history of the glycemic index - johanna burani, ms, rd, cde

Johanna Burani, MS, RD, CDE

www.EatGoodCarbs.com

A scale from 0-100 that ranks digested carbohydrates

by how much they raise blood glucose levels compared

to a reference food (glucose).


Starches: breads, breakfast cereals, pasta, rice, soups

Starchy vegetables: corn, legumes, peas, potatoes, winter squash

Dairy: milk, yogurt

Fruit: all forms (fresh, frozen, dried, canned)

Sugars: honey, maple syrup, white/brown sugar


Proteins Meats Poultry Fish Eggs Cheese


Fats Oils Butter Margarine Shortening

Carbohydrates = body’s fuel of choice

The body chooses carbohydrates first to break down into immediate energy.


1981, David Jenkins and team, University of Toronto

Alternative system for classifying carbohydrates

Not based on the exchange system


All digested starches produce similar after-meal blood glucose responses (low).

All digested sugars produce similar after-meal blood glucose responses (high).


62 commonly eaten carbohydrates

5 – 10 healthy fasting volunteers

Blood glucose responses to test food measured over 2-hour period

Compared to an average of three blood glucose responses to reference food (glucose) measured over 2-hour period



Low 0-55

Moderate 56-69

High 70+

Different carbohydrate sources raised blood glucose levels to varying degrees:

white bread (starch) = GI value of 69 = high

ice cream (with sugar) = GI value of 36 = low

Carbohydrates should be classified by their physiological impact on the body rather than on their chemical structure.


UK Diabetes

Diabetes Australia

European Association for the Study of Diabetes

American Diabetes Association

Canadian Dietetic Association



www.GlycemicIndex.com

www.FIFTY50.com


history of the glycemic index - johanna burani, ms, rd, cde

Health & Medicine

blood glucose levels

reference food glucose

digested carbohydrates

eaten carbohydrates

digested sugars

digested starches

gi value

canned sugars