TY - JOUR
T1 - Development of a glycemic index database for dietary assessment
AU - Schakel, Sally
AU - Schauer, Rebecca
AU - Himes, John
AU - Harnack, Lisa
AU - Van Heel, Nancy
PY - 2008/2
Y1 - 2008/2
N2 - To address growing research interests and needs, a glycemic index (GI) database was developed for the more than 18,000 foods in the University of Minnesota's dietary data collection software, the Nutrition Data System for Research (NDSR). The primary source of data was current scientific literature with GI selected whenever possible from studies that used the following methodology: North American foods, healthy subjects, and a 2-h glucose response. Two GI numbers were included for all foods, one based on glucose as a reference, and the other, a white bread reference. Assigning indices within a large database also required imputation, because there are relatively few data available from the literature. For database foods that were not a match to foods in the literature, GI was either estimated from similar foods or calculated from available carbohydrate amounts and the GI of ingredients within the food. To evaluate the calculation procedure, GIs were calculated and then compared to known literature values for 102 multi-ingredient foods. A wide range of foods had comparable GIs, while some sweetened dairy products and unsweetened breakfast cereals showed larger GI differences. The GI database provides researchers with a tool to identify low- and high-GI foods and to investigate whether GI or glycemic load (GL) in the diet will influence disease risk factors.
AB - To address growing research interests and needs, a glycemic index (GI) database was developed for the more than 18,000 foods in the University of Minnesota's dietary data collection software, the Nutrition Data System for Research (NDSR). The primary source of data was current scientific literature with GI selected whenever possible from studies that used the following methodology: North American foods, healthy subjects, and a 2-h glucose response. Two GI numbers were included for all foods, one based on glucose as a reference, and the other, a white bread reference. Assigning indices within a large database also required imputation, because there are relatively few data available from the literature. For database foods that were not a match to foods in the literature, GI was either estimated from similar foods or calculated from available carbohydrate amounts and the GI of ingredients within the food. To evaluate the calculation procedure, GIs were calculated and then compared to known literature values for 102 multi-ingredient foods. A wide range of foods had comparable GIs, while some sweetened dairy products and unsweetened breakfast cereals showed larger GI differences. The GI database provides researchers with a tool to identify low- and high-GI foods and to investigate whether GI or glycemic load (GL) in the diet will influence disease risk factors.
KW - Database
KW - Dietary assessment
KW - Glycemic index
KW - Glycemic load
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UR - http://www.scopus.com/inward/citedby.url?scp=35548963326&partnerID=8YFLogxK
U2 - 10.1016/j.jfca.2007.02.004
DO - 10.1016/j.jfca.2007.02.004
M3 - Article
AN - SCOPUS:35548963326
SN - 0889-1575
VL - 21
SP - S50-S55
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
IS - SUPPL.
ER -