
43
28
64
9112
Normal, 7
Bread, 1h
73
150
43
28
64
9112
Normal, 11
Bread, 1h
74
150
43
28
43
619
Normal, 11
Bread, 1h
74
150
43
18
50
7210
Normal, 11
Bread, 1h
74
150
43
22
53
754
Normal, 11
Bread, 1h
74
150
43
23
55
785
Normal, 11
Bread, 1h
74
150
43
24
58
815
Normal, 11
Bread, 1h
74
150
43
25
665
94
Normal, 7
Glucose, 2h
33
150
33
21
50
72
Normal, 8
Glucose, 3h
55
150
33
16
726
103
Normal, 9
Glucose, 2h
UO4
150
40
29
872
124
Normal, 10
Glucose, 2h
150
33
29
pre-germinated (Japan)
570 Japonica short-grain brown rice,
pre-germinated (Japan)
571 Koshikari (Japonica), white, short-grain,
boiled 15 min, then steamed 10 min (Japan)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
19
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
878
124
Normal, 8
Bread, 2h
62
g
150
667
94
Normal, 8
Bread, 2h
62
150
37
24
598
84
Normal, 10
Glucose, 2h
UO4
150
51
30
766
109
Normal, 8
Bread, 2h
647
91
Normal, 10
Glucose, 2h
807
114
Normal, 8
58
8311
463
877
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
38
33
150
38
29
UO4
150
36
23
Bread, 2h
62
150
38
31
Normal, 10
Bread, 1h
72
150
42
24
66
Normal, 10
Glucose, 2h
150
42
19
124
Normal, 6
Glucose, 2h
60
150
42
36
872
124
Normal, 10
Glucose, 2h
150
42
37
745
106
Normal, 10
Glucose, 2h
UO4
150
42
31
7410
10514
150
42
31
947
132
Normal, 9
Bread, 2h
69
150
42
39
38
54
Normal, 16
Bread, 3h
65
150
36
14
877
124
Normal, 8
Bread, 2h
62
150
39
34
506
69
Normal, 8
Bread, 2h
69
150
39
19
872
124
Normal, 10
Glucose, 2h
150
28
24
882
126
Normal, 9
Glucose, 2h
150
28
25
502
72
Normal, 10
Glucose, 2h
150
27
14
309
43
Normal, 12-15
Glucose, 3h20
75
50 (dry)
38
11
524
74
Normal, 10
Glucose, 2h
UO4
50 (dry)
37
19
505
71
Normal, 10
Glucose, 2h
UO4
50 (dry)
33
17
405
57
Normal, 10
Glucose, 2h
UO4
125
39
16
5411
77
Normal, 8
Glucose, 2h
52
150
47
25
474
67
Normal, 10
Glucose, 2h
UO6
25
16
697
99
Normal, 8
Bread, 2h
25
18
12
716
101
Normal, 11
Glucose, 2h
59
40
32
23
464
66
Normal, 12
Glucose, 2h
UO4
50
35
16
463
66
Normal, 12
Glucose, 2h
UO4
50
35
16
579
81
Normal, 11
Glucose, 2h
UO10, 21
50
33
19
(Masterfoods, Belgium)
596 Sunbrown Quick (Rice Growers Co-op, Australia)
Rice, brown, high-amlyose
597 Brown, high amylose (IR42) rice, boiled 30 min
(Philippines)
Instant/puffed rice
(Masterfoods, Belgium)
mean of four studies
602 Instant Doongara, white, cooked 5 min
(Rice Growers Co-op, Australia)
Parboiled rice
603 Converted, white, boiled 20-30 min, Uncle Ben's
(Masterfoods, USA)
604 Parboiled, low-amylose, Pelde, Sungold
(Rice Growers Co-op, Australia)
605 Parboiled, high-amylose (28%), Doongara
(Rice Growers Co-op, Australia)
Sticky rice
Wheat
Wheat, whole kernels
609
71
50
34
17
483
69
Normal, 12
Glucose, 2h
UO4
50
34
16
514
73
Normal, 12
Glucose, 2h
UO4
50
34
17
519
73
Normal, 11
Glucose, 2h
UO10, 21
50
34
17
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
20
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
415
59
Normal, 12
Glucose, 2h
UO4
50
34
14
454
64
Normal, 12
Glucose, 2h
UO4
50
34
15
504
71
Normal, 12
Glucose, 2h
UO4
50
36
18
6711
96
Normal, 11
Glucose, 2h
UO10, 21
25
20
14
514
73
Normal, 12
Glucose, 2h
UO4
50
34
17
463
66
Normal, 11
Glucose, 2h
50
35
16
43
615
Normal, 10
Bread, 2h
UO4
2
25
16
395
56
Normal, 10
Glucose, 2h
32
25
16
597
84
Normal, 6
Glucose, 2h
33
25
16
6612
94
Normal, 12
Glucose, 2h
38
21
14
285
40
Normal, 11-14
Glucose, 2h
UO10
59
30
23
398
56
Normal, 11-14
Glucose, 2h
59
30
21
556
79
Normal, 12
Glucose, 2h
UO10
30
16
505
71
Normal, 14
Glucose, 2h
UO10
30
14
623
89
Normal, 12
Glucose, 2h
UO22
30
20
12
455
64
Normal, 11
Glucose, 2h
UO4
50
36
16
495
70
Normal, 11
Glucose, 2h
UO4
50
36
18
476
67
Normal, 12
Glucose, 2h
UO4
50
36
17
47
67
50
36
17
558
79
Normal, 7
Bread, 2h
25
18
10
416
59
Normal, 11
Glucose, 2h
UO4
50
35
14
443
62
Normal, 11
Glucose, 2h
UO4
50
35
15
454
64
Normal, 12
Glucose, 2h
UO4
50
34
15
455
64
Normal, 11
Glucose, 2h
UO4
50
36
16
495
70
Normal, 11
Glucose, 2h
UO4
50
36
18
476
67
Normal, 12
Glucose, 2h
UO4
50
36
17
47
67
50
36
17
557
79
Normal, 11
Glucose, 2h
UO4
50
34
19
394
56
Normal, 12
Glucose, 2h
UO4
50
34
13
463
66
Normal, 11
Glucose, 2h
UO4
50
35
16
357
50
Normal, 10
Glucose, 2h
UO4
25
11
425
60
Normal, 11-14
Glucose, 2h
59
50
34
14
455
64
Normal, 11-14
Glucose, 2h
59
50
35
16
498
70
Normal, 11
Glucose, 2h
UO10, 21
50
35
18
523
74
Normal, 12
Glucose, 2h
UO22
50
35
18
49
69
50
35
17
517
73
Normal, 11
Glucose, 2h
UO4
50
36
18
466
66
Normal, 11
Glucose, 2h
UO4
50
35
16
586
83
Normal, 12
Glucose, 2h
UO4
50
35
20
375
53
Normal, 11
Glucose, 2h
UO4
50
35
13
556
78
Normal, 12
Glucose, 2h
UO4
50
34
19
517
73
Normal, 12
Glucose, 2h
UO4
50
34
17
455
64
Normal, 11
Glucose, 2h
UO4
50
36
16
495
70
Normal, 11
Glucose, 2h
UO4
50
36
18
476
67
Normal, 12
Glucose, 2h
UO4
50
36
17
47
67
50
36
17
(Philippines)
Digestives
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
21
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
476
67
Normal, 11
Glucose, 2h
UO4
50
35
17
464
66
Normal, 11
Glucose, 2h
UO4
50
35
16
557
79
Normal, 11
Glucose, 2h
UO4
50
34
19
394
56
Normal, 12
Glucose, 2h
UO4
50
34
13
463
66
Normal, 11
Glucose, 2h
UO4
50
35
16
416
59
Normal, 11
Glucose, 2h
UO4
50
35
14
516
73
Normal, 12
Glucose, 2h
34
17
32
463
Normal, 10
Bread, 2h
UO4
2
50
30
18
5010
71
Normal, 10
Glucose, 2h
29
25
17
796
113
Normal, 8
Bread, 2h
25
19
15
574
81
Normal, 12
Glucose, 2h
23
13
457
64
Normal, 10
Glucose, 2h
UO22
32
35
25
15
551
79
Normal, 10
Glucose, 2h
25
16
55
79
Normal, 10
Glucose, 2h
UO23
25
17
544
77
Normal, 6
Glucose, 2h
33
25
17
619
87
Normal, 11-14
Glucose, 2h
59
40
34
21
455
64
Normal, 11
Glucose, 2h
UO4
50
36
16
495
70
Normal, 11
Glucose, 2h
UO4
50
36
18
476
67
Normal, 12
Glucose, 2h
UO4
50
36
17
47
67
50
36
17
7712
110
Normal, 11-14
Glucose, 2h
59
25
20
15
513
73
Normal, 12
Glucose, 2h
UO22
25
19
10
484
69
Normal, 12
Glucose, 2h
UO22
25
18
604
85
Normal, 10
Bread, 2h
UO5
25
17
10
627
88
Normal, 10
Bread, 2h
UO5
25
16
10
645
91
Normal, 10
Bread, 2h
UO5
25
17
11
735
104
Normal, 12
Glucose, 2h
UO22
25
17
13
505
71
Normal, 12
Glucose, 2h
UO10
45
30
15
535
76
Normal, 13
Glucose, 2h
45
30
16
535
76
Normal, 11-14
Glucose, 2h
UO10
59
45
32
17
4912
70
Normal, 11
Glucose, 2h
UO10
50
36
18
527
74
Normal, 12
Glucose, 2h
UO4
50
34
18
515
73
Normal, 12
Glucose, 2h
UO4
50
35
18
456
64
Normal, 12
Glucose, 2h
50
36
16
456
64
Normal, 11-14
Glucose, 2h
UO10
59
50
35
16
405
57
Normal, 10
Glucose, 2h
32
25
18
554
79
Normal, 6
Glucose, 2h
33
25
19
10
5710
81
Normal, 12
Glucose, 2h
15
648
91
Normal, 8
Glucose, 2h
UO10
52
20
25
16
10
624
89
Normal, 7
Bread, 2h
25
18
11
433
61
Normal, 10
Glucose, 2h
UO4
35
25
11
453
64
Normal, 10
Glucose, 2h
UO4
35
25
11
523
74
Normal, 10
Glucose, 2h
UO4
35
25
13
493
70
Normal, 10
Glucose, 2h
UO4
35
26
13
503
71
Normal, 10
Glucose, 2h
UO4
35
27
13
482
69
Normal, 10
Glucose, 2h
UO4
35
26
12
(Arnotts, Australia)
705 Snack Right Fruit Pillow, Spicy apple and sultana
(Arnotts, Australia)
(Arnott's, Australia)
(Arnott's, Australia)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
22
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
453
64
Normal, 10
Glucose, 2h
UO4
g
35
417
57
Normal, 11-14
Glucose, 2h
59
25
19
518
73
Normal, 11-14
Glucose, 2h
59
25
19
10
545
78
Normal, 12
Glucose, 2h
UO4
25
19
10
546
77
Normal, 11
Glucose, 2h
25
19
10
5910
84
Normal, 11-14
Glucose, 2h
UO4
59
25
20
12
497
70
Normal, 10
Glucose, 2h
32
25
16
8710
124
Normal, 10
Glucose, 2h
UO4
25
20
18
6511
93
Normal, 11-14
Glucose, 2h
59
25
17
11
528
74
Normal, 11-14
Glucose, 2h
59
25
17
555
79
Normal, 8
Bread, 2h
25
17
10
605
86
Normal, 8
Glucose, 2h
25
19
11
656
93
Normal, 10
Bread, 2h
UO5
25
16
10
606
86
Normal, 10
Bread, 2h
UO5
25
17
10
567
81
Normal, 10
Bread, 2h
UO5
25
17
657
92
Normal, 10
Bread, 2h
UO5
25
17
11
819
116
Normal, 8
Glucose, 2h
52
25
19
15
8211
117
Normal, 6
Bread, 2h
62
25
21
17
823
117
Normal, 8
Glucose, 2h
25
21
17
917
128
Normal, 9
Bread, 2h
69
25
21
19
615
85
Normal, 9
Bread, 2h
69
25
21
13
8210
117
Normal, 10
Glucose, 2h
22
18
91
130
Normal, 10
30
25
23
6411
92
Normal, 10
Rice13, 2h
Glucose, 2h
UO4
38
25
32
25
16
10
5712
82
Normal, 10
Glucose, 2h
32
25
16
6910
99
Normal, 7
Glucose, 2h
33
25
16
11
467
66
Normal, 10
Glucose, 2h
UO16
25
14
488
69
Normal, 10
Glucose, 2h
UO16
25
14
717
101
Normal, 8
Bread, 2h
13
25
16
12
709
100
Normal, 8
Bread, 2h
25
17
12
639
90
Normal, 6
Glucose, 2h
33
25
18
11
7811
111
Normal, 8
Glucose, 2h
52
25
18
14
538
76
Normal, 10
Glucose, 2h
32
25
16
363
51
Normal, 10
Glucose, 2h
32
25
15
508
72
Normal, 10
Glucose, 2h
32
25
14
294
41
Normal, 10
Glucose, 2h
UO6
100
10
352
503
Normal, 10
Glucose, 2h
UO4
100
17
4310
61
Normal, 8
Glucose, 2h
52
100
17
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
24
11
(Arnott's, Australia)
CRACKERS
rosemary (UK)
flavored (UK)
DAIRY PRODUCTS AND ALTERNATIVES
Custard
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
23
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
374
526
Normal, 10
Bread, 2h
UO4
363
514
100
15
303
43
Normal, 11
Glucose, 2h
UO6
100
288
40
Normal, 9
Glucose, 2h
23
150
23
307
43
Normal, 10
Glucose, 2h
23
150
17
225
31
Normal, 10
Glucose, 2h
23
100
318
44
Normal, 10
Glucose, 2h
23
100
13
256
36
Normal, 10
Glucose, 2h
23
100
299
41
Normal, 9
Glucose, 2h
23
100
196
27
Normal, 9
Glucose, 2h
23
100
257
36
Normal, 8
Glucose, 2h
23
100
185
26
Normal, 8
Glucose, 2h
23
100
225
31
Normal, 8
Glucose, 2h
23
100
345
49
Normal, 10
Glucose, 2h
UO4
150
22
376
53
Normal, 10
Glucose, 2h
UO4
150
21
345
49
Normal, 10
Glucose, 2h
UO4
150
22
343
49
Normal, 10
Glucose, 2h
UO4
150
22
343
49
Normal, 10
Glucose, 2h
UO4
150
21
376
53
Normal, 10
Glucose, 2h
UO4
150
21
476
67
Normal, 10
Glucose, 2h
UO4
150
33
16
327
46
Normal, 10
Glucose, 2h
UO4
50
594
84
Normal, 9
Glucose, 2h
UO4
50
12
57
8240
Normal, 7
Bread, 2h
76
50
10
246
34
Normal, 10
Glucose, 2h
UO4
50
11
365
51
Normal, 10
Glucose, 2h
UO4
50
13
273
39
Normal, 10
Glucose, 2h
UO4
50
13
273
39
Normal, 10
Glucose, 2h
UO4
50
13
304
43
Normal, 10
Glucose, 2h
UO4
50
13
46
66
Normal, 10
Glucose, 2h
UO4
50
15
553
79
Normal, 10
Glucose, 2h
UO4
50
16
475
67
Normal, 10
Glucose, 2h
UO4
50
10
(Glucose (Bread
= 100)
= 100)
Serve
Size
g
100
Avail. GL3
carbo- per
hydrate serve
g/serve
15
6
Brisbane, Australia)
mean of four studies
749 Custard, low-fat, trifle flavored (Nestl, Australia)
Crme Fraiche
750 Crme fraiche dessert, peach (Finest, UK)8
751 Crme fraiche dessert, raspberry (Finest, UK)8
Fromage Frais
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
24
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
374
53
Normal, 10
Glucose, 2h
UO4
g
50
373
53
Normal, 10
Glucose, 2h
UO4
50
12
373
53
Normal, 10
Glucose, 2h
UO4
50
383
54
Normal, 10
Glucose, 2h
UO4
50
616
879
Normal, 11
Glucose, 2h
77
100
54
33
11
158
Normal, 7
Bread, 2h
76
250 mL
12
21
304
Normal, 10
Bread, 2h
78
250 mL
12
312
442
Normal, 10
Bread, 2h
250 mL
12
346
49
Normal, 6
Glucose, 2h
UO4
33
250 mL
12
346
49
Normal, 9
Glucose, 2h
23
250 mL
12
412
59
Normal, 9
Glucose, 2h
79
250 mL
12
4610
66
Normal, 10
Glucose, 2h
23
250 mL
12
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
14
5
314
457
250 mL
12
11
153
Normal, 10
Bread, 2h
78
11
153
Normal, 10
Bread, 2h
78
28
4027
Normal, 7
Bread, 2h
76
250 mL
12
314
44
Normal, 10
Glucose, 2h
UO4
250 mL
27
324
46
Normal, 10
Glucose, 2h
UO4
250 mL
27
306
43
Normal, 10
Glucose, 2h
UO4
250 mL
13
256
36
Normal, 8
Glucose, 2h
23
250 mL
13
348
49
Normal, 9
Glucose, 2h
23
250 mL
13
30
43
250 mL
13
233
33
Normal, 10
Glucose, 2h
UO4
250 mL
15
276
39
Normal, 10
Glucose, 2h
UO4
250 mL
16
374
53
Normal, 10
Glucose, 2h
UO4
250 mL
24
275
39
Normal, 10
Glucose, 2h
UO4
250 mL
22
355
50
Normal, 10
Glucose, 2h
UO4
250 mL
25
246
34
Normal, 8
Bread, 2h
250 mL
15
344
49
Normal, 8
Bread, 2h
250 mL
26
314
44
Normal, 10
Glucose, 2h
UO4
250 mL
15
243
34
Normal, 10
Glucose, 2h
UO4
250 mL
14
265
37
Normal, 10
Glucose, 2h
UO4
250 mL
14
263
37
Normal, 10
Glucose, 2h
UO4
250 mL
14
205
29
Normal, 10
Glucose, 2h
UO4
250 mL
14
205
29
Normal, 10
Glucose, 2h
250 mL
14
27
385
Normal, 12
Bread, 2h
250 mL
11
Milk, reduced-fat
795 Milk, reduced fat (1.4%) (Lite White,
Dairy Farmers Ltd, Australia)25
796 Milk, semi-skimmed, British (Dairycrest, UK)8
797 Milk, semi-skimmed, pasteurised, organic (Arla, UK)8
mean of three studies
798 Milk, reduced fat with added omega 3
(Take Care, Dairy Farmers Ltd, Australia)25
799 Milk, reduced fat (98% fat free) with added omega 3
25
Milk, skim/low-fat
UO
80
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
25
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
305
43
Normal, 10
Glucose, 2h
UO4
305
43
Normal, 10
Glucose, 2h
16
325
46
Normal, 6
Glucose, 2h
UO4
33
250 mL
250 mL
13
326
46
Normal, 10
Glucose, 2h
250 mL
13
32
46
Normal, 10
Bread, 2h
UO4
7
250 mL
11
373
53
Normal, 8
Glucose, 2h
79
250 mL
13
4815
69
Normal, 10
Glucose, 2h
23
250 mL
13
343
49
Normal, 10
Glucose, 2h
UO4
250 mL
17
312
453
250 mL
14
214
30
Normal, 9
Glucose, 2h
UO4
250 mL
30
425
60
Normal, 11
Glucose, 2h
UO6
70
12
463
66
Normal, 12
Glucose, 2h
UO6
70
14
364
51
Normal, 10
Glucose, 2h
UO4
50
10
314
446
Normal, 10
Glucose, 2h
UO4
50
11
475
67
Normal, 10
Glucose, 2h
UO4
50
30
14
364
51
Normal, 10
Glucose, 2h
UO4
50
10
335
47
Normal, 10
Glucose, 2h
UO4
50
11
365
51
Normal, 10
Glucose, 2h
UO4
50
10
323
46
Normal, 10
Glucose, 2h
UO4
50
10
362
513
50
10
474
67
Normal, 10
Glucose, 2h
UO4
100
16
404
57
Normal, 10
Glucose, 2h
UO4
100
16
524
74
Normal, 10
Glucose, 2h
UO4
180
38
20
454
64
Normal, 10
Glucose, 2h
UO4
180
39
18
416
59
Normal, 10
Glucose, 2h
UO4
180
38
16
454
64
Normal, 10
Glucose, 2h
UO4
180
36
16
524
74
Normal, 10
Glucose, 2h
UO4
180
38
20
546
77
Normal, 10
Glucose, 2h
UO4
180
38
21
546
77
Normal, 10
Glucose, 2h
UO4
180
38
20
434
61
Normal, 10
Glucose, 2h
UO4
180
37
16
482
693
180
38
18
263
37
Normal, 10
Glucose, 2h
UO4
200
13
184
26
Normal, 10
Glucose, 2h
UO4
200
15
173
24
Normal, 10
Glucose, 2h
23
200
14
6715
96
Normal, 10
Glucose, 2h
23
200
12
6414
92
Normal, 10
Glucose, 2h
23
200
32
20
4912
70
Normal, 10
Glucose, 2h
23
200
38
19
377
53
Normal, 10
Glucose, 2h
23
200
34
13
367
51
Normal, 9
Glucose, 2h
23
200
32
12
6714
96
Normal, 10
Glucose, 2h
23
200
45
30
4211
60
Normal, 10
Glucose, 2h
23
200
40
17
286
40
Normal, 9
Glucose, 2h
23
200
17
575
82
Normal, 8
Glucose, 2h
23
200
32
18
438
61
Normal, 10
Glucose, 2h
23
200
16
356
50
Normal, 9
Glucose, 2h
23
200
12
378
53
Normal, 9
Glucose, 2h
23
200
13
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g
g/serve
250 mL
15
4
Yoghurt
840 Jalna Bush Honey Bio Dynamic yoghurt
25
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
26
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
4212
60
Normal, 9
Glucose, 2h
23
g
200
327
46
Normal, 10
Glucose, 2h
23
200
40
306
43
Normal, 10
Glucose, 2h
23
200
16
416
59
Normal, 10
Glucose, 2h
23
200
38
16
114
16
Normal, 9
Glucose, 2h
23
200
13
267
37
Normal, 9
Glucose, 2h
23
200
13
285
40
Normal, 9
Glucose, 2h
23
200
12
369
51
Normal, 9
Glucose, 2h
23
200
13
4111
59
Normal, 10
Glucose, 2h
23
200
16
247
34
Normal, 9
Glucose, 2h
23
200
12
328
46
Normal, 9
Glucose, 2h
23
200
13
276
39
Normal, 9
Glucose, 2h
23
200
13
387
54
Normal, 9
Glucose, 2h
23
200
13
347
49
Normal, 10
Glucose, 2h
23
200
33
11
4713
67
Normal, 10
Glucose, 2h
23
200
14
5412
77
Normal, 10
Glucose, 2h
23
200
32
17
515
73
Normal, 10
Bread, 2h
UO5
125
21
11
556
78
Normal, 10
Bread, 2h
UO5
125
20
11
465
66
Normal, 10
Bread, 2h
125
21
10
51
72
125
21
11
144
20
Normal, 7
Bread, 2h
200
13
337
47
Normal, 8
Bread, 2h
200
31
10
335
47
Normal, 10
Glucose, 2h
UO4
200
31
10
3114
44
Normal, 9
Glucose, 2h
UO4
200
30
324
46
Normal, 10
Glucose, 2h
UO6
200
11
284
40
Normal, 12
Glucose, 2h
UO6
200
11
283
40
Normal, 10
Glucose, 2h
UO6
200
11
426
60
Normal, 10
Glucose, 2h
23
200
28
12
415
59
Normal, 10
Glucose, 2h
23
200
28
11
539
76
Normal, 10
Glucose, 2h
23
200
29
15
5611
80
Normal, 10
Glucose, 2h
23
200
28
16
346
49
Normal, 10
Glucose, 2h
23
200
28
10
6111
89
Normal, 10
Glucose, 2h
23
200
30
18
324
46
Normal, 10
Glucose, 2h
UO4
200
36
11
436
61
Normal, 10
Glucose, 2h
UO4
200
39
17
292
41
Normal, 10
Glucose, 2h
UO4
200
30
323
46
Normal, 10
Glucose, 2h
UO4
200
33
11
283
40
Normal, 9
Glucose, 2h
UO4
200
29
333
474
200
33
11
195
27
200
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
27
11
13
UO
Low-fat yoghurt
874 Low-fat, fruit, aspartame, Ski
(Dairy Farmers, Australia)
(Nestl, Australia)
Normal, 10
Glucose, 2h
UO4
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
27
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
124
17
Normal, 10
Glucose, 2h
UO4
g
200
115
16
Normal, 10
Glucose, 2h
UO4
200
3510
50
Normal, 9
Glucose, 2h
23
200
35
12
196
288
200
14
274
39
Normal, 10
Glucose, 2h
UO4
200
14
232
33
Normal, 10
Glucose, 2h
UO4
200
16
232
33
Normal, 10
Glucose, 2h
UO4
200
14
253
36
Normal, 10
Glucose, 2h
UO4
200
13
232
33
Normal, 10
Glucose, 2h
UO4
200
13
232
33
Normal, 10
Glucose, 2h
UO4
200
13
231
341
200
14
402
57
Normal, 10
Glucose, 2h
UO4
200
35
14
404
57
Normal, 10
Glucose, 2h
UO4
200
31
12
163
23
Normal, 10
Glucose, 2h
UO4
200
13
193
27
Normal, 10
Glucose, 2h
UO4
200
13
204
29
Normal, 10
Glucose, 2h
UO4
200
13
183
26
Normal, 10
Glucose, 2h
UO4
200
14
181
261
200
13
4410
63
Normal, 10
Glucose, 2h
23
200
29
13
4510
64
Normal, 10
Glucose, 2h
23
200
29
13
5214
74
Normal, 10
Glucose, 2h
23
200
29
15
47
67
200
29
14
264
386
Normal, 10
Bread, 2h
UO4
200
30
264
385
Normal, 10
Bread, 2h
UO4
200
10
284
406
Normal, 10
Bread, 2h
UO4
200
33
435
61
Normal, 20
Glucose, 2h
39
200
32
14
253
36
Normal, 10
Glucose, 2h
UO4
200
34
373
53
Normal, 10
Glucose, 2h
UO4
200
32
12
272
39
Normal, 10
Glucose, 2h
UO4
200
33
325
46
Normal, 10
Glucose, 2h
UO4
200
27
569
80
Normal, 10
Glucose, 2h
23
250 mL
31
17
308
43
Normal, 10
Glucose, 2h
23
250 mL
34
10
345
49
Normal, 10
Glucose, 2h
23
250 mL
31
11
245
34
Normal, 10
Glucose, 2h
UO4
250 mL
13
194
27
Normal, 10
Glucose, 2h
UO4
250 mL
13
384
546
Normal, 10
Bread, 2h
UO4
250 mL
36
14
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
8
1
Reduced-fat yoghurt
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
28
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
445
63
Normal, 10
Glucose, 2h
UO4
250 mL
17
364
51
Normal, 10
Glucose, 2h
UO4
250 mL
18
414
59
Normal, 15
Glucose, 2h
UO6
250 mL
15
433
61
Normal, 10
Glucose, 2h
UO4
250 mL
16
215
30
Normal, 10
Glucose, 2h
UO4
250 mL
455
65
Normal, 10
Glucose, 2h
UO4
250 mL
10
173
24
Normal, 10
Glucose, 2h
UO4
250 mL
443
63
Normal, 10
Glucose, 2h
UO4
250 mL
17
183
26
Normal, 10
Glucose, 2h
UO4
250 mL
12
405
57
Normal, 10
Bread, 2h
UO5
250 mL
28
11
154
22
Normal, 10
Bread, 2h
UO5
250 mL
283
40
Normal, 10
Bread, 2h
UO5
250 mL
16
313
44
Normal, 10
Glucose, 2h
UO4
250 mL
19
313
44
Normal, 10
Glucose, 2h
UO4
250 mL
17
303
43
Normal, 10
Glucose, 2h
UO4
250 mL
22
343
49
Normal, 10
Glucose, 2h
UO4
250 mL
25
435
61
Normal, 10
Glucose, 2h
UO4
250 mL
26
11
465
66
Normal, 10
Glucose, 2h
UO4
250 mL
24
11
392
56
Normal, 10
Glucose, 2h
UO4
250 mL
34
13
503
71
Normal, 10
Glucose, 2h
UO4
200
26
13
393
56
Normal, 6
Glucose, 2h
33
120
16
295
417
Normal, 10
Bread, 2h
UO4
60
36
11
422
60
Normal, 10
Glucose, 2h
UO4
120
10
343
49
Normal, 10
Glucose, 2h
UO4
120
515
73
Normal, 10
Glucose, 2h
UO4
120
12
307
43
Normal, 8
Bread, 2h
60
27
316
44
Normal, 8
Glucose, 2h
23
60
22
327
46
Normal, 10
Glucose, 2h
23
60
22
31
44
60
24
Australia)
929 Soy milk, Vitasoy So Milky Regular
8
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
29
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
423
61
Normal, 10
Glucose, 2h
UO4
g
15
296
41
Normal, 10
Glucose, 2h
UO6
20
16
436
61
Normal, 10
Glucose, 2h
UO6
30
16
506
72
Normal, 9
Glucose, 2h
UO4
30
19
557
7810
Normal, 10
Bread, 2h
UO4
30
13
568
80
Normal, 10
Bread, 2h
UO5
30
12
513
734
30
15
475
67
Normal, 10
Glucose, 2h
24
11
629
89
Normal, 6
Glucose, 2h
UO4
33
120
120
25
16
705
100
Normal, 8
Glucose, 2h
36
120
23
16
6111
87
Normal, 10
Glucose, 2h
UO4
30
20
12
465
66
Normal, 9
Glucose, 2h
UO4
30
18
355
50
Normal, 10
Glucose, 2h
UO4
30
20
537
76
Normal, 10
Bread, 2h
UO5
100
475
67
Normal, 10
Glucose, 2h
81
120
22
10
609
83
Normal, 8
Bread, 2h
81
120
28
17
68
97
Normal, 7
82
120
27
18
728
103
Normal, 10
Potato26, 3h
Glucose, 2h
81
120
27
20
626
888
120
26
16
636
90
Normal, 10
Glucose, 2h
UO4
120
14
415
59
Normal, 10
Glucose, 2h
UO4
120
21
542
773
Normal, 12
Glucose, 2h
77
120
19
10
506
71
Normal, 8
Glucose, 2h
83
60
44
22
315
44
Normal, 8
Glucose, 2h
83
60
46
14
475
67
Normal, 11
Glucose, 2h
84
60
30
14
458
65
Normal, 11
Glucose, 2h
84
60
45
20
363
51
Normal, 11
Glucose, 2h
83
60
45
16
424
605
60
42
18
294
41
Normal, 10
Glucose, 2h
UO4
25
16
616
87
Normal, 10
Glucose, 2h
UO4
60
26
16
543
77
Normal, 10
Glucose, 2h
UO4
120
11
104
14
Normal, 10
Glucose, 2h
UO4
25
19
102
14
Normal, 10
Glucose, 2h
UO4
25
15
507
72
Normal, 10
Glucose, 2h
UO4
25
19
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
12
5
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
30
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
59
84
Normal, 11
Bread, 2h
UO4
g
120
525
74
Normal, 9
Glucose, 2h
UO4
20
16
475
67
Normal,10
Glucose, 2h
UO4
120
21
10
587
83
Normal, 7
Bread, 2h
120
12
798
11311 Normal, 12
Glucose, 2h
77
120
20
16
472
67
Normal, 9
Glucose, 2h
UO4
120
12
513
73
Normal, 7
Bread, 2h
120
15
423
60
Normal,10
Glucose, 2h
UO4
100
23
10
607
86
Normal, 10
Glucose, 2h
23
60
41
24
436
61
Normal, 10
Glucose, 2h
UO4
120
336
47
Normal, 6
Glucose, 2h
36
120
10
403
57
Normal, 6
Glucose, 2h
33
120
11
534
76
Normal,10
Glucose, 2h
UO4
120
19
10
273
39
Normal, 9
Glucose, 2h
UO6
30
16
489
6912
Normal, 9
Bread, 2h
UO4
30
20
554
79
Normal, 9
Glucose, 2h
UO4
30
18
10
43
62
30
18
566
80
Normal, 7
Bread, 2h
120
304
43
Normal, 8
Bread, 2h
120
11
456
64
Normal, 7-10
Bread, 2h
120
11
464
66
Normal, 9
Glucose, 2h
UO4
120
14
40
58
5811
83
Normal, 8
Bread, 2h
643
92
Normal, 9
Glucose, 2h
629
89
Normal, 7-10
Bread, 2h
465
66
Normal,10
454
66
355
296
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
18
11
SA, Australia)
986 Grapefruit, ruby red segments, canned in juice
(Woolworths Limited, Australia)
987 Kiwi fruit (Australia)8
988 Lychee, canned in syrup and drained,
Narcissus brand (China)
989 Mandarin segments, canned in juice
(Woolworths Limited, Australia)
990 Mango (Mangifera indica ) (Australia)8
991 Mango, low-fat frozen fruit dessert, Frutia
(Weis Frozen Foods, Toowong, Australia)
120
12
120
15
UO4
120
19
12
120
17
11
Glucose, 2h
UO4
120
12
Normal,10
Glucose, 2h
UO4
120
13
50
Normal, 8
Glucose, 2h
23
60
22
41
Normal, 10
Glucose, 2h
UO6
20
11
256
36
Normal, 7-10
Bread, 2h
120
14
4315
61
Normal, 7-10
Bread, 2h
120
13
4315
61
Normal, 8
Glucose, 2h
23
60
27
12
667
94
Normal, 8
Bread, 2h
120
10
434
61
Normal,10
Glucose, 2h
UO4
120
19
Pineapple
1013 Pineapple, raw (Australia)8
1014 Pineapple pieces, canned in fruit juice
(Woolworths Limited, Australia)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
31
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
555
79
Normal,10
Glucose, 2h
UO4
g
120
537
76
Normal,10
Glucose, 2h
UO4
120
17
294
41
Normal, 10
Glucose, 2h
UO4
60
33
10
6411
91
Normal, 6
Glucose, 2h
33
60
44
28
264
37
Normal, 10
Glucose, 2h
UO6
25
13
465
66
Normal, 9
Glucose, 2h
UO4
30
18
659
93
Normal, 8
Bread, 2h
120
70
100
Normal, 10
Glucose, 2h
UO4
120
407
57
Normal, 10
Glucose, 2h
UO
120
5110
7314
Normal, 9
Bread, 2h
UO4
30
20
10
465
66
Normal, 9
Glucose, 2h
UO4
30
18
6912
99
Normal, 10
Bread, 2h
UO5
25
294
42
Normal, 12
Glucose, 2h
UO4
30
24
40
57
Normal, 10
Glucose, 2h
UO4
30
20
9012
129
Normal, 10
Glucose, 2h
UO4
30
26
23
5611
80
Normal, 8
Bread, 2h
60
46
26
566
80
Normal, 10
Glucose, 2h
23
60
42
23
5811
83
Normal, 8
Glucose, 2h
23
60
42
24
57
81
60
43
25
413
58
Normal, 10
Glucose, 2h
UO4
15
11
598
8511
Normal, 10
Bread, 2h
UO4
100
21
12
7213
103
Normal, 8
Bread, 2h
120
803
114
Normal, 8
Glucose, 2h
UO4
120
354
50
Normal, 10
Glucose, 2h
UO4
15
12
395
557
Normal, 10
Bread, 2h
UO4
250 mL
25
10
443
63
Normal, 10
Glucose, 2h
UO4
250 mL
30
13
442
63
Normal, 10
Glucose, 2h
UO4
250 mL
30
13
373
53
Normal, 10
Glucose, 2h
UO4
250 mL
28
10
454
64
Normal, 10
Glucose, 2h
UO4
250 mL
25
11
433
61
Normal, 10
Glucose, 2h
UO4
250 mL
33
14
475
67
Normal, 10
Glucose, 2h
UO4
250 mL
34
16
485
69
Normal, 10
Glucose, 2h
UO4
250 mL
33
16
433
61
Normal, 9
Glucose, 2h
UO4
250 mL
23
10
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
17
10
(Nestl, Australia)
Watermelon
FRUIT JUICES
Apple juice
1037 Apple juice, unsweetened, reconstituted
(Berrivale Orchards Ltd, Berri, Australia)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
32
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
Cranberry juice
1046 Cranberry juice cocktail (Ocean Spray,
523
74
Normal, 10
Glucose, 2h
UO4
250 mL
31
16
683
97
Normal, 10
Glucose, 2h
UO4
250 mL
35
24
564
80
Normal, 10
Glucose, 2h
UO4
250 mL
29
16
59
84
250 mL
32
19
466
66
Normal, 6
Glucose, 2h
33
250 mL
26
12
484
68
Normal, 10
Bread, 2h
UO5
250 mL
30
14
536
76
Normal, 8
Bread, 2h
250 mL
18
545
77
Normal, 10
Glucose, 2h
UO4
250 mL
21
11
502
723
250 mL
24
12
433
61
Normal, 9
Glucose, 2h
UO4
250 mL
36
15
473
67
Normal, 10
Glucose, 2h
UO4
250 mL
27
12
473
67
Normal, 10
Glucose, 2h
UO4
250 mL
26
12
393
56
Normal, 10
Glucose, 2h
UO4
250 mL
28
11
236
32
Normal, 10
Bread, 2h
UO5
250 mL
333
47
Normal, 9
Glucose, 2h
UO4
250 mL
384
54
Normal, 10
Glucose, 2h
UO4
250 mL
31
44
250 mL
556
78
Normal, 11 (adults)
Glucose, 2h
UO4
100 mL
355
50
Normal, 10 (adults)
Glucose, 2h
UO4
100 mL
306
43
Normal, 9 (adults)
Glucose, 2h
UO4
100 mL
366
52
Normal, 10 (adults)
Glucose, 2h
UO4
100 mL
465
66
Normal, 20 (adults)
Glucose, 2h
39
120
22
10
9513
136
Normal, 11 (adults)
Glucose, 2h
UO4
87
568
80
Normal, 11 (adults)
Glucose, 2h
UO4
75
13
598
84
Normal, 11 (adults)
Glucose, 2h
UO4
75
596
84
Normal, 11 (adults)
Glucose, 2h
UO4
75
11
6711
96
Normal, 10 (adults)
Glucose, 2h
UO4
120
6513
93
Normal, 11 (adults)
Glucose, 2h
UO4
120
15
10
47
677
Normal, 10 (adults)
Bread, 2h
85
250
25
12
Melbourne, Australia)
1047 Cranberry juice cocktail
(Ocean Spray Inc., Lakeville-Middleboro, MA, USA)
1048 Cranberry juice drink, Ocean Spray
(Gerber Ltd., Bridgewater, Somerset, UK)
mean of three studies
Orange juice
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
33
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
46
669
Normal, 10 (adults)
Bread, 2h
85
g
250
51
7311
Normal, 10 (adults)
Bread, 2h
85
250
30
15
54
776
Normal, 10 (adults)
Bread, 2h
85
250
30
16
51
739
Normal, 10 (adults)
Bread, 2h
85
250
30
15
403
57
Normal, 7
Glucose, 2h
33
150
15
40
57
Normal, 6
Glucose, 3h
86
150
15
444
63
Normal, 9
Glucose, 2h
UO6
150
24
10
474
67
Normal, 9
Glucose, 2h
UO6
150
27
13
534
76
Normal, 10
Glucose, 2h
UO6
150
25
13
495
70
Normal, 8
Glucose, 2h
UO6
150
23
11
463
405
577
66
57
82
Normal, 10
Normal, 10
Normal, 10
Glucose, 2h
Glucose, 2h
Glucose, 2h
UO6
UO6
UO4
150
150
150
26
20
23
12
8
13
37
5225
Normal, 7
Bread, 2h
76
150
30
11
334
47
Normal, 6
Glucose, 2h
33
150
30
10
52
74
Normal, 10
Glucose, 3h
87
150
30
16
boiled (Nigeria)11, 14
1088 Blackeyed peas (Vigna unguiculata), boiled,
38
54
Normal, 10
Glucose, 3h
87
150
30
11
363
51
Normal, 10
Glucose, 2h
UO4
150
23
267
37
Normal, 8
Glucose, 2h
23
150
20
287
40
Normal, 8
Glucose, 2h
36
150
20
364
51
Normal, 6
Glucose, 2h
33
150
20
323
454
150
21
315
44
Normal, 10
Glucose, 2h
UO4
150
21
10
143
Normal, 11
Bread, 1h
88
150
30
365
383
51
54
Normal, 6
Normal, 10
Glucose, 2h
Glucose, 2h
33
UO4
150
150
30
23
11
9
225
31
Normal, 11
Glucose, 2h
UO4
30
375
53
Normal, 10
Glucose, 2h
UO4
150
24
316
44
Normal, 6
Glucose, 2h
33
150
30
39
5616
Normal, 6
Bread, 1h
89
150
30
12
23
33
Normal, 6
Glucose, 3h
86
150
30
14
195
Normal, 11
Bread, 1h
88
150
25
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
30
14
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
34
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
19
27
Normal, 6
Glucose, 2h
66
g
150
25
366
Normal, 10
Bread, 1.5h
24
150
25
298
41
Normal, 6
Glucose, 2h
33
150
25
223
315
150
25
34
495
Normal, 10
Bread, 1.5h
24
150
25
7011
100
Normal, 12-15
Glucose, 3h20
75
150
25
17
steamed 1 h (India)14
1108 Black bean (Phaseolus vulgaris Linn ), soaked
overnight, cooked 45 min (Philippines)
20
284
Normal, 11
Bread, 1h
88
150
25
435
61
Normal, 10
Glucose, 2h
UO4
150
23
10
364
51
Normal, 10
Glucose, 2h
UO4
150
25
515
73
Normal, 8
Glucose, 2h
23
150
24
12
293
41
Normal, 7
Glucose, 2h
33
150
18
425
60
Normal, 10
Glucose, 2h
UO4
150
21
373
53
Normal, 7
Glucose, 2h
51
150
14
217
30
Normal, 8
Glucose, 2h
23
150
18
473
68
Normal, 6
Glucose, 2h
33
150
19
31
446
Normal, 11
Bread, 1h
88
150
17
538
7611
Normal, 10
Bread, 2h
UO4
150
17
254
365
Normal, 10
Bread, 2h
UO4
150
17
425
607
Normal, 10
Bread, 2h
150
17
22
314
Normal, 11
Bread, 1h
UO4
88
150
20
33
47
Normal, 8
Glucose, 3h
55
150
23
383
54
Normal, 10
Glucose, 2h
UO4
150
26
10
155
21
Normal, 7
Glucose, 2h
33
150
203
29
Normal, 7
Glucose, 2h
51
150
142
20
Normal, 7
Glucose, 2h
33
150
143
20
Normal, 10
Glucose, 2h
UO4
150
256
36
Normal, 8
Glucose, 2h
23
150
13
2910
41
Normal, 10
Glucose, 2h
32
250 mL
19
294
41
Normal, 9
Glucose, 2h
UO4
31
12
235
33
Normal, 10
Glucose, 2h
32
250 mL
18
398
56
Normal, 10
Glucose, 2h
32
250 mL
18
427
6010
Normal, 10
Bread, 2h
UO4
50
22
285
40
Normal, 10
Glucose, 2h
UO4
250 mL
355
50
Normal, 10
Glucose, 2h
UO4
250 mL
19
324
46
Normal, 10
Glucose, 2h
UO4
250 mL
19
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
25
5
Mung beans
1117 Mung bean (Phaseolus areus Roxb), soaked,
boiled 20 min (Philippines)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
35
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
366
51
Normal, 8
Glucose, 2h
UO4
280
48
17
534
76
Normal, 10
Glucose, 2h
UO4
280
36
19
496
72
Normal, 9
Glucose, 2h
UO4
280
40
20
468
67
Normal, 10
Glucose, 2h
UO4
280
36
17
454
64
Normal, 10
Glucose, 2h
UO4
50
29
13
263
37
Normal, 10
Glucose, 2h
UO4
250
13
304
43
Normal, 10
Glucose, 2h
UO4
40
19
324
46
Normal, 10
Glucose, 2h
UO4
40
19
234
33
Normal, 10
Glucose, 2h
UO4
31
12
328
46
Normal, 10
Glucose, 2h
32
50
21
437
61
Normal, 10
Glucose, 2h
32
50
24
10
224
31
Normal, 10
Glucose, 2h
UO4
31
12
285
40
Normal, 10
Glucose, 2h
UO4
250 mL
106
14
Normal, 10
Glucose, 2h
UO4
250 mL
285
40
Normal, 10
Glucose, 2h
UO4
250 mL
543
77
Normal, 10
Glucose, 2h
UO4
50
33
18
273
39
Normal, 10
Glucose, 2h
UO4
50
23
496
70
Normal, 10
Glucose, 2h
UO4
50
32
16
364
51
Normal, 10
Glucose, 2h
UO4
50
46
17
375
53
Normal, 10
Glucose, 2h
UO4
250 mL
27
10
356
50
Normal, 9
Glucose, 2h
UO4
250 mL
34
12
333
47
Normal, 9
Glucose, 2h
UO4
250 mL
30
10
202
29
Normal, 10
Glucose, 2h
UO4
250 mL
27
535
76
Normal, 10
Glucose, 2h
UO4
250
34
12
222
31
Normal, 10
Glucose, 2h
UO4
250 mL
28
143
20
Normal, 10
Glucose, 2h
UO4
35
22
293
41
Normal, 10
Glucose, 2h
UO4
50
233
33
Normal, 10
Glucose, 2h
UO4
50
304
43
Normal, 10
Glucose, 2h
UO4
80
14
384
54
Normal, 10
Glucose, 2h
UO4
80
13
224
31
Normal, 10
Glucose, 2h
UO
80
434
61
Normal, 10
Glucose, 2h
UO4
80
13
Pure-protein bars
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
36
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
404
57
Normal, 10
Glucose, 2h
UO4
g
80
253
36
Normal, 10
Glucose, 2h
UO4
55
11
425
60
Normal, 10
Glucose, 2h
UO4
55
377
53
Normal, 10
Glucose, 2h
UO4
55
5312
76
Normal, 8
Glucose, 2h
23
300
15
435
61
Normal, 10
Glucose, 2h
UO4
216
36
15
6610
94
Normal, 10
Glucose, 2h
UO4
128
30
20
668
94
Normal, 10
Glucose, 2h
UO4
95
25
17
664
94
Normal, 10
Glucose, 2h
UO4
164
26
17
663
94
Normal, 10
Glucose, 2h
UO4
186
40
26
598
84
Normal, 10
Glucose, 2h
UO4
100
24
14
154
21
Normal, 8
Glucose, 2h
23
300
54
446
63
Normal, 8
Glucose, 2h
23
300
48
21
459
64
Normal, 8
Glucose, 2h
23
300
48
21
464
66
Normal, 10
Glucose, 2h
UO4
100
16
556
79
Normal, 10
Glucose, 2h
UO4
100
21
12
347
49
Normal, 8
Glucose, 2h
23
300
60
21
424
60
Normal, 8
Glucose, 2h
23
300
46
19
349
49
Normal, 8
Glucose, 2h
28
300
36
12
557
79
Normal, 8
Glucose, 2h
23
300
23
13
477
67
Normal, 8
Glucose, 2h
23
300
38
18
375
53
Normal, 10
Glucose, 2h
UO4
200
22
394
56
Normal, 10
Glucose, 2h
UO4
200
23
436
61
Normal, 10
Glucose, 2h
UO4
200
23
10
335
47
Normal, 10
Glucose, 2h
UO4
200
20
658
93
Normal, 10
Glucose, 2h
23
300
34
22
405
57
Normal, 8
Glucose, 2h
23
300
31
12
296
41
Normal, 8
Glucose, 2h
23
300
37
11
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
15
6
(Finest, UK)
1182 Chicken korma and rice, convenience meal
(Healthy Living, UK)
1183 Chicken nuggets, frozen, reheated in
microwave oven 5 min (Savings,
Grocery Holdings, Tooronga, Australia)
1184 Chicken McNuggets consumed with sweet Thai
chilli sauce (McDonald's, Australia)
1185 Chicken tikka masala and rice, convenience meal
(Healthy Living, UK)
1186 Chilli beef noodles, prepared convenience meal
(Finest, UK)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
37
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
375
53
Normal, 9
Glucose, 2h
84
g
215
294
41
Normal, 8
Glucose, 2h
84
185
50
283
40
Normal, 10
Glucose, 2h
100
21
4214
60
Normal, 8
Glucose, 2h
23
300
42
18
405
57
Normal, 8
Glucose, 2h
90
360
37
15
66
9411
Normal, 15
Bread, 4h
91
100
34
22
368
51
Normal, 8
Glucose, 2h
28
250
33
12
219
30
Normal, 8
Glucose, 2h
28
250
35
358
50
Normal, 10
Glucose, 2h
23
300
27
10
477
67
Normal, 10
Glucose, 2h
23
300
35
17
284
40
Normal, 8
Glucose, 2h
23
300
38
11
348
49
Normal, 10
Glucose, 2h
23
300
31
10
255
36
Normal, 8
Glucose, 2h
23
300
30
206
29
Normal, 8
Glucose, 2h
23
300
48
10
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
50
19
15
(Australia)
1202 Instant mashed potato (McCain, McCain Foods, USA),
eaten with 62 g cheese and 16 g butter (Canada)
1203 Kidney beans, (canned) with bacon and tomatoes
(Australia)
1204 Kidney beans, (cooked from dried beans) with bacon
and tomatoes (Australia)
1205 Lamb moussaka, prepared convenience meal8
(Finest, UK)
Lasagne
6010
86
Normal, 8
Glucose, 2h
90
300
42
25
258
36
Normal, 8
Glucose, 2h
28
300
42
11
35
499
Normal, 10
Glucose, 2h
92
200
21
266
37
Normal, 8
Glucose, 2h
23
300
43
11
27
386
Normal, 15
Bread, 4h
91
100
36
10
234
33
Normal, 8
Glucose, 2h
23
300
43
10
283
40
Normal, 10
Glucose, 2h
41
274
39
Normal, 10
Glucose, 2h
41
405
57
Normal, 10
Glucose, 2h
41
54
7714
Normal, 10
Bread, 2h
92
200
22
12
456
64
Normal, 9
Glucose, 2h
UO4
100
27
12
366
51
Normal, 10
Glucose, 2h
UO4
100
24
304
43
Normal, 10
Glucose, 2h
UO4
100
22
496
70
Normal, 10
Glucose, 2h
UO4
100
25
12
544
78
Normal, 10
Bread, 2h
UO5
100
21
11
626
89
Normal, 10
Glucose, 2h
41
139
37
23
767
109
Normal, 10
Glucose, 2h
41
112
26
20
395
56
Normal, 10
Glucose, 2h
41
112
26
10
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
38
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
757
107
Normal, 10
Glucose, 2h
41
g
113
173
24
Normal, 9
Glucose, 2h
300
49
384
54
Normal, 10
Bread, 2h
UO5
300
38
15
133
19
Normal, 10
Bread, 2h
UO5
100
11
214
30
Normal, 10
Bread, 2h
UO5
300
17
268
37
Normal, 10
Bread, 2h
UO5
300
12
346
48
Normal, 10
Bread, 2h
UO5
60
39
13
413
58
Normal, 10
Bread, 2h
UO5
300
45
18
545
78
Normal, 10
Bread, 2h
UO5
113
27
15
406
57
Normal, 10
Bread, 2h
UO5
300
28
11
395
56
Normal, 10
Bread, 2h
UO5
300
43
17
574
81
Normal, 10
Bread, 2h
UO5
300
47
25
444
63
Normal, 10
Bread, 2h
UO5
50
34
15
465
65
Normal, 10
Bread, 2h
UO5
50
36
16
495
69
Normal, 10
Bread, 2h
UO5
50
36
17
448
63
Normal, 10
Bread, 2h
UO5
300
17
295
42
Normal, 10
Bread, 2h
UO5
300
30
543
77
Normal, 10
Bread, 2h
UO5
113
25
14
396
56
Normal, 10
Bread, 2h
UO5
300
27
11
255
36
Normal, 10
Bread, 2h
300
15
617
87
Normal, 10
Glucose, 2h
UO5
23
300
40
25
6612
94
Normal, 8
Glucose, 2h
90
360
53
35
669
94
Normal, 10
Glucose, 2h
23
300
44
29
529
74
Normal, 8
Glucose, 2h
90
360
48
25
4812
69
Normal, 8
Glucose, 2h
23
300
26
12
394
56
Normal, 10
Glucose, 2h
100
30
12
488
69
Normal, 10
Glucose, 2h
36
17
79
Normal, 9
100
37
20
417
59
Normal, 8
Rice13, 2h
Glucose, 2h
UO4
38
100
55
23
300
52
21
455
64
Normal, 10
Glucose, 2h
23
300
61
27
787
112
Normal, 10
Glucose, 2h
UO4
270
56
44
676
96
Normal, 10
Glucose, 2h
UO4
270
48
32
635
90
Normal, 10
Glucose, 2h
UO4
200
54
34
55
7910
Normal, 10
Bread, 2h
78
200
68
37
39
557
Normal, 10
Bread, 2h
78
200
28
11
505
72
Normal, 10
Glucose, 2h
32
100
40
20
78
112
Normal, 10
Bread, 3h
93
36
14
11
20
28
Normal, 10
Bread, 3h
93
36
14
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
31
23
Sushi
11, 14
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
39
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
20
28
Normal, 10
Bread, 3h
93
g
36
5813
83
Normal, 12
Glucose, 5h
94
506
72
Normal, 10
Glucose, 2h
41
81
21
11
352
50
Normal, 10
Glucose, 2h
41
66
15
74
10623 Normal, 9
Bread, 2h
95
170
50
37
44
639
Normal, 9
Bread, 2h
95
200
52
23
39
557
Normal, 15
Bread, 4h
95
160
52
20
31
456
Normal, 9
Bread, 2h
95
230
53
16
234
33
Normal, 7-10
Bread, 2h
237 mL
24
123
17
Normal, 7
Glucose, 3h
96
250 mL
22
174
24
Normal, 9
Glucose, 3h
96
250 mL
28
227
31
Normal, 7
Glucose, 3h
96
250 mL
21
6113
87
Normal, 12
Glucose, 5h
94
237 mL
40
24
508
71
Normal, 7-10
Bread, 2h
237 mL
40
19
483
69
Normal, 10
Glucose, 2h
UO4
237 mL
32
16
433
61
Normal, 10
Glucose, 2h
UO4
38
20
515
73
Normal, 9
Glucose, 2h
UO4
250 mL
404
57
Normal, 10
Glucose, 2h
UO4
237 mL
47
19
364
51
Normal, 10
Glucose, 2h
UO4
113
26
258
36
Normal, 8
Glucose, 3h
96
250 mL
26
202
29
Normal, 9
Glucose, 2h
UO4
50
25
153
21
Normal, 9
Glucose, 2h
UO4
250 mL
24
194
27
Normal, 10
Glucose, 2h
UO4
250 mL
20
204
29
Normal, 10
Glucose, 2h
UO4
250 mL
19
262
37
Normal, 8
Glucose, 2h
UO4
250 mL
30
312
44
Normal, 10
Glucose, 2h
UO4
250 mL
24
243
344
250 mL
23
163
23
Normal, 9
Glucose, 2h
UO4
250 mL
15
235
33
Normal, 9
Glucose, 2h
UO4
250 mL
28
253
36
Normal, 9
Glucose, 2h
UO4
250 mL
26
483
69
Normal, 10
Glucose, 2h
UO4
237 mL
36
17
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
14
3
orange juice
1269 White bread (30 g), toasted, served with
baked beans (51 g) (Hovis, UK)
1270 White bread (30 g), toasted, served with cheddar
cheese (36 g) (Hovis, UK)
1271 White Bread (Wonder Bread, Interstate Bakeries)
(140 g), consumed with 30 g raw almonds (Canada)
1272 White Bread (Wonder Bread, Interstate Bakeries)
(140 g), consumed with 60 g raw almonds (Canada)
1273 White bread (Wonder Bread, Interstate Bakeries),
(100 g), consumed with 60 g raw, unblanched almonds
(California Almonds, USA)
1274 White Bread (Wonder Bread, Interstate Bakeries)
(140 g), consumed with 90 g raw almonds (Canada)
NUTRITIONAL SUPPORT PRODUCTS
1275 Choicedm, vanilla (Mead Johnson Nutritionals,
Evansville, USA)
(Abbott Australasia)
1283 Ensure Hospital, nutritional supplement powder,
prepared with water (Abbott Nutrition International)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
40
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
596
84
Normal, 9
Glucose, 2h
UO4
265
37
Normal, 10
Glucose, 3h
96
250 mL
31
25
36
Normal, 10
Glucose, 2h
97
250 mL
46
12
22
31
Normal, 10
Glucose, 2h
97
250 mL
46
10
2810
40
Normal, 10
Glucose, 3h
96
250 mL
31
348
49
Normal, 10
Glucose, 3h
96
250 mL
31
10
498
70
Normal, 10
Glucose, 2h
UO4
237 mL
32
16
545
78
Normal, 10
Glucose, 2h
UO4
237 mL
37
20
555
79
Normal, 9
Glucose, 2h
UO4
237 mL
42
23
343
49
Normal, 10
Glucose, 2h
UO4
237 mL
23
164
23
Normal, 11
Glucose, 2h
29
237mL
41
408
57
Normal, 11
Glucose, 2h
29
237 mL
41
16
479
67
Normal, 11
Glucose, 2h
29
237 mL
39
18
547
77
Normal, 11
Glucose, 2h
29
237 mL
36
19
314
446
Normal, 10
Bread, 2h
UO4
250 mL
41
13
334
476
Normal, 10
Bread, 2h
UO4
250 mL
44
15
273
384
Normal, 10
Bread, 2h
UO4
250
47
13
275
39
Normal, 9
Glucose, 2h
UO4
250 mL
26
555
78
Normal, 10
Glucose, 2h
UO4
237 mL
49
27
40
5516
Normal, 8
Bread, 2h
UO4
237 mL
29
12
225
31
Normal, 10
Glucose, 2h
13
36
Normal, 8
Glucose, 2h
UO4
23
50
256
50
12
2512
36
Normal, 8
Glucose, 2h
23
50
12
276
39
Normal, 8
Glucose, 2h
23
50
10
279
39
Normal, 8
Glucose, 2h
23
50
10
251
361
50
11
215
30
Normal, 9
Glucose, 2h
23
50
16
2410
34
Normal, 9
Glucose, 2h
23
50
17
74
10
Normal, 6
Glucose, 2h
36
50
591
85
Normal, 9
Glucose, 2h
180
42
25
532
76
Normal, 8
Glucose, 2h
180
42
22
687
97
Normal, 9
Glucose, 2h
UO4
180
46
31
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g
g/serve
250 mL
47
27
Peanuts
1324 Peanuts, crushed (South Africa)8
PASTA and NOODLES
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
41
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
7810
111
Normal, 10
Glucose, 2h
UO4
g
180
324
46
Normal, 7
Glucose, 2h
98
180
46
15
476
67
Normal, 14
Glucose, 2h
29
180
46
22
619
87
Normal, 10
Glucose, 2h
41
180
48
29
5411
77
Normal, 10
Glucose, 2h
41
180
48
26
5111
73
Normal, 8
Glucose, 2h
41
180
45
23
558
79
Normal, 10
Glucose, 2h
41
180
41
23
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
42
32
Rowville, Australia)
Fusilli pasta twists
1331 Fusilli pasta twists (Tesco Stores Ltd, UK),
boiled 10 min in salted water (UK)
1332 Fusilli pasta twists, dry pasta, boiled in 10 min
in unsalted water (UK)
1333 Fusilli pasta twists, tricolour, dry pasta,
boiled 10 min in unsalted water (UK)
1334 Fusilli pasta twists, wholewheat, dry pasta, boiled
10 min in unsalted water (UK)
552
793
180
46
25
54
7718
Normal, 11
Bread, 3h
99
180
42
23
689
97
Normal, 8
Bread, 2h
13
180
48
33
465
66
Normal, 8
Bread, 2h
13
180
23
11
488
69
Normal, 15
Glucose, 2h
29
180
26
12
527
74
Normal, 9
Glucose, 2h
UO4
180
25
13
525
74
Normal, 10
Glucose, 2h
UO4
180
22
11
502
71
180
24
12
558
79
Normal, 8
Glucose, 2h
23
180
47
26
539
76
Normal, 10
Glucose, 2h
23
180
43
23
526
74
Normal, 8
Glucose, 2h
23
180
45
23
53
76
180
45
24
43
6211
Normal, 10
Bread, 1.5h
24
180
48
21
48
6813
Normal, 9
Bread, 2h
100
180
48
23
49
709
Normal, 10
Bread, 1.5h
24
180
48
23
61
8713
Normal, 9
Bread, 2h
100
180
48
29
1348 Thin, fresh, durum wheat with 39% w/w egg, (Sweden)
45
6411
Normal, 10
Bread, 1.5h
24
180
41
18
53
7613
Normal, 9
Bread, 2h
100
180
41
22
523
745
180
45
23
399
5613
Normal, 11
Glucose, 2h
77
180
45
18
281
40
Normal, 10
Glucose, 2h
UO4
180
49
14
391
56
Normal, 6
Glucose, 2h
98
180
38
15
616
879
Normal, 12
Glucose, 2h
77
180
39
23
404
576
Normal, 12
Glucose, 2h
77
180
39
15
41
5812
Normal, 7
Bread, 1h
73
180
43
18
51
73
Normal, 10
Glucose, 2h
UO6
180
47
24
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
42
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
928
131
Normal, 6
Bread, 2h
766
109
Normal, 9
515
73
689
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
38
35
62
g
180
Glucose, 2h
UO4
180
49
37
Normal, 10
Glucose, 2h
UO6
180
49
25
97
Normal, 10
Glucose, 2h
UO4
220
27
19
41
596
Normal, 12
Bread, 2h
101
180
47
19
477
67
Normal, 10
Glucose, 2h
180
37
17
51
735
Normal, 12
Bread, 2h
101
180
48
24
58
8316
Normal, 8
Bread, 2.8h
46
180
48
28
47
6710
Normal, 10
Bread, 2h
24
180
48
23
53
7612
Normal, 9
Bread, 2h
100
180
48
25
443
63
Normal, 10
Glucose, 2h
UO4
180
48
21
41
587
Normal, 10
Bread, 2h
63
180
48
19
493
704
180
48
24
587
83
Normal, 6
Bread, 2h
62
180
44
26
39
556
Normal, 12
Bread, 3h
102
180
46
18
46
66
Normal, 10
38
180
48
22
483
68
Normal, 47
Rice13, 2h
Glucose, 2h
34
180
48
23
497
7010
Normal, 12
Bread, 2h
180
44
22
508
71
Normal, 6
Glucose, 2h
UO4
33
180
48
24
462
663
180
47
22
5915
84
Normal, 12
Glucose, 3h
103
180
48
28
6515
93
Normal, 12
Glucose, 3h
103
180
48
31
4610
66
Normal, 12
Glucose, 3h
103
180
48
22
57
81
180
48
27
424
60
Normal, 6
Glucose, 2h
33
180
40
17
455
65
Normal, 10
Bread, 2h
UO5
180
40
18
58
83
Normal, 20
Bread, 3h
26
180
50
29
4310
61
Normal, 8
Glucose, 2h
98
180
44
19
296
41
Normal, 9
Glucose, 2h
UO4
180
31
466
66
Normal, 8
Glucose, 2h
23
180
44
20
545
77
Normal, 10
Glucose, 2h
14
180
44
24
628
89
Normal, 10
Glucose, 2h
UO4
180
48
30
357
50
Normal, 7
Glucose, 2h
98
180
44
16
462
66
Normal, 10
Glucose, 2h
180
42
19
827
117
Normal, 8
Glucose, 2h
180
42
34
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
43
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
42
605
Normal, 10
Bread, 2h
447
63
Normal, 9
Glucose, 2h
50
27
UO6
2
50
18
43
615
Normal, 10
Bread, 2h
233
33
Normal, 10
Glucose, 2h
445
63
Normal, 20
345
49
496
70
458
11
8
50
23
10
UO4
39
50
26
Glucose, 2h
50
27
12
Normal, 8
Glucose, 3h
104
50
22
Normal, 8
Bread, 2h
50
30
14
64
Normal, 10-12
Bread, 2h
22
50
30
13
428
60
Normal, 10
Glucose, 2h
UO4
50
31
13
433
614
50
28
12
233
33
Normal, 10
Glucose, 2h
UO4
50
15
(M&M/Mars, USA)8
1399 Chocolate, white, Milky Bar (Nestl, Australia)
446
63
Normal, 10
Glucose, 2h
UO4
50
29
13
213
30
Normal, 10
Glucose, 2h
UO4
30
10
(M&M/Mars, USA)8
1401 Combos Snacks Cheddar Cheese Crackers
546
77
Normal, 10
Glucose, 2h
UO4
50
32
17
526
74
Normal, 10
Glucose, 2h
UO4
50
35
18
424
605
Normal, 10
Bread, 2h
UO4
50
25
11
72
103
Normal, 6
Glucose, 2h
60
50
25
18
456
345
916
65
49
131
Normal, 10
Normal, 10
Normal, 10
Bread, 2h
Bread, 2h
Bread, 2h
UO5
UO5
UO5
50
50
50
20
20
38
9
7
35
827
117
Normal, 10
Bread, 2h
UO5
50
39
32
846
153
120
21
Normal, 10
Normal, 10
Bread, 2h
Glucose, 2h
UO5
23
50
50
39
24
33
4
9013
129
Normal, 10
Bread, 2h
UO6
40
30
27
346
49
Normal, 10
Glucose, 2h
32
30
15
508
71
Normal, 10
Glucose, 2h
29
50
34
17
405
57
Normal, 16
Glucose, 2h
UO6
50
25
10
514
73
Normal, 15
Glucose, 2h
UO6
50
26
13
464
66
Normal, 10
Glucose, 2h
UO6
50
17
355
50
Normal, 10
Glucose, 2h
UO4
30
20
708
101
Normal, 10
Bread, 2h
UO5
40
30
21
343
49
Normal, 10
Bread, 2h
UO5
40
21
(Philippines)
Chocolate, dark
(Czech Republic)
Chocolate, milk, plain
1394 Chocolate, milk, plain with sucrose (Belgium)8
1395 Chocolate, milk (Cadbury's Confectionery,
Ringwood, Australia)
1396 Chocolate, milk, Dove (Mars Confectionery,
Ballarat, Australia)
1397 Chocolate, milk (Nestl, Sydney, NSW, Australia)
mean of four studies
Chocolate, milk, artificially sweetened
(M&M/Mars, USA)
1402 Combos Snacks Cheddar Cheese Pretzels
(M&M/Mars, USA)
Corn chips
1403 Corn chips, plain, salted (Doritos original,
Smith's Snack Food Co., Australia) (1998)
1404 Corn chips, plain, salted (Doritos original,
Smith's Snack Food Co., Australia) (1985)
Chips or Crisps, made from flaxseed, corn or rice
President's Choice Blue Menu
(Loblaw Brands Limited, Canada)
Fruit Bars
1411 Apple Fruit Bar, fat-free, President's Choice Blue
Menu (Loblaw Brands Limited, Canada)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
44
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
332
47
Normal, 10
Bread, 2h
UO5
g
40
6111
87
Normal, 10
Glucose, 2h
UO4
30
20
12
7411
106
Normal, 10
Bread, 2h
UO5
40
31
23
9012
129
Normal, 10
Glucose, 2h
UO4
30
26
23
9912
14218 Normal, 10
Bread, 2h
UO4
30
25
24
294
42
Normal, 12
Glucose, 2h
UO4
30
24
40
57
Normal, 10
Glucose, 2h
UO4
30
20
375
53
Normal, 10
Glucose, 2h
UO4
100
27
10
394
56
Normal, 10
Glucose, 2h
UO4
100
27
11
447
63
Normal, 10
Glucose, 2h
UO4
100
18
556
79
Normal, 10
Glucose, 2h
UO4
110
28
15
536
76
Normal, 10
Glucose, 2h
UO4
120
19
10
808
114
Normal, 8
Bread, 2h
30
28
22
766
109
Normal, 12
Bread, 2h
UO4
30
28
21
524
74
Normal, 10
Glucose, 2h
UO4
50
35
18
628
89
Normal, 10-12
Bread, 2h
22
50
32
20
456
64
Normal, 10
Glucose, 2h
UO4
50
30
14
7811
111
Normal, 10
Glucose, 2h
21
16
706
100
Normal, 8
Bread, 2h
UO4
1
30
30
30
21
333
47
Normal, 10-12
Bread, 2h
22
30
17
628
89
Normal, 10-12
Bread, 2h
22
60
40
25
6812
97
Normal, 6
Glucose, 2h
33
60
40
27
626
89
Normal, 10
Glucose, 2h
UO4
30
24
15
628
89
Normal, 10-12
Bread, 2h
UO4
60
42
26
455
64
Normal, 10-12
Bread, 2h
45
34
15
617
87
Normal, 7
Bread, 2h
UO4
1
30
21
13
32
46
Normal, 7
Bread, 2h
105
30
12
334
47
Normal, 10-12
Bread, 2h
22
20
12
304
43
Normal, 10
Glucose, 2h
UO4
20
12
254
36
Normal, 10
Glucose, 2h
UO4
20
11
29
42
20
12
705
100
Normal, 12
Glucose, 2h
UO4
20
12
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
21
7
Mars Bar
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
45
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
Popcorn
1451 Microwave Popping Corn, butter flavor, President's
728
103
Normal, 10
Bread, 2h
UO5
20
12
588
83
Normal, 10
Bread, 2h
UO5
20
12
551
78
Normal, 6
Glucose, 2h
20
10
557
79
Normal, 8
Bread, 2h
13
20
11
628
89
Normal, 9
Glucose, 2h
UO4
20
10
678
96
Normal, 9
Glucose, 2h
UO4
20
11
89
127
Normal, 12
Bread, 2h
UO4
20
11
10
655
947
20
11
702
100
Normal, 10
Glucose, 2h
UO4
50
35
24
517
73
Normal, 7
Glucose, 2h
33
50
24
12
57
81
Normal, 6
Glucose, 2h
60
50
18
10
602
86
Normal, 10
Glucose, 2h
50
20
12
56
80
50
21
12
668
94
Normal, 10
Bread, 2h
UO5
50
38
25
839
119
Normal, 8
Bread, 2h
13
30
20
16
846
120
Normal, 10
Glucose, 2h
UO4
30
24
20
775
110
Normal, 20
Glucose, 2h
39
30
25
19
705
100
Normal, 10-12
Bread, 2h
22
50
45
32
786
112
Normal, 10
Bread, 2h
UO5
26
20
16
585
82
Normal, 10
Bread, 2h
UO5
26
20
12
353
50
Normal, 15
Glucose, 2h
UO6
50
27
10
475
68
Normal, 10
Glucose, 2h
50
637
90
Normal, 10
Glucose, 2h
UO4
50
27
17
335
47
Normal, 10
Glucose, 2h
UO4
50
25
337
47
Normal, 10
Glucose, 2h
UO4
50
14
416
59
Normal, 10
Glucose, 2h
UO4
50
17
325
46
Normal, 10
Glucose, 2h
17
46
275
655
39
Normal, 10
Normal, 10
Bread, 2h
Glucose, 2h
UO4
2
50
50
50
20
19
9
5
1478 Oat bar, made from oat flour and bran starch (Canada)9
1479 Peanut Butter Chocolate Pal bar (Revival Soy,
59
85
Normal, 10
Bread, 2h
524
74
Normal, 10
Glucose, 2h
726
103
Normal, 10
6413
91
Normal, 10
Snack bars
1467 Chewy Chocolate Chip & Marshmallow Granola Bar,
President's Choice Blue Menu
(Loblaw Brands Limited, Canada)
1468 Chewy Cranberry Apple Granola Bar,
President's Choice Blue Menu
(Loblaw Brands Limited, Canada)
1469 Chocolate Healtheries Simple bar, wheat and gluten
free (Aussie Bodies Pty. Ltd., Australia)
(M&M/Mars, USA)
(ExtendBar, USA)
1474 ExtendBar Chocolate Delight Bar
(ExtendBar, USA)
UO4
106
50
24
14
50
26
13
Bread, 2h
UO5
50
36
26
Glucose, 2h
107
50
33
21
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
46
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
408
5711
Normal, 10
Bread, 2h
UO4
g
50
376
539
Normal, 10
Bread, 2h
UO4
50
27
10
313
44
Normal, 10
Glucose, 2h
UO6
50
14
253
36
Normal, 10
Glucose, 2h
UO6
50
12
415
59
Normal, 10-12
Bread, 2h
22
60
36
15
434
61
Normal, 10
Glucose, 2h
60
35
15
68
97
Normal, 12
Bread, 2h
UO4
108
60
34
23
51
72
60
35
18
192
27
Normal, 10
Glucose, 2h
UO4
30
12
274
39
Normal, 10
Glucose, 2h
UO4
30
12
417
59
Normal, 10
Glucose, 2h
UO4
30
12
282
40
Normal, 10
Glucose, 2h
UO4
30
11
253
36
Normal, 10
Glucose, 2h
UO4
30
12
272
39
Normal, 10
Glucose, 2h
UO4
30
12
284
40
Normal, 10
Glucose, 2h
UO4
30
12
295
41
Normal, 10
Glucose, 2h
UO4
30
14
332
40
Normal, 9
Glucose, 2h
30
13
878
124
Normal, 10
Glucose, 2h
UO4
6
50
26
23
497
70
Normal, 9
Glucose, 2h
23
50
28
14
745
106
Normal, 10
Glucose, 2h
UO4
50
29
22
446
63
Normal, 10-12
Bread, 2h
22
60
39
17
433
61
Normal, 14
Glucose, 2h
UO6
15
576
82
Normal, 10
Glucose, 2h
UO4
65
38
22
536
76
Normal, 9
Glucose, 2h
UO4
65
42
22
585
837
Normal, 10
Bread, 2h
22
65
42
24
53
75
Normal, 12
Bread, 2h
108
65
42
22
39
55
Normal, 12
Bread, 2h
108
65
26
10
114
16
Normal, 10
Glucose, 2h
107
50
18
163
23
Normal, 10
Glucose, 2h
UO4
50
21
153
21
Normal, 10
Glucose, 2h
UO4
50
20
235
33
Normal, 10
Glucose, 2h
UO4
50
18
164
23
Normal, 10
Glucose, 2h
UO4
50
21
143
20
Normal, 10
Glucose, 2h
UO4
50
18
143
20
Normal, 10
Glucose, 2h
UO4
50
20
182
26
Normal, 10
Glucose, 2h
UO4
50
18
365
51
Normal, 10
Glucose, 2h
UO4
50
24
504
72
Normal, 10
Glucose, 2h
UO4
50
27
14
504
72
Normal, 10
Glucose, 2h
UO4
50
28
14
345
49
Normal, 10
Glucose, 2h
UO4
50
24
204
29
Normal, 10
Glucose, 2h
UO4
50
10
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
29
12
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
47
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
214
30
Normal, 10
Glucose, 2h
UO4
g
50
496
70
Normal, 10
Glucose, 2h
UO4
25
10
413
59
Normal, 10
Glucose, 2h
UO4
25
11
263
37
Normal, 10
Glucose, 2h
UO4
50
21
324
46
Normal, 10
Glucose, 2h
UO4
50
18
295
41
Normal, 10
Bread, 2h
UO5
50
22
282
40
Normal, 10
Bread, 2h
UO5
50
22
295
41
Normal, 10
Bread, 2h
UO5
50
22
233
33
Normal, 10
Bread, 2h
UO5
50
22
274
39
Normal, 10
Bread, 2h
UO5
50
20
295
41
Normal, 10
Bread, 2h
UO5
25
11
282
40
Normal, 10
Bread, 2h
UO5
25
10
295
41
Normal, 10
Bread, 2h
UO5
25
11
233
33
Normal, 10
Bread, 2h
UO5
25
10
274
39
Normal, 10
Bread, 2h
UO5
25
10
498
70
Normal, 10-12
Bread, 2h
65
45
22
447
62
Normal, 10
Glucose, 2h
UO4
107
50
19
413
59
Normal, 10
Bread, 2h
UO5
250
28
11
354
50
Normal, 10
Bread, 2h
UO5
250
13
466
66
Normal, 10
Glucose, 2h
32
250
18
6914
99
Normal, 10
Glucose, 2h
32
250
19
13
433
61
Normal, 9
Glucose, 2h
UO4
250
11
202
29
Normal, 10
Glucose, 2h
UO4
250
27
627
88
Normal, 10
Bread, 2h
UO5
250
20
12
579
82
Normal, 10
Bread, 2h
UO5
250
19
11
486
69
Normal, 10
Glucose, 2h
UO4
250
38
18
393
56
Normal, 10
Glucose, 2h
UO4
250
18
543
77
Normal, 10
Bread, 2h
UO5
250
41
22
47
67
250
32
15
4510
65
Normal, 10
Bread, 2h
UO5
250
528
75
Normal, 10
Bread, 2h
UO5
250
19
10
767
108
Normal, 10
Glucose, 2h
UO4
250
18
14
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
10
2
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
48
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
575
81
Normal, 10
Bread, 2h
UO5
g
250
465
65
Normal, 10
Bread, 2h
UO5
250
27
12
564
81
Normal, 10
Bread, 2h
UO5
250
31
17
524
74
Normal, 10
Glucose, 2h
UO4
250
28
15
475
67
Normal, 10
Bread, 2h
UO5
250
14
6012
86
Normal, 10
Glucose, 2h
32
250
18
11
574
82
Normal, 10
Bread, 2h
UO5
250
33
19
364
51
Normal, 10
Bread, 2h
UO5
250
29
10
414
59
Normal, 10
Bread, 2h
UO5
250
13
111
161
Normal, 9
Bread, 2h
UO4
10
101
141
Normal, 9
Bread, 2h
UO4
10
194
27
Normal, 9
Glucose, 2h
UO4
10
13
19
10
11
165
Normal, 8
Bread, 2h
109
10
10
Toronto, Canada)8
1565 50 g portion (Sweeten Less, Canada)
12
166
Normal, 8
Bread, 2h
109
10
10
231
33
Normal, 10
Glucose, 2h
10
10
15
22
10
10
96
137
Bread, 3h
65
10
10
10
96
13722 Normal, 8
Bread, 2h
109
10
10
10
100
143
Normal, 35
Glucose, 2h
33
10
10
10
1029
146
Normal, 7
Bread, 2h
10
10
10
103
14718 Normal, 8
Bread, 2h
109
10
10
10
111
158
Normal, 6
Wheat, 2h
66
10
10
11
114
16328 Normal, 8
Bread, 2h
109
10
10
11
1033
1474
10
10
10
76
109
Normal, 10
Glucose, 1.5h
110
10
10
793
113
Normal, 10
Glucose, 2h
UO4
10
62
88
Normal, 10
Glucose, 2h
111
10
10
57
82
Normal, 9
Glucose, 2h
111
10
10
85
121
Normal, 12
Glucose, 2.5h
112
10
10
86
123
Normal, 10
Glucose, 3h
87
10
10
636
90
Normal, 9
Glucose, 2h
UO4
25
21
13
354
50
Normal, 10
Glucose, 2h
UO4
25
18
444
63
Normal, 9
Glucose, 2h
UO4
25
21
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
31
18
Normal, 16
Toronto, Canada)
3 g dried ginseng8, 27
Glucose consumed with gum/fiber
1575 46 g Glucose + 15 g apple and orange fiber extract
(FITA, Chatswood, NSW, Australia)
(total carbohydrate content of drink = 50 g)
Honey
1581 Yellow box (46% fructose) (Australia)8
1582 Stringy Bark (52% fructose) (Australia)8
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
49
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
463
66
Normal, 9
Glucose, 2h
UO4
g
25
483
69
Normal, 10
Glucose, 2h
UO4
25
15
513
74
Normal, 11
Glucose, 2h
UO4
25
21
11
525
74
Normal, 9
Glucose, 2h
UO4
25
17
586
604
83
86
Normal, 8
Normal, 11
Bread, 2h
Glucose, 2h
UO4
UO4
25
25
21
21
12
13
623
89
Normal, 9
Glucose, 2h
UO4
25
18
11
645
91
Normal, 10
Glucose, 2h
15
10
99
Normal, 12
Glucose, 2h
UO4
113
25
698
25
21
15
726
103
Normal, 9
Glucose, 2h
UO4
25
13
736
105
Normal, 11
Glucose, 2h
113
25
21
16
747
105
Normal, 11
Glucose, 2h
113
25
22
16
744
105
Normal, 10
Glucose, 2h
25
21
16
748
106
Normal, 12
Glucose, 2h
113
25
21
16
878
124
Normal, 6
Glucose, 2h
33
25
21
18
613
885
25
19
12
461
66
Normal, 10
Glucose, 2h
10
10
48
688
Normal, 10
Bread, 2h
78
10
10
10512
150
Normal, 6
Glucose, 2h
33
10
10
11
1052
150
Normal, 10
Glucose, 2h
10
10
11
685
97
Normal, 9
Glucose, 2h
UO4
25
22
15
546
77
Normal, 10
Glucose, 2h
UO4
25
18
10
58
8315
Normal, 8
Bread, 2h
109
10
10
60
86
Normal, 16
Glucose, 2h
114
10
10
60
869
Normal, 8
Bread, 2h
109
10
10
659
93
Normal, 7
Glucose, 2h
36
10
10
65
9414
Normal, 8
Bread, 2h
109
10
10
844
120
Normal, 10
Glucose, 2h
10
10
654
946
10
10
639
90
Normal, 10
Glucose, 2h
UO4
80
516
73
Normal, 6
Glucose, 2h
33
80
5414
77
Normal, 12-15
Glucose, 3h20
75
80
516
73
Normal, 10
Glucose, 2h
94
Normal, 10
Glucose, 2h
UO4
81
80
664
80
18
12
759
107
Normal, 6
Glucose, 2h
36
80
64
91
80
3712
53
Normal, 9
Glucose, 2h
29
80
16
48
69
Normal, 6
Glucose, 2h
60
80
16
552
79
Normal, 10
Glucose, 2h
80
16
60
86
Normal, 16
Bread, 3h
65
80
18
11
625
525
89
757
Normal, 7
Glucose, 2h
36
80
80
18
17
11
9
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
18
8
Sucrose
(Sydney, Australia)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
50
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
Root vegetables
Carrots
1621 Carrots, raw, diced (Australia)
355
50
Normal, 7
Glucose, 2h
51
80
391
56
Normal, 7
Glucose, 2h
51
80
335
47
Normal, 8
Glucose, 2h
80
492
70
Normal, 7
Glucose, 2h
UO4
51
80
394
565
80
9411
13316 Normal, 8
Bread, 2h
115
120
38
36
525
74
Normal, 10
Glucose, 2h
UO4
80
695
99
Normal, 10
Glucose, 2h
14
150
27
19
836
119
Normal, 10
Glucose, 2h
81
150
30
25
9311
13315 Normal, 10
Bread, 2h
116
150
18
17
988
140
Glucose, 2h
14
150
27
26
866
1239
150
26
22
111
158
Normal, 16
Bread, 3h
65
150
30
33
78
11114 Normal, 14
Bread, 2h
117
150
26
20
92
13115 Normal, 14
Bread, 2h
117
150
26
24
665
94
Normal, 10
Glucose, 2h
118
150
23
15
8111
10115
665
116
Normal, 10
14422 Normal, 10
94
Normal, 10
Glucose, 2h
Bread, 2h
Glucose, 2h
14
116
118
150
150
150
23
17
26
19
17
17
594
84
Normal, 10
Glucose, 2h
81
150
32
19
7510
107
Normal, 10
Glucose, 2h
118
150
28
21
563
80
Normal, 10
Glucose, 2h
118
150
32
18
854
122
Normal, 10
Glucose, 2h
118
150
29
25
597
84
Normal, 10
Glucose, 2h
118
150
16
583
83
Normal, 10
Glucose, 2h
UO4
150
16
(Australia)
1644 Pontiac, peeled, boiled whole for 30 min (Australia)
1645 Pontiac, peeled, boiled 35 min (Australia)
1646 Sava, peeled, boiled 21-30 min (Sweden)
56
889
118
80
Normal, 6
12513 Normal, 10
16831 Normal, 13
Glucose, 2h
Bread, 2h
Bread, 2h
60
116
119
150
150
150
26
18
20
14
16
24
877
12410 Normal, 10
Bread, 2h
116
150
17
14
661
95
Normal, 10
Glucose, 2h
150
19
13
76
108
Normal, 9
Bread, 3h
67
150
34
26
897
12610 Normal, 12
Bread, 2h
120
150
21
19
9610
137
Glucose, 2h
14
150
26
24
827
1179
150
25
21
88
12517 Normal, 13
Bread, 2h
120
150
20
18
67
9615
Normal, 13
Bread, 2h
119
150
20
13
23
33
Normal, 9
Bread, 3h
67
150
34
565
797
Normal, 12
Bread, 2h
120
150
21
12
Normal, 10
Boiled/cooked, white/Type NS
Normal, 10
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
51
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
Canned potatoes
1656 New, canned, heated in microwave 3 min (Mint Tiny
659
9313
Normal, 10
Bread, 2h
116
150
18
12
54
7710
Normal, 14
Bread, 2h
117
150
29
16
646
907
Normal, 12
Bread, 2h
120
150
32
21
706
100
Normal, 10
Glucose, 2h
81
150
30
21
797
113
Normal, 12
Glucose, 2h
27
150
20
16
8013
114
Normal, 8
Glucose, 2h
33
150
20
16
86
123
Normal, 6
Glucose, 2h
60
150
20
17
888
12411 Normal, 12
Bread, 2h
120
150
20
18
924
131
Normal, 47
Glucose, 2h
34
150
20
18
976
139
Normal, 10
Glucose, 2h
UO4
150
20
19
873
1244
150
20
17
7110
102
Normal, 10
Glucose, 2h
121
150
24
17
7410
106
Normal, 10
Glucose, 2h
121
150
24
18
688
97
Normal, 10
Glucose, 2h
121
150
24
17
7110
101
Normal, 7
Glucose, 2h
36
150
20
14
733
104
Normal, 10
Glucose, 2h
150
20
15
83
11812 Normal, 12
102
150
20
17
76
108
150
20
15
10213
146
919
Normal, 10
Bread, 3h
Glucose, 2h
14
150
26
26
13013 Normal, 10
Bread, 2h
116
150
20
18
938
133
Glucose, 2h
41
150
26
24
799
11213 Normal, 10
Bread, 2h
116
150
18
14
735
1036
Normal, 12
Bread, 2h
120
150
20
15
779
10812 Normal, 12
Bread, 2h
120
150
25
19
708
100
Glucose, 2h
33
150
21
12
7812
11217 Normal, 10
Bread, 2h
116
150
21
16
8015
114
Glucose, 2h
14
150
23
18
76
109
150
22
16
622
89
Normal, 10
Glucose, 2h
150
19
12
6511
93
Normal, 12-15
Glucose, 3h20
75
150
27
18
728
10212 Normal, 12
Bread, 2h
120
150
20
14
44
63
Normal, 7
150
25
11
465
66
Normal, 10
Potato26, 3h
Glucose, 2h
82
81
150
32
15
616
87
Normal, 10
Glucose, 2h
UO4
150
18
11
7712
110
Normal, 9
Glucose, 2h
29
150
25
19
(Australia)
Microwaved potato
Normal, 10
Normal, 8
Normal, 10
Steamed potato
(India)14
1683 California white potatoes, cubed,
roasted in soybean oil (Canada)
Sweet potato, cooked
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
52
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
948
134
Normal, 10
Glucose, 2h
81
g
150
767
109
Normal, 10
Glucose, 2h
81
150
45
34
825
117
Normal, 10
Glucose, 2h
81
150
45
37
774
110
Normal, 8
Glucose, 2h
150
21
16
755
107
Normal, 9
Glucose, 2h
UO4
150
29
22
706
1008
150
32
22
7010
100
Normal, 12-15
Glucose, 3h20
75
250
18
12
485
68
Normal, 7
Glucose, 2h
150
54
77
Normal, 7
82
150
5612
80
Normal, 9
Potato26, 3h
Glucose, 2h
29
150
53
75
150
355
50
Normal, 14
Glucose, 2h
29
150
36
13
542
77
Normal, 10
Glucose, 2h
150
36
19
514
73
Normal, 10
Glucose, 2h
150
36
18
74
106
Normal, 10
Glucose, 3h
87
150
38
28
548
7711
150
37
20
74
106
Normal, 10
Glucose, 3h
87
150
38
28
615
87
Normal, 10
Glucose, 2h
81
150
46
28
747
106
Normal, 10
Glucose, 2h
81
150
27
20
775
110
Normal, 10
Glucose, 2h
81
150
38
29
734
105
Normal, 10
Glucose, 2h
81
150
32
23
736
104
Normal, 10
Glucose, 2h
81
150
39
28
683
97
Normal, 10
Glucose, 2h
81
150
34
23
807
114
Normal, 10
Glucose, 2h
81
150
40
32
794
113
Normal, 10
Glucose, 2h
81
150
25
20
827
117
Normal, 10
Glucose, 2h
81
150
39
32
756
107
Normal, 10
Glucose, 2h
81
150
31
24
806
114
Normal, 10
Glucose, 2h
81
150
35
28
248
34
Normal, 7
Glucose, 2h
36
50 (dry)
25
34
49
Normal, 10
Glucose, 3h
122
121
17
Normal, 10
Glucose, 2h29
123
150
13
563
80
Normal, 10
Glucose, 2h29
123
100
27
15
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
45
42
(Jamaica)
Yam, Negro (Dioscorea rotundata)
(Jamaica)
Yam, Round leaf yellow (Dioscorea cayenensis)
1707 Round leaf yellow yam, peeled, cubed, boiled 30 min
(Jamaica)
1708 Round leaf yellow yam, peeled, roasted on preheated
charcoal (Jamaica)
Yam, Sweet (Dioscorea alata)
(Jamaica)
Yam, White (Dioscorea alata)
(Jamaica)
INDIGENOUS OR TRADITIONAL FOODS OF
DIFFERENT ETHNIC GROUPS
AFRICAN
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
53
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
53
Normal, 7
Glucose, 2h
36
48
69
Normal, 10
Glucose, 3h
122
52
74
Normal, 10
Glucose, 3h
122
716
101
Normal, 8
Glucose, 2h
36
50 (dry)
36
25
747
106
Normal, 8
Glucose, 2h
36
50 (dry)
40
30
688
97
Normal, 6
Glucose, 2h
36
120
50
34
46
66
Normal, 10
Glucose, 3h
122
404
57
Normal, 10
Glucose, 2h29
123
120 (raw)
34
13
343
49
Normal, 10
Glucose, 2h29
123
150
42
14
66
94
Normal, 10
Glucose, 2h29
123
150
36
24
50
71
Normal, 10
Glucose, 3h
122
375
53
Normal, 9
Glucose, 2h
84
215
50
19
294
41
Normal, 8
Glucose, 2h
84
185
50
15
64
Normal, 12
Glucose, 2h
124
30
8612
123
Normal, 8
Glucose, 2h
90
120
45
39
3011
43
Normal, 12
Glucose, 2h
124
100
15
868
123
Normal, 11
Glucose, 2h
77
150
43
37
79
113
Normal, 10
Rice13, 2h
38
150
51
40
67
96
Normal, 10
Rice13, 2h
38
150
61
41
55
79
Normal, 10
Rice13, 2h
38
150
49
27
65
93
Normal, 9
Rice13, 2h
38
100
41
27
946
140
Normal, 11
Glucose, 2h
77
150
32
31
86
123
Normal, 6
Rice13, 2h
38
150
65
56
48
69
Normal, 9
Rice13, 2h
38
75
28
13
83
119
Normal, 8
75
39
32
10910
156
Normal, 12
Rice13, 2h
Glucose, 2h
38
77
150
42
46
336
47
Normal, 8
Glucose, 2h
15
70
100
Normal, 10
38
150
60
42
798
113
Normal, 12
Rice13, 2h
Glucose, 2h
77
120
20
16
399
56
Normal, 12
Glucose, 2h
77
180
45
18
68
97
Normal, 8
Rice13, 2h
38
100
50
34
91
130
Normal, 10
Rice13, 2h
38
30
25
23
81
116
Normal, 10
38
250
19
15
616
87
Normal, 12
Rice13, 2h
Glucose, 2h
77
180
39
23
404
57
Normal, 12
Glucose, 2h
77
180
39
15
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g
g/serve
50 (dry)
29
1
(South Africa)
(mochi) (Japan)
Bangkok, Thailand)
1751 Rice noodles, fresh, boiled (Sydney, NSW, Australia)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
54
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
77
110
Normal, 9
Rice13, 2h
38
80
114
Normal, 7
Rice13, 2h
38
75
26
21
46
66
Normal, 9
Rice13, 2h
38
180
49
22
488
69
Normal, 10
Glucose, 2h
36
17
79
Normal, 9
100
37
20
628
89
Normal, 10
Rice13, 2h
Glucose, 2h
UO4
38
100
55
UO4
180
48
30
48
69
Normal, 9
Rice13, 2h
38
180
47
23
57
81
Normal, 7
Rice13, 2h
38
300
47
27
56
80
Normal, 9
Rice13, 2h
38
300
47
26
55
79
Normal, 9
Rice13, 2h
38
300
47
26
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
g
75
Avail. GL3
carbo- per
hydrate serve
g/serve
27
21
80
300
47
26
79
113
Normal, 6
Rice13, 2h
38
150
50
40
56
80
Normal, 10
Rice13, 2h
38
150
43
24
61
87
Normal, 10
Rice13, 2h
38
150
47
29
69
99
Normal, 9
Rice13, 2h
38
300
47
32
59
84
Normal, 10
Rice13, 2h
38
150
32
19
58
83
Normal, 10
Rice13, 2h
38
150
32
19
63
90
Normal, 9
Rice13, 2h
38
150
43
27
61
87
Normal, 11
Rice13, 2h
38
150
43
26
1770 White rice topped with raw egg and soy sauce (Japan)
72
103
Normal, 6
Rice13, 2h
38
150
36
26
56
80
Normal, 9
Rice13, 2h
38
150
51
29
80
114
Normal, 10
Rice13, 2h
38
150
49
39
77
110
Normal, 7
Rice13, 2h
38
150
51
39
49
70
Normal, 18
Bread, 3h
64
75 (dry)
50
25
7011
100
Normal, 12-15
Glucose, 3h20
75
120
45
31
unripe, steamed 1 h
1776 Barley (Hordeum vulgare)
48
69
Normal, 8
Bread, 3h
64
150
37
16
11
16
Normal, 6
Glucose, 2h
66
150
36
4310
61
Normal, 12-15
Glucose, 3h20
75
150
18
49
70
Normal, 18
Bread, 3h
64
48
69
Normal, 18
Bread, 3h
64
59
85
Normal, 18
Bread, 3h
64
669
94
Normal, 7
Glucose, 2h
125
60
38
25
408
58
Normal, 7
Glucose, 2h
125
60
36
14
609
85
Normal, 7
Glucose, 2h
125
60
38
23
443
63
Normal, 11
Glucose, 2h
126
200
50
22
421
60
Normal, 15
Glucose, 2h29
127
150
28
12
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
55
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
361
51
Normal, 15
Glucose, 2h29
127
g
150
451
64
Normal, 15
Glucose, 2h29
127
150
26
12
381
54
Normal, 15
Glucose, 2h29
127
150
26
10
552
79
Normal, 6
Glucose, 2h
126
150
39
22
3814
54
Normal, 12-15
Glucose, 3h20
75
150
17
5111
73
Normal, 12-15
Glucose, 3h20
75
150
29
15
602
86
Normal, 11
Glucose, 2h
126
250
52
31
6010
86
Normal, 8
Glucose, 2h
90
360
51
31
6810
97
Normal, 12-15
Glucose, 3h20
75
150
34
23
452
64
Normal, 8
Glucose, 2h
126
250
52
35
571
81
Normal, 8
Glucose, 2h
126
150
41
28
39
559
Normal, 8
Bread, 2.5h
128
100
60
23
65
937
Normal, 8
Bread, 2.5h
128
100
67
44
76
1098
Normal, 8
Bread, 2.5h
128
100
68
52
74
1056
Normal, 8
Bread, 2.5h
128
100
63
47
19
27
Normal, 6
Glucose, 2h
66
150
30
7010
100
Normal, 12-15
75
250
18
12
694
99
Normal, 11
Glucose, 3h20
Glucose, 2h
126
150
42
28
11
Normal, 7
Potato26, 3h
82
50
17
46
66
Normal, 6
Bread, 3h
82
75
24
11
47
67
Normal, 7
Potato26, 3h
82
50
16
43
61
Normal, 7
Potato26, 3h
82
30
25
11
11
Normal, 7
Potato26, 3h
82
50
34
49
Normal, 7
Potato26, 3h
82
150
36
12
402
57
Normal, 7
Glucose, 2h
51
50
25
10
68
97
Normal, 7
Potato26, 3h
82
120
27
18
3810
686
595
54
97
85
Normal, 8
Normal, 8
Normal, 8
Glucose, 2h
Glucose, 2h
Glucose, 2h
29
5
5
120
120
60
21
31
27
8
21
16
44
7712
63
110
Normal, 7
Normal, 9
Potato26, 3h
Glucose, 2h
82
29
150
150
25
25
11
19
635
90
Normal, 8
Glucose, 2h
150
36
23
54
77
Normal, 7
150
5612
80
Normal, 9
Potato26, 3h
Glucose, 2h
82
29
150
355
50
Normal, 14
Glucose, 2h
29
150
36
13
161
23
Normal, 8
Glucose, 2h
129
100
91
13019 Normal, 8
Bread, 2h
130
30
20
18
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
28
10
fermented batter
fermented batter
1790 Dosai (parboiled and raw rice, soaked, ground,
fermented and fried) with chutney
pressure cooked)
1797 Poori (deep-fried wheat flour dough) with
potato palya (mashed potato)
1798 Porridge, made from scoured wheat, consumed with
Bengal gram, green gram and black gram
1799 Porridge, made from decorticated finger millet, eaten
with Bengal gram, green gram and black gram
1800 Porridge, made from popped rice (aralu), consumed
with Bengal gram, green gram and black gram
AUSTRALIAN ABORIGINAL
1805 Acacia aneura (mulga seed) roasted,
wet ground to paste8
PIMA INDIAN
1822 Acorns (Quercus emoryi), stewed with venison8
1823 Cactus jam (Stenocereus thurberi)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
56
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
405
57
Normal, 8
Glucose, 2h
129
70
10019 Normal, 8
Bread, 2h
130
30
24
17
363
51
Normal, 8
Glucose, 2h
129
250
32
12
38
549
Normal, 8
Bread, 2h
130
60
25
313
44
Normal, 8
Glucose, 2h
129
250
32
10
293
41
Normal, 8
Glucose, 2h
129
250
26
72
102
Normal, 6
Glucose, 4h30
131
100
43
31
81
116
Normal, 9
Arepa32, 2h
132
100
43
35
44
63
Normal, 9
Arepa32, 2h
132
100
25
11
54
773
Normal, 10
Bread, 2h
133
100
35
19
60
864
Normal, 10
Bread, 2h
133
100
32
19
52
747
Normal, 8
Bread, 3.5h
134
50
24
12
39
568
Normal, 8
Bread, 3.5h
134
100
23
78
11112 Normal, 8
Bread, 3.5h
134
100
15
11
319
45
Normal, 10
Bread, 2h
135
300
76
24
499
70
Normal, 10
Bread, 2h
135
300
32
16
47
672
Normal, 6
Bread, 2h
136
50
18
43
621
Normal, 6
Bread, 2h
136
50
18
14
193
Normal, 8
Bread, 3.5h
134
150
25
427
60
Normal, 10
Bread, 2h
135
300
51
21
7714
110
Normal, 10
Bread, 2h
135
300
33
25
30
437
Normal, 8
Bread, 3.5h
134
50
26
28
4013
Normal, 8
Bread, 3.5h
134
100
18
609
8313
Normal, 8
Bread, 2h
115
120
28
17
9411
13316 Normal, 8
Bread, 2h
115
120
38
36
7710
10914 Normal, 8
Bread, 2h
115
150
57
44
666
938
Normal, 6
Bread, 2h
115
150
57
38
7512
10517 Normal, 6
Bread, 2h
115
150
57
43
725
103
Glucose, 2h
81
150
27
19
732
1033
150
49
36
6110
8614
Normal, 8
Bread, 2h
115
150
34
21
375
53
Normal, 10
Glucose, 2h
81
120
27
10
353
50
Normal, 10
Glucose, 2h
81
120
31
11
6511
9216
Normal, 8
Bread, 2h
115
120
27
17
394
56
Normal, 10
Glucose, 2h
81
120
23
(Glucose (Bread
= 100)
= 100)
Serve
Size
g
150
Avail. GL3
carbo- per
hydrate serve
g/serve
30
12
SOUTH AMERICAN
1830 Arepa, corn bread cake, made with corn flour (Mexico)14
1831 Arepa, made from ordinary dehulled dent corn flour12, 31
(25% amylose)
1832 Arepa, made from dehulled high-amylose
12, 31
Normal, 10
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
57
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
403
57
Normal, 10
Glucose, 2h
115
g
120
662
94
Normal, 10
Glucose, 2h
81
120
19
13
906
129
Normal, 10
Glucose, 2h
81
120
28
26
718
10111 Normal, 8
Bread, 2h
115
150
50
35
667
949
Normal, 6
Bread, 2h
115
150
50
33
6610
9314
Normal, 6
Bread, 2h
115
150
50
33
34
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
34
14
96
150
50
659
9113
Normal, 8
Bread, 2h
115
605
847
Normal, 8
Bread, 2h
115
150
56
33
525
747
Normal, 6
Bread, 2h
115
150
56
29
508
7111
Normal, 6
Bread, 2h
115
150
56
28
54
76
150
56
30
615
87
Normal, 10
Glucose, 2h
81
150
46
28
747
106
Normal, 10
Glucose, 2h
81
150
27
20
775
110
Normal, 10
Glucose, 2h
81
150
38
29
734
105
Normal, 10
Glucose, 2h
81
150
32
23
736
104
Normal, 10
Glucose, 2h
81
150
39
28
683
97
Normal, 10
Glucose, 2h
81
150
34
23
807
114
Normal, 10
Glucose, 2h
81
150
40
32
794
113
Normal, 10
Glucose, 2h
81
150
25
20
827
117
Normal, 10
Glucose, 2h
81
150
39
32
626
889
Normal, 8
Bread, 2h
115
150
25
15
756
107
Normal, 10
Glucose, 2h
81
150
31
24
806
114
Normal, 10
Glucose, 2h
81
150
35
28
(Jamaica)
NS, not specified; AUC, area under the curve. Serving sizes in grams unless otherwise specified.
2.
Mean SEM. Two GI values are shown for each food one in which glucose sugar was used as the reference food and one in which white bread
was used as the reference food.
3.
Estimated by multiplying the foods listed GI value with glucose as the reference food by the listed g carbohydrate per serving and dividing by 100.
4.
Sydney Universitys Glycemic Index Research Service (Human Nutrition Unit, University of Sydney, Australia), unpublished observations, 1995-2007.
5.
6.
7.
Portions of the test food and the reference food contained 10 g carbohydrate.
8.
Portions of the test food and the reference food contained 25 g carbohydrate.
9.
GI calculated from the 120 min AUC data included in the original article using the AUC food/AUC reference food formula.
10. V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations, 1996-2000.
11. GI calculated from the 180 min AUC data included in the original article using the AUC food/AUC reference food formula.
12. GI calculated by using a mathematical formula based on results from an in vitro starch hydrolysis assay.
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
58
13. White rice was used as the reference food, but glucose was also tested and had a GI of 122. The observed GI was multiplied by 100 and then divided by 122
to convert it to a GI on the glucose scale (ie, glucose = reference food with a GI of 100).
14. Portions of the test food and the reference food contained 75 g carbohydrate.
15. Portions of the test food and the reference food contained 100 g carbohydrate.
16. B Spratt (George Westons Foods, Australia), unpublished observations, 2007.
17. Values based on 0.5 g carbohydrate/kg body weight.
18. Portions of the test food and the reference food contained 70 g carbohydrate.
19. Glycemic Index Symbol Program: http://www.gisymbol.com.au; Accessed 30 August 2007.
20. GI value included in original article determined from AUC measured over 180 min for only 4 time points (0, 60, 120 and 180 min).
21. J Dzieniszewski, J Ciok (National Food and Nutrition Institute, Poland), unpublished observations, 1996-2001.
22. J Brand-Miller, S Holt (University of Sydney, Australia), and V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations, 2000-2001.
23. C Dalaudier (Nairns Oatcakes Ltd, Scotland), unpublished observations, 2007.
24. Portions of the test food and the reference food contained 30 g carbohydrate.
25. Portions of the test food and the reference food contained 20 g carbohydrate.
26. Potato used as the reference food with a GI fixed at 80. The GI of the test food was calculated by expressing the test foods glucose AUC value
as a percentage of the potatos AUC value.
27. GI calculated from the 90 min AUC data included in the original article using the AUC food/AUC reference food formula.
28. GI calculated from the 150 min AUC data included in the original article using the AUC food/AUC reference food formula.
29. GI included in original article determined from AUC measured 120 min for only 4 time points (0, 30, 60 and 120 min).
30. GI included in original article determined from AUC measured 240 min for only 6 time points (0, 30, 60, 120, 180 and 240 min).
31. Portions of the test food and the reference food contained 45 g carbohydrate.
32. Ordinary corn flour arepa was used as the reference food.
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
Table A2. Glycemic index (GI) and glycemic load (GL) values determined in subjects with impaired
glucose tolerance, small subject numbers or values showing wide variability: 2008
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
BAKERY PRODUCTS
Cakes
1880 Angel food cake (Loblaw's, Toronto, Canada)
67
957
Type 1 & 2, 9
Bread, 3h
137
50
29
39
554
Type 2, 10
Bread, 3h
60
23
19
9
54
778
Type 1 & 2, 10
Bread, 3h
137
53
28
15
466
66
Normal, 5
Glucose, 2h
33
63
36
17
67
966
Type 1 & 2, 13
Bread, 3h
137
57
26
17
69
984
Type 1 & 2, 13
Bread, 3h
137
50
19
13
76
10810
Type 1 & 2, 10
Bread, 3h
137
47
23
17
65
936
Type 1 & 2, 10
Bread, 3h
137
70
48
31
59
848
Type 1 & 2, 10
Bread, 3h
137
57
29
17
60
858
Type 1 & 2, 14
Bread, 2h
137
57
24
14
62
8812
Type 1 & 2, 11
Bread, 3h
137
57
32
20
102
146
Type 2, 9
Glucose, 3h
138
57
29
30
49
70
Type 2, 9
Glucose, 3h
138
57
29
14
69
9815
Type 1 & 2, 9
Bread, 3h
137
50
35
24
51
726
Type 2, 10
Bread, 3h
80
22
11
68
976
Type 2, 10
Bread, 3h
80
36
24
596
84
Normal, 5
Glucose, 2h
33
57
26
15
76
1096
Type 1 & 2, 10
Bread, 3h
137
35
13
10
9510
136
Normal, 5
Glucose, 2h
33
250 mL
42
40
534
76
Normal, 5
Glucose, 2h
139
250 mL
21
11
627
89
Normal, 5
Glucose, 2h
139
250 mL
11
8912
127
Normal, 5
Glucose, 2h
139
250 mL
15
13
1009
113
Normal, 5
Glucose, 2h
139
250 mL
51
51
655
93
Normal, 5
Glucose, 2h
139
250 mL
20
13
687
97
Normal, 5
Glucose, 2h
139
250 mL
13
72
1035
Type 1 & 2, 13
Bread, 3h
137
70
35
25
9515
136
Type 2, 3
Glucose, 3h
140
30
15
14
836
119
Type 2, 8
Glucose, 3h
10
30
18
15
7817
112
Normal, 9
Glucose, 3h
10
30
18
14
8018
114
Normal, 9
Glucose, 3h
10
30
16
13
8135
116
Normal, 9
Glucose, 3h
10
30
16
13
695
99
Type 2, 8
Glucose, 3h
10
30
18
12
74
10610
Type 1 & 2, 10
Bread, 3h
137
30
21
16
27
397
Type 2, 5
Bread, 3h
141
30
20
43
624
Type 2, 5
Bread, 3h
141
30
20
Etobicoke, Canada)
Muffins
Aurora, Canada)
flour (Philippines)
BEVERAGES
1898 Lucozade, original (sparkling glucose drink)
(Glaxo Wellcome Ltd., Uxbridge, Middlesex, UK)
Sports drinks
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
2
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
67
966
Type 2, 6
Bread, 3h
141
g
30
61
875
Type 1 & 2, 12
Bread, 3h
137
30
15
73
1045
Type 1 & 2, 12
Bread, 3h
137
30
16
12
70
1006
Type 1 & 2, 11
Bread, 3h
137
30
23
16
71
10122
Type 2, 11
Bread, 3h
99
30
15
11
80
11421
Type 2, 12
Bread, 3h
99
30
15
12
69
9912
Type 2, 12
Bread, 3h
99
30
13
76
10913
Type 2, 12
Bread, 3h
99
30
13
10
41
58
Diabetic, number NS
Glucose, time NS
142
30
12
46
667
Type 1 & 2, 9
Bread, 3h
137
30
11
54
779
Type 1, 7
Bread, 3h
143
30
13
55
783
Type 1 & 2, 14
Bread, 3h
144
30
12
55
793
Type 2, 9
Bread, 3h
145
30
12
56
80
Type 2, !13
Bread, 3h
146
30
12
62
8813
Type 1, 6
Bread, 3h
145
30
12
533
754
30
12
41
58
Type 2, number NS
Glucose, time NS
147
30
14
62
896
Type 1 & 2, 14
Bread, 3h
144
30
14
63
907
Type 2, 9
Bread,3h
145
30
14
66
9410
Type 1, 6
Bread, 3h
145
30
14
586
838
30
14
746
106
Type 2, 14
Glucose, 2h
29
30
10
67
956
Type 1 & 2, 10
Bread, 3h
137
30
13
68
976
Type 1 & 2, 12
Bread, 3h
137
30
14
10
55
788
Type 1 & 2, 9
Bread, 3h
137
30
13
57
83
Type 2, 13
Bread, 3h
146
30
12
56
805
Type 1 & 2, 10
Bread, 3h
137
30
13
58
834
Type 2, 6
Bread, 3h
141
30
20
12
48
694
Type 2, 6
Bread, 3h
141
30
20
10
70
100
Type 2, 5; IGT, 6
Bread, 3h
148
30
14
10
71
1019
Type 1 & 2, 12
Bread, 3h
137
30
14
10
71
1025
Type 2, 6
Bread, 3h
149
30
14
10
785
111
Gestational DM, 8
Glucose, 2h
150
30
15
12
732
1043
30
14
10
73
1045
Type 2, 9
Glucose, 3h
151
30
15
11
87
124
152
30
17
15
67
966
Type 1 & 2, 13
Bread, 3h
137
30
13
69
985
Type 1 & 2, 12
Bread, 3h
137
30
13
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
13
9
Etobicoke, Canada)
Gluten-free bread
1919 Gluten-free white bread, unsliced
(gluten-free wheat starch) (UK)
1920 Gluten-free white bread, sliced
(gluten-free wheat starch) (UK)
1921 Gluten-free fiber-enriched, unsliced (gluten-free
wheat starch, soya bran) (UK)
1922 Gluten-free fiber-enriched, sliced (gluten-free
wheat starch, soya bran) (UK)
Rye kernel (pumpernickel) bread
Toronto, Canada)
1925 Wholemeal rye bread (75% rye flour with 25% cracked
rye grains) (Schilstad bread, Aarhus, Denmark)
Toronto, Canada)
Toronto, Canada)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
3
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
18
2613
Type 2, 12
Bread, 3h
42
30
17
48
69
Type 2, 6
Bread, 4h
153
30
12
29
42
Type 2, 6
Bread, 4h
153
30
12
41
5910
Type 2, 12
Bread, 3h
42
30
17
53
758
Type 2, 9
Bread, 2h
45
30
16
49
718
Type 2, 9
Bread, 2h
45
30
16
47
687
Type 2, 9
Bread, 2h
45
30
17
37
536
Type 2, 9
Bread, 2h
45
30
17
39
556
Type 2, 9
Bread, 2h
45
30
16
46
657
Type 2, 9
Bread, 2h
45
41
586
Type 2, 9
Bread, 2h
45
48
697
Type 2, 9
Bread, 2h
45
46
667
Type 2, 9
Bread, 2h
45
52
7415
Type 2, 9
Bread, 3h
154
30
12
64
9211
Type 2, 6
Bread, 3h
141
30
12
65
93
Diabetic, number NS
Glucose, time NS
142
30
12
67
957
Type 2, 11
Bread, 3h
145
30
12
67
965
Type 1 & 2, 14
Bread, 3h
144
30
12
69
985
Type 1, 5
Bread, 3h
145
30
12
69
996
Type 2, 6
Bread, 3h
155
30
12
71
1026
Type 2, 6
Bread, 3h
149
30
12
71
1018
Type 1, 7
Bread, 3h
153
30
14
10
73
104
Type 2, 8
Glucose, 3h
138
30
14
10
87
12440
Type 2, 9
Bread, 2.5h
156
30
13
11
69 2
984
30
13
49
70
152
30
16
696
99
Type 2, 13
Glucose, 2h
29
30
11
848
120
Type 2, 14
Glucose, 2h
29
30
14
12
65
936
Type 2, 10
Bread, 3h
30
12
64
927
Type 2, 10
Bread, 3h
157
74
1058
Type 1 & 2, 11
Bread, 3h
137
30
22
16
9729
139
Normal, 12
Glucose, 2h
124
30
16
15
57
8210
Type 1 & 2, 7
Bread, 3h
137
30
17
10
6716
96
Normal, 10
Glucose, 2h
14
30
15
10
6920
99
Normal, 10
Glucose, 2h
23
30
15
10
669
94
Type 2, 6
Glucose, 3h8
158
30
16
11
6610
94
Type 2, 6
Glucose, 3h8
158
30
15
10
7620
109
Type 2, 6
Glucose, 3h8
158
30
15
11
(Mexico)
White bread with Sunfibre (Cyamoposis
tetragonolobus ) (Indian cluster guar beans)
1954 White bread with 3 g Sunfibre, viscosity 1
(Taiyo Kagaku Co., Ltd, Yokaichi Mie, Japan)
1955 White bread with 5 g Sunfibre, viscosity 1
(Taiyo Kagaku Co., Ltd, Yokaichi Mie, Japan)
1956 White bread with 10 g Sunfibre, viscosity 1
(Taiyo Kagaku Co., Ltd, Japan)
1957 White bread with 15 g Sunfibre, viscosity 1
(Taiyo Kagaku Co., Ltd, Japan)
1958 White bread with 5 g Sunfibre, viscosity 2
(Taiyo Kagaku Co., Ltd, Japan), viscosity 2
White bread consumed with fiber drink
1959 White bread consumed with 5 g Sunfibre (Taiyo
Kagaku Co., Ltd, Japan) dissolved in 250 mL water
1960 White bread consumed with 10 g Sunfibre (Taiyo
Kagaku Co., Ltd, Japan) dissolved in 250 mL water
1961 White bread consumed with 10 g insoluble dextrin
(Matsutani Chemical Industry Co. Ltd, Japan)
in 250 mL water
1962 White bread with 10 g inulin (Orafti, Tienen, Belgium)
in 250 mL water
Wholemeal (whole wheat) wheat flour bread
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
4
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
BREAKFAST CEREALS
1987 All-Bran, high-fiber, extruded wheat bran cereal
50
725
Type 2, 6
Bread, 3h
149
30
23
12
9719
139
Type 2 6
Glucose, 3h8
158
30
19
18
58
8311
Type 1 & 2, 8
Bread, 3h
137
30
12
47
674
Type 1 & 2, 13
Bread, 3h
137
30
12
58
836
Type 1 & 2, 10
Bread, 3h
137
30
19
11
74
1069
Type 1 & 2, 10
Bread, 3h
137
30
20
15
75
1076
Type 1 & 2, 10
Bread, 3h
137
30
20
15
83
11811
Type 1 & 2, 9
Bread, 3h
137
30
25
21
7216
103
Normal, 11
Glucose, 2h
29
30
25
18
86
1235
Type 2, 7
Bread, 3h
149
30
26
22
92
130
Type 2, 9
Glucose, 3h
138
30
26
24
9316
133
Normal, 11-14
Glucose, 2h
59
30
27
25
13233
188
Normal, 6
Glucose, 3h
56
30
25
33
9510
13514
30
26
25
74
1056
Type 1 & 2, 9
Bread, 3h
137
30
23
17
66
944
Type 1 & 2, 9
Bread, 3h
137
250
26
17
74
1058
Type 1 & 2, 9
Bread, 3h
137
250
30
22
87
1245
Type 1 & 2, 12
Bread, 3h
137
30
25
22
6120
86
Normal, 9
Glucose, 2h
29
30
20
12
71
10212
Type 1 & 2, 9
Bread, 3h
137
30
25
18
67
969
Type 1 & 2, 11
Bread, 3h
137
30
19
13
80
1148
Type 1 & 2, 10
Bread, 3h
137
30
22
17
66
948
Type 1 & 2, 9
Bread, 3h
137
30
25
17
60
8512
Type 1 & 2, 9
Bread, 3h
137
30
18
11
50
726
Type 1 & 2, 11
Bread, 3h
137
10
59
84
Type 2, !13
Bread, 3h
146
10
60
866
Type 2, 16
Bread, 3h
159
10
56
81
10
79
113
Type 2, 12
Glucose, 2h
160
30
13
10
Vantaa, Finland)10, 11
2014 Oat bran flour (Natureal GI-flour, Finn Cereal,
40
57
Type 2, 12
Glucose, 2h
160
30
62
88
Diabetic, number NS
Glucose, time NS
142
250
23
14
69
989
Type 2, 6
Bread, 3h
149
250
23
16
75
107
Type 2, 8
Glucose, 3h
138
250
23
17
69
98
250
23
16
65
93
Type 2, 6
Bread, 3h
161
250
26
17
66
9410
Type 1 & 2, 7
Bread, 3h
137
250
26
17
71
1027
Type 1 & 2, 10
Bread, 3h
137
30
24
17
67
967
Type 1 & 2, 10
Bread, 3h
137
30
20
13
49
705
Type 1 & 2, 9
Bread, 3h
137
30
22
11
89
1275
Type 1 & 2, 11
Bread, 3h
137
30
26
23
82
1175
Type 1 & 2, 12
Bread, 3h
137
30
26
22
83
1186
Type 1 & 2, 14
Bread, 3h
137
30
20
17
9017
129
Normal, 10
Glucose, 2h
23
30
17
15
82
1179
Type 1 & 2, 10
Bread, 3h
137
30
22
18
6518
93
Normal, 11
Glucose, 2h
29
30
23
15
76
1096
Type 1 & 2, 10
Bread, 3h
137
30
22
17
Peterborough, Canada)9
Canada)9
2008 Life (Quaker Oats Co., Canada)9
2009 Muesli, No Name (Sunfresh Ltd., Toronto, Canada)9
Oat bran
Instant Porridge
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
5
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
36
525
Type 2, 16
Bread, 3h
159
g
30
74
1058
Type 1 & 2, 11
Bread, 3h
137
30
22
16
8516
122
Normal, 11
Glucose, 2h
162
30
20
17
30
434
Type 2, 16
Bread, 3h
159
30
16
9719
139
Type 2, 6
Glucose, 3h8
158
30
22
21
22
323
Type 2, 12
Bread, 3h
145
150
41
22
31
Type 2,13
Bread, 3h
146
150
42
27
396
Type 2, 4
Bread, 3h
141
150
42
11
29
4110
Type 1, 7
Bread, 3h
145
150
42
12
252
362
150
42
11
37
53
Type 2, 14
Bread, 3h
64
150
42
16
50
727
Type 1 & 2, 10
Bread, 3h
137
150
42
21
49
706
Type 2, 12
Bread, 3h
145
150
30
15
5110
73
Normal, 5
Glucose, 2h
33
150
30
15
63
908
Type 1, 6
Bread, 3h
145
150
30
19
54
78
150
30
16
109
15615
Type 2, 13
Bread, 2.5h
156
68
975
Type 1 & 2, 12
Bread, 3h
137
150
13
69
9910
Type 1 & 2, 12
Bread, 3h
137
150
12
527
74
Gestational DM, 8
Glucose, 2h
150
150
33
17
5911
84
Normal, 5
Glucose, 2h
33
150
33
19
60
85
Type 2, 5; IGT, 6
Bread, 3h
148
150
33
20
57
81
150
33
19
46
66
Type 2, 20
Bread, 3h
163
150
28
13
(Featherweight, USA)5
2051 Sweet corn, frozen, reheated in microwave
47
674
Type 1 & 2, 9
Bread, 3h
137
150
33
16
68
979
Type 1 & 2, 10
Bread, 3h
137
20
12
61
877
Type 1 & 2, 9
Bread, 3h
137
150
35
21
69
996
Type 1 & 2, 9
Bread, 3h
137
150
34
23
7110
101
Normal, 5
Glucose, 2h
33
150
36
26
107
15314
Type 2, 13
Bread, 2h
156
6915
99
Type 2, 6
Glucose, 3h8
158
150
43
30
43
61
Type 2, 14
Glucose, 3h12
164
150
30
13
45
64
Type 2, 30
Glucose, 3h12
164
150
30
14
47
66
Type 2, 16
164
150
30
14
51
73
Diabetic, number NS
Glucose, 3h12
Glucose, time NS
142
150
42
21
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
17
6
Czech Republic)
2033 Wheat flake bar, containing frutcose and extruded
oat bran concentrate (6.5% -glucan) (Canada)
CEREAL GRAINS
Amaranth
2034 Amaranth (Amaranthus esculentum ) popped,
eaten with milk and non-nutritive sweetener (India)
Barley
Pearl Barley
Buckwheat
Corn/Maize
2044 Maize meal porridge/gruel (Kenya)
Cornmeal
2045 Cornmeal, boiled in salted water 2 min
(McNair Products Co. Ltd., Toronto, Canada)
2046 Cornmeal + margarine
(McNair Products Co. Ltd., Canada)
Sweet corn
Rice, white
2057 White (Oryza sativa ), boiled (India)
Rice, boiled white, type NS
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
6
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
52
749
Type 2, 6
Bread, 3h
102
g
150
56
805
Type 2, 6
Bread, 3h
149
150
42
23
69
98
Type 2, 22
165
150
38
26
112
16034
Type 2, 10
Wheat chapatti13, 3h
Bread, 2h
156
150
42
47
598
8512
150
36
21
41
584
Type 2, 13
Bread, 3h
166
150
40
16
55
79
Type 2, 10
Bread, 3h
89
150
40
22
562
80
Type 2, 3
Glucose, 3h
140
150
43
24
57
82
Type 1, 6
Bread, 3h
89
150
40
23
58
835
Type 1, 5; Type 2, 13
Bread, 3h
166
150
40
23
60
866
Type 2, 13
Bread, 3h
145
150
40
24
60
8611
Type 1, 6
Bread, 3h
145
150
40
24
71
102
Type 2, 8
Glucose, 3h
167
150
41
29
573
824
150
41
23
51
7213
Type 1 & 2, 8
Bread, 3h
137
150
37
19
55
796
Type 1 & 2, 11
Bread, 3h
137
150
37
20
75
107
Type 2, 8
Glucose, 3h
167
54
779
Type 1 & 2, 8
Bread, 3h
137
150
37
20
58
837
Type 1 & 2, 11
Bread, 3h
137
150
37
21
57
818
Type 1 & 2, 9
Bread, 3h
137
150
32
18
17
24
152
150
43
37
537
Type 2, 12
Bread, 3h
168
150
39
14
39
555
Type 2, 9
Bread, 3h
169
150
39
15
54
778
Type 2, 9
Bread, 2h
45
150
40
22
54
788
Type 2, 9
Bread, 2h
45
150
40
22
61
8711
Type 2, 9
Bread, 3h
72
150
43
26
59
847
Type 2, 10
Bread, 3h
73
150
43
25
61
8711
Type 2, 7
Bread, 3h
73
150
43
26
5019
72
Normal, 12-15
150
33
17
5612
Type 2, 9
Glucose, 3h12
Bread, 3h
75
39
72
150
42
16
46
655
Type 2, 13
Bread, 3h
166
150
42
19
48
686
Type 2, 13
Bread, 3h
145
150
36
17
72
103
Type 2, 5; IGT, 6
Bread, 3h
148
150
36
26
45
647
Type 1, 5
Bread, 3h
145
150
36
16
50
72
Type 2, 20
Bread, 3h
163
150
36
18
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
36
19
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
7
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
39
5510
Type 2, 7
Bread, 2h
170
g
150
42
608
Type 2, 7
Bread, 2h
170
150
36
15
43
629
Type 2, 11
Bread, 5h
171
150
36
15
46
665
Type 2, 12
Bread, 5h
171
150
36
17
38
545
Type 2, 13
Bread, 3h
166
150
36
14
61
87
Type 2, 8
Glucose, 3h
138
150
36
22
47
675
Type 1, 5, Type 2, 13
Bread, 3h
166
150
36
17
46
664
Type 2, 13
Bread, 3h
166
150
36
17
483
694
150
36
17
99
141
Type 2, 20
Glucose, 2h
172
51
737
Type 2, 12
Bread, 3h
169
150
38
19
35
507
Type 2, 12
Bread, 3h
168
150
37
13
32
468
Type 2, 9
Bread, 3h
169
150
38
12
27
396
Type 2, 9
Bread, 3h
169
150
41
11
33
474
Type 2, 12
Bread, 3h
168
150
38
13
322
462
150
39
12
29
427
Type 2, 9
Bread, 3h
145
50 (dry)
38
11
34
475
Type 1, 5; Type 2, 9
Bread, 3h
144
50 (dry)
38
13
39
5612
Type 1, 7
Bread, 3h
145
50 (dry)
38
15
34
48
50 (dry)
38
13
42
608
Type 2, 11
Bread, 3h
145
50 (dry)
33
14
44
636
Type 1, 6; Type 2, 11
Bread, 3h
144
50 (dry)
33
14
48
697
Type 1, 7
Bread, 3h
145
50 (dry)
33
16
45
64
50 (dry)
33
15
63
91
Normal, 5
Glucose, 2h
66
50 (dry)
38
24
90
129
Type 2, 20
Glucose, 2h
172
50 (dry)
38
34
559
79
Type 2, 6
Glucose, 2h
173
150
11
5413
77
Type 2, 6
Glucose, 2h
173
150
11
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
36
14
46
664
Type 2, 6
Bread, 3h
141
150
26
12
46
654
Type 1, 5; Type 2, 12
Bread, 3h
144
150
26
12
46
65
Type 2, !13
Bread, 3h
146
150
26
12
46
655
Type 2, 12
Bread, 3h
145
150
26
12
53
7513
Type 1, 6
Bread, 3h
145
150
26
14
471
672
150
26
12
63
904
Type 1 & 2, 13
Bread, 3h
137
25
20
13
62
887
Type 1 & 2, 9
Bread, 3h
137
25
18
11
50
717
Type 2, 10
Bread, 3h
25
16
(Philippines)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
8
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
Digestives
2127 Digestives (Canada)
55
799
Type 2, 6
Bread, 3h
149
25
16
62
887
Type 1 & 2, 13
Bread, 3h
137
25
15
58
8314
Type 2, 11
Bread, 3h
99
25
17
10
7725
110
Normal, 10
Glucose, 2h
29
25
17
13
74
1069
Type 1 & 2, 9
Bread, 3h
137
25
18
13
57
816
Type 1 & 2, 12
Bread, 3h
137
25
15
33
474
Type 2, 10
Bread, 3h
30
18
6717
96
Normal, 13
Glucose, 2h
32
21
77
1104
Type 1 & 2, 8
Bread, 3h
UO14
137
40
25
18
14
67
964
Type 1 & 2, 10
Bread, 3h
137
25
14
63
90
Type 2, number NS
Glucose, time NS
147
25
16
10
63
904
Type 1 & 2, 12
Bread, 3h
137
25
18
11
59
847
Type 1 & 2, 9
Bread, 3h
137
25
15
74
1065
Type 1 & 2, 10
Bread, 3h
137
25
17
12
67
964
Type 1 & 2, 11
Bread, 3h
137
25
17
11
368
51
Normal, 5
Glucose, 2h
33
50
13
62
89
Type 2, 7
Glucose, 5h
174
50
12
6815
97
Type 2, 12
Glucose, 3h
175
50
14
10
80
11431
Type 2, 14
Bread, 2h
76
50
13
10
629
8813
50
13
24
349
Type 2, 14
Bread, 2h
76
250 mL
12
40
57
Type 2, 7
Glucose, 5h
174
250 mL
11
25
3511
Type 2, 14
Bread, 2h
76
250 mL
12
6018
86
Normal, 10
Glucose, 2h
23
250 mL
33
20
364
51
Normal, 5
Glucose, 2h
33
200
4516
64
Normal, 9
Glucose, 2h
23
200
12
5118
73
Normal, 10
Glucose, 2h
23
200
29
15
11514
164
Type 2, 12
Glucose, 3h
175
50
10
28
4011
Type 2, 8
Bread, 3h
176
120
13
324
46
Type 2, IGT, 15
Glucose, 3h
177
120
13
34
48
Type 2, number NS
Glucose, time NS
147
120
16
40
57
Type 2, 7
Glucose, 5h
174
120
16
44
633
Type 2, 7
Bread, 3h
178
120
13
363
514
120
14
57
823
Type 2, 7
Bread, 3h
178
120
64
916
Type 2, 9
Bread, 3h
179
120
19
12
Toronto, Canada)
2129 Digestives, gluten-free (maize starch) (Nutricia
Dietary Care Ltd., Redish, Stockport, UK)
2130 Golden Fruit (Griffin's Foods Ltd.,
Auckland, New Zealand)
2131 Graham Wafers (Christie Brown & Co.,
Toronto, Canada)
2132 Highland Oatcakes (Walker's Shortbread Ltd.,
Aberlour-on-Spey, Scotland)
2133 Macaroons, prepared with coconut flour
(Philippines)
CRACKERS
2136 Breton wheat crackers (Dare Foods Ltd.,
Kitchener, Canada)
Rye crispbread
Milk, full-fat
Yoghurt
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
9
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
32
467
Type 2, 9
Bread, 3h
179
g
60
Banana, raw
2162 Banana (Canada)
2163 Banana (Israel)
46
496
66
70
Diabetic, number NS
Gestational DM, 9
Glucose, time NS
Glucose, 2h
142
150
120
120
25
25
12
12
58
833
Type 2, 8
Bread, 3h
178
120
23
13
58
837
Type 2, 6
Bread, 3h
149
120
25
15
51
73
Type 2, 7
Glucose, 5h
180
120
25
13
30
4310
Type 2, 10
Bread, 4h
181
120
21
42
60
Type 2, 7
Glucose, 5h
180
120
25
11
48
69
Type 2, 7
Glucose, 5h
180
120
25
12
52
749
Type 2, 10
Bread, 4h
181
120
20
11
483
694
120
24
11
22
32
Type 2, number NS
Glucose, time NS
147
120
12
40
57
Type 2, 10
Bread, 3h
182
120
29
12
10321
14730
Normal, 10
Bread, 2h
40
42
624
88
Gestational DM, 7
Glucose, 2h
UO18
150
60
60
33
21
55
795
Type 2, 8
Bread, 3h
179
120
16
25
36
Type 2, number NS
Glucose, time NS
147
120
11
43
62
Type 2, number NS
Glucose, time NS
147
120
17
49
703
Type 2, 9
Bread, 3h
178
120
19
474
68
Glucose, 3h
177
120
12
41
59
Type 2, 10
Bread, 3h
182
120
20
6016
86
Normal, 12-15
Glucose, 3h12
75
120
15
31
4413
Type 2, 8
Bread, 3h
176
120
11
475
67
Gestational DM, 8
Glucose, 2h
150
120
12
48
682
Type 2, 8
Bread, 3h
178
120
11
48
6911
Type 2, 10
Bread, 3h
179
120
11
51
73
Type 2, number NS
Glucose, time NS
147
120
11
454
645
120
11
60
86
Type 2, 10
Bread, 3h
182
120
15
6016
86
Normal, 12-15
Glucose, 3h12
75
120
29
17
28
40
Type 2, number NS
Glucose, time NS
147
120
13
56
803
Type 2, 7
Bread, 3h
178
120
52
747
Type 2, 11
Bread, 3h
179
120
18
33
47
Type 2, number NS
Glucose, time NS
147
120
13
344
49
Type 2, IGT, 15
Glucose, 3h
177
120
12
41
587
Type 2, 13
Bread, 3h
179
120
42
602
Type 2, 8
Bread, 3h
178
120
11
382
543
120
11
44
636
Type 2, 10
Bread, 3h
179
120
11
51
73
Type 2, 10
Bread, 3h
182
120
16
24
34
Type 2, number NS
Glucose, time NS
147
120
14
53
753
Type 2, 7
Bread, 3h
178
120
11
666
94
Gestational DM, 9
Glucose, 2h
150
60
43
28
41
59
Type 2, 7
Glucose, 5h
174
250 mL
30
12
41
598
Type 2, 6
Bread, 3h
179
250 mL
30
12
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
30
10
Oranges, raw
FRUIT JUICES
Apple juice
2201 Apple juice, unsweetened (USA)15
2202 Apple juice, unsweetened (Allens, Toronto, Canada)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
10
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
48
695
Type 2, 13
Bread, 3h
179
Avail. GL3
carbo- per
hydrate serve
g
g/serve
250 mL
20
9
576
818
Type 2, 7
Glucose, 5h
174
250 mL
26
15
46
663
Type 2, 13
Bread, 3h
179
250 mL
34
15
56
808
Type 2, 7
Bread, 3h
183
150
15
20
2814
Type 2, 14
Bread, 2h
76
150
30
50
715
Type 2, 6
Bread, 3h
149
150
30
15
298
41
Glucose, 2h
184
150
20
Glucose, 2h
184
150
20
Glucose, 2h
184
150
20
Glucose, 2h
184
150
20
11
(Glucose (Bread
= 100)
= 100)
Serve
Size
and Normal, 11
302
43
(South Africa)
2211 Butter beans, dried, boiled + 10 g sucrose
and Normal, 11
312
44
(South Africa)
2212 Butter beans, dried, boiled + 15 g sucrose
544
77
(South Africa)
31
448
Type 2, 6
Bread, 3h
183
150
30
33
479
Type 2, 7
Bread, 3h
149
150
30
10
42
607
Type 2, 11
Bread, 3h
183
150
22
41
587
Type 1 & 2, 7
Bread, 3h
137
150
16
29
415
Type 2, 7
Bread, 3h
155
150
33
30
435
Type 2, 7
Bread, 3h
183
150
30
59
8410
Type 1, 6
Bread, 3h
155
150
33
19
39
56
150
32
12
23
33
Type 2, 8
Glucose, 3h
138
150
25
231
33
Type 2, 3
Glucose, 3h
140
150
25
42
606
Type 2, 8
Bread, 3h
183
150
25
10
46
667
Type 2, 7
Bread, 3h
149
150
25
11
346
489
150
25
52
748
Type 2, 11
Bread, 3h
183
150
17
28
40
Type 2, 8
Glucose, 3h
138
150
18
22
315
Type 2, 11
Bread, 3h
183
150
18
3015
43
Type 2, 3
Glucose, 3h
140
150
18
52
745
Type 2, 11
Bread, 3h
183
150
17
18
25
Normal, 3
Bread, 1h
185
150
18
21
304
Type 2, 14
Bread, 3h
145
150
18
31
447
Type 2, 7
Bread, 3h
149
150
18
32
459
Type 1, 11
Bread, 3h
145
150
18
264
365
150
18
32
4613
Type 1 & 2, 5
Bread, 3h
137
150
30
10
31
44
Type 2, number NS
Glucose, time NS
138
150
19
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
11
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
22
32
Type 2, number NS
Glucose, time NS
51
g
150
39
556
Type 2, 9
Bread, 3h
183
150
26
10
45
646
Type 2, 9
Bread, 3h
183
150
22
10
46
657
Type 2, 6
Bread, 3h
149
150
18
32
454
Type 1 & 2, 8
Bread, 3h
137
150
19
534
76
Normal, 5
Glucose, 2h
139
250 mL
44
23
599
84
Normal, 5
Glucose, 2h
139
250 mL
36
21
7317
104
Normal, 10
Glucose, 2h
32
250 mL
36
26
898
127
Normal, 5
Glucose, 2h
12
250 mL
45
40
5816
83
Normal, 5
Glucose, 2h
12
250 mL
10
788
112
Normal, 5
Glucose, 2h
139
250 mL
35
27
386
54
Normal, 5
Glucose, 2h
33
100
19
656
93
Type 2, 7; Normal, 7
Glucose, 3h12
186
150
48
31
60
865
Type 1 & 2, 12
Bread, 3h
137
100
27
16
80
11414
Type 2, 9
Bread, 3h
151
100
27
22
286
40
Normal, 5
Glucose, 2h
33
100
7317
104
Normal, 8
Glucose, 2h
90
360
75
55
27
38
Type 2, 16
Glucose, 3h12
164
440
50
14
22
32
Type 2, 14
Glucose, 3h12
164
440
50
11
5916
84
Normal, 9
Glucose, 3h
10
100
42
25
59
8410
Type 2, 6
Bread, 3h
155
100
48
28
42
608
Type 2, 7
Bread, 3h
155
100
29
12
54
777
Type 1, 6
Bread, 3h
155
100
29
16
62
899
Type 2, 5
Bread, 3h
155
100
38
23
55
7910
Type 2, 6
Bread, 3h
155
100
47
26
51
736
Type 1, 6
Bread, 3h
155
100
44
23
67
959
Type 1, 6
Bread, 3h
155
100
44
29
5016
72
Normal, 9
Glucose, 3h
96
250 mL
31
15
7510
107
Normal, 5
Glucose, 2h
139
250 mL
44
33
6119
87
Normal, 10
Glucose, 3h
96
250 mL
46
28
5319
76
Normal, 10
Glucose, 3h
96
250 mL
46
24
(Glucose (Bread
= 100)
= 100)
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
9
2
Pinto beans
(Canada)
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
12
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
NUTS
Peanuts
2266 Peanuts (Canada)4
2267 Peanuts (Mexico)4
136
19
Normal, 5
33
50
23
3317
Glucose, 2h
187
50
45
648
Type 1 & 2, 8
Bread, 3h
137
180
45
20
47
678
Type 1 & 2, 10
Bread, 3h
137
180
40
19
26
376
Type 1 & 2, 9
Bread, 3h
137
180
45
12
45
64
Type 2, 8
Glucose, 3h
167
180
45
20
51
73
Type 2, 8
Glucose, 3h
167
45
648
Type 1 & 2, 13
Bread, 3h
188
180
49
22
48
69
152
180
49
23
56
80
Type 1, 12
189
180
48
27
50
71
180
48
24
64
925
Type 1 & 2, 9
Bread, 3h
137
180
51
33
45
647
Type 2, 10
Bread, 3h
73
46
667
Type 2, 7
Bread, 3h
73
58
835
Type 1 & 2, 9
Bread, 3h
137
180
39
23
59
8413
Type 2, 7
Bread, 3h
190
180
48
28
27
384
Type 1& 2, 13
Bread, 3h
188
180
52
14
32
456
Type 1& 2, 13
Bread, 3h
188
180
48
15
34
497
Type 2, 11
Bread, 3h
145
180
48
16
40
578
Type 1, 6
Bread, 3h
188
180
48
19
44
639
Type 1, 7
Bread, 3h
145
180
48
21
383
544
180
48
18
34
497
Type 2, 7
Bread, 3h
190
180
48
16
32
465
Type 1& 2, 13
Bread, 3h
188
180
48
15
36
527
Type 2, 7
Bread, 3h
145
180
48
17
41
5911
Type 1, 4
Bread, 3h
145
180
48
20
362
523
180
48
17
6415
91
Type 2, 3
Glucose, 3h
140
180
43
27
33
479
Type 2, 6
Bread, 3h
191
180
48
16
34
485
Type 2, 9
Bread, 3h
154
180
48
16
38
5413
Type 2, 10
Bread, 3h
157
180
44
17
427
60
Gestational DM, 7
Glucose, 2h
150
180
48
20
42
609
Type 2, 6
Bread, 3h
149
180
48
20
42
45
59
646
Type 2, 7
Type 2, 7
Bread, 5h
Bread, 2h
192
193
180
180
46
48
19
22
48
68
Diabetic, number NS
Glucose, time NS
142
180
48
23
412
583
180
47
19
32
467
Type 2, 10
Bread, 3h
157
180
44
14
38
546
Type 1 & 2, 13
Bread, 3h
188
180
48
18
Macaroni
2273 Macaroni, plain, boiled 5 min
(Lancia-Bravo Foods Ltd., Canada)
Bread, 4h
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
13
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
50
715
Type 1 & 2, 8
Bread, 3h
137
g
180
57
82
Type 2, 8
Glucose, 3h
167
43
616
Type 2, 10
Bread, 2h
9016
129
Normal, 10
Glucose, 2h
54
774
Type 2, 10
Bread, 2h
3516
50
Normal, 8
74
1068
50
8516
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
21
10
50
27
12
UO18
50
31
28
50
23
12
Glucose, 3h
104
50
22
Type 1 & 2, 9
Glucose, 2h
137
50
29
21
725
Type 2, 10
Bread, 2h
50
20
10
122
Normal, 11
Glucose, 2h
162
30
20
17
1016
144
Normal, 5
Glucose, 2h
139
65
49
49
7412
106
Normal, 5
Glucose, 2h
139
65
33
24
8311
119
Normal, 5
Glucose, 2h
139
65
45
37
8112
116
Normal, 5
Glucose, 2h
139
65
28
23
64
929
Type 1 & 2, 6
Bread, 3h
137
250
27
17
66
947
Type 1 & 2, 10
Bread, 3h
137
250
41
27
44
636
Type 1 & 2, 9
Bread, 3h
137
250
21
Normal, 31;
Glucose, 2h
152
250
Type 2, 52
60
8612
Type 1 & 2, 5
Bread, 3h
137
250
27
16
20
29
Normal, 31;
Glucose, 2h
152
33
250
17
Type 2, 52
389
54
Normal, 5
Glucose, 2h
2321 50 g portion
205
29
Normal, 5
Glucose, 2h
33
10
10
2322 50 g portion
21
30
Type 2, number NS
Glucose, time NS
147
10
10
24
34
Type 2, 7
Glucose, 5h
174
10
10
25
3512
Type 2, 6
Bread, 3h
161
10
10
231
321
10
10
85
121
Type 2, 20
Bread, 3h
163
10
10
92
13113
Type 2, 6
Bread, 3h
161
10
10
2327 50 g portion5
2328 50 g portion
93
132
Type 2, 5; IGT, 6
Bread, 3h
148
10
10
96
137
Diabetic, number NS
Glucose, time NS
142
10
10
10
922
1303
10
10
78
112
Type 2, 9
Glucose, 2h
110
10
10
80
115
Type 2, 9
Glucose, 2h
110
10
10
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
14
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
1035
147
Normal, 5
Glucose, 2h
194
g
10
55
79
Type 2, 16
Glucose, 3h12
164
250
35
19
57
81
Type 2, 14
Glucose, 3h12
164
250
35
20
80
114
Type 2, 12
Glucose, 2h
160
10
10
32
46
Type 2, 32
Glucose, 2h
195
25
21
43
61
Type 2, 7
Glucose, 5h
174
10
10
48
6910
Type 2, 6
Bread, 3h
161
10
10
58
83
Type 2, 7
Glucose, 5h
174
10
10
5910
84
Normal, 5
Glucose, 2h
33
10
10
2340 50 g portion
60
86
Type 2, number NS
Glucose, time NS
147
10
10
64
9118
Type 2, 6
Bread, 3h
161
10
10
82
11722
Type 2, 14
Bread, 2h
76
10
10
2343 25 g portion4
mean of six studies
11021
157
Normal, 8
Glucose, 3h
104
10
10
11
728
10312
10
10
21
Normal, 10
Glucose, 2h
UO18
10
10
323
46
Normal, 10
Glucose, 2h
UO18
10
10
-17
-1
Normal, 8
Glucose, 3h
196
10
10
31
Normal, 10
Glucose, 2h
UO18
10
10
72
Normal, 10
Glucose, 2h
UO18
10
10
42
Normal, 10
Glucose, 2h
UO18
10
10
4710
67
Normal, 6
Glucose, 3h
197
10
10
256
36
Type 2, 6
Glucose, 3h
197
10
10
26
32
Normal, 16
Glucose, 2h
114
10
10
3012
43
Normal, 8
Glucose, 3h
104
10
10
Vilvoorde, Belgium)22
2354 25 g Maltidex 100 (> 72% maltitol)
4411
63
Normal, 8
Glucose, 3h
104
10
10
46
66
Normal, 19
Glucose, 2h
114
10
10
25 g Sucrose) (Japan)21
2356 25 g Malbit CH (99% maltitol)
7329
104
Normal, 8
Glucose, 3h
104
10
10
8928
127
Normal, 8
Glucose, 3h
104
10
10
31
Normal, 10
Glucose, 2h
UO18
10
10
77
10
Normal, 8
Glucose, 3h
196
10
10
82
12
Normal, 10
Glucose, 2h
UO18
10
10
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
10
10
Sucrose
Sugar alcohols and sugar-replacement compounds GI values based on the assumption that their
carbohydrate is available
2344 Isomalt (Sudzucker AG, Mannheim, Germany)21
2345 Isomaltulose, Palatinose
(Sudzucker AG, Mannheim, Germany)21
Lactitol
2346 25 g lactitol5, 22
2347 25 g lactitol MC (Danisco sweeteners, Surrey, UK)22
Litesse
2348 25 g Litesse II, bulking agent with polydextrose and
22
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
15
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
VEGETABLES
2361 Broad beans (Canada)4
Green peas
7916
113
Normal, 6
Glucose, 2h
33
80
11
354
50
Gestational DM, 8
Glucose, 2h
150
80
15
39
55
Type 2, number NS
Glucose, time NS
142
80
527
74
Gestational DM, 8
Glucose, 2h
150
150
33
17
5911
84
Normal, 5
Glucose, 2h
33
80
18
11
60
85
Type 2, 5; IGT, 6
Bread, 3h
148
80
18
11
57
81
80
23
13
46
66
Type 2, 20
Bread, 3h
163
80
14
47
674
Type 1 & 2, 9
Bread, 3h
137
80
15
6416
91
Normal, 5
Glucose, 2h
33
80
16
23
Type 2, 30
Glucose, 2h
195
80
9220
131
Normal, 5
Glucose, 2h
33
80
6017
86
Normal, 7
Glucose, 2h
51
80
46
6512
Type 2, 14
Bread, 2.5h
156
100
27
12
9719
139
Normal, 5
Glucose, 2h
33
80
12
12
60
854
Type 1 & 2, 16
Bread, 3h
137
150
30
18
56
805
Diabetic, 7
Bread, time NS
198
150
30
17
78
112
Type 2, 20
Bread, 3h
163
150
30
23
94
134
Type 2, 5; IGT, 6
Bread, 3h
148
150
30
28
76
109
150
30
23
7717
110
Normal, 10
Glucose, 2h
118
150
17
13
9416
134
Normal, 10
Glucose, 2h
118
150
29
27
7017
100
Normal, 8
Glucose, 2h
29
150
25
18
58
835
Type 1 & 2, 16
Bread, 3h
137
150
27
16
63
907
Type 1 & 2, 12
Bread, 3h
137
150
18
11
24
349
Type 2, 14
Bread, 2.5h
156
150
28
41
59
Type 2, 30
Glucose, 2h
195
150
30
12
49
70
Diabetic, NS
Glucose, NS
147
150
30
15
54
778
Diabetic, 7
Bread, time NS
198
150
27
15
56
809
Type 2, 6
Bread, 3h
191
150
19
11
61
85
88
12218
Type 2, 7
Normal, 5, IR, 4
Bread, 5h
Bread, 3h
192
199
150
150
26
30
16
26
537
7610
150
27
14
54
7812
Normal, 5, IR, 4
Bread, 3h
199
150
30
16
61
878
Type 1 & 2, 9
Bread, 3h
137
150
18
11
75
1076
Type 1 & 2, 6
Bread, 3h
137
150
29
22
(Australia)
Baked potato
2375 Ontario, white, baked in skin (Canada)
Baked, Russet Burbank potatoes
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
16
Food Number and Item
GI2
GI2
(Glucose (Bread
= 100)
= 100)
Subjects
(type & number)
Reference food
& time period
Ref.
Serve
Size
g
Avail. GL3
carbo- per
hydrate serve
g/serve
7412
106
Type 2, 3
Glucose, 3h
140
150
20
15
86
1235
Type 1 & 2, 16
Bread, 3h
137
150
20
17
88
1266
Diabetic, 7
Bread, time NS
198
150
20
18
9516
136
Normal, 10
Glucose, 2h
14
150
18
17
864
1236
150
20
17
67
967
Diabetic, 7
Bread, time NS
198
150
20
13
73
1045
Type 1 & 2, 14
Bread, 3h
137
150
27
20
73
1044
Type 1 & 2, 14
Bread, 3h
137
150
18
13
71
101
150
22
15
82
117
Type 2, 8
Glucose, 3h
138
150
33
27
47
67
Diabetic, number NS
Glucose, time NS
142
150
21
10
54
7711
Type 2, 6
Bread, 3h
149
150
21
11
52
7412
Type 2, 8
Bread, 3h
151
150
45
23
486
69
Normal, 5
Glucose, 2h
33
150
34
16
59
845
Type 1 & 2, 13
Bread, 3h
137
150
30
18
786
111
Type 2, 14
Glucose, 2h
29
150
25
20
62
88
150
30
19
728
103
Normal, 5
Glucose, 2h
33
150
10
81
1159
Type 1 & 2, 10
Bread, 3h
137
250
18
14
932
133
Type 2, 6
Glucose, 2h
200
250
18
17
254
36
Type 2, 13
Glucose, 2h
29
150
36
5112
73
Normal, 5
Glucose, 2h
33
150
36
18
46
6512
Type 2, 14
Bread, 2.5h
36
100
27
12
446
62
Type 2, 9
Glucose, 2h24
201
150
41
18
493
70
Type 2, 9
Glucose, 2h24
201
100
27
13
415
58
Type 2, 9
120 (raw)
37
15
15615
Type 2, 13
Glucose, 2h24
Bread, 2.5h
201
109
36
50 (dry)
38
41
107
15314
Type 2, 13
Bread, 2.5h
36
406
57
Type 2, 9
Glucose, 2h24
201
150
42
17
657
93
Type 2, 9
Glucose, 2h24
201
150
40
26
6116
87
Normal, 12
Glucose, 2h
124
120
15
245
34
Type 2, 9; Normal, 9
186
250
41
10
9729
139
Normal, 12
Glucose, 3h12
Glucose, 2h
124
30
17
16
589
83
Type 2, 8; Normal, 8
Glucose, 3h12
186
250
29
17
20
29
152
87
124
152
30
17
15
mashed (Canada)
2400 Prince Edward Island, peeled, cubed, boiled 15 min
mashed (Canada)
mean of three studies
Microwaved potato
Steamed potato
2404 Potato dumplings (60% white potatoes, 40% white
wheat flour, boiled in salted water), consumed with
olive oil, tomato sauce and parmesan cheese (Italy)
Sweet potato
15 min (Canada)
2407 Sweet potato, kumara (New Zealand)
mean of three studies
Swede
Etobicoke, Canada)
23
(Ghana)
chickpeas, vegetables)
2425 Tarhana soup (wheat flour, yoghurt,
tomato, green pepper)
2426 Turkish bread, white wheat flour
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
17
Food Number and Item
GI2
GI2
Subjects
(type & number)
49
70
152
g
30
152
250
26
376
Type 1 & 2, 9
Bread, 3h
137
180
45
12
58
7317
835
104
Type 1 & 2, 9
Normal, 8
Bread, 3h
Glucose, 2h
137
90
180
360
39
75
23
55
9719
139
Type 2, 6
Glucose, 3h8
158
30
19
18
904
129
Type 2, 6
Glucose, 2h
200
250
64
58
5513
79
Type 2, 6
Glucose, 2h
202
75 (dry)
50
28
67
96
Type 2, 6
Bread, 3h
64
75 (dry)
50
34
37
53
Type 2, 6
Bread, 3h
64
150
37
14
6610
94
Type 2, 6
Glucose, 3h8
158
60
30
20
7620
108
Type 2, 6
Glucose, 3h8
158
60
30
23
27
39
Type 2, 11
67
96
Type 2, 14
Wheat chapatti13, 3h
Bread, 3h
165
64
37
53
Type 2, 14
Bread, 3h
64
64
92
Type 2, 14
Bread, 3h
64
669
94
Type 2, 6
Glucose, 3h8
158
60
32
21
814
116
Type 2, 8
Glucose, 2h
126
200
50
41
354
50
Normal, 5
Glucose, 2h
203
100
20
316
44
Type 2, 5
Glucose, 2.5h
203
150
30
773
110
Type 2, 9
Glucose, 2h
126
150
39
30
576
81
Type 2, 6
Glucose, 2h
202
80 (dry)
50
29
7812
111
Type 2, 6
Glucose, 2h
202
78 (dry)
50
39
864
123
Type 2, 6
Glucose, 2h
200
250
61
52
772
110
Type 2, 10
Glucose, 2h
126
250
52
40
778
110
Type 2, 6
Glucose, 2h
202
70 (dry)
50
39
244
34
Normal, 5 females
Glucose, 2h
203
50
31
294
41
Type 2, 5 males
Glucose, 2h
203
50
31
84
120
Type 2, 20
Glucose, 2h
172
70 (dry)
50
42
10413
149
Type 2, 6
Glucose, 2h
202
70 (dry)
50
52
903
129
Type 2, 10
Glucose, 2h
126
250
52
47
822
117
Type 2, 8
Glucose, 2h
126
150
41
34
794
113
Type 2, 6
Glucose, 2h
200
250
74
58
(Glucose (Bread
= 100)
= 100)
ASIAN
2429 Lungkow beanthread (National Cereals,
Oils & Foodstuffs, Qingdao & Guangdong, China)
2430 Rice vermicelli, Kongmoon (National Cereals, China)
2431 Stirfried vegetables, chicken and rice,
home made (Australia)
Reference food
& time period
Ref.
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
16
8
ASIAN INDIAN
2432 Amaranth (Amaranthus esculentum ), popped,
eaten with milk and non-nutritive sweetener
2433 Appam (thin pancake made from fermented
rice flour batter with tender coconut)
eaten with Bengal gram curry6
2434 Bajra (Penniseteum typhoideum), eaten as
roasted bread made from bajra flour
Chapatti
2437 Chapatti, amaranth-wheat (25:75) composite flour,
served with bottle gourd and tomato curry
2438 Chapatti, amaranth-wheat (50:50) composite flour,
served with bottle gourd amd tomato curry
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
18
Food Number and Item
GI2
GI2
Subjects
(type & number)
Reference food
& time period
Ref.
6915
99
Type 2, 6
Glucose, 3h8
158
g
150
559
79
Type 2, 30
Glucose, 2h25
173
67 (dry)
50
28
766
109
Type 2, 30
Glucose, 2h25
173
67 (dry)
50
38
4612
66
Type 2, 30
Glucose, 2h25
173
71 (dry)
50
23
6220
89
Type 2, 30
Glucose, 2h25
173
71 (dry)
50
31
547
77
Type 2, 30
Glucose, 2h25
173
71 (dry)
50
27
688
97
Type 2, 6
Glucose, 2h
202
76 (dry)
50
34
673
96
Type 2, 12
Glucose, 2h
126
150
42
28
183
25
Normal, 5
Glucose, 2h
203
150
33
193
28
Type 2, 5
Glucose, 2h
203
150
33
688
97
Type 2, 6
Glucose, 2h
202
76 (dry)
50
34
6110
87
Type 2, 9; Normal, 9
Glucose, 3h12
186
115
53
32
2472 Melawach
717
101
Type 2, 14
Glucose, 3h12
204
115
53
38
316
44
Type 2, 9
Glucose, 3h12
204
130
53
16
5910
84
Type 2, 9
Glucose, 3h12
204
130
53
31
7210
103
Type 2, 10
Glucose, 3h12
204
130
53
38
786
111
Type 2, 14
Glucose, 2h
29
150
25
20
254
36
Type 2, 13
Glucose, 2h
29
150
36
253
36
Normal, 4
Glucose, 2h
129
60
30
4317
187
150
23
38
5415
187
150
25
374
536
Type 2, 9
Bread, 2h
205
293
415
Type 2, 9
Bread, 2h
205
519
7112
Type 2, 11
Bread, 2h
205
358
5011
Type 2, 11
Bread, 2h
205
1017
187
100
363
505
Type 2, 9
Bread, 2h
205
254
355
Type 2, 9
Bread, 2h
205
(Glucose (Bread
= 100)
= 100)
Serve
Size
Avail. GL3
carbo- per
hydrate serve
g/serve
38
26
fiber (soluble)
PACIFIC ISLANDERS
PIMA INDIAN
2478 Mesquite cakes (Prosopis velutina)4
SOUTH AMERICAN
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).
19
Footnotes for Table 2.
1.
NS, not specified; AUC, area under the curve. Serving sizes in grams unless otherwise specified.
2.
Mean SEM. Two GI values are shown for each food one in which glucose sugar was used as the reference food and one in which white bread
was used as the reference food.
3.
Estimated by multiplying the foods listed GI value with glucose as the reference food by the listed g carbohydrate per serving and dividing by 100.
4.
Portions of the test food and the reference food contained 25 g carbohydrate.
5.
GI calculated from the 180 min AUC data included in the original article using the AUC food/AUC reference food formula.
6.
Portions of the test food and the reference food contained 75 g carbohydrate.
7.
GI calculated from the 240 min AUC data included in the original article using the AUC food/AUC reference food formula.
8.
GI value included in original article determined from AUC measured over 3 h for only 4 time points (0, 1, 2, and 3 h).
9.
GI corrected for added milk and adjusted to represent a 50 g carbohydrate portion size.
10. Portions of the test food and the reference food contained 12.5 g carbohydrate.
11. GI calculated from the 120 min AUC data included in the original article using the AUC food/AUC reference food formula.
12. GI value included in original article determined from AUC measured over 3 h for only 5 time points (0, 30, 60, 120 and 180 min).
13. Wheat chapatti was used as the reference food and given a GI of 100. The GI of the test food was measured by expressing the glucose AUC value
for the test food as a percentage of the AUC value for wheat chapatti.
14. M Champ (INRA, France) and V Lang (Danone Vitapole Company, France), unpublished observations, 1998.
15. GI calculated from the 300 min AUC data included in the original article using the AUC food/AUC reference food formula.
16. Portions of the test food and the reference food contained 30 g carbohydrate.
17. Portions of the test food and the reference food contained 20 g carbohydrate.
18. Sydney Universitys Glycemic Index Research Service (Human Nutrition Unit, University of Sydney, Australia), unpublished observations, 1995-2007.
19. GI for sugars calculated from the glycemic response for a meal of sugar and rolled oats minus the glycemic response for the oats alone.
20. Portions of the test food and the reference food contained 100 g carbohydrate.
21. Total weight of the test food was 50 g, whereas the reference food contained 50 g available carbohydrate. The carbohydrate content of the test food
was assumed to be 100% available, which may be an overestimation.
22. Total weight of the test food was 25 g, whereas the reference food contained 25 g available carbohydrate. The carbohydrate content of the test food was assumed
to be 100% available, which may be an overestimation.
23. Eaten as part of a mixed meal with fish, tomato, and onion sauce.
24. GI value included in original article determined from AUC measured over 2 h for only 5 time points (0, 30, 60, 90 and 120 min).
25. GI value included in original article determined from AUC measured over 2 h for only 4 time points (0, 30, 60 and 120 min).
Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab
Care 2008; 31(12).