ABSTRACT Reliable tables of glycemic index (GI) compiled
from the scientific literature are instrumental in improving
the quality of research examining the relation between GI,
glycemic load, and health. The GI has proven to be a more useful
nutritional concept than is the chemical classification of carbohydrate
(as simple or complex, as sugars or starches, or as
available or unavailable), permitting new insights into the relation
between the physiologic effects of carbohydrate-rich foods
and health. Several prospective observational studies have shown
that the chronic consumption of a diet with a high glycemic load
(GI ϫ dietary carbohydrate content) is independently associated
with an increased risk of developing type 2 diabetes, cardiovascular
disease, and certain cancers. This revised table contains
almost 3 times the number of foods listed in the original table
(first published in this Journal in 1995) and contains nearly 1300
data entries derived from published and unpublished verified
sources, representing >750 different types of foods tested with
the use of standard methods. The revised table also lists the
glycemic load associated with the consumption of specified
serving sizes of different foods. Am J Clin Nutr
2002;76:5–56.
KEY WORDS Glycemic index, carbohydrates, diabetes,
glycemic load
INTRODUCTION
Twenty years have passed since the first index of the relative
glycemic effects of carbohydrate exchanges from 51 foods was
published by Jenkins et al (1) in this Journal. Per gram of carbohydrate,
foods with a high glycemic index (GI) produce a higher
peak in postprandial blood glucose and a greater overall blood glucose
response during the first 2 h after consumption than do foods
with a low GI. Despite controversial beginnings, the GI is now
widely recognized as a reliable, physiologically based classification
of foods according to their postprandial glycemic effect.
In 1997 a committee of experts was brought together by the
Food and Agriculture Organization (FAO) of the United Nations
and the World Health Organization (WHO) to review the available
research evidence regarding the importance of carbohydrates
in human nutrition and health (2). The committee
endorsed the use of the GI method for classifying carbohydraterich
foods and recommended that the GI values of foods be used
in conjunction with information about food composition to guide
food choices. To promote good health, the committee advocated
the consumption of a high-carbohydrate diet (≥55% of energy
from carbohydrate), with the bulk of carbohydrate-containing
foods being rich in nonstarch polysaccharides with a low GI. In
Australia, official dietary guidelines for healthy elderly people
specifically recommend the consumption of low-GI cereal foods
for good health (3), and a GI trademark certification program is
in place to put GI values on food labels as a means of helping
consumers to select low-GI foods (4). Commercial GI testing of
foods for the food industry is currently conducted by many
laboratories around the world, including our own. Many recent
popular diet books contain extensive lists of the GI values of
individual foods or advocate the consumption of low-GI, carbohydrate-rich
foods for weight control and good health (5).
Reliable tables of GI compiled from the scientific literature
are instrumental in improving the quality of research examining
the relation between the dietary glycemic effect and health. The
first edition of International Tables of Glycemic Index, published
in this Journal in 1995 with 565 entries (6), has been cited as a
reference in many scientific papers. In particular, these tables
provided the basis for the GI to be used a dietary epidemiologic
tool, allowing novel comparisons of the effects of different
carbohydrates on disease risk, separate from the traditional
classification of carbohydrates into starches and sugars. Several
large-scale, observational studies from Harvard University
(Cambridge, MA) indicate that the long-term consumption of a
diet with a high glycemic load (GL; GI ϫ dietary carbohydrate
content) is a significant independent predictor of the risk of
developing type 2 diabetes (7, 8) and cardiovascular disease (9).
More recently, evidence has been accumulating that a low-GI
diet might also protect against the development of obesity (10,
11), colon cancer (12), and breast cancer (13). The EURODIAB
(Europe and Diabetes) study, involving >3000 subjects with type 1
diabetes in 31 clinics throughout Europe, showed that the GI rating
of self-selected diets was independently related to blood
concentrations of glycated hemoglobin in men and women (14)
Am J Clin Nutr 2002;76:5–56. Printed in USA. © 2002 American Society for Clinical Nutrition
International table of glycemic index and glycemic load
values: 20021,2
Kaye Foster-Powell, Susanna HA Holt, and Janette C Brand-Miller
5
1
From the Human Nutrition Unit, School of Molecular and Microbial Biosciences,
University of Sydney, Australia.
2
Reprints not available. Address correspondence to JC Brand-Miller, Human
Nutrition Unit, School of Molecular and Microbial Biosciences (G08), University
of Sydney, NSW 2006, Australia. E-mail: j.brandmiller@biochem.usyd.edu.au.
Received November 20, 2001.
Accepted for publication March 26, 2002.
Special Article
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and to waist circumference in men (15). In addition, higher
blood HDL-cholesterol concentrations were observed in patients
consuming low-GI diets from the northern, eastern, and western
European centers participating in the study (15). Indeed, several
studies have shown that the dietary GI is a good predictor of
HDL concentrations in the healthy population, whereas the
amount and type of fat are not (16–18). Thus, the GI has proven
to be a more useful nutritional concept than is the chemical classification
of carbohydrate (as simple or complex, as sugars or
starches, or as available or unavailable), providing new insights
into the relation between foods and health.
In parallel with these advances have been studies documenting
the importance of postprandial glycemia per se for all-cause
mortality and cardiovascular disease mortality in healthy populations
(19). For example, in the Hoorn study there was a significant
association between the 8-y risk of cardiovascular death
and 2-h postload blood glucose concentrations in subjects
with normal fasting glucose concentrations, even after adjustment
for known risk factors (20). Multiple mechanisms are probably
involved. Recurring, excessive postprandial glycemia could
decrease blood HDL-cholesterol concentrations, increase
triglyceridemia, and also be directly toxic by increasing protein
glycation, generating oxidative stress, and causing transient
hypercoagulation and impaired endothelial function (21, 22). If
postprandial glycemia is indeed important, then dietary treatment
for the prevention or management of chronic diseases must
consider both the amount and type of carbohydrate consumed.
An issue that is still being debated, particularly within the
United States, is whether the GI has practical applications for the
clinical treatment of diabetes and cardiovascular disease. Three
intervention studies in adults and children with type 1 diabetes
showed that low-GI diets improve glycated hemoglobin concentrations
(23–25). In subjects with cardiovascular disease, low-GI
diets were shown to be associated with improvements in insulin
sensitivity and blood lipid concentrations (23, 26). In addition,
evidence from both short-term and long-term studies in animals
and humans indicates that low-GI foods may be useful for weight
control. Laboratory studies examining the short-term satiating
effects of foods have shown that low-GI foods are relatively more
satiating than are their high-GI counterparts (10). Compared with
low-GI meals, high-GI meals induce a greater rise and fall in
blood glucose and a greater rise in blood insulin, leading to lower
concentrations of the body’s 2 main fuels (blood glucose and fatty
acids) in the immediate postabsorptive period. The reduced availability
of metabolic fuels may act as a signal to stimulate eating
(11). It is also important to emphasize that many low-GI
foods are relatively less refined than are their high-GI counterparts
and are more difficult to consume. The lower energy density
and palatability of these foods are important determinants of their
greater satiating capacity. In obese children, the ad libitum consumption
of a low-GI diet has been associated with greater reductions
in body mass indexes (27). However, some experts have
raised concerns about the difficulties of putting advice about GI
values into practice and of the potentially adverse effects on food
choice and fat intake. For this reason, the American Diabetes
Association does not recommend the use of GI values for dietary
counseling. However, the European Association for the Study of
Diabetes (28), the Canadian Diabetes Association (29), and the
Dietitians Association of Australia (30) all recommend high-fiber,
low-GI foods for individuals with diabetes as a means of improving
postprandial glycemia and weight control.
REVISED INTERNATIONAL TABLE OF GI VALUES
For all clinical and research applications, reliable GI values
are needed. Therefore, the purpose of this revised table is to
bring together all the relevant data published between 1981 and
2001 (Table 1). Unpublished figures from our laboratory and
those from others have also been included when the quality of
the data could be verified on the basis of the method used [ie, the
method is in line with the principles advocated by the FAO/WHO
Expert Consultation (2)]. In total, the new table contains nearly
1300 separate entries, representing >750 different types of foods.
This number of foods represents an increase of almost 250%
over the number provided when the international tables were
first published in 1995. As in the original tables, the GI value for
each food (with either glucose or white bread used as the reference
food), the type and number of subjects tested, the reference
food and time period used, and the published source of the data
are provided. For many foods there are ≥2 published values;
therefore, the mean (±SEM) GIs were calculated and are listed
underneath the data for the individual foods. Thus, the user can
appreciate the variation for any one food and, if possible, use the
GI value for the food found in their country. It is hoped that the
table will reduce unnecessary repetition in the testing of individual
foods and facilitate wider research and application of the GI.
In some cases, the GI values for different varieties of the same
type of food listed in the table indicate the glycemic-lowering
effects of different ingredients and food processing methods (eg,
porridges made from rolled grains of different thicknesses and
breads with different proportions of whole grains). This information
could assist food manufacturers to develop a greater
range of low-GI processed foods.
WHY DO GI VALUES FOR THE SAME TYPES OF FOODS
SOMETIMES VARY?
Many people have raised concerns about the variation in published
GI values for apparently similar foods. This variation may
reflect both methodologic factors and true differences in the
physical and chemical characteristics of the foods. One possibility
is that 2 similar foods may have different ingredients or may
have been processed with a different method, resulting in significant
differences in the rate of carbohydrate digestion and hence
the GI value. Two different brands of the same type of food, such
as a plain cookie, may look and taste almost the same, but differences
in the type of flour used, in the moisture content, and in
the cooking time can result in differences in the degree of starch
gelatinization and consequently the GI values. In addition, it
must be remembered that the GI values listed in the table for
commercially available processed foods may change over time if
food manufacturers make changes in the ingredients or processing
methods used.
Another reason GI values for apparently similar foods vary is
that different testing methods are used in different parts of the
world. Differences in testing methods include the use of different
types of blood samples (capillary or venous), different experimental
time periods, and different portions of foods (50 g of total
rather than of available carbohydrate). Recently, 7 experienced GI
testing laboratories around the world participated in a study to
determine the degree of variation in GI values when the same centrally
distributed foods were tested according to the laboratories’
normal in-house testing procedures (31). The results showed that
the 5 laboratories that used finger-prick capillary blood samples to
6 FOSTER-POWELL ET AL
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measure changes in postprandial glycemia obtained similar GI
values for the same foods and less intersubject variation. Although
capillary and venous blood glucose values have been shown to be
highly correlated, it appears that capillary blood samples may be
preferable to venous blood samples for reliable GI testing. After
the consumption of food, glucose concentrations change to a
greater degree in capillary blood samples than in venous blood
samples. Therefore, capillary blood may be a more relevant indicator
of the physiologic consequences of high-GI foods.
Although it is clear that GI values are generally reproducible
from place to place, there are some instances of wide variation
for the same food. Rice, for example, shows a large range of GI
values, but this variation is due to inherent botanical differences
in rice from country to country rather than to methodologic differences.
Differences in the amylose content could explain much
of the variation in the GI values of rice (and other foods) because
amylose is digested more slowly than is amylopectin starch (32).
GI values for rice cannot be reliably predicted on the basis of the
size of the grain (short or long grain) or the type of cooking
method. Rice is obviously one type of food that needs to be
tested brand by brand locally. Carrots are another example of a
food with a wide variation in published GI values; the oldest
study showed a GI of 92 ± 20 and the latest study a GI of 32 ± 5.
However, the results of an examination of the SEs (20 compared
with 5) and the number of subjects tested (5 compared with 8)
suggest that the latest value for carrots is more reliable, although
differences in nutrient content and preparation methods contributed
somewhat to this variation.
An important reason GI values for similar foods sometimes
vary between laboratories is because of the method used for
determining the carbohydrate content of the test foods. GI testing
requires that portions of both the reference foods and test
foods contain the same amount of available carbohydrate, typically
50 or 25 g. The available or glycemic carbohydrate fraction
in foods, which is available for absorption in the small intestine,
is measured as the sum of starch and sugars and does not include
resistant starch. Most researchers rely on food-composition
tables or food manufacturers’ data, whereas others directly measure
the starch and sugar contents of the foods.
This difference in the accuracy of measurements of the carbohydrate
content might explain some of the variation in reported
GI values for fruit and potatoes and other vegetables. Food labels
may or may not include the dietary fiber content of the food in
the total carbohydrate value, leading to confusion that can
markedly affect GI values, especially those for high-fiber foods.
Consequently, researchers should obtain accurate laboratory
measurements of the available carbohydrate content of foods as
an essential preliminary step in GI testing. The available carbohydrate
portion of test and reference foods should not include
resistant starch, but, in practice, this can be difficult to ensure
because resistant starch is difficult to measure. There is also difficulty
in determining the degree of availability of novel carbohydrates,
such as sugar alcohols, which are incompletely
absorbed at relatively high doses.
Measuring the rate at which carbohydrates in foods are digested
in vitro has been suggested as a cheaper and less time-consuming
method for predicting the GI values of foods (33). However, only
a few foods have been subjected to both in vitro and in vivo testing,
and it is not yet known whether the in vitro method is a reliable
indication of the in vivo postprandial glycemic effects of all
types of foods. It is possible that some factors that significantly
affect glycemia in vivo, such as the rate of gastric emptying, will
not change the rate of carbohydrate digestion in vitro. For example,
high osmolality and high acidity or soluble fiber slow down
the gastric emptying rate and reduce glycemia in vivo, but they
may not alter the rate of carbohydrate digestion in vitro. It is difficult
to mimic all of the human digestive processes in a test
tube. In fact, research results from our laboratory have shown
that GI values measured in vivo can be significantly different for
the same foods measured in vitro. Until we know more about the
validity of in vitro methods, it is not recommended that they be
used in clinical or epidemiologic research applications or for
food labeling purposes because of the potential for large over- or
underestimates of true GI values.
GUIDE TO THE USE OF THE REVISED TABLE
The GI values listed in the revised table represent high-quality
data published in refereed journals or unpublished values generated
by Sydney University’s Glycemic Index Research Service,
often as a result of contract research by industry. The foods have
been described as unambiguously as possible by using descriptive
data about the food given in the original publication. In some
cases, descriptive details were extensive, including the species or
variety of plant food, the brand name of the processed food, and
the preparation and cooking methods. In other cases, the only
description was a single word (eg, potatoes or apple). If the cooking
method and cooking time were stated in the original reference,
the details are given. The user should bear in mind that countries
often have different names for the same food product or, alternatively,
the same name for different items. For example, Kellogg’s
Special K breakfast cereal is a very different product in North
America (Kellogg Canada Inc) than in Australia (Kellogg, Sydney,
Australia), each of which has a different GI value. Similarly, food
names may mean different things in different countries. For example,
biscuits, muffins, and scones have different meanings in North
America and in Europe. The terms used in the revised table have
been selected to be as internationally relevant as possible.
Some research laboratories continue to use white bread as the
reference food for measuring GI values, whereas others use glucose
(dextrose); therefore, 2 GI values are given for each food.
The first value is the GI with glucose as the reference food (GI
value for glucose = 100; GI value for white bread = 70), and the
second value is the GI for the same food with white bread as the
reference food (GI value for white bread = 100; GI value for glucose
= 143). When bread was the reference food used in the original
study, the GI value for the food was multiplied by 0.7 to
obtain the GI value with glucose as the reference food. The table
lists the reference food that was originally used to measure the
GI value of each food.
The foods in the table are separated into the following food
groups: bakery products, beverages, breads, breakfast cereals and
related products, breakfast cereal bars, cereal grains, cookies,
crackers, dairy products and alternatives, fruit and fruit products,
infant formula and weaning foods, legumes and nuts, mealreplacement
products, mixed meals and convenience foods,
nutritional-support products, pasta and noodles, snack foods and
confectionery, sports bars, soups, sugars and sugar alcohols, vegetables
(including roots and tubers), and indigenous or traditional
foods of different ethnic groups. Within each section, foods
are arranged in alphabetical order by common name. This classification
of the foods was made on a practical rather than a sciINTERNATIONAL
TABLE OF GLYCEMIC INDEX AND LOAD 7
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entific basis. There are no GI values given for meat, poultry, fish,
avocados, salad vegetables, cheese, or eggs because these foods
contain little or no carbohydrate and it would be exceedingly difficult
for people to consume a portion of the foods containing 50 g
or even 25 g of available carbohydrate. Even in large amounts,
these foods when eaten alone are not likely to induce a significant
rise in blood glucose.
GLYCEMIC LOAD
Both the quantity and quality (ie, nature or source) of carbohydrate
influence the glycemic response. By definition, the GI
compares equal quantities of carbohydrate and provides a measure
of carbohydrate quality but not quantity. In 1997 the concept
of GL was introduced by researchers at Harvard University to
quantify the overall glycemic effect of a portion of food (7–9).
Thus, the GL of a typical serving of food is the product of the
amount of available carbohydrate in that serving and the GI of
the food. The higher the GL, the greater the expected elevation
in blood glucose and in the insulinogenic effect of the food. The
long-term consumption of a diet with a relatively high GL
(adjusted for total energy) is associated with an increased risk of
type 2 diabetes and coronary heart disease (9).
In the revised table, 3 columns of data not given in the 1995
table are included: GL values, a nominal serving size for each
food (weight in g or volume in mL), and the carbohydrate content
of each food (in g/serving). The GL values are included for
most of the foods and were calculated by multiplying the amount
of carbohydrate contained in a specified serving size of the food
by the GI value of that food (with the use of glucose as the reference
food), which was then divided by 100. The nominal serving
sizes were chosen after consideration of typical serving sizes
in different countries. The carbohydrate content was obtained
from the reference paper or, when not available, from appropriate
food-composition tables (34–38). For indigenous foods, values
were extrapolated from Western foods thought to be closest
in composition when the nutrient content was not available.
The purpose of including GL values in the revised table was
to allow comparisons of the likely glycemic effect of realistic
portion sizes of different foods. The data should be used cautiously
because they are not applicable to all situations. Portion
sizes vary markedly from country to country and between people
in the same country. Researchers and health professionals should
therefore calculate their own GL data by using appropriate serving
sizes and carbohydrate-composition data. In the interest of
future editions of the table, we ask that reliable published and
unpublished data be sent to us for consideration.
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INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 9
TABLE 1
International table of glycemic index (GI) and glycemic load (GL) values: 20021
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
BAKERY PRODUCTS
Cakes
1 Angel food cake (Loblaw’s, Toronto, 67 95 ± 7 Type 1 and 2, 9 White bread, 3 h 1 50 29 19
Canada)
2 Banana cake, made with sugar 47 ± 8 67 Healthy, 8 White bread, 2 h 2 80 38 18
3 Banana cake, made without sugar 55 ± 10 79 Healthy, 7 White bread, 2 h 2 80 29 16
4 Chocolate cake made from packet mix 38 ± 3 54 Healthy, 10 Glucose, 2 h UO4
111 52 20
with chocolate frosting (Betty Crocker;
General Mills Inc, Minneapolis, MN, USA)
5 Cupcake, strawberry-iced (Squiggles; 73 ± 12 104 Healthy, 10 Glucose, 2 h UO4
38 26 19
Farmland, Grocery Holdings, Tooronga,
Australia)
6 Lamingtons (sponge dipped in chocolate 87 ± 17 124 Healthy, 10 Glucose, 2 h UO4
50 29 25
and coconut) (Farmland, Australia)
7 Pound cake (Sara Lee Canada, Bramalea, 54 77 ± 8 Type 1 and 2, 10 White bread, 3 h 1 53 28 15
Canada)
8 Sponge cake, plain 46 ± 6 66 Healthy, 5 Glucose, 2 h 3 63 36 17
9 Vanilla cake made from packet mix with 42 ± 4 60 Healthy, 10 Glucose, 2 h UO4
111 58 24
vanilla frosting (Betty Crocker, USA)
10 Croissant (Food City, Toronto, Canada) 67 96 ± 6 Type 1 and 2, 13 White bread, 3 h 1 57 26 17
11 Crumpet (Dempster’s Corporate Foods 69 98 ± 4 Type 1 and 2, 13 White bread, 3 h 1 50 19 13
Ltd, Etobicoke, Canada)
12 Doughnut, cake type (Loblaw’s, Canada) 76 108 ± 10 Type 1 and 2, 10 White bread, 3 h 1 47 23 17
13 Flan cake (Weston’s Bakery, Toronto, 65 93 ± 6 Type 1 and 2, 10 White bread, 3 h 1 70 48 31
Canada)
14 Muffins
Apple, made with sugar5
44 ± 6 63 Healthy, 8 White bread, 2 h 2 60 29 13
Apple, made without sugar5
48 ± 10 69 Healthy, 8 White bread, 2 h 2 60 19 9
Apple, oat, and sultana, made from 54 ± 4 78 ± 6 Healthy, 9 White bread, 2 h UO4
50 26 14
packet mix (Defiance Milling Co,
Acacia Ridge, Australia)
Apricot, coconut, and honey, made from 60 ± 4 86 ± 6 Healthy, 9 White bread, 2 h UO4
50 26 16
packet mix (Defiance Milling Co,
Australia)
Banana, oat and honey, made from packet 65 ± 11 93 ± 16 Healthy, 10 White bread, 2 h UO4
50 26 17
mix (Defiance Milling Co, Australia)
Bran (Grandma Martin’s Muffins; 60 85 ± 8 Type 1 and 2, 14 White bread, 2 h 1 57 24 15
Culinar Inc, Aurora, Canada)
(Continued)
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10 FOSTER-POWELL ET AL
TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Blueberry (Culinar Inc, Canada) 59 84 ± 8 Type 1 and 2, 10 White bread, 3 h 1 57 29 17
Carrot (Culinar Inc, Canada) 62 88 ± 12 Type 1 and 2, 11 White bread, 3 h 1 57 32 20
Chocolate butterscotch, made from 53 ± 5 75 ± 7 Healthy, 10 White bread, 2 h UO4
50 28 15
packet mix (Defiance Milling Co,
Australia)
Corn muffin, low-amylose 102 146 Type 2, 9 Glucose, 3 h6
4 57 29 30
Corn muffin, high-amylose 49 70 Type 2, 9 Glucose, 3 h6
4
Oatmeal, made from mix (Quaker Oats 69 98 ± 15 Type 1 and 2, 9 White bread, 3 h 1 50 35 24
Co of Canada, Peterborough, Canada)
15 Pancakes, prepared from shake mix 67 ± 5 96 Healthy, 10 Glucose, 2 h UO4
80 58 39
(Green’s General Foods, Glendenning,
Australia)
16 Pancakes, buckwheat, gluten-free, made 102 ± 11 146 Healthy, 10 Glucose, 2 h UO4
77 22 22
from packet mix (Orgran Natural Foods,
Carrum Downs, Australia)
17 Pastry 59 ± 6 84 Healthy, 5 Glucose, 2 h 3 57 26 15
18 Pikelets (Golden brand; Tip Top Bakeries, 85 ± 14 121 Healthy, 10 Glucose, 2 h UO4
40 21 18
Chatswood, Australia)
19 Scones, plain, made from packet mix 92 ± 8 131 Healthy, 10 Glucose, 2 h UO4
25 9 7
(Defiance Milling Co, Australia)
20 Waffles (Aunt Jemima; Quaker Oats Co 76 109 ± 6 Type 1 and 2, 10 White bread, 3 h 1 35 13 10
of Canada)
BEVERAGES
21 Coca Cola
Coca Cola, soft drink (Coca Cola Amatil, 53 ± 7 76 Healthy, 10 Bread, 2 h UO4
250 mL 26 14
Sydney, Australia)
Coca Cola, soft drink (Atlanta, GA, USA) 63 90 Healthy, 10 Bread, 2 h 5 250 mL 26 16
Mean of 2 types 58 ± 5 83 ± 7
22 Cordial, orange, reconstituted (Berri Ltd, 66 ± 8 94 Healthy, 8 Bread, 2 h 2 250 mL 20 13
Berri, Australia)
23 Fanta, orange soft drink (Coca Cola 68 ± 6 97 Healthy, 7 Bread, 2 h 2 250 mL 34 23
Amatil, Australia)
24 Lucozade, original (sparkling glucose 95 ± 10 136 Healthy, 5 Glucose, 2 h 3 250 mL 42 40
drink) (Glaxo Wellcome Ltd, Uxbridge, UK)
25 Smoothie, raspberry (Con Agra Inc, 33 ± 9 48 ± 13 Healthy, 10 Bread, 2 h UO4
250 mL 41 14
Omaha, NE, USA)
26 Smoothie drink, soy, banana (So Natural 30 ± 3 43 Healthy, 10 Glucose, 2 h UO4
250 mL 22 7
Foods, Tarren Point, Australia)6
27 Smoothie drink, soy, chocolate hazelnut 34 ± 3 49 Healthy, 10 Glucose, 2 h UO4
250 mL 25 8
(So Natural Foods, Australia)6
28 Solo, lemon squash, soft drink (Cadbury 58 ± 5 83 Healthy, 10 Glucose, 2 h UO4
250 mL 29 17
Schweppes, Sydney, Australia)6
29 Up and Go, cocoa malt flavor (soy milk, 43 ± 5 61 Healthy, 10 Glucose, 2 h UO4
250 mL 26 11
rice cereal liquid breakfast) (Sanitarium
Health Foods, Berkeley Vale, Australia)6
30 Up and Go, original malt flavor (soy milk, 46 ± 5 66 Healthy, 10 Glucose, 2 h UO4
250 mL 24 11
rice cereal liquid breakfast) (Sanitarium
Health Foods, Australia)6
31 Xpress, chocolate (soy bean, cereal and 39 ± 2 56 Healthy, 10 Glucose, 2 h UO4
250 mL 34 13
legume extract drink with fructose) (So
Natural Foods, Australia)6
Juices
32 Apple juice
Apple juice, pure, unsweetened, 39 ± 5 55 ± 7 Healthy, 10 Bread, 2 h UO4
— — —
reconstituted (Berri Ltd, Berri, Australia)
Apple juice, unsweetened 40 57 Type 2, 7 Glucose, 5 h6
6 — — —
Apple juice, unsweetened (Allens, 41 59 ± 8 Type 2, 6 Bread, 3 h 7 — — —
Toronto, Canada)
Mean of 3 studies 40 ± 1 57 ± 1 — — — 250 mL 29 12
(Continued)
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INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 11
TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
33 Apple juice, pure, clear, unsweetened 44 ± 2 63 Healthy, 10 Glucose, 2 h UO4
250 mL 30 13
(Wild About Fruit, Wandin, Australia)
34 Apple juice, pure, cloudy, unsweetened 37 ± 3 53 Healthy, 10 Glucose, 2 h UO4
250 mL 28 10
(Wild About Fruit, Australia)
35 Apple and cherry juice, pure, 43 ± 3 61 Healthy, 10 Glucose, 2 h UO4
250 mL 33 14
unsweetened (Wild About Fruit, Australia)
36 Carrot juice, freshly made (Sydney, 43 ± 3 61 Healthy, 9 Glucose, 2 h UO4
250 mL 23 10
Australia)6
37 Cranberry juice cocktail (Ocean Spray, 52 ± 3 74 Healthy, 10 Glucose, 2 h UO4
250 mL 31 16
Melbourne, Australia)
38 Cranberry juice cocktail (Ocean Spray 68 ± 3 97 Healthy, 10 Glucose, 2 h UO4
250 mL 36 24
Inc, Lakeville-Middleboro, MA, USA)
39 Cranberry juice drink, Ocean Spray 56 ± 4 80 Healthy, 10 Glucose, 2 h UO4
250 mL 29 16
(Gerber Ltd, Bridgewater, UK)
40 Grapefruit juice, unsweetened (Sunpac, 48 69 ± 5 Type 2, 13 Bread, 3 h 7 250 mL 22 11
Toronto, Canada)
41 Orange juice
Orange juice (Canada) 46 ± 6 66 Healthy, 6 Glucose, 2 h 3 — — —
Orange juice, unsweetened, reconstituted 53 ± 6 76 Healthy, 8 Bread, 2 h 2 — — —
(Quelch; Berri Ltd, Carlton, Australia)
Mean of 2 studies 50 ± 4 71 ± 5 — — — 250 mL 26 13
42 Pineapple juice, unsweetened (Dole 46 66 ± 3 Type 2, 13 Bread, 3 h 7 250 mL 34 16
Packaged Foods, Toronto, Canada)
43 Tomato juice, canned, no added sugar 38 ± 4 54 Healthy, 10 Glucose, 2 h UO4
250 mL 9 4
(Berri Ltd, Berri, Australia)6
44 Yakult, fermented milk drink with 46 ± 6 66 Healthy, 7–10 Bread, 2 h 8 65 mL 12 6
Lactobacillus casei (Yakult, Dandenong,
Australia)
Sports drinks
45 Gatorade (Spring Valley Beverages Pty 78 ± 13 111 Healthy, 7–10 Bread, 2 h 8 250 mL 15 12
Ltd, Cheltenham, Australia)
46 Isostar (Novartis Consumer Health, 70 ± 15 100 Healthy, 7–10 Bread, 2 h 8 250 mL 18 13
Nyon, Switzerland Australia)
47 Sports Plus (Berri Ltd, Australia) 74 ± 6 106 Healthy, 7–10 Bread, 2 h 8 250 mL 17 13
48 Sustagen Sport (Mead Johnson, 43 ± 9 61 Healthy, 7–10 Bread, 2 h 8 250 mL 49 21
Rydalmere, Australia)
Drinks made from drinking mix powders
49 Build-Up nutrient-fortified drink, vanilla 41 ± 4 59 Healthy, 10 Glucose, 2 h UO4
250 mL 33 14
with fiber, (Nestlé, Sydney, Australia)
50 Complete Hot Chocolate mix made with 51 ± 3 73 Healthy, 10 Glucose, 2 h UO4
250 mL 23 11
hot water (Nestlé, Australia)
51 Hi-Pro energy drink mix, vanilla, 36 ± 3 51 Healthy, 10 Glucose, 2 h UO4
250 mL 19 7
containing soy protein and whey powder
(Harrod foods, Sefton, Australia) mixed in
reduced-fat (1.5%) cow milk
52 Malted milk powder in full-fat cow milk 45 ± 3 64 Healthy, 10 Glucose, 2 h UO4
250 mL 26 12
(Nestlé, Australia)
53 Milo (chocolate nutrient-fortified drink
powder)
Milo (Nestlé, Australia) dissolved in water 55 ± 3 79 ± 4 Healthy, 10 Glucose, 2 h UO4
250 mL 16 9
Milo (Nestlé, Auckland, New Zealand) 52 ± 5 74 ± 7 Healthy, 10 Glucose, 2 h UO4
250 mL 16 9
dissolved in water
Mean of 2 studies 54 ± 2 77 ± 3
Milo (Nestlé, Australia) dissolved in 35 ± 2 50 Healthy, 10 Glucose, 2 h UO4
250 mL 25 9
full-fat cow milk
Milo (Nestlé, New Zealand) dissolved in 36 ± 3 51 Healthy, 10 Glucose, 2 h UO4
250 mL 26 9
full-fat cow milk
Mean of 2 studies 36 ± 1 51 — — — — — —
54 Nutrimeal, meal replacement drink, Dutch 26 ± 3 37 Healthy, 10 Glucose, 2 h UO4
250 mL 17 4
Chocolate (Usana, Salt Lake City, UT, USA)
(Continued)
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
55 Quik (sweet drink powder)
Quik, chocolate (Nestlé, Sydney, Australia), 53 ± 5 76 ± 8 Healthy, 9 Bread, 2 h UO4
250 mL 7 4
dissolved in water
Quik, chocolate (Nestlé, Australia), 41 ± 4 59 Healthy, 10 Glucose, 2 h UO4
250 mL 11 5
dissolved in 1.5%-fat milk
Quik, strawberry (Nestlé, Australia), 64 ± 8 92 ± 12 Healthy, 9 Bread, 2 h UO4
250 mL 8 5
dissolved in water
Quik, strawberry (Nestlé, Australia), 35 ± 3 50 Healthy, 10 Glucose, 2 h UO4
250 mL 12 4
dissolved in 1.5%-fat milk
BREADS
56 Bagel, white, frozen (Lender’s Bakery, 72 103 ± 5 Type 1 and 2, 13 Bread, 3 h 1 70 35 25
Montreal, Canada)
57 Baguette, white, plain (France) 95 ± 15 136 Type 2, 3 Glucose, 3 h 9 30 15 15
58 French baguette with chocolate spread 72 ± 8 101 Healthy, 14 Glucose, 2 h UO7
70 37 27
(France)
59 French baguette with butter and 62 ± 7 89 Healthy, 14 Glucose, 2 h UO7
70 41 26
strawberry jam (France)
60 Pain au lait (Pasquier, France) 63 ± 10 90 Healthy, 12 Glucose, 2 h UO7
60 32 20
61 Bread stuffing, Paxo (Campbell Soup Co 74 106 ± 10 Type 1 and 2, 10 Bread, 3 h 1 30 21 16
Ltd, Toronto, Canada)
Barley breads
62 Coarse barley kernel bread, 75–80%
kernels
75% kernels 27 39 ± 7 Type 2, 5 Bread, 3 h 10 30 20 5
80% scalded intact kernels (20% 34 48 ± 10 Healthy, 10 Bread, 1.5 h 11 30 20 7
white-wheat flour)
80% intact kernels (20% white-wheat flour) 40 57 ± 10 Healthy, 10 Bread, 1.5 h 11 30 20 8
Mean of 3 studies 34 ± 4 48 ± 9 — — — — — —
63 Barley kernel bread, 50% kernels
50% kernels (Canada) 43 62 ± 4 Type 2, 5 Bread, 3 h 10 30 20 9
50% kibbled barley (Australia) 48 69 ± 7 Healthy, 8 Bread, 2 h 12 30 20 10
Mean of 2 studies 46 ± 2 66 ± 3 — — — 30 20 9
64 Sunflower and barley bread (Riga 57 ± 6 81 Healthy, 8 Bread, 2 h 13 30 11 6
bakeries, Sydney, Australia)
65 Barley flour breads
100% barley flour (Canada) 67 96 ± 6 Type 2, 6 Bread, 3 h 10 30 13 9
Whole-meal barley flour (80%) bread 67 95 ± 15 Healthy, 10 Bread, 2 h 11 30 20 13
(20% white-wheat flour) (Sweden)
Whole-meal barley bread, flat, thin, soft 50 71 ± 11 Healthy, 8 Bread, 2 h 14 30 15 7
(50% regular barley flour, 50% high-fiber
barley flour) (Sweden)
Whole-meal barley bread, flat, thin, soft 43 61 ± 7 Healthy, 8 Bread, 2 h 14 30 11 5
(20% regular barley flour, 80% high-fiber
barley flour) (Sweden)
66 Whole-meal barley flour (80%) and
white-wheat flour (20%) bread fermented
or with added organic acids or
salts (Sweden)
Whole-meal barley flour bread (used as 70 100 Healthy, 11 Whole-meal barley 15 30 20 14
reference for the 5 breads below)8
bread, 2 h
Whole-meal barley flour bread with 53 76 Healthy, 11 Whole-meal barley 15 30 20 10
sourdough (lactic acid)8
bread, 2 h
Whole-meal barley flour bread with lactic 66 94 Healthy, 11 Whole-meal barley 15 30 19 12
acid8
bread, 2 h
Whole-meal barley flour bread with 59 84 Healthy, 11 Whole-meal barley 15 30 20 12
calcium lactate8
bread, 2 h
Whole-meal barley flour bread with 65 93 Healthy, 11 Whole-meal barley 15 30 20 13
sodium propionate8
bread, 2 h
(Continued)
12 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Whole-meal barley flour bread with higher 57 82 Healthy, 11 Whole-meal barley 15 30 19 11
dose sodium propionate8
bread, 2 h
Buckwheat bread
67 Buckwheat bread, 50% dehusked 47 67 ± 10 Healthy, 10 Bread, 2 h 16 30 21 10
buckwheat groats and 50% white-wheat
flour (Sweden)
Fruit bread
68 Bürgen fruit loaf (Tip Top Bakeries, 44 ± 5 63 ± 7 Healthy, 10 Bread, 2 h 17 30 13 6
Australia)
69 Fruit and spice loaf, thick sliced 54 ± 6 77 Healthy, 10 Glucose, 2 h UO4
30 15 8
(Buttercup Bakeries, Moorebank, Australia)
70 Continental fruit loaf, wheat bread with 47 ± 6 67 Healthy, 8 Bread, 2 h 2 30 15 7
dried fruit (Australia)
71 Happiness (cinnamon, raisin, and pecan 63 ± 5 89 ± 7 Healthy, 10 Bread, 2 h UO4
30 14 9
bread) (Natural Ovens, Mannitowoc, WI, USA)
72 Muesli bread, made from packet mix in 54 ± 6 77 ± 9 Healthy, 10 Bread, 2 h UO4
30 12 7
bread making machine (Con Agra Inc, USA)
73 Hamburger bun (Loblaw’s, Canada) 61 87 ± 5 Type 1 and 2, 12 Bread, 3 h 1 30 15 9
74 Kaiser rolls (Loblaw’s, Canada) 73 104 ± 5 Type 1 and 2, 12 Bread, 3 h 1 30 16 12
75 Melba toast, Old London (Best Foods 70 100 ± 6 Type 1 and 2, 11 Bread, 3 h 1 30 23 16
Canada Inc, Etobicoke, Canada)
Gluten-free bread
76 Gluten-free multigrain bread (Country 79 ± 13 113 Healthy, 10 Glucose, 2 h UO4
30 13 10
Life Bakeries, Dandenong, Australia)
77 Gluten-free white bread (gluten-free
wheat starch) (UK)
Unsliced 71 101 ± 22 Type 2, 11 White bread, 3 h 18 30 15 11
Sliced 80 114 ± 21 Type 2, 12 White bread, 3 h 18 30 15 12
Mean of 2 studies 76 ± 5 108 ± 7 — — — 30 15 11
78 Gluten-free fiber-enriched
Unsliced (gluten-free wheat starch, 69 99 ± 12 Type 2, 12 White bread, 3 h 18 30 13 9
soya bran) (UK)
Sliced (gluten-free wheat starch, soya 76 109 ± 13 Type 2, 12 White bread, 3 h 18 30 13 10
bran) (UK)
Mean of 2 studies 73 ± 4 104 ± 5 — — — 30 13 9
Oat bread
79 Coarse oat-kernel bread, 80% intact oat 65 93 ± 11 Healthy, 10 Bread, 2 h 11 30 19 12
kernels and 20% white-wheat flour (Sweden)
Oat-bran bread
80 50% Oat bran (Australia) 44 63 ± 10 Healthy, 8 Bread, 2 h 12 30 18 8
81 45% Oat bran and 50% wheat flour 50 72 ± 10 Healthy, 10 Bread, 1.5 h 19 30 18 9
(Sweden)
Mean of 2 studies 47 ± 3 68 ± 5 — — — 30 18 9
Rice bread
82 Rice bread, low-amylose Calrose rice 72 ± 9 103 ± 10 Healthy, 12 Bread, 2 h 8 30 12 8
(Pav’s Allergy Bakery, Ingleburn,
Australia)
83 Rice bread, high-amylose Doongara rice 61 ± 9 88 ± 13 Healthy, 12 Bread, 2 h 8 30 12 7
(Pav’s Allergy Bakery, Australia)
Rye bread
84 Rye-kernel (pumpernickel) bread
Coarse rye-kernel bread, 80% intact kernels 41 58 ± 8 Healthy, 10 Bread, 2 h 11 30 12 5
and 20% white-wheat flour (Sweden)
Rye-kernel bread, pumpernickel (Canada) 41 58 Diabetic, Glucose, time NS 20 30 12 5
number NS
Whole-grain pumpernickel (Holtzheuser 46 66 ± 7 Type 1 and 2, 9 Bread, 3 h 1 30 11 5
Brothers Ltd, Toronto, Canada)
Rye-kernel bread, pumpernickel (80% 55 78 ± 3 Type 1 and 2, 14 Bread, 3 h 21 30 12 7
kernels) (Canada)
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 13
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Cocktail, sliced (Kasselar Food Products, 55 79 ± 3 Type 2, 9 Bread, 3 h 22 30 12 7
Toronto, Canada)
Cocktail, sliced (Kasselar Food Products, 62 88 ± 13 Type 1, 6 Bread, 3 h 22 30 12 8
Canada)
Mean of 6 studies 50 ± 4 71 ± 7 — — — 30 12 6
85 Whole-meal rye bread
Whole-meal rye bread (Canada) 41 58 Type 2, number NS Glucose, time NS 23 — — —
Whole-meal rye bread (Canada) 62 89 ± 6 Type 1 and 2, 14 Bread, 3 h 21 — — —
Whole-meal rye bread (Canada) 63 90 ± 7 Type 2, 9 Bread, 3 h 22 — — —
Whole-meal rye bread (Canada) 66 94 ± 10 Type 1, 6 Bread, 3 h 22 — — —
Mean of 4 studies 58 ± 6 83 ± 8 — — — 30 14 8
Specialty rye breads
86 Blackbread, Riga (Berzin’s Specialty 76 ± 14 109 Healthy, 7 Glucose, 2 h 24 30 13 10
Bakery, Sydney, Australia)
87 Bürgen Dark/Swiss rye
Bürgen Dark/Swiss rye (Tip Top 55 ± 12 79 Healthy, 9 Glucose, 2 h 25 — — —
Bakeries, Australia)
Bürgen Dark/Swiss rye (Tip Top 74 ± 6 106 Type 2, 14 Glucose, 2 h 25 — — —
Bakeries, Australia)
Mean of 2 studies 65 ± 10 93 ± 14 — — — 30 10 7
88 Klosterbrot whole-meal rye bread 67 95 ± 6 Type 1 and 2, 10 Bread, 3 h 1 30 13 9
(Dimpflmeier Bakery Ltd, Canada)
89 Light rye (Silverstein’s Bakery, Toronto, 68 97 ± 6 Type 1 and 2, 12 Bread, 3 h 1 30 14 10
Canada)
90 Linseed rye (Rudolph’s Specialty 55 78 ± 8 Type 1 and 2, 9 Bread, 3 h 1 30 13 7
Bakery Ltd, Canada)
91 Roggenbrot, Vogel’s (Stevns and Co, 59 ± 5 84 Healthy, 8 Bread, 2 h 13 30 14 8
Sydney, Australia)
92 Schinkenbrot, Riga (Berzin’s Specialty 86 ± 15 123 Healthy, 7 Glucose, 2 h 24 30 14 12
Bakery, Sydney, Australia)
93 Sourdough rye
Sourdough rye (Canada) 57 83 Type 2, 13 Bread, 3 h 26 — — —
Sourdough rye (Australia) 48 69 Healthy, 10 Glucose, 2 h UO4
— — —
Mean of 2 studies 53 ± 5 76 ± 7 — — — 30 12 6
94 Volkornbrot, whole-meal rye bread 56 80 ± 5 Type 1 and 2, 10 Bread, 3 h 1 30 13 7
(Dimpflmeier Bakery Ltd, Canada)
Wheat bread
95 Coarse wheat-kernel bread, 80% intact 52 74 ± 7 Healthy, 10 Bread, 2 h 11 30 20 10
kernels and 20% white-wheat flour (Sweden)
96 Cracked wheat kernel (bulgur) bread
50% cracked wheat kernel (Canada) 58 83 ± 4 Type 2, 6 Bread, 3 h 10 30 20 12
75% cracked wheat kernels (Canada) 48 69 ± 4 Type 2, 6 Bread, 3 h 10 30 20 10
Mean of 2 studies 53 ± 3 76 ± 4 — — — 30 20 11
Spelt wheat bread
97 White spelt wheat bread (Slovenia)9
74 105 Healthy, 6 Bread, 3 h 27 30 23 17
98 Whole-meal spelt wheat bread 63 91 Healthy, 6 Bread, 3 h 27 30 19 12
(Slovenia)9
99 Scalded spelt wheat-kernel bread 67 96 Healthy, 6 Bread, 3 h 27 30 22 15
(Slovenia)9
100 Spelt multigrain bread (Pav’s bakery, 54 ± 10 77 ± 14 Healthy, 12 Bread, 2 h UO4
30 12 7
Australia)
101 White-wheat-flour bread
White flour (Canada) 69 ± 5 99 Healthy, 10 Glucose, 2 h 3 30 14 10
White flour (USA) 70 100 Type 2, 5; IGT, 610
Bread, 3 h 28 30 14 10
White flour (Sunblest; Tip Top Bakeries, 70 100 Healthy, 10 Bread, 2 h UO4
30 14 10
Australia)
White flour (Dempster’s Corporate 71 101 ± 9 Type 1 and 2, 12 Bread, 3 h 1 30 14 10
Foods Ltd, Canada)
White flour (South Africa) 71 ± 7 101 Healthy, 7 Glucose, 2 h 29 30 13 9
(Continued)
14 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
White flour (Canada) 71 102 ± 5 Type 2, 6 Bread, 3 h 30 30 14 10
Mean of 6 studies 70 ± 0 101 ± 0 — — — 30 14 10
102 White-wheat-flour bread, hard, toasted 73 104 ± 5 Type 2, 17 Glucose, 3 h 31 30 15 11
(Italian)
103 Wonder, enriched white bread (Interstate
Brands Companies, Kansas City, MO, USA)
Wonder, enriched white bread 71 ± 9 101 ± 13 Healthy, 10 Bread, 2 h UO4
— — —
Wonder, enriched white bread 72 ± 4 103 Healthy, 10 Glucose, 2 h UO4
— — —
Wonder, enriched white bread 77 ± 3 110 Healthy, 10 Glucose, 2 h UO4
— — —
Mean of 3 studies 73 ± 2 105 ± 3 — — — 30 14 10
104 White Turkish bread (Turkey) 87 124 Type 2, 52; Glucose, 2 h 32 30 17 15
healthy, 31
White bread with enzyme inhibitors
105 White bread + acarbose (200 mg)
(Mexico)
White bread + acarbose (200 mg) 18 26 ± 13 Type 2, 12 Bread, 3 h 33 30 17 3
(Mexico)
White bread + acarbose (200 mg) 50 70 ± 5 Healthy, 10 Bread, 3 h 33 30 17 8
(Mexico)
Mean of 2 groups of subjects 34 ± 16 48 ± 22 — — — 30 17 6
106 White bread roll + 3 mg trestatin 48 69 Type 2, 6 Bread, 4 h11
34 30 12 6
(pancreatic ␣-amylase inhibitor)
(Switzerland)7
107 White bread roll + 6 mg trestatin 29 42 Type 2, 6 Bread, 4 h11
34 30 12 4
(Switzerland)8
White bread with soluble fiber
108 White bread + 15 g psyllium fiber
(Plantago psyllium)
White bread + 15 g psyllium fiber 41 59 ± 10 Type 2, 12 Bread, 3 h 33 30 17 7
(Plantago psyllium) (Mexico)
White bread + 15 g psyllium fiber 65 93 ± 24 Healthy, 10 Bread, 3 h 33 30 17 11
(Plantago psyllium) (Mexico)
Mean of 2 groups of subjects 53 ± 12 76 ± 17 — — — 30 17 9
109 White bread eaten with vinegar as 45 64 Healthy, 10 Bread, 1.6 h 35 30 15 7
vinaigrette (Sweden)
110 White bread eaten with powdered 48 68 Healthy, 12 Bread, 2 h 36 30 15 7
dried seaweed Nori alga (Spain)
111 White bread containing Eurylon 42 60 ± 6 Healthy, 8 Bread, 2.8 h12
37 30 19 8
high-amylose maize starch (France)12
White fiber-enriched bread
112 White, high-fiber (Dempster’s Corporate 67 96 ± 6 Type 1 and 2, 13 Bread, 3 h 1 — — —
Foods Ltd, Canada)
113 White, high-fiber (Weston’s Bakery, 69 98 ± 5 Type 1 and 2, 12 Bread, 3 h 1 — — —
Toronto, Canada)
Mean of 2 studies 68 ± 1 97 ± 1 — — — 30 13 9
White resistant starch-enriched bread
114 Fibre white (Nature’s Fresh, Auckland, 77 ± 10 110 Healthy, 14 Glucose, 2 h 25 30 15 11
New Zealand)
115 Wonderwhite (Buttercup Bakeries, 80 ± 8 114 Healthy, 8 Bread, 2 h 13 30 14 11
Australia)
116 Whole-meal (whole-wheat) wheat-flour
bread
Whole-meal flour (Canada) 52 74 ± 15 Type 2, 9 Bread, 3 h 38 30 12 6
Whole-meal flour (Canada) 64 92 ± 11 Type 2, 6 Bread, 3 h 10 30 12 8
Whole-meal flour (Canada) 65 93 Diabetic, Glucose, time NS 20 30 12 8
number NS
Whole-meal flour (Canada) 67 95 ± 7 Type 2, 11 Bread, 3 h 22 30 12 8
Whole-meal flour (Canada) 67 96 ± 5 Type 1 and 2, 14 Bread, 3 h 21 30 12 8
Whole-meal flour (Canada) 69 98 ± 5 Type 1, 5 Bread, 3 h 22 30 12 8
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 15
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Whole-meal flour (Canada) 71 102 ± 6 Type 2, 6 Bread, 3 h 30 30 12 8
Whole-meal flour (Canada) 72 ± 6 103 Healthy, 10 Glucose, 2 h 3 30 12 8
Whole-meal flour (USA)8
73 104 Type 2, 8 Glucose, 3 h 4 30 14 10
Whole-meal flour (South Africa) 75 ± 9 107 Healthy, 8 Glucose, 2 h 29 30 13 9
Whole-meal flour (Tip Top Bakeries, 77 ± 9 110 Healthy, 8 Glucose, 2 h 39 30 12 9
Australia)
Whole-meal flour (Tip Top Bakeries, 78 ± 16 111 Healthy, 7 Glucose, 2 h 24 30 12 9
Australia)
Whole-meal flour (Kenya) 87 124 ± 40 Type 2, 9 Bread, 2.5 h 40 30 13 11
Mean of 13 studies 71 ± 2 101 ± 3 — — — 30 13 9
117 Whole-meal Turkish bread 49 70 Type 2, 52; Glucose, 2 h 32 30 16 8
healthy, 31
Specialty wheat breads
118 Bürgen Mixed-Grain bread (Australia)
Bürgen Mixed-Grain (Tip Top Bakeries, 34 ± 4 49 Healthy, 10–12 Bread, 2 h 17 — — —
Chatswood, Australia)
Bürgen Mixed-Grain 45 ± 12 64 Healthy, 10 Glucose, 2 h 25 — — —
Bürgen Mixed-Grain 69 ± 6 99 Type 2, 13 Glucose, 2 h 25 — — —
Mean of 3 studies 49 ± 10 71 ± 15 — — — 30 11 6
119 Bürgen Oat Bran and Honey Loaf with 31 ± 3 44 Healthy, 8 Bread, 2 h 13 30 10 3
Barley (Tip Top Bakeries, Australia)
120 Bürgen Soy-Lin, kibbled soy (8%) and 36 ± 4 51 Healthy, 10–12 Bread, 2 h 17 30 9 3
linseed (8%) loaf (Tip Top Bakeries,
Australia)
121 English Muffin bread (Natural Ovens, 77 ± 7 109 ± 11 Healthy, 10 Bread, 2 h UO4
30 14 11
USA)
122 Healthy Choice Hearty 7 Grain (Con 55 ± 6 79 Healthy, 10 Glucose, 2 h UO4
30 14 8
Agra Inc, USA)
123 Healthy Choice Hearty 100% Whole 62 ± 6 89 Healthy, 10 Glucose, 2 h UO4
30 14 9
Grain (Con Agra Inc, USA)
124 Helga’s Classic Seed Loaf (Quality 68 ± 9 97 Healthy, 10 Glucose, 2 h UO4
30 14 9
Bakers, Sydney, Australia)
125 Helga’s traditional whole-meal bread 70 ± 14 100 Healthy, 8 Glucose, 2 h UO4
30 13 9
(Quality Bakers, Australia)
126 Hunger Filler, whole-grain bread 59 ± 8 84 ± 12 Healthy, 10 Bread, 2 h UO4
30 13 7
(Natural Ovens, USA)
127 Molenberg (Goodman Fielder, Auckland,
New Zealand)
Molenberg 75 ± 10 107 Healthy, 15 Glucose, 2 h 25 — — —
Molenberg 84 ± 8 120 Type 2, 14 Glucose, 2 h 25 — — —
Mean of 2 studies 80 ± 5 114 ± 7 — — — 30 14 11
128 9-Grain Multi-Grain (Tip Top Bakeries, 43 ± 5 61 Healthy, 10–12 Bread, 2 h 17 30 14 6
Australia)
129 Multigrain loaf, spelt wheat flour 54 ± 10 77 Healthy, 7–10 Bread, 2 h 8 30 15 8
(Australia)
130 Multigrain (50% kibbled wheat grain) 43 61 ± 7 Healthy, 8 Bread, 2 h 12 30 14 6
(Australia)
131 Nutty Natural, whole-grain bread 59 ± 7 85 ± 11 Healthy, 10 Bread, 2 h UO4
30 12 7
(Natural Ovens, USA)
132 Performax (Country Life Bakeries, 38 ± 3 55 ± 4 Healthy, 10 Bread, 2 h UO4
30 13 5
Dandenong, Australia)
133 Ploughman’s Whole-grain, original recipe 47 67 ± 4 Healthy, 8 Bread, 2 h 12 30 14 7
(Quality Bakers, Australia)
134 Ploughman’s Whole-meal, smooth milled 64 ± 10 91 Healthy, 12 Bread, 2 h UO4
30 13 9
(Quality Bakers, Australia)
135 Semolina bread (Kenya) 64 92 ± 7 Type 2, 10 Bread, 3 h 41 — — —
136 Sourdough wheat (Australia) 54 77 Healthy, 10 Glucose, 2 h UO4
30 14 8
137 Soy and linseed bread (made from packet 50 ± 6 71 ± 9 Healthy, 10 Bread, 2 h UO4
30 10 5
mix in bread maker) (Con Agra Inc, USA)
(Continued)
16 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
138 Stay Trim, whole-grain bread (Natural 70 ± 10 101 ± 15 Healthy, 10 Bread, 2 h UO4
30 15 10
Ovens, USA)
139 Sunflower and barley bread, Riga brand 57 ± 6 81 Healthy, 8 Bread, 2 h 13 30 13 7
(Berzin’s Specialty Bakery, Australia)
140 Vogel’s Honey and Oats (Stevns and Co, 55 ± 5 79 Healthy, 8 Bread, 2 h 13 30 14 7
Australia)
141 Vogel’s Roggenbrot (Stevns and Co, 59 ± 5 84 Healthy, 8 Bread, 2 h 13 30 14 8
Australia)
142 Whole-wheat snack bread (Ryvita Co 74 105 ± 8 Type 1 and 2, 11 Bread, 3 h 1 30 22 16
Ltd, Poole, Dorset, UK)
143 100% Whole-grain bread (Natural 51 ± 11 73 ± 15 Healthy, 10 Bread, 2 h UO4
30 13 7
Ovens, USA)
144 White-wheat-flour flatbread (Sweden) 79 113 ± 13 Healthy, 8 Bread, 2 h 14 30 16 13
Unleavened bread
145 Lebanese bread, white (Seda Bakery, 75 ± 9 107 Healthy, 10 Glucose, 2 h UO4
30 16 12
Sydney, Australia)
146 Middle Eastern flatbread 97 ± 29 139 Healthy, 12 Glucose, 2 h 42 30 16 15
147 Pita bread, white (Canada) 57 82 ± 10 Type 1 and 2, 7 Bread, 3 h 1 30 17 10
148 Wheat-flour flatbread (India) 66 ± 9 94 Type 2, 6 Glucose, 2 h 43 30 16 10
149 Amaranth:wheat (25:75) composite 66 ± 10 94 Type 2, 6 Glucose, 2 h 43 30 15 10
flour flatbread (India)
150 Amaranth:wheat (50:50) composite 76 ± 20 109 Type 2, 6 Glucose, 2 h 43 30 15 11
flour flatbread (India)
BREAKFAST CEREALS AND RELATED
PRODUCTS
151 All-Bran (high-fiber, extruded
wheat-bran cereal)
All-Bran (Kellogg’s, Pagewood, Australia)13
30 43 ± 3 Healthy, 7 Bread, 3 h 44 30 15 4
All-Bran (Kellogg’s, Battle Creek, MI, USA) 38 54 Healthy, 8 Glucose, 3 h14
45 30 23 9
All-Bran (Kellogg’s Inc, Etobicoke, Canada) 50 72 ± 5 Type 2, 6 Bread, 3 h 30 30 23 9
All-Bran (Kellogg’s Inc, Canada) 51 ± 5 73 Healthy, 6 Glucose, 2 h 3 30 23 9
Mean of 4 studies 42 ± 5 60 ± 7 — — — — — —
152 All-Bran Fruit ’n Oats (Kellogg’s, 39 56 Healthy, 10–12 Bread, 2 h 17 30 17 7
Australia)
153 All-Bran Soy ’n Fibre (Kellogg’s, 33 ± 3 47 ± 4 Healthy, 10 Bread, 2 h UO4
30 14 4
Australia)
154 Amaranth (Amaranthus esculentum) 97 ± 19 139 Healthy, 6 Glucose, 3 h 43 30 19 18
popped, eaten with milk and nonnutritive
sweetener (India)
Barley porridge
155 Whole-meal barley flour porridge 68 97 ± 16 Healthy, 8 Bread, 2 h 14 50 (dry) 34 23
(100% regular barley) (flour:water, 1:3),
boiled 2.5 min (Sweden)
156 Whole-meal high-fiber barley flour 55 78 ± 8 Healthy, 8 Bread, 2 h 14 50 (dry) 15 8
porridge (50% regular barley flour:
50% high-fiber barley flour) (Sweden)
157 Barley porridge made from steamed thin 62 88 ± 6 Healthy, 10 Bread, 2 h 46 50 (dry) 28 17
(0.5 mm) dehulled barley flakes (Sweden)
158 Barley porridge made from steamed thick 65 93 ± 9 Healthy, 10 Bread, 2 h 46 50 (dry) 28 18
(1.0 mm) dehulled barley flakes (Sweden)
159 Bran Buds (Kellogg’s Inc, Canada)15
58 83 ± 11 Type 1 and 2, 8 Bread, 3 h 1 30 12 7
160 Bran Buds with psyllium (Kellogg’s Inc, 47 67 ± 4 Type 1 and 2, 13 Bread, 3 h 1 30 12 6
Canada)15
161 Bran Chex (Nabisco Brands Ltd, 58 83 ± 6 Type 1 and 2, 10 Bread, 3 h 1 30 19 11
Toronto, Canada)15
162 Bran Flakes (Kellogg’s, Australia) 74 106 Healthy, 12 Bread, 2 h UO4
30 18 13
163 Cheerios (General Mills Inc, Etobicoke, 74 106 ± 9 Type 1 and 2, 10 Bread, 3 h 1 30 20 15
Canada)15
164 Chocapic (Nestlé, France) 84 ± 9 120 Healthy, 13 Glucose, 2 h UO7
30 25 21
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 17
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subject Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
165 Coco Pops (cocoa-flavored puffed rice)
Coco Pops (Kellogg’s, Australia) 77 ± 8 110 Healthy, 8 Bread, 2 h 2 — — —
Coco Pops (Kellogg’s, Australia) 77 ± 3 110 Healthy, 10 Glucose, 2 h UO4
— — —
Mean of 2 studies 77 110 — — 30 26 20
166 Corn Bran (Quaker Oats Co of Canada)15
75 107 ± 6 Type 1 and 2, 10 Bread, 3 h 1 30 20 15
167 Corn Chex (Nabisco Brands Ltd, 83 118 ± 11 Type 1 and 2, 9 Bread, 3 h 1 30 25 21
Canada)15
168 Cornflakes
Cornflakes (Kellogg’s, Auckland, New 72 ± 16 103 Healthy, 11 Glucose, 2 h 25 30 25 18
Zealand)
Cornflakes (Kellogg’s, Australia) 77 110 Healthy, 6 Glucose, 2 h 47 30 25 20
Cornflakes (Kellogg’s Inc, Canada) 80 ± 6 114 Healthy, 6 Glucose, 2 h 3 30 26 21
Cornflakes (Kellogg’s Inc, Canada) 86 123 ± 5 Type 2, 7 Bread, 3 h 30 30 26 22
Cornflakes (Kellogg’s, USA)7
92 130 Type 2, 9 Glucose, 3 h 4 30 26 24
Mean of 5 studies 81 ± 3 116 ± 5 — — — 30 26 21
169 Cornflakes, high-fiber (Presidents Choice; 74 105 ± 6 Type 1 and 2, 9 Bread, 3 h 1 30 23 17
Sunfresh Ltd, Toronto, Canada)15
170 Cornflakes, Crunchy Nut (Kellogg’s, 72 ± 4 103 Healthy, 10 Glucose, 2 h UO4
30 24 17
Australia)
171 Corn Pops (Kellogg’s, Australia) 80 ± 4 114 Healthy, 10 Glucose, 2 h UO4
30 26 21
172 Cream of Wheat (Nabisco Brands Ltd, 66 94 ± 4 Type 1 and 2, 9 Bread, 3 h 1 250 26 17
Canada)15
173 Cream of Wheat, Instant (Nabisco 74 105 ± 8 Type 1 and 2, 9 Bread, 3 h 1 250 30 22
Brands Ltd, Canada)15
174 Crispix (Kellogg’s Inc, Canada)15
87 124 ± 5 Type 1 and 2, 12 Bread, 3 h 1 30 25 22
175 Energy Mix (Quaker, France) 80 ± 7 112 Healthy, 14 Glucose, 2 h UO7
30 24 19
176 Froot Loops (Kellogg’s, Australia) 69 ± 9 98 ± 13 Healthy, 10 Bread, 2 h UO4
30 26 18
177 Frosties, sugar-coated cornflakes 55 79 Healthy, 12 Bread, 2 h UO4
30 26 15
(Kellogg’s, Australia)
178 Fruitful Lite (Hubbards, New Zealand) 61 ± 20 86 Healthy, 9 Glucose, 2 h 25 30 20 12
179 Fruity-Bix, berry (Sanitarium, 113 ± 10 161 Healthy, 10 Glucose, 2 h 25 30 22 25
Auckland, New Zealand)
180 Golden Grahams (General Mills Inc, 71 102 ± 12 Type 1 and 2, 9 Bread, 3 h 1 30 25 18
Canada)15
181 Golden Wheats (Kellogg’s, Australia) 71 ± 8 101 ± 11 Healthy, 10 Bread, 2 h UO4
30 23 16
182 Grapenuts
Grapenuts (Post, Kraft General Foods 67 96 ± 9 Type 1 and 2, 11 Bread, 3 h 1 30 19 13
Inc, Toronto, Canada)15
Grapenuts (Kraft Foods Inc, Port Chester, 75 ± 6 107 ± 8 Healthy, 10 Bread, 2 h UO4
30 22 16
NY, USA)
Mean of 2 studies 71 ± 4 102 ± 6 — — — 30 21 15
183 Grapenuts Flakes (Post, Kraft General 80 114 ± 8 Type 1 and 2, 10 Bread, 3 h 1 30 22 17
Foods Inc, Canada)15
184 Guardian (Kellogg’s, Australia) 37 ± 9 53 Healthy, 10–12 Bread, 2 h 17 30 12 5
185 Healthwise for bowel health (Uncle 66 ± 9 94 Healthy, 10 Glucose, 2 h UO4
30 18 12
Toby’s, Wahgunyah, Australia)
186 Healthwise for heart health (Uncle 48 ± 5 69 Healthy, 10 Glucose, 2 h UO4
30 19 9
Toby’s, Australia)
187 Honey Rice Bubbles (Kellogg’s, 77 ± 4 110 Healthy, 10 Glucose, 2 h UO4
30 27 20
Australia)
188 Honey Smacks (Kellogg’s, Australia) 71 ± 10 101 Healthy, 10–12 Bread, 2 h 17 30 23 11
189 Hot cereal, apple and cinnamon (Con 37 ± 6 53 ± 8 Healthy, 10 Bread, 2 h UO4
30 22 8
Agra Inc, USA)
190 Hot cereal, unflavored (Con Agra 25 ± 5 36 ± 7 Healthy, 10 Bread, 2 h UO4
30 19 5
Inc, USA)
191 Just Right (Kellogg’s, Australia) 60 ± 15 86 Healthy, 10–12 Bread, 2 h 17 30 22 13
192 Just Right Just Grains (Kellogg’s, 62 ± 11 88 ± 16 Healthy, 10 Bread, 2 h UO4
30 23 14
Australia)
193 Komplete (Kellogg’s, Australia) 48 ± 5 68 ± 7 Healthy, 10 Bread, 2 h UO4
30 21 10
(Continued)
18 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
194 Life (Quaker Oats Co, Canada)15
66 94 ± 8 Type 1 and 2, 9 Bread, 3 h 1 30 25 15
195 Mini Wheats, whole wheat (Kellogg’s, 58 ± 8 83 Healthy, 8 Bread, 2 h 13 30 21 12
Australia)
196 Mini Wheats, blackcurrant (Kellogg’s, 72 ± 10 103 Healthy, 10–12 Bread, 2 h 17 30 21 15
Australia)
Muesli — — — — — 30 21 12
197 Muesli, NS (Canada) 66 ± 9 94 Healthy, 6 Glucose, 2 h 3 30 24 17
198 Alpen Muesli (Wheetabix, France) 55 ± 10 77 Healthy, 14 Glucose, 2 h UO7
30 19 10
199 Muesli, gluten-free (Freedom Foods, 39 ± 6 56 Healthy, 9 Glucose, 2 h UO4
30 19 7
Cheltenham, Australia) with 1.5%-fat milk
200 Muesli, Lite (Sanitarium, New Zealand) 54 ± 12 77 Healthy, 10 Glucose, 2 h 25 30 18 10
201 Muesli, Natural (Sanitarium, New 57 ± 9 81 Healthy, 10 Glucose, 2 h 25 30 19 11
Zealand)
202 Muesli, Natural (Sanitarium, Australia) 40 ± 6 57 Healthy, 10 Glucose, 2 h UO4
30 19 8
Mean of 2 studies 49 ± 9 69 ± 12 — — — 30 20 10
203 Muesli, No Name (Sunfresh Ltd, Toronto, 60 85 ± 12 Type 1 and 2, 9 Bread, 3 h 1 30 18 11
Canada)15
204 Muesli, Swiss Formula (Uncle Toby’s, 56 ± 8 80 Healthy, 8 Bread, 2 h 2 30 16 9
Australia)
205 Muesli, toasted (Purina, Sydney, Australia) 43 ± 4 61 Healthy, 8 Bread, 2 h 2 30 17 7
206 Nutrigrain (Kellogg’s, Australia) 66 ± 12 94 Healthy, 8 Bread, 2 h 2 30 15 10
207 Oat ’n Honey Bake (Kellogg’s, Australia) 77 ± 11 111 ± 16 Healthy, 10 Bread, 2 h UO4
30 17 13
208 Oat bran
Oat bran, raw (Quaker Oats Co, Canada)15
50 72 ± 6 Type 1 and 2, 11 Bread, 3 h 1 10 5 2
Oat bran, raw 59 84 Type 2, ≤13 Bread, 3 h 26 10 5 3
Mean of 2 studies 55 ± 5 78 ± 6 — — — 10 5 3
209 Porridge made from rolled oats
Porridge (Uncle Toby’s, Australia)13
42 60 ± 5 Healthy, 7 Bread, 3 h 44 250 21 9
Porridge (Canada)16
49 ± 8 70 Healthy, 6 Glucose, 2 h 3 250 23 11
Traditional porridge oats (Lowan Whole 51 ± 8 73 ± 12 Healthy, 10 Bread, 2 h UO4
250 21 11
Foods, Box Hill, Australia)
Porridge (Hubbards, New Zealand) 58 ± 9 82 Healthy, 10 Glucose, 2 h 25 250 21 12
Porridge (Australia) 58 ± 4 83 Healthy, 7 Bread, 2 h 48 250 21 12
Porridge (Canada) 62 88 Diabetic, Glucose, time NS 20 250 23 14
number NS
Porridge (Canada) 69 98 ± 9 Type 2, 6 Bread, 3 h 30 250 23 16
Porridge (USA)6
75 107 Type 2, 8 Glucose, 3 h 4 250 23 17
Mean of 8 studies 58 ± 4 83 ± 5 — — — 250 22 13
210 Whole-meal oat-flour porridge 74 106 ± 19 Healthy, 8 Bread, 2 h 14 50 (dry) 32 24
(flour:water, 1:3), boiled 2.5 min (Sweden)
211 Oat porridge made from thick (1.0 mm) 55 78 ± 9 Healthy, 10 Bread, 2 h 46 250 27 15
dehulled oat flakes (Sweden)
212 Oat porridge made from roasted thin 69 99 ± 10 Healthy, 10 Bread, 2 h 46 250 27 19
(0.5 mm) dehulled oat flakes (Sweden)
213 Oat porridge made from roasted thick 50 72 ± 9 Healthy, 10 Bread, 2 h 46 250 27 14
(1.0 mm) dehulled oat flakes (Sweden)
214 Oat porridge made from roasted and 80 114 ± 12 Healthy, 10 Bread, 2 h 46 250 27 22
steamed thin (0.5 mm) dehulled oat flakes
(Sweden)
215 Oat porridge made from steamed thick 53 76 ± 8 Healthy, 10 Bread, 2 h 46 250 27 14
(1.0 mm) dehulled oat flakes (Sweden)
216 Instant porridge
Quick Oats (Quaker Oats Co, Canada) 65 93 Type 2, 6 Bread, 3 h 49 — — —
One Minute Oats (Quaker Oats Co, 66 94 ± 10 Type 1 and 2, 7 Bread, 3 h 1 — — —
Canada)15
Mean of 2 studies 66 ± 1 94 ± 1 — — — 250 26 17
217 Pop Tarts, double chocolate (Kellogg’s, 70 ± 2 100 Healthy, 10 Glucose, 2 h UO4
50 36 25
Australia)
218 Pro Stars (General Mills Inc, Canada)15
71 102 ± 7 Type 1 and 2, 10 Bread, 3 h 1 30 24 17
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 19
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
219 Puffed wheat
Puffed Wheat (Quaker Oats Co, Canada)15
67 96 ± 7 Type 1 and 2, 10 Bread, 3 h 1 30 20 13
Puffed Wheat (Sanitarium, Sydney, 80 ± 11 114 Healthy, 8 Glucose, 2 h 38 30 21 17
Australia)
Mean of 2 studies 74 ± 7 105 ± 9 — — — 30 21 16
220 Raisin Bran (Kellogg’s, USA) 61 ± 5 87 ± 7 Healthy, 10 Bread, 2 h UO4
30 19 12
221 Red River Cereal (Maple Leaf Mills, 49 70 ± 5 Type 1 and 2, 9 Bread, 3 h13
1 30 22 13
Toronto, Canada)
222 Rice Bran, extruded (Rice Growers 19 ± 3 27 Healthy, 8 Bread, 2 h 48 30 14 3
Co-Operative Ltd, Leeton, Australia)
223 Rice Bubbles (puffed rice)
Rice Bubbles (Kellogg’s, Australia)13
81 116 ± 11 Healthy, 7 Bread, 3 h 44 — — —
Rice Bubbles (Kellogg’s, Australia) 85 ± 3 121 Healthy, 10 Glucose, 2 h UO4
— — —
Rice Bubbles (Kellogg’s, Australia) 95 136 Healthy, 6 Glucose, 2 h 47 — — —
Mean of 3 studies 87 ± 4 124 ± 6 — — — 30 26 22
224 Rice Chex (Nabisco Brands Ltd, Canada)15
89 127 ± 5 Type 1 and 2, 11 Bread, 3 h 1 30 26 23
225 Rice Krispies (Kellogg’s Inc, Canada)15
82 117 ± 5 Type 1 and 2, 12 Bread, 3 h 1 30 26 22
226 Shredded wheat — — — — — 30 25 22
Shredded Wheat (Canada) 67 ± 10 96 Healthy, 6 Glucose, 2 h 3 30 20 13
Shredded Wheat (Nabisco Brands Ltd, 83 118 ± 6 Type 1 and 2, 14 Bread, 3 h 1 30 20 17
Canada)15
Mean of 2 studies 75 ± 8 107 ± 11 — — — 30 20 15
Special K (formulation of this cereal varies in
different countries)
227 Special K (Kellogg’s, Australia) 54 ± 4 77 Healthy, 8 Bread, 2 h 13 30 21 11
228 Special K (Kellogg’s, USA) 69 ± 5 98 ± 7 Healthy, 10 Bread, 2 h UO4
30 21 14
229 Special K (Kellogg’s, France) 84 ± 12 118 Healthy, 12 Glucose, 2 h UO7
30 24 20
230 Soy Tasty (flaked grains, soy nuts, dried 60 ± 5 86 Healthy, 10 Glucose, 2 h UO4
30 20 12
fruit) (Sanitarium, Australia)
231 Soytana, Vogel’s, soy and linseed bran 49 ± 3 70 Healthy, 10 Glucose, 2 h UO4
45 25 12
crunch with sultanas (20.1 g fiber/100 g)
(Specialty Cereals, Mt Kuring-gai,
Australia)
232 Sultana Bran (Kellogg’s, Australia) 73 ± 13 104 Healthy, 7–10 Bread, 2 h 8 30 19 14
233 Sustain (Kellogg’s, Australia)13
68 97 ± 9 Healthy, 7 Bread, 3 h 44 30 22 15
234 Team (Nabisco Brands Ltd, Canada)15
82 117 ± 9 Type 1 and 2, 10 Bread, 3 h 1 30 22 17
235 Thank Goodness (Hubbards, New 65 ± 18 93 Healthy, 11 Glucose, 2 h 25 30 23 15
Zealand)
236 Total (General Mills Inc, Canada)15
76 109 ± 6 Type 1 and 2, 10 Bread, 3 h 1 30 22 17
237 Ultra-bran, Vogel’s, soy and linseed 41 ± 4 59 Healthy, 10 Glucose, 2 h UO4
30 13 5
extruded wheat bran cereal (30.2 g fiber/100 g)
(Specialty Cereals, Australia)
238 Wheat-bites (Uncle Toby’s, Australia) 72 ± 11 103 Healthy, 8 Bread, 2 h 13 30 25 18
239 Wheat biscuits (plain flaked wheat)
Vita-Brits (Uncle Toby’s, Australia)13
61 87 ± 14 Healthy, 7 Bread, 3 h 44 30 20 12
Vita-Brits (Uncle Toby’s, Australia) 68 ± 6 97 Healthy, 10 Glucose, 2 h UO4
30 20 13
Weet-Bix (Sanitarium, Australia) 69 99 Healthy, 12 Bread, 2 h UO4
30 17 12
Weet-Bix (Sanitarium, Australia) 69 ± 4 99 Healthy, 10 Glucose, 2 h UO4
30 17 12
Weetabix (Weetabix of Canada Ltd, 74 105 ± 8 Type 1 and 2, 11 Bread, 3 h 1 30 22 16
Thornhill, Canada)15
Weetabix (Weetabix of Canada Ltd) 75 ± 10 107 Healthy, 6 Glucose, 2 h 3 30 22 16
Whole-wheat Goldies (Kellogg’s, 70 ± 4 100 Healthy, 10 Glucose, 2 h UO4
30 20 14
Australia)
Mean of 7 studies 70 ± 2 96 ± 4 — — — 30 19 13
Wheat biscuits (flaked wheat) with
additional ingredients
240 Good Start, muesli wheat biscuits 68 ± 4 96 Healthy, 10 Glucose, 2 h UO4
30 20 14
(Sanitarium, Australia)
241 Hi-Bran Weet-Bix, wheat biscuits with 61 ± 4 87 Healthy, 10 Glucose, 2 h UO4
30 17 10
extra wheat bran (Sanitarium, Australia)
(Continued)
20 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
242 Hi-Bran Weet-Bix with soy and linseed 57 ± 3 81 Healthy, 10 Glucose, 2 h UO4
30 16 9
(Sanitarium, Australia)
243 Honey Goldies (Kellogg’s Australia) 72 ± 3 103 Healthy, 10 Glucose, 2 h UO4
30 21 15
244 Lite-Bix, plain, no added sugar 70 ± 3 97 Healthy, 10 Glucose, 2 h UO4
30 20 14
(Sanitarium, Australia)
245 Oat bran Weet-Bix (Sanitarium, Australia) 57 ± 4 82 Healthy, 10 Glucose, 2 h UO4
30 20 11
246 Sultana Goldies (Kellogg’s Australia) 65 ± 6 93 Healthy, 10 Glucose, 2 h UO4
30 21 13
BREAKFAST CEREAL BARS
247 Crunchy Nut Cornflakes bar (Kellogg’s, 72 ± 6 102 ± 8 Healthy, 10 Bread, 2 h UO4
30 26 19
Australia)
248 Fibre Plus bar (Uncle Toby’s, Australia) 78 ± 9 111 Healthy, 8 Bread, 2 h 13 30 23 18
249 Fruity-Bix bar, fruit and nut, wheat 56 ± 4 80 Healthy, 10 Glucose, 2 h UO4
30 19 10
biscuit cereal with dried fruit and nuts
with yogurt coating (Sanitarium, Australia)
250 Fruity-Bix bar, wild berry, wheat biscuit 51 ± 4 73 Healthy, 10 Glucose, 2 h UO4
30 19 9
cereal with fruit and covered with yogurt
coating (Sanitarium, Australia)
251 K-Time Just Right bar (Kellogg’s, 72 ± 4 103 Healthy, 10 Glucose, 2 h UO4
30 24 17
Australia)
252 K-Time Strawberry Crunch bar 77 ± 5 110 Healthy, 10 Glucose, 2 h UO4
30 25 19
(Kellogg’s, Australia)
253 Rice Bubble Treat bar (Kellogg’s, 63 ± 11 90 ± 15 Healthy, 10 Bread, 2 h UO4
30 24 15
Australia)
254 Sustain bar (Kellogg’s, Australia) 57 ± 10 82 ± 15 Healthy, 10 Bread, 2 h UO4
30 25 14
CEREAL GRAINS
Amaranth
255 Amaranth (Amaranthus esculentum) 97 ± 19 139 Type 2, 6 Glucose, 3 h 43 30 22 21
popped, eaten with milk and nonnutritive
sweetener (India)
Barley
256 Pearl barley
Barley, pearled (Canada) 22 32 ± 3 Type 2, 12 Bread, 3 h 22 — — —
Barley (Canada) 22 31 Type 2, 13 Bread, 3 h 26 — — —
Barley, pot, boiled in salted water 20 min 25 ± 2 36 Healthy, 10 Glucose, 2 h UO4
— — —
(Gouda’s foods, Concord, Canada)
Barley (Canada) 27 39 ± 6 Type 2, 4 Bread, 3 h 10 — — —
Barley, pearled (Canada) 29 41 ± 10 Type 1, 7 Bread, 3 h 22 — — —
Mean of 5 studies 25 ± 1 36 ± 2 — — — 150 42 11
257 Barley (Hordeum vulgare) (India)
Barley (Hordeum vulgare) (India) 37 53 Type 2, 14 Bread, 3 h 50 — — —
Barley (Hordeum vulgare) (India) 48 69 Healthy, 18 Bread, 3 h 50 — — —
Mean of 2 groups of subjects 43 ± 6 61 ± 8 150 42 26
258 Barley, cracked (Malthouth, Tunisia) 50 72 ± 7 Type 1 and 2, 10 Bread, 3 h 1 150 42 21
259 Barley, rolled (Australia) 66 ± 5 94 Healthy, 8 Bread, 2 h 48 50 (dry) 38 25
260 Buckwheat
Buckwheat (Canada) 49 70 ± 6 Type 2, 12 Bread, 3 h 22 — — —
Buckwheat (Canada) 51 ± 10 73 Healthy, 5 Glucose, 2 h 3 — — —
Buckwheat (Canada) 63 90 ± 8 Type 1, 6 Bread, 3 h 22 — — —
Mean of 3 studies 54 ± 4 78 ± 6 — — — 150 30 16
261 Buckwheat groats, hydrothermally 45 64 ± 10 Healthy, 10 Bread, 2 h 16 150 30 13
treated, dehusked, boiled 12 min (Sweden)
Corn and maize
262 Maize (Zea mays), flour made into 59 85 Healthy, 18 Bread, 3 h 50 — — —
chapatti (India)
263 Maize meal porridge, gruel (Kenya) 109 156 ± 15 Type 2, 13 Bread, 2.5 h 40 — — —
264 Cornmeal
Cornmeal, boiled in salted water 2 min 68 97 ± 5 Type 1 and 2, 12 Bread, 3 h 1 150 13 9
(McNair Products Co Ltd, Toronto,
Canada)
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 21
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Cornmeal + margarine (McNair Products 69 99 ± 10 Type 1 and 2, 12 Bread, 3 h 1 150 12 9
Co Ltd, Canada)
Mean of 2 studies 69 ± 1 98 ± 1 — — — 150 13 9
265 Sweet corn
Sweet corn, honey and pearl variety 37 ± 12 53 Healthy, 9 Glucose, 2 h 25 150 30 11
(New Zealand)
Sweet corn, on the cob, boiled 20 min 48 69 Healthy, 6 Glucose, 2 h 47 150 30 14
(Australia)
Sweet corn (Canada) 59 ± 11 84 Healthy, 5 Glucose, 2 h 3 150 33 20
Sweet corn (USA) 60 86 Healthy, 16 Bread, 3 h 51 150 33 20
Sweet corn (USA) 60 85 Type 2, 5; IGT, 610
Bread, 3 h 28 150 33 20
Sweet corn (South Africa) 62 ± 5 89 Healthy, 7 Glucose, 2 h 29 150 33 20
Mean of 6 studies 53 ± 4 78 ± 6 — — — 150 32 17
266 Sweet corn, whole kernel, canned, 46 66 Type 2, 20 Bread, 3 h 52 150 28 13
diet-pack, drained, featherweight (USA)
267 Sweet corn, frozen, reheated in microwave
(Green Giant Pillsbury Ltd, Toronto, Canada) 47 67 ± 4 Type 1 and 2, 9 Bread, 3 h 1 150 33 16
268 Taco shells, cornmeal based, baked (Old 68 97 ± 9 Type 1 and 2, 10 Bread, 3 h 1 20 12 8
El Paso Foods Co, Toronto, Canada)
Couscous
269 Couscous, boiled 5 min
Couscous, boiled 5 min (Near East Food 61 87 ± 7 Type 1 and 2, 9 Bread, 3 h 1 — — —
Products Co, Leominster, MA, USA)
Couscous, boiled 5 min (Tunisia) 69 99 ± 6 Type 1 and 2, 9 Bread, 3 h 1 — — —
Mean of 2 studies 65 ± 4 93 ± 6 — — — 150 35 23
Millet
270 Millet, boiled (Canada) 71 ± 10 101 Healthy, 5 Glucose, 2 h 3 150 36 25
271 Millet flour porridge (Kenya) 107 153 ± 14 Type 2, 13 Bread, 2 h 40 — — —
Rice, white
272 Arborio, risotto rice, boiled (Sun Rice 69 ± 7 99 Healthy, 10 Glucose 2 h UO4
150 53 36
brand, Rice Growers Co-Op, Leeton,
Australia)
273 White (Oryza sativa), boiled (India) 69 ± 15 99 Type 2, 6 Glucose, 3 h 43 150 43 30
274 Rice, boiled white, type NS
Type NS, eaten alone (France) 45 64 Type 2, 30 Glucose, 3 h14
53 150 30 14
Type NS (India) 48 68 Healthy, 6 Wheat chapatti, 2 h17
54 150 38 18
Type NS (Canada) 51 73 Diabetic NS Glucose, time NS 20 150 42 21
Type NS (France) 52 74 ± 9 Type 2, 6 Bread, 3 h 55 150 36 19
Type NS (Canada) 56 80 ± 5 Type 2, 6 Bread, 3 h 30 150 42 23
Type NS (Pakistan) 69 98 Type 2, 22 Wheat chapatti, 3 h17
56 150 38 26
Type NS (Canada) 72 ± 9 103 Healthy, 7 Glucose, 2 h 3 150 42 30
Type NS, boiled in salted water (India) 72 103 Healthy, 8 Bread, 3 h 57 150 38 27
Type NS, boiled 13 min (Italy) 102 146 Healthy, 14 Glucose, 2 h 58 150 30 31
Type NS (Kenya) 112 160 ± 34 Type 2, 10 Bread, 2 h 40 150 42 47
Type NS, boiled (France) 43 61 Type 2, 14 Glucose, 3 h14
53 150 30 13
Type NS, boiled (France) 47 66 Type 2, 16 Glucose, 3 h14
53 150 30 14
Mean of 12 studies 64 ± 7 91 ± 9 — — — 150 36 23
275 Type NS, boiled in salted water, 53 76 Healthy, 8 Bread, 3 h 57 150 38 20
refrigerated 16–20 h, reheated (India)
276 Type NS, boiled 13 min, then baked 104 149 Healthy, 14 Glucose, 2 h 58 150 30 31
10 min (Italy)
277 Long grain, boiled
Long grain, boiled 5 min (Canada) 41 58 ± 4 Type 2, 13 Bread, 3 h 59 150 40 16
Long grain, white, unconverted, boiled 50 71 Healthy, 6 Glucose, 2 h 47 150 43 21
15 min (Mahatma brand; Riviana Foods,
Wetherill Park, Australia)
Gem long grain (Dainty Food Inc, 55 79 Type 2, 10 Bread, 3 h 60 150 40 22
Toronto, Canada)
Long grain, white (Uncle Bens, Auckland, 56 ± 7 80 Healthy, 14 Glucose, 2 h 25 150 43 24
New Zealand)
(Continued)
22 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Long grain, boiled 25 min (Surinam) 56 ± 2 80 Type 2, 3 Glucose, 3 h 9 150 43 24
Gem long grain (Dainty Food Inc, Canada) 57 82 Type 1, 6 Bread, 3 h 60 150 40 23
Long grain, boiled 15 min 58 83 ± 5 Type 1, 5; Bread, 3 h 59 150 40 23
type 2, 13
Gem long grain (Dainty Food Inc, 60 86 ± 6 Type 2, 13 Bread, 3 h 22 150 40 24
Canada)
Gem long grain (Dainty Food Inc, 60 86 ± 11 Type 1, 6 Bread, 3 h 22 150 40 24
Canada)
Long grain, white, boiled 7 min (Star 64 ± 3 91 Healthy, 10 Glucose, 2 h UO4
150 40 26
brand; Gouda foods, Concord, Canada)
Mean of 10 studies 56 ± 2 80 ± 3 — — — 150 41 23
Rice, long grain, quick-cooking varieties
278 Long grain, parboiled 10 min cooking 68 ± 6 97 Healthy, 10 Glucose, 2 h UO4
150 37 25
time (Uncle Ben’s; Masterfoods, Belgium)
279 Long grain, parboiled, 20 min cooking 75 ± 7 107 Healthy, 10 Glucose, 2 h UO4
150 37 28
time (Uncle Ben’s; Masterfoods, Belgium)
280 Long grain, white, precooked, 52 ± 5 74 Healthy, 10 Glucose, 2 h UO4
150 37 19
microwaved 2 min (Express Rice, plain,
Uncle Ben’s; King’s Lynn, Norfolk, UK)
Rice, specialty rices
281 Cajun Style (Uncle Ben’s; Effem Foods 51 72 ± 13 Type 1 and 2, 8 Bread, 3 h 1 150 37 19
Ltd, Bolton, Canada)
282 Garden Style (Uncle Ben’s; Effem Foods 55 79 ± 6 Type 1 and 2, 11 Bread, 3 h 1 150 37 21
Ltd, Canada)
283 Long Grain and Wild (Uncle Ben’s; 54 77 ± 9 Type 1 and 2, 8 Bread, 3 h 1 150 37 20
Effem Foods Ltd, Canada)
284 Mexican Fast and Fancy (Uncle Ben’s; 58 83 ± 7 Type 1 and 2, 11 Bread, 3 h 1 150 37 22
Effem Foods Ltd, Canada)
285 Saskatchewan wild rice (Canada) 57 81 ± 8 Type 1 and 2, 9 Bread, 3 h 1 150 32 18
286 Broken rice, white, cooked in rice cooker 86 ± 10 123 ± 14 Healthy, 12 Glucose, 2 h UO4
150 43 37
(Lion Foods, Bangkok, Thailand)
287 Glutinous rice, white, cooked in rice 98 ± 7 140 ± 10 Healthy, 12 Glucose, 2 h UO4
150 32 31
cooker (Bangsue Chia Meng Rice Mill,
Bangkok, Thailand)
288 Jasmine rice, white long grain, cooked 109 ± 10 156 ± 14 Healthy, 12 Glucose, 2 h UO4
150 42 46
in rice cooker (Golden World Foods,
Bangkok, Thailand)
Rice, white low-amylose
289 Calrose, white, medium grain, boiled 83 ± 13 119 Healthy, 8 Bread, 2 h 48 150 43 36
(Rice Growers Co-op, Australia)
290 Sungold, Pelde, parboiled (Rice Growers 87 ± 7 124 Healthy, 8 Bread, 2 h 48 150 43 37
Co-op, Australia)
291 Waxy (0–2% amylose) (Rice Growers 88 ± 11 126 Healthy, 7 Bread, 2 h 48 150 43 38
Co-op, Australia)
292 Pelde, white (Rice Growers Co-op, 93 ± 11 133 Healthy, 7 Bread, 2 h 48 150 43 40
Australia)
293 White, low-amylose, boiled (Turkey) 139 199 Type 2, 52; Glucose, 2 h 32 150 43 60
healthy, 31
Rice, white high-amylose
294 Bangladeshi rice variety BR16
Bangladeshi rice variety BR16 37 53 ± 7 Type 2, 12 Bread, 3 h 61 150 39 14
(28% amylose)
Bangladeshi rice variety BR16, white, 39 55 ± 5 Type 2, 9 Bread, 3 h 62 150 39 15
long grain (27% amylose), boiled 17.5 min
Mean of 2 studies 38 54 ± 1 — — — 150 39 15
295 Doongara, white (Rice Growers Co-op,
Australia)
Doongara, white (Rice Growers Co-op, 50 ± 6 69 Healthy, 8 Bread, 2 h 63 — — —
Australia)
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 23
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Doongara, white (Rice Growers Co-op, 64 ± 9 91 Healthy, 8 Bread, 2 h 48 — — —
Australia)
Doongara, white (Rice Growers Co-op, 54 ± 7 75 Healthy, 9 Bread, 2 h 63 — — —
Australia)
Mean of 3 studies 56 ± 4 78 ± 7 — — — 150 39 22
296 Koshikari (Japonica), white, short-grain, 48 ± 8 68 Healthy, 8 Glucose, 3 h 64 150 38 18
boiled 15 min then steamed 10 min (Japan)
297 Basmati
Basmati, white, boiled (Mahatma brand, 58 ± 8 83 Healthy, 9 Bread, 2 h 63 150 38 22
Sydney, Australia)
Precooked basmati rice in pouch, white, 57 ± 4 81 Healthy, 10 Glucose, 2 h UO4
150 41 24
reheated in microwave (Uncle Ben’s
Express; Masterfoods. Kings Lynn,
Norfolk, UK)
Quick-cooking white basmati, cooked 60 ± 5 86 Healthy, 10 Glucose, 2 h UO4
150 38 23
10 min (Uncle Ben’s Superior;
Masterfoods Olen, Belgium)
298 Rice, brown
Brown (Canada) 66 ± 5 94 Healthy, 7 Glucose, 2 h 3 150 33 21
Brown, steamed (USA)8
50 72 Healthy, 8 Glucose, 3 h18
45 150 33 16
Brown (Oryza sativa), boiled (South 50 ± 19 72 Healthy, 12–15 Glucose, 3 h18
65 150 33 16
India)8
Mean of 3 studies 55 ± 5 79 ± 6 — — — 150 33 18
Calrose brown (Rice Growers Co-op, 87 ± 8 124 Healthy, 8 Bread, 2 h 48 150 38 33
Australia)
Doongara brown, high-amylose (Rice 66 ± 7 94 Healthy, 8 Bread, 2 h 48 150 37 24
Growers Co-op, Australia)
Pelde brown (Rice Growers Co-op, 76 ± 6 109 Healthy, 8 Bread, 2 h 48 150 38 29
Australia)
Parboiled, cooked 20 min (Uncle Ben’s 64 ± 7 91 Healthy, 10 Glucose, 2 h UO4
150 36 23
Natur-reis; Masterfoods Olen, Belgium)
Sunbrown Quick (Rice Growers Co-op, 80 ± 7 114 Healthy, 8 Bread, 2 h 48 150 38 31
Australia)
299 Instant or puffed rice
Instant rice, white, boiled 1 min (Canada) 46 65 ± 5 Type 2, 13 Bread, 3 h 59 150 42 19
Instant rice, white, cooked 6 min (Trice 87 124 Healthy, 6 Glucose, 2 h 47 150 42 36
brand; Australia)
Puffed, white, cooked 5 min (Uncle Ben’s 74 ± 5 106 Healthy, 10 Glucose, 2 h UO4
150 42 31
Snabbris; Masterfoods Olen, Belgium)
Mean of 3 studies 69 ± 12 98 ± 17 — — — 150 42 29
Instant doongara, white, cooked 5 min 94 ± 7 132 Healthy, 9 Bread, 2 h 63 150 42 35
(Rice Growers Co-op, Australia)
300 Parboiled rice
Parboiled rice (Canada) 48 68 ± 6 Type 2, 13 Bread, 3 h 22 150 36 18
Parboiled rice (USA) 72 103 Type 2, 5; Bread, 3 h 28 150 36 26
IGT, 610
Converted, white (Uncle Ben’s; Effem 45 64 ± 7 Type 1, 5 Bread, 3 h 22 150 36 16
Foods Ltd, Canada)
Converted, white, boiled 20–30 min (Uncle 38 54 Healthy, 16 Bread, 3 h 51 150 36 14
Ben’s; Masterfoods USA, Vernon, CA)
Converted, white, long grain, boiled 50 72 Type 2, 20 Bread, 3 h 52 150 36 18
20–30 min (Uncle Ben’s; Masterfoods USA)
Boiled, 12 min (Denmark)6
39 55 ± 10 Type 2, 7 Bread, 2 h 66 150 36 14
Boiled, 12 min (Denmark) 42 60 ± 8 Type 2, 7 Bread, 2 h 66 150 36 15
Boiled, 12 min (Denmark) 43 62 ± 9 Type 2, 11 Bread, 5 h 67 150 36 16
Boiled, 12 min (Denmark) 46 66 ± 5 Type 2, 12 Bread, 5 h 67 150 36 17
Long grain, boiled 5 min (Canada) 38 54 ± 5 Type 2, 13 Bread, 3 h 59 150 36 14
Long grain, boiled, 10 min (USA)8
61 87 Type 2, 8 Glucose, 3 h 4 150 36 22
Long grain, boiled 15 min (Canada) 47 67 ± 5 Type 1, 5; Bread, 3 h 59 150 36 17
type 2, 13
(Continued)
24 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Long grain, boiled 25 min (Canada) 46 66 ± 4 Type 2, 13 Bread, 3 h 59 150 36 17
Mean of 13 studies 47 ± 3 68 ± 4 — — — 150 36 17
301 Parboiled rice, eaten as part of a 99 141 Type 2, 20 Glucose, 2 h 68 — — —
traditional Indian meal (India)8
302 Parboiled, low-amylose
Bangladeshi rice variety BR2, parboiled 51 73 ± 7 Type 2, 12 Bread, 3 h 61 150 38 19
(12% amylose)
Parboiled, low-amylose, Pelde, Sungold 87 ± 7 124 Healthy, 8 Bread, 2 h 48 150 39 34
(Rice Growers Co-op, Australia)
303 Parboiled, high-amylose
Parboiled, high-amylose (28%), Doongara 50 ± 6 69 Healthy, 8 Bread, 2 h 63 150 39 19
(Rice Growers Co-op, Australia)
Bangladeshi rice variety BR16, parboiled 35 50 ± 7 Type 2, 12 Bread, 3 h 61 150 37 13
(28% amylose)
Bangladeshi rice variety BR16, 32 46 ± 8 Type 2, 9 Bread, 3 h 62 150 38 12
traditionally parboiled (27% amylose)
Bangladeshi rice variety BR16, pressure 27 39 ± 6 Type 2, 9 Bread, 3 h 62 150 41 11
parboiled (27% amylose)
Bangladeshi rice variety BR4, parboiled 33 47 ± 4 Type 2, 12 Bread, 3 h 61 150 38 13
(27% amylose)
Mean of 5 studies 35 ± 4 50 ± 5 — — — 150 39 14
304 Rye, whole kernels
Rye, whole kernels (Canada) 29 42 ± 7 Type 2, 9 Bread, 3 h 22 50 (dry) 38 11
Rye, whole kernels, pressure cooked 34 47 ± 5 Type 1, 5; Bread, 3 h 21 50 (dry) 38 13
(15 psi) 30 min in 2 L water (Canada) type 2, 9
Rye, whole kernels (Canada) 39 56 ± 12 Type 1, 7 Bread, 3 h 22 50 (dry) 38 15
Mean of 3 studies 34 ± 3 48 ± 4 — — — 50 (dry) 38 13
Wheat
305 Wheat, whole kernels
Wheat, whole kernels (Triticum aestivum) 30 ± 9 43 Healthy, 12–15 Glucose, 3 h18
65 50 (dry) 38 11
(India)11
Wheat, whole kernels (Canada) 42 60 ± 8 Type 2, 11 Bread, 3 h 22 50 (dry) 33 14
Wheat, whole kernels, pressure cooked 44 63 ± 6 Type 1, 6; Bread, 3 h 21 50 (dry) 33 14
(15 psi) 30 min in 2 L water (Canada) type 2, 11
Wheat, whole kernels (Canada) 48 69 ± 7 Type 1, 7 Bread, 3 h 22 50 (dry) 33 16
Mean of 4 studies 41 ± 3 59 ± 4 — — — 50 (dry) 34 14
306 Wheat, type NS (India) 90 129 Type 2, 20 Glucose, 2 h 68 50 (dry) 38 34
307 Wheat, precooked kernels
Durum wheat, precooked, cooked 20 min 52 ± 4 74 Healthy, 10 Glucose, 2 h UO4
50 (dry) 37 19
(Ebly, Chateaudun, France)
Durum wheat, precooked, cooked 10 min 50 ± 5 71 Healthy, 10 Glucose, 2 h UO4
50 (dry) 33 17
(Ebly, France)
Durum wheat, precooked in pouch, 40 ± 5 57 Healthy, 10 Glucose, 2 h UO4
125 39 16
reheated in microwave (Ebly Express;
Ebly, France)
Quick cooking (White Wings, Sydney, 54 ± 11 77 Healthy, 8 Glucose, 2 h 39 150 47 25
Australia)
308 Semolina
Semolina, roasted at 105°C then 55 ± 9 79 Type 2, 6 Glucose, 2 h 69 — — —
gelatinized with water (India)
Semolina, steamed and gelatinized 54 ± 13 77 Type 2, 6 Glucose, 2 h 69 — — —
(India)
Mean of 2 studies 55 ± 1 78 ± 1 — — — 150 11 6
309 Cracked wheat (bulgur or bourghul)
Bulgur, boiled (Canada) 46 66 ± 4 Type 2, 6 Bread, 3 h 10 — — —
Bulgur, boiled in 800 mL water 20 min 46 65 ± 4 Type 1, 5; Bread, 3 h 21 — — —
(Canada) type 2, 12
Bulgur, boiled 20 min (Canada) 46 65 ± 5 Type 2, 12 Bread, 3 h 22 — — —
Bulgur, boiled 20 min (Canada) 53 75 ± 13 Type 1, 6 Bread, 3 h 22 — — —
Mean of 4 studies 48 ± 2 68 ± 3 — — — 150 26 12
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 25
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
COOKIES
Arrowroot
310 Arrowroot (McCormicks’s, Interbare 63 90 ± 4 Type 1 and 2, 13 Bread, 3 h 1 25 20 13
Foods, Toronto, Canada)
311 Arrowroot plus (McCormicks’s, Canada) 62 88 ± 7 Type 1 and 2, 9 Bread, 3 h 1 25 18 11
312 Milk Arrowroot (Arnotts, Sydney, 69 ± 7 99 Healthy, 8 Bread, 2 h 2 25 18 12
Australia)
Mean of 3 studies 65 ± 2 92 ± 3 — — — 25 19 12
313 Barquette Abricot (LU, Ris, Orangis, 71 ± 6 101 Healthy, 11 Glucose, 2 h UO7
40 32 23
France)
314 Bebe Dobre Rano Chocolate (Opavia/LU, 57 ± 9 81 Healthy, 11 Glucose, 2 h UO7,19
50 33 19
Czech Republic)
315 Bebe Dobre Rano Honey and Hazelnuts 51 ± 9 73 Healthy, 11 Glucose, 2 h UO7,19
50 34 17
(Opavia/LU, Czech Republic)
316 Bebe Jemne Susenky (Opavia/LU, Czech 67 ± 11 96 Healthy, 11 Glucose, 2 h UO7,19
25 20 14
Republic)
317 Digestives
Digestives (Canada) 55 79 ± 9 Type 2, 6 Bread, 3 h 30 — — —
Digestives (Canada) 59 ± 7 84 Healthy, 6 Glucose, 2 h 3 — — —
Digestives, Peak Freans (Nabisco Ltd, 62 88 ± 7 Type 1 and 2, 13 Bread, 3 h 1 — — —
Toronto, Canada)
Mean of 3 studies 59 ± 2 84 ± 2 — — — 25 16 10
318 Digestives, gluten-free (maize starch) 58 83 ± 14 Type 2, 11 Bread, 3 h 18 25 17 10
(Nutricia Dietary Care Ltd, Redish,
Stockport, UK)
319 Evergreen met Krenten (LU, Netherlands) 66 ± 12 94 Healthy, 12 Glucose, 2 h UO7
38 21 14
320 Golden Fruit (Griffin’s Foods Ltd, 77 ± 25 110 Healthy, 10 Glucose, 2 h 25 25 17 13
Auckland, New Zealand)
321 Graham Wafers (Christie Brown and Co, 74 106 ± 9 Type 1 and 2, 9 Bread, 3 h 1 25 18 14
Toronto, Canada)
322 Gran’Dia Banana, Oats and Honey (LU, 28 ± 5 40 Healthy, 12 Glucose, 2 h UO7
30 23 6
Brazil)
323 Grany en-cas Abricot (LU, France) 55 ± 6 79 Healthy, 12 Glucose, 2 h UO7
30 16 9
324 Grany en-cas Fruits des bois (LU, France) 50 ± 5 71 Healthy, 14 Glucose, 2 h UO7
30 14 7
325 Grany Rush Apricot (LU, Netherlands) 62 ± 3 89 Healthy, 12 Glucose, 2 h UO20
30 20 12
326 Highland Oatmeal (Westons biscuits, 55 ± 8 79 Healthy, 7 Bread, 2 h 2 25 18 10
Sydney, Australia)
327 Highland Oatcakes (Walker’s Shortbread 57 81 ± 6 Type 1 and 2, 12 Bread, 3 h 1 25 15 8
Ltd, Aberlour-on-Spey, Scotland)
328 LU P’tit Déjeuner Chocolat (LU, France) 42 ± 5 60 Healthy, 13 Glucose, 2 h UO7
50 34 14
329 LU P’tit Déjeuner Miel et Pépites 45 ± 5 64 Healthy, 14 Glucose, 2 h UO7
50 35 16
Chocolat (LU, France)
LU P’tit Déjeuner Miel et Pépites Chocolat 52 ± 3 74 Healthy, 12 Glucose, 2 h UO20
50 35 18
(LU, France)
LU P’tit Déjeuner Miel et Pépites 49 ± 8 70 Healthy, 11 Glucose, 2 h UO7,19
50 35 18
Chocolat (LU, France)
Mean of 3 studies 49 ± 2 69 ± 3 — — — 50 35 17
330 Maltmeal wafer (Griffin’s Foods Ltd, 50 ± 10 71 Healthy, 10 Glucose, 2 h 25 25 17 9
New Zealand)
331 Morning Coffee (Arnotts, Australia) 79 ± 6 113 Healthy, 8 Bread, 2 h 2 25 19 15
332 Nutrigrain Fruits des bois (Kellogg’s, 57 ± 4 81 Healthy, 12 Glucose, 2 h UO20
35 23 13
France)
333 Oatmeal (Canada) 54 ± 4 77 Healthy, 6 Glucose, 2 h 3 25 17 9
334 Oro (Saiwa, Italy)
Oro (Saiwa, Italy) 61 ± 9 87 Healthy, 11 Glucose, 2 h UO7
40 32 20
Oro (Saiwa, Italy) 67 ± 17 96 Healthy, 13 Glucose, 2 h UO21
40 32 21
Mean of 2 studies 64 ± 3 92 ± 5 — — — 40 32 20
335 Petit LU Normand (LU, France) 51 ± 3 73 Healthy, 12 Glucose, 2 h UO20
25 19 10
(Continued)
26 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
336 Petit LU Roussillon (LU, France) 48 ± 4 69 Healthy, 12 Glucose, 2 h UO20
25 18 9
337 Prince Energie+ (LU, France) 73 ± 5 104 Healthy, 12 Glucose, 2 h UO20
25 17 13
338 Prince fourré chocolat (LU, France)
Prince fourré chocolat (LU, France) 53 ± 5 76 Healthy, 13 Glucose, 2 h UO7
— — —
Prince fourré chocolat (LU, France) 50 ± 5 71 Healthy, 12 Glucose, 2 h UO7
— — —
Mean of 2 studies 52 ± 2 74 — — — 45 30 16
339 Prince Meganana Chocolate (LU, Spain) 49 ± 12 70 Healthy, 11 Glucose, 2 h UO7
50 36 18
340 Prince Petit Déjeuner Vanille (LU, France 45 ± 6 64 Healthy, 12 Glucose, 2 h UO7
50 36 16
and Spain)
341 Rich Tea (Canada) 55 ± 4 79 Healthy, 6 Glucose, 2 h 3 25 19 10
342 Sablé des Flandres (LU, France) 57 ± 10 81 Healthy, 12 Glucose, 2 h UO7
20 15 8
343 Shortbread (Arnotts, Australia) 64 ± 8 91 Healthy, 8 Glucose, 2 h 39 25 16 10
344 Shredded Wheatmeal (Arnotts, Australia) 62 ± 4 89 Healthy, 7 Bread, 2 h 2 25 18 11
345 Snack Right Fruit Slice (97% fat-free) 45 ± 3 64 Healthy, 10 Glucose, 2 h UO4
25 19 9
(Arnott’s, Australia)
346 Thé (LU, France) 41 ± 7 57 Healthy, 12 Glucose, 2 h UO7
20 16 6
347 Vanilla Wafers (Christie Brown and Co, 77 110 ± 4 Type 1 and 2, 8 Bread, 3 h 1 25 18 14
Canada)
348 Véritable Petit Beurre (LU, France) 51 ± 8 73 Healthy, 10 Glucose, 2 h UO7
25 18 9
CRACKERS
349 Breton wheat crackers (Dare Foods Ltd, 67 96 ± 4 Type 1 and 2, 10 Bread, 3 h 1 25 14 10
Kitchener, Canada)
350 Corn Thins, puffed corn cakes, 87 ± 10 124 Healthy, 10 Glucose, 2 h UO4
25 20 18
gluten-free (Real Foods, St Peters,
Australia)
351 Cream Cracker (LU Triumfo, Brazil) 65 ± 11 93 Healthy, 12 Glucose, 2 h UO7
25 17 11
352 High-calcium cracker (Danone, Malaysia) 52 ± 8 74 Healthy, 12 Glucose, 2 h UO7
25 17 9
353 Jatz, plain salted craker biscuits (Arnotts, 55 ± 5 79 Healthy, 8 Bread, 2 h 2 25 17 10
Australia)
354 Puffed Crispbread (Westons, Australia) 81 ± 9 116 Healthy, 8 Glucose, 2 h 39 25 19 15
355 Puffed rice cakes
Puffed rice cakes, white (Rice Growers 82 ± 11 117 Healthy, 6 Bread, 2 h 48 25 21 17
Co-op, Australia)
Rice cakes, Calrose rice (low-amylose) 91 ± 7 128 Healthy, 9 Bread, 2 h 63 25 21 19
(Rice Growers Co-op, Australia)
Rice cakes, Doongara rice (high-amylose) 61 ± 5 85 Healthy, 9 Bread, 2 h 63 25 21 13
(Rice Growers Co-op, Australia)
Mean of 3 studies 78 ± 9 110 ± 13 — — — 25 21 17
356 Rye crispbread
Rye crispbread (Canada) 63 90 Type 2, number NS Glucose, time NS 23 25 16 10
Ryvita (Canada) 69 ± 10 99 Healthy, 7 Glucose, 2 h 3 25 16 11
High-fiber rye crispbread (Ryvita Company 59 84 ± 7 Type 1 and 2, 9 Bread, 3 h 1 25 15 9
Ltd, Poole, Dorset, UK)
Rye crispbread (Ryvita Company Ltd, UK) 63 90 ± 4 Type 1 and 2, 12 Bread, 3 h 1 25 18 11
Mean of 4 studies 64 ± 2 91 ± 3 25 16 11
357 Kavli Norwegian Crispbread (Players 71 ± 7 101 Healthy, 8 Bread, 2 h 13 25 16 12
Biscuits, Sydney, Australia)
358 Sao, plain square crackers (Arnotts, 70 ± 9 100 Healthy, 8 Bread, 2 h 2 25 17 12
Australia)
359 Stoned Wheat Thins (Christie Brown and 67 96 ± 4 Type 1 and 2, 11 Bread, 3 h 1 25 17 12
Co, Canada)
360 Water cracker
Water cracker (Canada) 63 ± 9 90 Healthy, 6 Glucose, 2 h 3 25 18 11
Water cracker (Arnotts, Australia) 78 ± 11 111 Healthy, 8 Glucose, 2 h 39 25 18 14
Mean of 2 studies 71 ± 8 101 ± 11 — — — 25 18 13
361 Premium Soda Crackers (Christie Brown 74 106 ± 5 Type 1 and 2, 10 Bread, 3 h 1 25 17 12
and Co, Canada)
362 Vita-wheat, original, crispbread (Arnott’s 55 ± 4 79 Healthy, 10 Glucose, 2 h UO4
25 19 10
Australia)
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 27
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
DAIRY PRODUCTS AND ALTERNATIVES
Custard
363 No Bake Egg Custard, prepared from 35 ± 2 50 ± 3 Healthy, 10 Glucose, 2 h UO4
100 17 6
powder with whole milk (Nestlé, Australia)
364 Custard, home made from milk, wheat 43 ± 10 61 Healthy, 8 Glucose, 2 h 39 100 17 7
starch, and sugar (Australia)
365 TRIM, reduced-fat custard (Pauls Ltd, 37 ± 4 52 ± 6 Healthy, 10 Bread, 2 h UO4
100 15 6
South Brisbane, Australia)
Mean of 3 studies 38 ± 2 54 ± 3 — — — 100 16 6
366 Ice cream, regular, NS
Ice cream, NS (Canada) 36 ± 8 51 Healthy, 5 Glucose, 2 h 3 — — —
Ice cream (half vanilla, half chocolate) 57 82 ± 40 Healthy, 7 Bread, 2 h 70 — — —
(Italy)
Ice cream, NS (USA) 62 89 Type 2, 7 Glucose, 5 h22
6 — — —
Ice cream, chocolate flavored (USA) 68 ± 15 97 Type 2, 12 Glucose, 3 h 71 — — —
Ice cream (half vanilla, half chocolate) 80 114 ± 31 Type 2, 14 Bread, 2 h 70 — — —
(Italy)
Mean of 5 studies 61 ± 7 87 ± 10 — — — 50 13 8
367 Ice cream, reduced- or low-fat
Ice cream, low-fat, vanilla (Light; Peter’s, 50 ± 8 71 Healthy, 8 Bread, 2 h 2 50 6 3
Sydney, Australia)
Ice-cream, low-fat (1.2% fat) (Prestige
Light rich vanilla; Norco, Lismore, 47 ± 5 67 Healthy, 10 Glucose, 2 h UO4
50 10 5
Australia)6
Ice-cream, low-fat (1.4% fat) (Prestige
Light traditional toffee; Norco, Australia)6
37 ± 4 53 Healthy, 10 Glucose, 2 h UO4
50 14 5
Ice-cream, reduced-fat (7.1% fat)
(Prestige golden macadamia; Norco, 39 ± 3 55 Healthy, 10 Glucose, 2 h UO4
50 12 5
Australia)6
368 Ice cream, premium (high-fat)
Ice cream, premium, ultra chocolate, 37 ± 3 53 Healthy, 10 Glucose, 2 h UO4
50 9 4
15% fat (Sara Lee, Gosford, Australia)
Ice cream, premium, French vanilla, 38 ± 3 54 Healthy, 10 Glucose, 2 h UO4
50 9 3
16% fat (Sara Lee, Australia)
369 Milk, full-fat
Full-fat (Italy) 11 15 ± 8 Healthy, 7 Bread, 2 h 70 — — —
Full-fat (3% fat; Skånemejerier, Malmö, 21 30 ± 4 Healthy, 10 Bread, 2 h 72 — — —
Sweden)6
Full-fat (Italy) 24 34 ± 9 Type 2, 14 Bread, 2 h 70 — — —
Full-fat cow milk, fresh (Dairy Farmers, 31 ± 2 44 ± 2 Healthy, 10 Bread, 2 h UO4
— — —
Australia)
Full-fat (Canada) 34 ± 6 49 Healthy, 6 Glucose, 2 h 3 — — —
Full-fat (USA) 40 57 Type 2, 7 Glucose, 5 h23
6 — — —
Mean of 5 studies 27 ± 4 38 ± 6 — — — 250 12 3
370 Fermented cow milk (ropy milk, långfil, 11 15 ± 3 Healthy, 10 Bread, 2 h 72 — — —
3% fat) (Arla, Gävle, Sweden)6
371 Fermented cow milk (filmjölk, 3% fat) 11 15 ± 3 Healthy, 10 Bread, 2 h 72 — — —
(Skånemejerier, Malmö, Sweden)6
Mean of 2 foods 11 15 — — — — — —
372 Milk, full-fat, plus bran
Full-fat + 20 g wheat bran (Italy) 25 35 ± 11 Type 2, 14 Bread, 2 h 70 — — —
Full-fat + 20 g wheat bran (Italy) 28 40 ± 27 Healthy, 7 Bread, 2 h 70 — — —
Mean of 2 studies 27 ± 2 38 ± 3 — — — 250 12 3
373 Milk, skim (Canada) 32 ± 5 46 Healthy, 6 Glucose, 2 h 3 250 13 4
374 Milk, condensed, sweetened (Nestlé, 61 ± 6 87 ± 9 Healthy, 12 Glucose, 2 h 73 250 136 83
Australia)
375 Milk, low-fat, chocolate, with aspartame 24 ± 6 34 Healthy, 8 Bread, 2 h 2 250 15 3
(Lite White; Dairy Farmers, Australia)
376 Milk, low-fat, chocolate, with sugar 34 ± 4 49 Healthy, 8 Bread, 2 h 2 250 26 9
(Lite White; Dairy Farmers, Australia)
(Continued)
28 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
377 Mousse, reduced-fat, prepared from
commerical mousse mix with water
Butterscotch, 1.9% fat (Nestlé, Australia) 36 ± 4 51 Healthy, 10 Glucose, 2 h UO4
50 10 4
Chocolate, 2% fat (Nestlé, Australia) 31 ± 4 44 ± 6 Healthy, 10 Glucose, 2 h UO4
50 11 3
Hazelnut, 2.4% fat (Nestlé, Australia) 36 ± 4 51 Healthy, 10 Glucose, 2 h UO4
50 10 4
Mango, 1.8% fat (Nestlé, Australia) 33 ± 5 47 Healthy, 10 Glucose, 2 h UO4
50 11 4
Mixed berry, 2.2% fat (Nestlé, Australia) 36 ± 5 51 Healthy, 10 Glucose, 2 h UO4
50 10 4
Strawberry, 2.3% fat (Nestlé, Australia) 32 ± 3 46 Healthy, 10 Glucose, 2 h UO4
50 10 3
Mean of 6 foods 34 ± 1 48 ± 1 — — — 50 10 4
378 Pudding
Instant, chocolate, made from powder 47 ± 4 67 Healthy, 10 Glucose, 2 h UO4
100 16 7
and whole milk (White Wings, Australia)
Instant, vanilla, made from powder and 40 ± 4 57 Healthy, 10 Glucose, 2 h UO4
100 16 6
whole milk (White Wings, Australia)
Mean of 2 foods 44 ± 4 62 ± 5 — — — 100 16 7
379 Yogurt
Yogurt, NS (Canada) 36 ± 4 51 Healthy, 5 Glucose, 2 h 3 200 9 3
380 Low-fat yogurt
Low-fat, fruit, aspartame (Ski; Dairy 14 ± 4 20 Healthy, 7 Bread, 2 h 2 200 13 2
Farmers, Australia)
Low-fat, fruit, sugar (Ski; Dairy Farmers, 33 ± 7 47 Healthy, 8 Bread, 2 h 2 200 31 10
Australia)
Low-fat (0.9%), fruit, wild strawberry 31 ± 14 44 Healthy, 9 Glucose, 2 h UO4
200 30 9
(Ski d’lite; Dairy Farmers, Australia)
381 Nonfat yogurt, sweetened with
acesulfame K and Splenda
Diet Vaalia, exotic fruits (Pauls Ltd, 23 ± 2 33 Healthy, 10 Glucose, 2 h UO4
200 16 4
Australia)6
Diet Vaalia, mango (Pauls Ltd, Australia)6
23 ± 2 33 Healthy, 10 Glucose, 2 h UO4
200 14 3
Diet Vaalia, mixed berry (Pauls Ltd, 25 ± 3 36 Healthy, 10 Glucose, 2 h UO4
200 13 3
Australia)6
Diet Vaalia, strawberry (Pauls Ltd, 23 ± 2 33 Healthy, 10 Glucose, 2 h UO4
200 13 3
Australia)6
Diet Vaalia, vanilla (Pauls Ltd, Australia)6
23 ± 2 33 Healthy, 10 Glucose, 2 h UO4
200 13 3
Mean of 5 foods 24 ± 1 34 ± 1 — — — 200 14 3
382 Reduced-fat yogurt
Reduced-fat, Vaalia, apricot and mango 26 ± 4 38 ± 6 Healthy, 10 Bread, 2 h UO4
200 30 8
(Pauls Ltd, Australia)6
Reduced-fat, Vaalia, french vanilla (Pauls 26 ± 4 38 ± 5 Healthy, 10 Bread, 2 h UO4
200 10 3
Ltd, Australia)6
Reduced-fat, strawberry (Extra-Lite; 28 ± 4 40 ± 6 Healthy, 10 Bread, 2 h UO4
200 33 9
Pauls Ltd, Australia)6
Mean of 3 foods 27 ± 1 39 ± 1 — — — 200 24 7
383 Yogurt drink, reduced-fat, Vaalia, tropical 38 ± 4 54 ± 6 Healthy, 10 Bread, 2 h UO4
200 29 11
passion fruit (Pauls Ltd, Australia)6
Soy-based dairy product alternatives
384 Soy milks (containing maltodextrin)
Soy milk, full-fat (3%), 0 mg Cal, Original 44 ± 5 63 Healthy, 10 Glucose, 2 h UO4
250 17 8
(So Natural Foods, Australia)6
Soy milk, full-fat (3%), 120 mg Cal, 36 ± 4 51 Healthy, 10 Glucose, 2 h UO4
250 18 6
Calciforte (So Natural Foods, Australia)6
Soy milk, reduced-fat (1.5%), 120 mg Cal, 44 ± 3 63 Healthy, 10 Glucose, 2 h UO4
250 17 8
Light (So Natural Foods, Australia)6
385 Soy milk drinks
Soy smoothie drink, banana, 1% fat 30 ± 3 43 Healthy, 10 Glucose, 2 h UO4
250 22 7
(So Natural Foods, Australia)6
Soy smoothie drink, chocolate hazelnut, 34 ± 3 49 Healthy, 10 Glucose, 2 h UO4
250 25 8
1% fat (So Natural Foods, Australia)6
Mean of 2 drinks 32 ± 2 46 ± 3 — — — 250 23 7
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 29
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Up and Go, cocoa malt flavor (soy milk, 43 ± 5 61 Healthy, 10 Glucose, 2 h UO4
250 26 11
rice cereal liquid breakfast) (Sanitarium,
Australia)6
Up and Go, original malt flavor (soy milk, 46 ± 5 66 Healthy, 10 Glucose, 2 h UO4
250 24 11
rice cereal liquid breakfast) (Sanitarium,
Australia)6
Mean of 2 drinks 45 ± 2 64 ± 3 — — — 250 25 11
Xpress, chocolate (soy bean, cereal and 39 ± 2 56 Healthy, 10 Glucose, 2 h UO4
250 34 13
legume extract drink with fructose)
(So Natural Foods, Australia)6
386 Soy yogurt
Soy yogurt, peach and mango, 2% fat, 50 ± 3 71 Healthy, 10 Glucose, 2 h UO4
200 26 13
sugar (So Natural Foods, Australia)6
387 Tofu-based frozen dessert, chocolate 115 ± 14 164 Type 2, 12 Glucose, 3 h 71 50 9 10
with high fructose (24%) corn syrup (USA)
FRUIT AND FRUIT PRODUCTS
388 Apples, raw
Apple, NS (Denmark) 28 40 ± 11 Type 2, 8 Bread, 3 h 74 120 13 4
Apple, braeburn (New Zealand)6
32 ± 4 46 Type 2, IGT, 1510
Glucose, 3 h 75 120 13 4
Apple, NS (Canada) 34 48 Type 2, number NS Glucose, time NS 23 120 16 5
Apple, golden delicious (Canada) 39 ± 3 56 Healthy, 6 Glucose, 2 h 3 120 16 6
Apple, NS (USA) 40 57 Type 2, 7 Glucose, 5 h23
6 120 16 6
Apple, NS (Italy) 44 63 ± 3 Type 2, 7 Bread, 3 h 76 120 13 6
Mean of 6 studies 38 ± 2 52 ± 3 — — — 120 15 6
389 Apple juice
Apple juice, unsweetened, reconstituted 39 ± 5 55 ± 7 Healthy, 10 Bread, 2 h UO4
250 mL 25 10
(Berrivale Orchards Ltd, Berri, Australia)
Apple juice, unsweetened (USA) 40 57 Type 2, 7 Glucose, 5 h23
6 250 mL 29 12
Apple juice, unsweetened (Allens, Toronto, 41 59 ± 8 Type 2, 6 Bread, 3 h 7 250 mL 30 12
Canada)
Mean of 3 studies 40 ± 1 57 ± 2 — — — 250 mL 28 11
390 Apple, dried (Australia) 29 ± 5 41 ± 7 Healthy, 10 Bread, 2 h UO4
60 34 10
Apricots
391 Apricots, raw, NS (Italy) 57 82 ± 3 Type 2, 7 Bread, 3 h 75 120 9 5
392 Apricots, canned in light syrup (Riviera, 64 91 ± 6 Type 2, 9 Bread, 3 h 7 120 19 12
Aliments Caneast Foods, Montreal, Canada)
393 Apricots, dried
Apricots, dried (Australia) 30 ± 7 43 Healthy, 8 Bread, 2 h 2 60 27 8
Apricots, dried (Wasco foods, Montreal, 32 46 ± 7 Type 2, 9 Bread, 3 h 7 60 30 10
Canada)
Mean of 2 studies 31 ± 1 44 ± 2 — — — 60 28 9
394 Apricot fruit bar, puréed dried apricot 50 ± 8 71 Healthy, 10 Glucose, 2 h 25 50 34 17
filling in whole-meal pastry (Mother
Earth, Auckland, New Zealand)
395 Apricot fruit spread, reduced sugar 55 ± 7 78 ± 10 Healthy, 10 Bread, 2 h UO4
30 13 7
(Glen Ewin Jams, Para Hills, Australia)
396 Apricot Fruity Bitz, vitamin and mineral 42 ± 3 61 Healthy, 10 Glucose, 2 h UO4
15 12 5
enriched dried fruit snack (Blackmores
Ltd, Balgowlah, Australia)
397 Banana, raw
Banana (Canada) 46 66 Diabetic, number NS Glucose, time NS 20 120 25 12
Banana (Italy) 58 83 ± 3 Type 2, 8 Bread, 3 h 76 120 23 13
Banana (Canada) 58 83 ± 7 Type 2, 6 Bread, 3 h 30 120 25 15
Banana (Canada) 62 ± 9 89 Healthy, 6 Glucose, 2 h 3 120 25 16
Banana (South Africa) 70 ± 5 100 Healthy, 8 Glucose, 2 h 29 120 23 16
Banana, ripe, all yellow (USA) 51 73 Type 2, 7 Glucose, 5 h24
77 120 25 13
Banana, underripe (Denmark) 30 43 ± 10 Type 2, 10 Bread, 4 h 78 120 21 6
Banana, slightly underripe, yellow with 42 60 Type 2, 7 Glucose, 5 h24
77 120 25 11
green sections (USA)
(Continued)
30 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Banana, overripe, yellow flecked with 48 69 Type 2, 7 Glucose, 5 h24
77 120 25 12
brown (USA)
Banana, overripe (Denmark) 52 74 ± 9 Type 2, 10 Bread, 4 h 78 120 20 11
Mean of 10 studies 52 ± 4 74 ± 5 — — — 120 24 12
398 Banana, processed fruit fingers, Heinz 61 ± 11 87 Healthy, 10 Glucose, 2 h UO4
30 20 12
Kidz (H J Heinz, Malvern, Australia)
399 Breadfruit (Artocarpus altilis), raw 68 97 Healthy, 7 Potato, 3 h25
79 120 27 18
(Australia)6
400 Cherries, raw, NS (Canada) 22 32 Type 2, number NS Glucose, time NS 23 120 12 3
401 Chico (Zapota zapotilla coville), raw 40 57 Type 2, 10 Bread, 3 h 80 120 29 12
(Philippines)6
402 Cranberry juice
Cranberry juice cocktail (Ocean Spray, 52 ± 3 74 Healthy, 10 Glucose, 2 h UO4
250 mL 31 16
Australia)
Cranberry juice cocktail (Ocean Spray 68 ± 3 97 Healthy, 10 Glucose, 2 h UO4
250 mL 35 24
Inc, USA)
Cranberry juice drink (Ocean Spray; 56 ± 4 80 Healthy, 10 Glucose, 2 h UO4
250 mL 29 16
Gerber Ltd, Bridgewater, Somerset, UK)
403 Custard apple, raw, flesh only (Australia) 54 ± 2 77 ± 3 Healthy, 12 Glucose, 2 h 73 120 19 10
404 Dates, dried (Australia) 103 ± 21 147 ± 30 Healthy, 10 Bread, 2 h UO4
60 40 42
405 Figs, dried, tenderized, Dessert Maid 61 ± 6 87 Healthy, 10 Glucose, 2 h UO4
60 26 16
brand (Ernest Hall and Sons, Sydney,
Australia)
406 Fruit Cocktail, canned (Delmonte 55 79 ± 5 Type 2, 8 Bread, 3 h 7 120 16 9
Canadian Canners Ltd, Hamilton, Canada)
407 Grapefruit, raw (Canada) 25 36 Type 2, number NS Glucose, time NS 23 120 11 3
408 Grapefruit juice, unsweetened (Sunpac, 48 69 ± 5 Type 2, 13 Bread, 3 h 7 250 mL 20 9
Toronto, Canada)
409 Grapes, raw
Grapes, NS (Canada) 43 62 Type 2, number NS Glucose, time NS 23 120 17 7
Grapes, NS (Italy) 49 70 ± 3 Type 2, 9 Bread, 3 h 76 120 19 9
Mean of 2 studies 46 ± 3 66 ± 4 — — — 120 18 8
Grapes, black, Waltham Cross (Australia) 59 84 Healthy, 11 Bread, 2 h UO4
120 18 11
410 Kiwi fruit, raw
Kiwi fruit, Hayward (New Zealand)6
47 ± 4 68 Type 2 and IGT, 1510
Glucose, 3 h 75 120 12 5
Kiwi fruit (Australia)6
58 ± 7 83 Healthy, 7 Bread, 2 h 2 120 12 7
Mean of 2 studies 53 ± 6 75 ± 8 — — — 120 12 6
411 Lychee, canned in syrup and drained, 79 ± 8 113 ± 11 Healthy, 12 Glucose, 2 h 73 120 20 16
Narcissus brand (China)
412 Mango, raw
Mango (Mangifera indica) (Philippines)6
41 59 Type 2, 10 Bread, 3 h 80 120 20 8
Mango (Mangifera indica) (Australia)6
51 ± 3 73 Healthy, 7 Bread, 2 h 2 120 15 8
Mango, ripe (Mangifera indica) (India)11
60 ± 16 86 Healthy, 12–15 Glucose, 3 h22
65 120 15 9
Mean of 3 studies 51 ± 5 73 ± 8 — — — 120 17 8
413 Mango, low-fat frozen fruit dessert (Frutia; 42 ± 3 60 Normal,10 Glucose, 2 h UO4
100 23 10
Weis Frozen Foods, Toowong, Australia)
414 Marmalade, orange (Australia) 48 ± 9 69 ± 12 Healthy, 9 Bread, 2 h UO4
30 20 9
415 Oranges, raw
Oranges, NS (Denmark) 31 44 ± 13 Type 2, 8 Bread, 3 h 74 120 11 3
Oranges, NS (South Africa) 33 ± 6 47 Healthy, 6 Glucose, 2 h 29 120 10 3
Oranges, NS (Canada) 40 ± 3 57 Healthy, 6 Glucose, 2 h 3 120 11 4
Oranges, NS (Italy) 48 68 ± 2 Type 2, 8 Bread, 3 h 76 120 11 5
Oranges (Sunkist, Van Nuys, CA, USA) 48 69 ± 11 Type 2, 10 Bread, 3 h 7 120 11 5
Oranges NS (Canada) 51 73 Type 2, number NS Glucose, time NS 23 120 11 6
Mean of 6 studies 42 ± 3 60 ± 5 — — — 120 11 5
416 Orange juice
Orange Juice (Canada) 46 ± 6 66 Healthy, 6 Glucose, 2 h 3 250 mL 26 12
Orange juice, unsweetened, reconstituted 53 ± 6 76 Healthy, 8 Bread, 2 h 2 250 mL 18 9
concentrate, Quelch brand (Berri Ltd,
Australia)
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 31
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subject Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Orange juice, reconstituted from frozen 57 ± 6 81 ± 8 Type 2, 7 Glucose, 5 h23
6 250 mL 26 15
concentrate (USA)
Mean of 3 studies 52 ± 3 74 ± 4 — — — 250 mL 23 12
417 Paw paw and papaya, raw
Paw paw (Carica papaya) (Australia)6
56 ± 6 80 Healthy, 7 Bread, 2 h 2 120 8 5
Paw paw (papaya), ripe (India)11
60 ± 16 86 Healthy, 12–15 Glucose, 3 h22
65 120 29 17
Papaya (Carica papaya) (Philippines)6
60 86 Type 2, 10 Bread, 3 h 80 120 15 9
Mean of 3 studies 59 ± 1 84 ± 2 — — — 120 17 10
Peaches
418 Peach, raw
Peach, raw (Canada) 28 40 Type 2, number NS Glucose, time NS 23 120 13 4
Peach, raw (Italy) 56 80 ± 3 Type 2, 7 Bread, 3 h 76 120 8 5
Mean of 2 studies 42 ± 14 60 ± 20 — — — 120 11 5
419 Peach, canned in natural juice
Peach, canned in natural juice (Goulburn 30 ± 4 43 Healthy, 8 Bread, 2 h 2 120 11 3
Valley, Ardmona Foods, Mooroopna,
Australia)
Peach, canned in natural juice (SPC Ltd, 45 ± 6 64 Healthy, 7–10 Bread, 2 h 8 120 11 5
Shepparton, Australia)
Mean of 2 studies 38 ± 8 54 ± 11 — — — 120 11 4
420 Peach, canned in heavy syrup (Letona 58 ± 11 83 Healthy, 8 Bread, 2 h 2 120 15 9
Foods, Hawthorn East, Australia)
421 Peach, canned in light syrup (Delmonte, 52 74 ± 7 Type 2, 11 Bread, 3 h 7 120 18 9
Canadian Canners Ltd)
422 Peach, canned in reduced-sugar syrup 62 ± 9 89 Healthy, 7–10 Bread, 2 h 8 120 17 11
(SPC Lite; SPC Ltd, Australia)
Pears
423 Pear, raw, NS (Canada) 33 47 Type 2, number NS Glucose, time NS 23 120 13 4
424 Pear, winter Nellis, raw (New Zealand)6
34 ± 4 49 Type 2, and IGT, 1510
Glucose, 3 h 75 120 12 4
425 Pear, Bartlett, raw (Canada) 41 58 ± 7 Type 2, 13 Bread, 3 h 7 120 8 3
426 Pear, raw, NS (Italy) 42 60 ± 2 Type 2, 8 Bread, 3 h 76 120 11 4
Mean of 4 studies 38 ± 2 54 ± 3 — — — 120 11 4
427 Pear halves, canned in reduced-sugar 25 ± 6 36 Healthy, 7–10 Bread, 2 h 8 120 14 4
syrup (SPC Lite; SPC Ltd, Australia)
428 Pear halves, canned in natural juice 43 ± 15 61 Healthy, 7–10 Bread, 2 h 8 120 13 5
(SPC Ltd, Australia)
429 Pear, canned in pear juice, Bartlett 44 63 ± 6 Type 2, 10 Bread, 3 h 7 120 11 5
(Delmonte Canadian Canners Ltd)
Pineapple
430 Pineapple (Ananas comosus), raw
Pineapple, raw (Australia)6
66 ± 7 94 Healthy, 8 Bread, 2 h 2 120 10 6
Pineapple, raw (Philippines)6
51 73 Type 2, 10 Bread, 3 h 80 120 16 8
Mean of 2 studies 59 ± 8 84 ± 11 — — — 120 13 7
431 Pineapple juice, unsweetened (Dole 46 66 ± 3 Type 2, 13 Bread, 3 h 7 250 mL 34 15
Packaged Foods, Toronto, Canada)
Plums
432 Plum, raw, NS
Plum, raw, NS (Canada) 24 34 Type 2, number NS Glucose, time NS 23 120 14 3
Plum, raw, NS (Italy) 53 75 ± 3 Type 2, 7 Bread, 3 h 76 120 11 6
Mean of 2 studies 39 ± 15 55 ± 21 — — — 120 12 5
433 Prunes, pitted (Sunsweet Growers Inc, 29 ± 4 41 Healthy, 10 Glucose, 2 h UO4
60 33 10
Yuba City, CA, USA)
434 Raisins (Canada) 64 ± 11 91 Healthy, 6 Glucose, 2 h 3 60 44 28
435 Rockmelon/Cantaloupe, raw (Australia)6
65 ± 9 93 Healthy, 8 Bread, 2 h 2 120 6 4
436 Strawberries, fresh, raw (Australia)6
40 ± 7 57 Healthy, 10 Glucose, 2 h UO4
120 3 1
437 Strawberry jam 51 ± 10 73 ± 14 Healthy, 9 Bread, 2 h UO4
30 20 10
438 Strawberry processed fruit bars, Real 90 ± 12 129 Healthy, 10 Glucose, 2 h UO4
30 26 23
Fruit Bars (Uncle Toby’s, Australia)
439 Sultanas 56 ± 11 80 Healthy, 8 Bread, 2 h 2 60 45 25
(Continued)
32 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
440 Tomato juice, no added sugar (Berri Ltd, 38 ± 4 54 Healthy, 10 Glucose, 2 h UO4
250 mL 9 4
Australia)6
441 Tropical Fruity Bitz, vitamin and mineral 41 ± 3 58 Healthy, 10 Glucose, 2 h UO4
15 11 5
enriched dried fruit snack (Blackmores
Ltd, Australia)
442 Vitari, wild berry, nondairy, frozen fruit 59 ± 8 85 ± 11 Healthy, 10 Bread, 2 h UO4
100 21 12
dessert (Nestlé, Australia)
443 Watermelon, raw (Australia)6
72 ± 13 103 Healthy, 8 Bread, 2 h 2 120 6 4
444 Wild Berry Fruity Bitz, vitamin- and
mineral-enriched dried fruit snack 35 ± 4 50 Healthy, 10 Glucose, 2 h UO4
15 12 4
(Blackmores Ltd, Australia)
INFANT FORMULA AND WEANING
FOODS
445 Formula
Infasoy, soy-based, milk-free (Wyeth 55 ± 6 78 Healthy, 11 (adults) Glucose, 2 h UO4
100 mL 7 4
Nutritionals, Baulkham Hills, Australia)6
Karicare gold starter formula with omega
plus LCP oils (Nutricia, Auckland, New 35 ± 5 50 Healthy, 10 (adults) Glucose, 2 h UO4
100 mL 7 2
Zealand)6
Nan-1 infant formula with iron (Nestlé, 30 ± 6 73 Healthy, 9 (adults) Glucose, 2 h UO4
100 mL 8 2
Sydney, Australia)6
S-26 infant formula (Wyeth Nutritionals, 36 ± 6 52 Healthy, 10 (adults) Glucose, 2 h UO4
100 mL 7 3
Australia)6
Weaning foods
446 Farex baby rice (Heinz Wattie’s Ltd,
Malvern, Australia)6
95 ± 13 136 Healthy, 11 (adults) Glucose, 2 h UO4
87 6 6
447 Robinsons First Tastes from 4 months
(Nutricia, Wells, UK)
Apple, apricot and banana cereal6
56 ± 8 80 Healthy, 11 (adults) Glucose, 2 h UO4
75 13 11
Creamed porridge6
59 ± 8 84 Healthy, 11 (adults) Glucose, 2 h UO4
75 9 5
Rice pudding6
59 ± 6 84 Healthy, 11 (adults) Glucose, 2 h UO4
75 11 6
448 Heinz for Baby from 4 months (Heinz
Wattie’s Ltd, Australia)
Chicken and noodles with vegetables 67 ± 11 96 Healthy, 10 (adults) Glucose, 2 h UO4
120 7 5
(strained)6
Sweetcorn and rice6
65 ± 13 93 Healthy, 11 (adults) Glucose, 2 h UO4
120 15 10
LEGUMES AND NUTS
449 Baked beans
Baked beans, canned (Canada) 40 ± 3 57 Healthy, 7 Glucose, 2 h 3 — — —
Baked beans, canned haricot and navy 56 80 ± 8 Type 2, 7 Bread, 3 h 81 — — —
beans in tomato sauce (Libby, McNeill
and Libby, Chatham, Canada)
Mean of 2 studies 48 ± 8 69 ± 12 — — — 150 15 7
450 Beans, dried, boiled
Beans, dried, type NS (Italy) 36 52 ± 25 Healthy, 7 Bread, 2 h 70 150 30 11
Beans, dried, type NS (Italy) 20 28 ± 14 Type 2, 14 Bread, 2 h 70 150 30 6
Mean of 2 studies 29 ± 9 40 ± 12 — — — 150 30 9
451 Black-eyed beans and peas (Cowpeas),
boiled
Black-eyed beans (Canada) 50 71 ± 5 Type 2, 6 Bread, 3 h 30 150 30 15
Black-eyed beans (Canada) 33 ± 4 47 Healthy, 6 Glucose, 2 h 3 150 30 10
Mean of 2 studies 42 ± 9 59 ± 12 — — — 150 30 13
452 Butter beans
Butter beans (South Africa) 28 ± 7 40 Healthy, 8 Glucose, 2 h 29 150 20 5
Butter beans, dried, cooked 1.25 h 29 ± 8 41 Type 2, 21; type 1, 8; Glucose, 2 h 82 150 20 6
(South Africa) healthy, 11
Butter beans (Canada) 36 ± 4 51 Healthy, 6 Glucose, 2 h 3 150 20 7
Mean of 3 studies 31 ± 3 44 ± 3 — — — 150 20 6
Butter beans, dried, boiled + 5 g sucrose 30 ± 2 43 Type 2, 21; type 1, 8; Glucose, 2 h 82 150 20 6
(South Africa) healthy, 11
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 33
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Butter beans, dried, boiled + 10 g sucrose 31 ± 2 44 Type 2, 21; type 1, 8; Glucose, 2 h 82 150 20 6
(South Africa) healthy, 11
Butter beans, dried, boiled + 15 g sucrose 54 ± 4 77 Type 2, 21; type 1, 8; Glucose, 2 h 82 150 20 11
(South Africa) healthy, 11
453 Chickpeas (Garbanzo beans, Bengal
gram), boiled
Chickpeas (Cicer arietinum Linn), dried, 10 14 ± 3 Healthy, 11 Bread, 1h 83 150 30 3
soaked, boiled 35 min (Philippines)
Chickpeas, dried, boiled (Canada) 31 44 ± 8 Type 2, 6 Bread, 3 h 81 150 30 9
Chickpeas (Canada) 33 47 ± 9 Type 2, 7 Bread, 3 h 30 150 30 10
Chickpeas (Canada) 36 ± 5 51 Healthy, 6 Glucose, 2 h 3 150 30 11
Mean of 4 studies 28 ± 6 39 ± 8 — — — 150 30 8
454 Chickpeas, canned in brine (Lancia-Bravo 42 60 ± 7 Type 2, 11 Bread, 3 h 81 150 22 9
Foods Ltd, Toronto, Canada)
455 Chickpeas, curry, canned (Canasia Foods 41 58 ± 7 Type 1 and 2, 7 Bread, 3 h 1 150 16 7
Ltd, Scarborough, Canada)
456 Haricot and navy beans
Haricot and navy beans, pressure cooked 29 41 ± 5 Type 2, 7 Bread, 3 h 84 150 33 9
(15 psi) 25 min (King Grains, Toronto,
Canada)
Haricot and navy beans, dried, boiled 30 43 ± 5 Type 2, 7 Bread, 3 h 81 150 30 9
(Canada)
Haricot and navy beans, boiled (Canada) 31 ± 6 44 Healthy, 6 Glucose, 2 h 3 150 30 9
Haricot and navy beans (King Grains, 39 56 ± 16 Healthy, 6 Bread, 1 h 60 150 30 12
Canada)
Haricot and navy beans, pressure cooked 59 84 ± 10 Type 1, 6 Bread, 3 h 84 150 33 19
(15 psi) 25 min (King Grains, Canada)
Mean of 5 studies 38 ± 6 54 ± 8 — — — 150 31 12
457 Kidney beans
Kidney/white bean (Phaseolus vulgaris 13 19 ± 5 Healthy, 11 Bread, 1 h 83 150 25 3
Linn), soaked, boiled 17 min (Philippines)
Kidney beans (Phaseolus vulgaris) (India) 19 27 Healthy, 6 Glucose, 2 h 54 150 25 5
Kidney beans (USA)8
23 33 Type 2, 8 Glucose, 3 h 4 150 25 6
Kidney beans, dried, boiled (France) 23 ± 1 33 Type 2, 3 Glucose, 3 h 9 150 25 6
Kidney beans (Phaseolus vulgaris Linn), red, 25 36 ± 6 Healthy, 10 Bread, 1.5 h 19 150 25 6
soaked 20 min, boiled 70 min (Sweden)
Kidney beans (Canada) 29 ± 8 41 Healthy, 6 Glucose, 2 h 3 150 25 7
Kidney beans, dried, boiled (Canada) 42 60 ± 6 Type 2, 8 Bread, 3 h 81 150 25 10
Kidney beans (Canada) 46 66 ± 7 Type 2, 7 Bread, 3 h 30 150 25 11
Mean of 8 studies 28 ± 4 39 ± 6 150 25 7
458 Kidney beans (Phaseolus vulgaris Linn), 34 49 ± 5 Healthy, 10 Bread, 1.5 h 19 150 25 8
autoclaved
459 Kidney beans, canned (Lancia-Bravo 52 74 ± 8 Type 2, 11 Bread, 3 h 81 150 17 9
Foods Ltd, Canada)
460 Kidney beans, dried, soaked 12 h, stored 70 ± 11 100 Healthy, 12–15 Glucose, 3 h22
65 150 25 17
moist 24 h, steamed 1 h (India)11
461 Black bean (Phaseolus vulgaris Linn), 20 28 ± 4 Healthy, 11 Bread, 1 h 83 150 25 5
soaked overnight, cooked 45 min (Philippines)
462 Lentils, type NS
Lentils, type NS (USA) 28 40 Type 2, 8 Glucose, 3 h 4 — — —
Lentils, type NS (Canada) 29 ± 3 41 Healthy, 7 Glucose, 2 h 3 — — —
Mean of 2 studies 29 ± 1 41 ± 1 — — — 150 18 5
463 Lentils, green
Lentils, green, dried, boiled (Canada) 22 31 ± 5 Type 2, 11 Bread, 3 h 81 150 18 4
Lentils, green, dried, boiled (France) 30 ± 15 43 Type 2, 3 Glucose, 3 h 9 150 18 6
Lentils, green, dried, boiled (Australia) 37 ± 3 53 Healthy, 7 Glucose, 2 h 85 150 14 5
Mean of 3 studies 30 ± 4 42 ± 6 — — — 150 17 5
464 Lentils, green, canned in brine 52 74 ± 5 Type 2, 11 Bread, 3 h 81 150 17 9
(Lancia-Bravo Foods Ltd, Canada)
(Continued)
34 FOSTER-POWELL ET AL
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INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 35
TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
465 Lentils, red
Lentils, red, dried, boiled (Canada) 18 25 Healthy, 3 Bread, 1 h 86 150 18 3
Lentils, red, dried, boiled (Canada) 21 30 ± 4 Type 2, 14 Bread, 3 h 22 150 18 4
Lentils, red, dried, boiled (Canada) 31 44 ± 7 Type 2, 7 Bread, 3 h 30 150 18 6
Lentils, red, dried, boiled (Canada) 32 45 ± 9 Type 1, 11 Bread, 3 h 22 150 18 6
Mean of 4 studies 26 ± 4 36 ± 5 — — — 150 18 5
466 Lima beans, baby, frozen, reheated in 32 46 ± 13 Type 1 and 2, 5 Bread, 3 h 1 150 30 10
microwave oven (York, Canada Packers,
Toronto, Canada)
467 Marrowfat peas
Marrowfat peas, dried, boiled (USA) 31 44 Type 2, number NS Glucose, time NS 4 — — —
Marrowfat peas, dried, boiled (Canada) 47 ± 3 68 Healthy, 6 Glucose, 2 h 3 — — —
Mean of 2 studies 39 ± 8 56 ± 12 — — — 150 19 7
468 Mung beans
Mung bean (Phaseolus areus Roxb.), 31 44 ± 6 Healthy, 11 Bread, 1 h 83 150 17 5
soaked, boiled 20 min (Philippines)
Mung bean, fried (Australia) 53 ± 8 76 ± 11 Healthy, 10 Bread, 2 h UO4
— — —
Mung bean, germinated (Australia) 25 ± 4 36 ± 5 Healthy, 10 Bread, 2 h UO4
150 17 4
Mung bean, pressure cooked (Australia) 42 ± 5 60 ± 7 Healthy, 10 Bread, 2 h UO4
150 17 7
469 Peas, dried, boiled (Australia) 22 32 Type 2, number NS Glucose, time NS 85 150 9 2
470 Pigeon Pea (Cajanus cajan Linn Huth.), 22 31 ± 4 Healthy, 11 Bread, 1 h 83 150 20 4
soaked, boiled 45 min (Philippines)
471 Pinto beans
Pinto beans, dried, boiled (Canada) 39 55 ± 6 Type 2, 9 Bread, 3 h 81 150 26 10
Pinto beans, canned in brine 45 64 ± 6 Type 2, 9 Bread, 3 h 81 150 22 10
(Lancia-Bravo Foods Ltd, Canada)
472 Romano beans (Canada) 46 65 ± 7 Type 2, 6 Bread, 3 h 30 150 18 8
473 Soya beans
Soya beans, dried, boiled (Canada) 15 ± 5 21 Healthy, 7 Glucose, 2 h 3 150 6 1
Soya beans, dried, boiled (Australia) 20 ± 3 29 Healthy, 7 Glucose, 2 h 85 150 6 1
Mean of 2 studies 18 ± 3 25 ± 4 150 6 1
Soya beans, canned (Canada) 14 ± 2 20 Healthy, 7 Glucose, 2 h 3 150 6 1
474 Split peas, yellow, boiled 20 min 32 45 ± 4 Type 1 and 2, 8 Bread, 3 h 1 150 19 6
(Nupack, Mississauga, Canada)
MEAL-REPLACEMENT PRODUCTS
475 Hazelnut and apricot bar (Dietworks, 42 ± 7 60 ± 10 Healthy, 10 Bread, 2 h UO4
50 22 9
South Yarra, Australia)
476 L.E.A.N products (Usana Inc, Salt Lake
City, UT, US)
L.E.A.N Fibergy bar, harvest oat 45 ± 4 64 Healthy, 10 Glucose, 2 h UO4
50 29 13
Nutrimeal, drink powder, dutch chocolate 26 ± 3 37 Healthy, 10 Glucose, 2 h UO4
250 13 3
L.E.A.N (Life long) Nutribar, peanut 30 ± 4 43 Healthy, 10 Glucose, 2 h UO4
40 19 6
crunch
L.E.A.N (Life long) Nutribar, chocolate 32 ± 4 46 Healthy, 10 Glucose, 2 h UO4
40 19 6
crunch
Mean of 2 Nutribars 31 ± 1 45 ± 2 — — — 40 19 6
Worldwide Sport Nutrition reducedcarbohydrate
products (Worldwide Sport
Nutritional Supplements Inc, Largo, FL, US)
477 Designer chocolate, sugar-free6
14 ± 3 20 Healthy, 10 Glucose, 2 h UO4
35 22 3
478 Burn-it bars
Chocolate deluxe6
29 ± 3 41 Healthy, 10 Glucose, 2 h UO4
50 8 2
Peanut butter6
23 ± 3 33 Healthy, 10 Glucose, 2 h UO4
50 6 1
479 Pure-protein bars
Chewy choc-chip6
30 ± 4 43 Healthy, 10 Glucose, 2 h UO4
80 14 4
Chocolate deluxe6
38 ± 4 54 Healthy, 10 Glucose, 2 h UO4
80 13 5
Peanut butter6
22 ± 4 31 Healthy, 10 Glucose, 2 h UO4
80 9 2
Strawberry shortcake6
43 ± 4 61 Healthy, 10 Glucose, 2 h UO4
80 13 6
White chocolate mousse6
40 ± 4 57 Healthy, 10 Glucose, 2 h UO4
80 15 6
(Continued)
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
480 Pure-protein cookies
Choc-chip cookie dough6
25 ± 3 36 Healthy, 10 Glucose, 2 h UO4
55 11 3
Coconut6
42 ± 5 60 Healthy, 10 Glucose, 2 h UO4
55 9 4
Peanut butter6
37 ± 7 53 Healthy, 10 Glucose, 2 h UO4
55 9 3
481 Ultra pure-protein shakes
Cappuccino6
47 ± 6 67 Healthy, 10 Glucose, 2 h UO4
250 mL 1 1
Frosty chocolate6
37 ± 6 53 Healthy, 10 Glucose, 2 h UO4
250 mL 3 1
Strawberry shortcake6
42 ± 4 60 Healthy, 10 Glucose, 2 h UO4
250 mL 1 1
Vanilla ice cream6
32 ± 5 46 Healthy, 10 Glucose, 2 h UO4
250 mL 3 1
MIXED MEALS AND CONVENIENCE
FOODS
482 Chicken nuggets, frozen, reheated in 46 ± 4 66 Healthy, 10 Glucose, 2 h UO4
100 16 7
microwave oven 5 min (Savings, Grocery
Holdings, Tooronga, Australia)
483 Fish fingers (Canada) 38 ± 6 54 Healthy, 5 Glucose, 2 h 3 100 19 7
484 Greek lentil stew with a bread roll, 40 ± 5 57 Healthy, 8 Glucose, 2 h 87 360 37 15
homemade (Australia)
485 Kugel (Polish dish containing egg 65 ± 6 93 Type 2, 7; Glucose, 3 h14
88 150 48 31
noodles, sugar, cheese, and raisins) (Israel) healthy, 7
486 Lean Cuisine, French style chicken with 36 ± 6 51 Healthy, 8 Glucose, 2 h UO4
400 68 24
rice, reheated (Nestlé, Australia)6
487 Pies, beef, party size (Farmland Grocery 45 ± 6 64 Healthy, 9 Glucose, 2 h UO4
100 27 12
Holdings, Australia)
488 Pizza
Pizza, cheese (Pillsbury Canada Ltd, 60 86 ± 5 Type 1 and 2, 12 White bread, 3 h 1 100 27 16
Toronto, Canada)
Pizza, plain baked dough, served with 80 114 ± 14 Type 2, 17 White bread, 3 h 31 100 27 22
parmesan cheese and tomato sauce (Italy)
Pizza, Super Supreme, pan (11.4% fat) 36 ± 6 51 Healthy, 10 Glucose, 2 h UO4
100 24 9
(Pizza Hut, Sydney, Australia)
Pizza, Super Supreme, thin and crispy 30 ± 4 43 Healthy, 10 Glucose, 2 h UO4
100 22 7
(13.2% fat) (Pizza Hut, Australia)
Pizza, Vegetarian Supreme, thin and 49 ± 6 70 Healthy, 10 Glucose, 2 h UO4
100 25 12
crispy (7.8% fat) (Pizza Hut, Australia)6
489 Sausages, NS (Canada) 28 ± 6 40 Healthy, 5 Glucose, 2 h 3 100 3 1
490 Sirloin chop with mixed vegetables and 66 ± 12 94 Healthy, 8 Glucose, 2 h 87 360 53 35
mashed potato, homemade (Australia)
491 Spaghetti bolognaise, homemade 52 ± 9 74 Healthy, 8 Glucose, 2 h 87 360 48 25
(Australia)
492 Stir-fried vegetables with chicken and 73 ± 17 104 Healthy, 8 Glucose, 2 h 87 360 75 55
boiled white rice, homemade (Australia)
493 Sushi
Sushi, salmon (I Love Sushi, Sydney, 48 ± 8 69 Healthy, 10 Glucose, 2 h UO4
100 36 17
Australia)6
Sushi, roasted sea algae, vinegar and 55 79 Healthy, 9 Rice, 2 h26
89 100 37 20
rice (Japan)
Mean of 2 studies 52 ± 4 74 ± 5 — — — 100 37 19
494 White boiled rice, grilled beefburger, 27 38 Type 2, 16 Glucose, 3 h14
53 440 50 14
cheese, and butter (France)
White boiled rice, grilled beefburger, 22 32 Type 2, 14 Glucose, 3 h14
53 440 50 11
cheese, and butter (France)
Mean of 2 groups of subjects 25 ± 2 35 ± 3 — — — 440 50 13
White bread with toppings
495 White-wheat-flour bread, butter, cheese, 55 79 ± 10 Healthy, 10 Bread, 2 h 72 200 68 38
regular cow milk, and fresh cucumber
(Sweden)6
496 White-wheat-flour bread, butter, yogurt, 39 55 ± 7 Healthy, 10 Bread, 2 h 72 200 28 11
and pickled cucumber (Sweden)6
497 White bread with butter (Canada) 59 84 ± 10 Type 2, 6 Bread, 3 h 84 100 48 29
(Continued)
36 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
498 White bread with skim milk cheese 55 79 ± 10 Type 2, 6 Bread, 3 h 84 100 47 26
(Canada)
499 White bread with butter and skim milk 62 89 ± 9 Type 2, 5 Bread, 3 h 84 100 38 23
cheese (Canada)
500 White and whole-meal wheat bread with 51 73 ± 6 Type 1, 6 Bread, 3 h 84 100 44 23
peanut butter (Canada)
White and whole-meal wheat bread with 67 95 ± 9 Type 1, 6 Bread, 3 h 84 100 44 30
peanut butter (Canada)
Mean of 2 studies 59 ± 8 84 ± 11 — — — 100 44 26
NUTRITIONAL-SUPPORT PRODUCTS
501 Choicedm, vanilla (Mead Johnson 23 ± 4 33 Healthy, 7–10 Bread, 2 h 8 237 mL 24 6
Nutritionals, Evansville, IN, US)
502 Enercal Plus, made from powder 61 ± 13 87 Healthy, 12 Glucose, 5 h27
90 237 mL 40 19
(Wyeth-Ayerst International Inc, Madison,
NJ, US)
503 Ensure (Abbott Australasia, Kurnell, 50 ± 8 71 Healthy, 7–10 Bread, 2 h 8 237 mL 40 19
Australia)
504 Ensure, vanilla (Abbott Australasia) 48 ± 3 69 Healthy, 10 Glucose, 2 h UO4
250 mL 34 16
505 Ensure bar, chocolate fudge brownie 43 ± 3 61 Healthy, 10 Glucose, 2 h UO4
38 20 8
(Abbott Australasia)
506 Ensure Plus, vanilla (Abbott Australasia) 40 ± 4 57 Healthy, 10 Glucose, 2 h UO4
237 mL 47 19
507 Ensure Pudding, old-fashioned vanilla 36 ± 4 51 Healthy, 10 Glucose, 2 h UO4
113 26 9
(Abbott Laboratories Inc, Ashland, OH, USA)
508 Glucerna, vanilla (Abbott Laboratories 31 ± 2 44 Healthy, 10 Glucose, 2 h UO4
237 mL 23 7
Inc, USA)6
509 Jevity (Abbott Australasia) 48 ± 3 69 Healthy, 10 Glucose, 2 h UO4
237 mL 36 17
510 Resource Diabetic, French vanilla 34 ± 3 49 Healthy, 10 Glucose, 2 h UO4
237 mL 23 8
(Novartis Nutrition Corp, Young
America, MN, USA)6
511 Resource Diabetic, Swiss chocolate 16 ± 4 23 Healthy, 11 Glucose, 2 h 25 237 mL 41 19
(Novartis, Auckland, New Zealand)
512 Resource thickened orange juice, honey 47 ± 9 67 Healthy, 11 Glucose, 2 h 25 237 mL 39 21
consistency (Novartis, New Zealand)
513 Resource thickened orange juice, nectar 54 ± 7 77 Healthy, 11 Glucose, 2 h 25 237 mL 36 14
consistency (Novartis, New Zealand)
514 Resource fruit beverage, peach flavor 40 ± 8 57 Healthy, 11 Glucose, 2 h 25 237 mL 41 13
(Novartis, New Zealand)
515 Sustagen, Dutch Chocolate (Mead Johnson, 31 ± 4 44 ± 6 Healthy, 10 Bread, 2 h UO4
250 mL 41 13
Bristol Myers Squibb, Rydalmere, Australia)
516 Sustagen Hospital with extra fiber, drink 33 ± 4 47 ± 6 Healthy, 10 Bread, 2 h UO4
250 mL 44 15
made from powdered mix (Mead Johnson,
Australia)
517 Sustagen Instant Pudding, vanilla, made 27 ± 3 38 ± 4 Healthy, 10 Bread, 2 h UO4
250 47 13
from powdered mix (Mead Johnson,
Australia)
518 Ultracal with fiber (Mead Johnson, USA) 40 55 ± 16 Healthy, 8 Bread, 2 h UO4
237 mL 29 12
PASTA AND NOODLES
519 Capellini (Primo Foods Ltd, Toronto, 45 64 ± 8 Type 1 and 2, 8 Bread, 3 h 1 180 45 20
Canada)
520 Corn pasta, gluten-free (Orgran Natural 78 ± 10 111 Healthy, 10 Glucose, 2 h UO4
180 42 32
Foods, Carrum Downs, Australia)
521 Fettucine, egg
Fettucine, egg 32 ± 4 46 Healthy, 7 Glucose, 2 h 91 180 46 15
Fettucine, egg (Mother Earth Fine Foods, 47 ± 6 67 Healthy, 14 Glucose, 2 h 25 180 46 22
Rowville, Australia)
Mean of 2 studies 40 ± 8 57 ± 11 — — — 180 46 18
522 Gluten-free pasta, maize starch, boiled 54 77 ± 18 Healthy, 8 Bread, 2 h 18 180 42 22
8 min (UK)
523 Gnocchi, NS (Latina, Pillsbury Australia 68 ± 9 97 Healthy, 8 Bread, 2 h 13 180 48 33
Ltd, Mt Waverley, Australia)
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 37
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
524 Instant noodles
Instant two-minute noodles, Maggi 46 ± 5 66 Healthy, 8 Bread, 2 h 13 — — —
(Nestlé, Australia)
Instant two-minute noodles, Maggi 48 ± 8 69 Healthy, 15 Glucose, 2 h 25 — — —
(Nestlé, New Zealand)
Instant noodles (Mr Noodle, Vancouver, 47 67 ± 8 Type 1 and 2, 10 Bread, 3 h 1 — — —
Canada)
Mean of 3 studies 47 ± 1 67 ± 2 — — — 180 40 19
525 Linguine
Thick, durum wheat, white, fresh (Sweden) 43 62 ± 11 Healthy, 10 Bread, 1.5 h 19 180 48 21
Thick, fresh, durum wheat flour, 0.6% 48 68 ± 13 Healthy, 9 Bread, 2 h 92 180 48 23
(by wt) monoglycerides, boiled 8 min
(Sweden)
Mean of 2 studies 46 ± 3 65 ± 3 — — — 180 48 22
Thin, durum wheat (Sweden) 49 70 ± 9 Healthy, 10 Bread, 1.5 h 19 180 48 23
Thin, fresh, durum wheat flour, 0.6% 61 87 ± 13 Healthy, 9 Bread, 2 h 92 180 48 29
(by wt) monoglycerides, boiled 3 min
(Sweden)
Thin, fresh, durum wheat with 39% 45 64 ± 11 Healthy, 10 Bread, 1.5 h 19 180 41 18
(by wt) egg, (Sweden)
Thin, fresh, with 0.6% (by wt) monoglycerides 53 76 ± 13 Healthy, 9 Bread, 2 h 92 180 41 22
and 30% (by wt) egg, boiled 3 min (Sweden)
Mean of 4 studies 52 ± 3 74 ± 5 180 45 23
526 Mung bean noodles
Lungkow bean-thread noodles (National 26 37 ± 6 Type 1 and 2, 9 Bread, 3 h 1 180 45 12
Cereals, Oils and Foodstuffs, Qingdao
and Guangdong, China)
Mung bean noodles (Longkou bean thread), 39 ± 9 56 ± 13 Healthy, 12 Glucose, 2 h 73 180 45 18
dried, boiled (Yantai cereals, China)
Mean of 2 studies 33 ± 7 47 ± 10 — — — — — —
527 Macaroni
Macaroni, plain, boiled 5 min (Lancia-Bravo 45 64 ± 8 Type 1 and 2, 13 Bread, 3 h 93 180 49 22
Foods Ltd, Canada)
Macaroni, plain, boiled (Turkey) 48 69 Type 2, 52; Glucose, 2 h 32 180 49 23
type 1, 31
Mean of 2 studies 47 ± 2 67 ± 3 — — — 180 48 23
Macaroni and cheese, boxed (Kraft General 64 92 ± 5 Type 1 and 2, 9 Bread, 3 h 1 180 51 32
Foods Canada Inc, Don Mills, Canada)
528 Ravioli, durum wheat flour, meat-filled, 39 ± 1 56 Healthy, 6 Glucose, 2 h 91 180 38 15
boiled (Australia)
529 Rice noodles and pasta
Rice noodles, dried, boiled (Thai World, 61 ± 6 87 ± 9 Healthy, 12 Glucose, 2 h 73 180 39 23
Bangkok, Thailand)
Rice noodles, freshly made, boiled 40 ± 4 57 ± 6 Healthy, 12 Glucose, 2 h 73 180 39 15
(Australia)
Rice pasta, brown, boiled 16 min (Rice 92 ± 8 131 Healthy, 6 Bread, 2 h 48 180 38 35
Grower’s Co-op, Australia)
Rice and maize pasta, gluten-free, 76 ± 6 109 Healthy, 9 Glucose, 2 h UO4
180 49 37
Ris’O’Mais (Orgran Foods, Australia)
Rice vermicelli, Kongmoon (National 58 83 ± 5 Type 1 and 2, 9 Bread, 3 h 1 180 39 22
Cereals, Oils and Foodstuffs, China)
Spaghetti
530 Spaghetti, gluten-free, rice and split pea, 68 ± 9 97 Healthy, 10 Glucose, 2 h UO4
220 27 19
canned in tomato sauce (Orgran Foods,
Australia)
531 Spaghetti, protein enriched, boiled 7 min 27 38 ± 4 Type 1 and 2, 13 Bread, 3 h 93 180 52 14
(Catelli Plus; Catelli Ltd, Montreal, Canada)
532 Spaghetti, white, boiled 5 min
Boiled 5 min (Lancia-Bravo Foods Ltd, 32 45 ± 6 Type 1 and 2, 13 Bread, 3 h 93 180 48 15
Canada)
(Continued)
38 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Boiled 5 min (Canada) 34 49 ± 7 Type 2, 11 Bread, 3 h 22 180 48 16
Boiled 5 min (Canada) 40 57 ± 8 Type 1, 6 Bread, 3 h 93 180 48 19
Boiled 5 min (Middle East) 44 63 ± 9 Type 1, 7 Bread, 3 h 22 180 48 21
Mean of 4 studies 38 ± 3 54 ± 4 — — — 180 48 18
533 Spaghetti, white or type NS, boiled
10–15 min
White, durum wheat, boiled 10 min in 58 83 ± 16 Healthy, 8 Bread, 2.8 h 37 180 48 28
salty water (Barilla, Parma, Italy)12
White, durum wheat flour, boiled 12 min 47 67 ± 10 Healthy, 10 Bread, 2 h 19 180 48 23
(Starhushålls; Kungsörnen AB, Järna,
Sweden)
White, durum wheat flour, 0.6% (by wt) 53 76 ± 12 Healthy, 9 Bread, 2 h 92 180 48 25
monoglycerides, boiled 12 min (Sweden)
Boiled 15 min (Lancia-Bravo Foods Ltd, 32 46 ± 5 Type 1 and 2, 13 Bread, 3 h 93 180 48 15
Canada)
Boiled 15 min (Lancia-Bravo Foods Ltd, 36 52 ± 7 Type 2, 7 Bread, 3 h 22 180 48 17
Canada)
Boiled 15 min (Canada) 41 59 ± 11 Type 1, 4 Bread, 3 h 22 180 48 20
White, boiled 15 min in salted water 44 ± 3 63 Healthy, 10 Glucose, 2 h UO4
180 48 21
(Unico, Concord, Canada)
Mean of 7 studies 44 ± 3 64 ± 5 — — — 180 48 21
534 Spaghetti, white or type NS, boiled 20 min
White, durum wheat, boiled 20 min 58 ± 7 83 Healthy, 6 Bread, 2 h 48 180 44 26
(Australia)
Durum wheat, boiled 20 min (USA) 64 ± 15 91 Type 2, 3 Glucose, 3 h 9 180 43 27
Mean of 2 studies 61 ± 3 87 ± 4 — — — 180 44 27
535 Spaghetti, white, boiled
White (Denmark) 33 47 ± 9 Type 2, 6 Bread, 3 h 94 180 48 16
White, durum wheat (Catelli Ltd, Montreal 34 48 ± 5 Type 2, 9 Bread, 3 h 38 180 48 16
Canada)
White (Australia) 38 54 ± 13 Type 2, 10 Bread, 3 h 41 180 44 17
White (Canada) 42 60 ± 9 Type 2, 6 Bread, 3 h 30 180 48 20
White (Canada) 48 68 Diabetic, Glucose, time NS 20 180 48 23
number NS
White (Vetta, Greens Foods, Glendenning, 49 ± 7 70 ± 10 Healthy, 12 Bread, 2 h UO4
180 44 22
Australia)
White (Canada) 50 ± 8 71 Healthy, 6 Glucose, 2 h 3 180 48 24
Mean of 7 studies 42 ± 3 60 ± 4 — — — 180 47 20
536 Spaghetti, white, durum wheat semolina
(Panzani, Marseilles, France)
Boiled in 0.7% salted water for 11 min 59 ± 15 84 Healthy, 12 Glucose, 3 h 95 180 48 28
Boiled in 0.7% salted water for 16.5 min 65 ± 15 93 Healthy, 12 Glucose, 3 h 95 180 48 31
Boiled in 0.7% salted water for 22 min 46 ± 10 66 Healthy, 12 Glucose, 3 h 95 180 48 22
Mean of 3 cooking times 57 ± 6 81 ± 8 — — — 180 48 27
537 Spaghetti, whole meal, boiled
Whole meal (USA) 32 46 ± 7 Type 2, 10 Bread, 3 h 41 180 44 14
Whole meal (Canada) 42 ± 4 60 Healthy, 6 Glucose, 2 h 3 180 40 17
Mean of 2 studies 37 ± 5 53 ± 7 — — — 180 42 16
538 Spirali, durum wheat, white, boiled to 43 ± 10 61 Healthy, 8 Glucose, 2 h 91 180 44 19
al denté texture (Australia)
539 Split pea and soya pasta shells, gluten-free 29 ± 6 41 Healthy, 9 Glucose, 2 h UO4
180 31 9
(Orgran Foods, Australia)
540 Star Pastina, white, boiled 5 min 38 54 ± 6 Type 1 and 2, 13 Bread, 3 h 93 180 48 18
(Lancia-Bravo Foods Ltd, Canada)
541 Tortellini, cheese (Stouffer; Nestlé, Don 50 71 ± 5 Type 1 and 2, 8 Bread, 3 h 1 180 21 10
Mills, Canada)
542 Udon noodles, plain, reheated 5 min 62 ± 8 43 Healthy, 10 Glucose, 2 h UO4
180 48 30
(Fantastic, Windsor Gardens, Australia)6
543 Vermicelli, white, boiled (Australia) 35 ± 7 50 Healthy, 7 Glucose, 2 h 91 180 44 16
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 39
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
SNACK FOODS AND CONFECTIONERY
544 Burger Rings, barbeque-flavored (Smith’s 90 ± 16 129 Healthy, 10 Glucose, 2 h UO4
50 31 28
Snack Food Co, Chatswood, Australia)
545 Chocolate, milk, plain
Chocolate, milk, plain with sucrose (Belgium)6
34 ± 5 49 Healthy, 8 Glucose, 3 h 96 50 22 7
Chocolate, milk (Cadbury’s 49 ± 6 70 Healthy, 8 Bread, 2 h 2 50 30 14
Confectionery, Ringwood, Australia)
Chocolate, milk (Dove; Mars 45 ± 8 64 Healthy, 10–12 Bread, 2 h 17 50 30 13
Confectionery, Ballarat, Australia)
Chocolate, milk (Nestlé, Sydney, Australia) 42 ± 8 60 Healthy, 10 Glucose, 2 h UO4
50 31 13
Mean of 4 studies 43 ± 3 61 ± 4 — — — 50 28 12
Chocolate, milk, plain, low-sugar with 35 ± 16 50 Healthy, 8 Glucose, 3 h 96 50 22 8
maltitol (Belgium)6
546 Chocolate, white (Milky Bar; Nestlé, 44 ± 6 63 Healthy, 10 Glucose, 2 h UO4
50 29 13
Australia)
547 Corn chips
Corn chips, plain, salted (Doritos original; 42 ± 4 60 ± 5 Healthy, 10 Bread, 2 h UO4
50 25 11
Smith’s Snack Food Co, Australia, 1998)
Corn chips, plain, salted (Doritos original; 72 103 Healthy, 6 Glucose, 2 h 47 50 25 18
Smith’s Snack Food Co, Australia, 1985)
Nachips (Old El Paso Foods Co, Canada) 74 106 ± 8 Type 1 and 2, 9 Glucose, 2 h 1 50 29 21
Mean of 3 studies 63 ± 10 90 ± 15 — — — 50 26 17
548 Fruit bars
Apricot filled fruit bar (puréed dried 50 ± 8 71 Healthy, 10 Glucose, 2 h 25 50 34 17
apricot filling in whole-meal pastry)
(Mother Earth, New Zealand)
Heinz Kidz Fruit Fingers, banana (HJ 61 ± 11 87 Healthy, 10 Glucose, 2 h UO4
30 20 12
Heinz, Australia)
Real Fruit Bars, strawberry (Uncle Toby’s, 90 ± 12 129 Healthy, 10 Glucose, 2 h UO4
30 26 23
Wahgunyah, Australia)
Roll-Ups, fruit leather-type snack (Uncle 99 ± 12 142 ± 18 Healthy, 10 Bread, 2 h UO4
30 25 24
Toby’s, Australia)
549 Fruity Bitz, vitamin- and mineral-enriched
dried fruit snacks
Fruity Bitz, apricot (Blackmores Ltd, 42 ± 3 61 Healthy, 10 Glucose, 2 h UO4
15 12 5
Australia)
Fruity Bitz, berry (Blackmores Ltd, 35 ± 4 50 Healthy, 10 Glucose, 2 h UO4
15 12 4
Australia)
Fruity Bitz, tropical (Blackmores Ltd, 41 ± 3 58 Healthy, 10 Glucose, 2 h UO4
15 11 5
Australia)
Mean of 3 flavors 39 ± 2 56 ± 3 — — — 15 12 4
550 Jelly beans
Jelly beans, assorted colors (Allen’s; 80 ± 8 114 Healthy, 8 Bread, 2 h 2 — — —
Nestlé, Australia)
Jelly beans, assorted colors (Savings, 76 ± 6 109 Healthy, 12 Bread, 2 h UO4
— — —
Grocery Holdings, Tooronga, Australia)
Mean of 2 studies 78 ± 2 112 ± 3 — — — 30 28 22
551 Kudos Whole-Grain Bars, chocolate chip 62 ± 8 89 Healthy, 10–12 Bread, 2 h 17 50 32 20
(M & M/Mars, Hackettstown, NJ, USA)
552 Life Savers, peppermint candy (Nestlé, 70 ± 6 100 Healthy, 8 Bread, 2 h 2 30 30 21
Australia)
553 M & M’s, peanut (Mars Confectionery, 33 ± 3 47 Healthy, 10–12 Bread, 2 h 17 30 17 6
Australia)
554 Mars Bar
Mars Bar (Mars Confectionery, Australia) 62 ± 8 89 Healthy, 10–12 Bread, 2 h 17 60 40 25
Mars Bar (M & M/Mars, USA) 68 ± 12 97 Healthy, 6 Glucose, 2 h 3 60 40 27
Mean of 2 studies 65 ± 3 93 ± 4 — — — 60 40 26
555 Muesli bar containing dried fruit (Uncle 61 ± 7 87 Healthy, 7 Bread, 2 h 2 30 21 13
Toby’s, Australia)
(Continued)
40 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
556 Nougat, Jijona (La Fama, Spain) 32 46 Healthy, 7 Bread, 2 h 97 30 12 4
557 Nutella, chocolate hazelnut spread 33 ± 4 47 Healthy, 10–12 Bread, 2 h 17 20 12 4
(Ferrero Australia, Milson’s Point,
Australia)
Nuts
558 Cashew nuts, salted (Coles Supermarkets, 22 ± 5 31 Healthy, 10 Glucose, 2 h UO4
50 13 3
Australia)6
559 Peanuts
Peanuts, crushed (South Africa)6
7 ± 4 10 Healthy, 6 Glucose, 2 h 29 50 4 0
Peanuts (Canada)6
13 ± 6 19 Healthy, 5 Glucose, 2 h 3 50 7 1
Peanuts (Mexico)6
23 33 ± 17 Healthy, 21; Bread, 3 h 98 50 7 2
type 2, 27
Mean of 3 studies 14 ± 8 21 ± 12 — — — 50 6 1
560 Popcorn
Popcorn, plain, cooked in microwave 55 ± 7 79 Healthy, 8 Bread, 2 h 13 20 11 6
oven (Green’s Foods, Australia)
Popcorn, plain, cooked in microwave 89 127 Healthy, 12 Bread, 2 h UO4
20 11 10
oven (Uncle Toby’s, Australia)
Mean of 2 studies 72 ± 17 103 ± 24 — — — 20 11 8
561 Pop Tarts, double chocolate (Kellogg’s, 70 ± 2 100 Healthy, 10 Glucose, 2 h UO4
50 35 24
Australia)
562 Potato crisps
Potato crisps, plain, salted (Arnott’s, 57 81 Healthy, 6 Glucose, 2 h 47 50 18 10
Homebush, Australia)
Potato crisps, plain, salted (Canada) 51 ± 7 73 Healthy, 7 Glucose, 2 h 3 50 24 12
Mean of 2 studies 54 ± 3 77 ± 4 50 21 11
563 Pretzels, oven-baked, traditional wheat 83 ± 9 119 Healthy, 8 Bread, 2 h 13 30 20 16
flavor (Parker’s, Smith’s Snack Food Co,
Australia)
564 Skittles (Mars Confectionery, Australia) 70 ± 5 100 Healthy, 10–12 Bread, 2 h 17 50 45 32
565 Snack bars
Snack bar, apple cinnamon (Con Agra 40 ± 8 57 ± 11 Healthy, 10 Bread, 2 h UO4
50 29 12
Inc, USA)
Snack bar, peanut butter and choc-chip 37 ± 6 53 ± 9 Healthy, 10 Bread, 2 h UO4
50 27 10
(Con Agra Inc, USA)
566 Snickers Bar
Snickers Bar (Mars Confectionery, 41 ± 5 59 Healthy, 10–12 Bread, 2 h 17 60 36 15
Australia)
Snickers Bar (M & M/Mars, USA) 68 97 Healthy, 12 Bread, 2 h 99 60 34 23
Mean of 2 studies 55 ± 14 78 ± 19 60 35 19
567 Twisties, cheese-flavored, extruded 74 ± 5 106 Healthy, 10 Glucose, 2 h UO4
50 29 22
snack, rice and corn (Smith’s Snackfood
Co, Australia)
568 Twix Cookie Bar, caramel (M & M/Mars, 44 ± 6 63 Healthy, 10–12 Bread, 2 h 17 60 39 17
USA)
SPORTS BARS
569 Power Bar (Powerfood Inc, Berkeley,
CA, USA)
Power Bar, chocolate 58 ± 5 83 ± 7 Healthy, 10 Bread, 2 h 17 — — —
Power Bar, chocolate 53 75 Healthy, 12 Bread, 2 h 99 — — —
Mean of 2 studies 56 ± 3 79 ± 4 65 42 24
570 Ironman PR bar, chocolate (PR Nutrition, 39 55 Healthy, 12 Bread, 2 h 99 65 26 10
San Diego, CA, USA)
SOUPS
571 Black bean (Wil-Pack Foods, San Pedro, 64 92 ± 9 Type 1 and 2, 6 Bread, 3 h 1 250 mL 27 17
CA, USA)
572 Green pea, canned (Campbell Soup Co 66 94 ± 7 Type 1 and 2, 10 Bread, 3 h 1 250 mL 41 27
Ltd, Toronto, Canada)
573 Lentil, canned (Unico, Canada) 44 63 ± 6 Type 1 and 2, 9 Bread, 3 h 1 250 mL 21 9
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 41
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
574 Minestrone, Traditional, Country Ladle 39 ± 3 56 Healthy, 10 Glucose, 2 h UO4
250 mL 18 7
(Campbell’s Soups, Homebush, Australia)6
575 Noodle soup (traditional Turkish soup 1 1 Healthy, 31; Glucose, 2 h 32 250 mL 9 0
with stock and noodles) type 2, 52
576 Split pea (Wil-Pak Foods, USA) 60 86 ± 12 Type 1 and 2, 5 Bread, 3 h 1 250 mL 27 16
577 Tarhana soup (traditional Turkish soup 20 29 Healthy, 31; Glucose, 2 h 32
with wheat flour, yogurt, tomato, and peppers) type 2, 52
578 Tomato soup (Canada) 38 ± 9 54 Healthy, 5 Glucose, 2 h 3 250 mL 17 6
SUGARS AND SUGAR ALCOHOLS
579 Blue agave cactus nectar, high-fructose
Organic agave cactus nectar, light, 90% 11 ± 1 16 ± 1 Healthy, 9 Bread, 2 h UO4
10 8 1
fructose (Western Commerce Corp, City
of Industry, CA, USA)6
Organic agave cactus nectar, light, 97% 10 ± 1 14 ± 1 Healthy, 9 Bread, 2 h UO4
10 8 1
fructose (Western Commerce Corp, USA)6
580 Fructose
25-g portion (Sweeten Less, Maximum 11 16 ± 5 Healthy, 8 Bread, 2 h 100 — — —
Nutrition Inc, Toronto, Canada)6
50-g portion (Sweeten Less, Maximum 12 16 ± 6 Healthy, 8 Bread, 2 h 100 — — —
Nutrition Inc, Canada)
50-g portion 20 ± 5 29 Healthy, 5 Glucose, 2 h 3 — — —
50-g portion 21 30 Type 2, number NS Glucose, time NS 23 — — —
50-g portion (Sigma Chemical Company, 24 34 Type 2, 7 Glucose, 5 h23
6 — — —
St Louis, MO, USA)
25-g portion fed with oats28
25 35 ± 12 Type 2, 6 Bread, 3 h 49 — — —
Mean of 6 studies 19 ± 2 27 ± 4 — — — 10 10 2
581 Glucose
50-g portion (dextrose) 85 121 Type 2, 20 Bread, 3 h 52 — — —
25-g portion, fed with oats28
92 131 ± 13 Type 2, 6 Bread, 3 h 49 — — —
50-g portion 93 132 Type 2, 5; IGT, 610
Bread, 3 h 28 — — —
50-g portion (dextrose) 96 137 Healthy, 16 Bread, 3 h 51 — — —
50-g portion 96 137 Diabetic, Glucose, time NS 20 — — —
number NS
50-g portion (Bio-Health; Dawson 96 137 ± 22 Healthy, 8 Bread, 2 h 100 — — —
Traders Ltd, Toronto, Canada)
50-g portion 100 143 Healthy, 35 Glucose, 2 h 3 — — —
50-g portion (Glucodin glucose tablets; 102 ± 9 146 Healthy, 7 Bread, 2 h 2 — — —
Boots, North Ryde, Australia)
25-g portion (Bio-Health, Canada)6
103 147 ± 18 Healthy, 8 Bread, 2 h 100 — — —
50-g portion (dextrose) 111 158 Healthy, 6 Wheat, 2 h 54 — — —
100-g portion (Bio-Health, Canada)12
114 163 ± 28 Healthy, 8 Bread, 2 h 100 — — —
Mean of 11 studies 99 ± 3 141 ± 4 — — — 10 10 10
Glucose consumed with American ginseng
(Panax quinquefolius L.)
582 25 g glucose (Glucodex solution; Rougier 78 112 Type 2, 9 Glucose, 2 h 101 10 10 8
Inc, Chambly, Quebec) with 3 g dried
ginseng8
583 Glucodex
25 g glucose (Glucodex) 40 min after 3 g 80 115 Type 2, 9 Glucose, 2 h 101 — — —
dried ginseng8
25 g glucose (Glucodex) 40 min before 76 109 Healthy, 10 Glucose, 1.5 h 101 — — —
3 g dried ginseng8
Mean of 2 groups of subjects 78 ± 2 112 ± 3 — — — 10 10 8
584 Glucose consumed with gum fiber
46 g Glucose + 15 g apple and orange 79 ± 3 113 Healthy, 10 Glucose, 2 h UO4
10 8 6
fiber extract (FITA, Chatswood, Australia)
(total carbohydrate content of drink = 50 g)
50 g Glucose + 14.5 g guar gum 62 88 Healthy, 10 Glucose, 2 h 102 10 10 6
50 g Glucose + 14.5 g oat gum (78% oat 57 82 Healthy, 9 Glucose, 2 h 102 10 10 6
␤-glucan)
(Continued)
42 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
100 g Glucose + 20 g acacia gum7
85 121 Healthy, 12 Glucose, 2.5 h12
103 10 10 9
585 Glucose consumed with a mixed meal
30 g glucose with 150 g grilled beefburger, 55 79 Type 2, 16 Glucose, 3 h14
53 — — —
30 g cheese, and 10 g butter (total meal (sulfonylureas
contained 50 g carbohydrate) (France) not taken)
30 g glucose with 150 g grilled beefburger, 57 81 Type 2, 14 Glucose, 3 h14
53 — — —
30 g cheese, and 10 g butter (total meal (sulfonylureas
contained 50 g carbohydrate) (France) taken)
Mean of 2 groups of subjects 56 ± 1 80 ± 1 — — — 250 35 20
586 Honey
Locust honey (Romania)6
32 46 Type 2, 32 Glucose, 2 h 104 25 21 7
Yellow box, 46% fructose (Australia)6
35 ± 4 50 Healthy, 10 Glucose, 2 h UO4
25 18 6
Stringy bark, 52% fructose (Australia)6
44 ± 4 63 Healthy, 9 Glucose, 2 h UO4
25 21 9
Red gum, 35% fructose (Australia)6
46 ± 3 66 Healthy, 9 Glucose, 2 h UO4
25 18 8
Iron bark, 34% fructose (Australia)6
48 ± 3 69 Healthy, 10 Glucose, 2 h UO4
25 15 7
Yapunya, 42% fructose (Australia)6
52 ± 5 74 Healthy, 9 Glucose, 2 h UO4
25 17 9
Pure (Capilano Honey Ltd, Richlands, 58 ± 6 83 Healthy, 8 Bread, 2 h UO4
25 21 12
Australia)
Commercial blend, 38% fructose (WA 62 ± 3 89 Healthy, 9 Glucose, 2 h UO4
25 18 11
blend; Capilano Honey Ltd, Australia)6
Salvation Jane, 32% fructose (Australia)6
64 ± 5 91 Healthy, 10 Glucose, 2 h UO4
25 15 10
Commercial blend, 28% fructose (NSW 72 ± 6 103 Healthy, 9 Glucose, 2 h UO4
25 13 9
blend; Capilano Honey Ltd, Australia)6
Honey, NS (Canada)6
87 ± 8 124 Healthy, 6 Glucose, 2 h 3 25 21 18
Mean of 11 types of honey 55 ± 5 78 ± 7 25 18 10
587 Lactose
50 g lactose (Sigma Chemical Co, USA) 43 61 Type 2, 7 Glucose, 5 h23
6 — — —
25 g lactose (BDH, Poole, UK)6
48 68 ± 8 Healthy, 10 Bread, 2 h 72 — — —
25 g lactose28
48 69 ± 10 Type 2, 6 Bread, 3 h 49 — — —
Mean of 3 studies 46 ± 2 66 ± 3 10 10 5
588 50 g maltose 105 ± 12 150 Healthy, 6 Glucose, 2 h 3 10 10 11
589 Sucrose
50 g sucrose (Sigma Chemical Co, USA)8
58 83 Type 2, 7 Glucose, 5 h23
6 — — —
50 g sucrose (Redpath Sugars, Toronto, 58 83 ± 15 Healthy, 8 Bread, 2 h 100
Canada)
50 g sucrose 59 ± 10 84 Healthy, 5 Glucose, 2 h 3 — — —
50 g sucrose 60 86 Type 2, number NS Glucose, time NS 23 — — —
25 g sucrose (Redpath Sugars, Canada)6
60 86 ± 9 Healthy, 8 Bread, 2 h 100 — — —
25 g sucrose6,28
64 91 ± 18 Type 2, 6 Bread, 3 h 49 — — —
50 g sucrose 65 ± 9 93 Healthy, 7 Glucose, 2 h 29 — — —
100 g sucrose (Redpath Sugars, Canada)12
65 94 ± 14 Healthy, 8 Bread, 2 h 99 — — —
30 g sucrose29
82 117 ± 22 Type 2, 14 Bread, 2 h 70 — — —
25 g sucrose6
110 ± 21 157 Healthy, 8 Glucose, 3 h 96 — — —
Mean of 10 studies 68 ± 5 97 ± 7 — — — 10 10 7
Sugar alcohols and sugar-replacement
compounds
590 Lactitol
25 g lactitol30
Ϫ1 ± 7 Ϫ1 Healthy, 8 Glucose, 3 h 105 — — —
25 g lactitol MC (Danisco Sweeteners, 3 ± 1 4 Healthy, 10 Glucose, 2 h UO4
— — —
Redhill, Surrey, UK)30
Mean of 2 studies 2 ± 3 3 ± 4 — — — 10 10 0
591 Litesse
25 g Litesse II, bulking agent with 7 ± 2 5 Healthy, 10 Glucose, 2 h UO4
10 10 1
polydextrose and sorbitol (Danisco
Sweeteners, UK)30
25 g Litesse III ultra, bulking agent with 4 ± 2 6 Healthy, 10 Glucose, 2 h UO4
10 10 0
polydextrose and sorbitol (Danisco
Sweeteners, UK)30
592 Maltitol-based sweeteners or bulking
agents (Cerestar, Vilvoorde, Belgium)30
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 43
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
25 g Malbit CR (87% maltitol) 30 ± 12 43 Healthy, 8 Glucose, 3 h 96 10 10 3
25 g Maltidex 100 (>72% maltitol) 44 ± 11 63 Healthy, 8 Glucose, 3 h 96 10 10 4
25 g Malbit CH (99% maltitol) 73 ± 29 104 Healthy, 8 Glucose, 3 h 96 10 10 7
25 g Maltidex 200 (50% maltitol) 89 ± 28 127 Healthy, 8 Glucose, 3 h 96 10 10 9
593 Xylitol (Danisco Sweeteners, UK)30
25 g Xylitol 7 ± 7 10 Healthy, 8 Glucose, 3 h 105 — — —
25 g Xylitol C 8 ± 2 12 Healthy, 10 Glucose, 2 h UO4
— —
Mean of 2 studies 8 ± 1 11 ± 1 — — — 10 10 1
VEGETABLES
594 Broad beans (Canada)6
79 ± 16 113 Healthy, 6 Glucose, 2 h 3 80 11 9
595 Green peas
Pea, frozen, boiled (Canada)6
39 55 Type 2, number NS Glucose, time NS 20 80 7 3
Pea, frozen, boiled (Canada)6
51 ± 6 73 Healthy, 6 Glucose, 2 h 3 80 7 4
Pea, green (Pisum sativum) (India)11
54 ± 14 77 Healthy, 12–15 Glucose, 3 h22
65 80 7 4
Mean of 3 studies 48 ± 5 68 ± 7 — — — 80 7 3
596 Pumpkin (South Africa) 75 ± 9 107 Healthy, 6 Glucose, 2 h 29 80 4 3
597 Sweet corn
Sweet corn, honey and pearl variety (New 37 ± 12 53 Healthy, 9 Glucose, 2 h 25 80 16 6
Zealand)
Sweet corn on the cob, boiled 20 min 48 69 Healthy, 6 Glucose, 2 h 47 80 16 8
(Australia)
Sweet corn (Canada) 59 ± 11 84 Healthy, 5 Glucose, 2 h 3 80 18 11
Sweet corn, boiled (USA) 60 86 Healthy, 16 Bread, 3 h 51 80 18 11
Sweet corn, boiled (USA) 60 85 Type 2, 5; IGT, 610
Bread, 3 h 28 80 18 11
Sweet corn (South Africa) 62 ± 5 89 Healthy, 7 Glucose, 2 h 29 80 18 11
Mean of 6 studies 54 ± 4 78 ± 6 — — — 80 17 9
Sweet corn, whole-kernel, diet-pack, 46 66 Type 2, 20 Bread, 3 h 52 80 14 7
Featherweight, canned, drained, heated
(USA)
Sweet corn, frozen, heated in microwave 47 67 ± 4 Type 1 and 2, 9 Bread, 3 h 1 80 15 7
(Green Giant; Pillsbury Canada Ltd,
Toronto, Canada)
Root vegetables
598 Beetroot (Canada)6
64 ± 16 91 Healthy, 5 Glucose, 2 h 3 80 7 5
599 Carrots
Carrots, raw (Romania)6,8
16 23 Type 2, 30 Glucose, 2 h 104 80 8 1
Carrots, peeled, boiled (Australia)6
32 ± 5 46 Healthy, 8 Glucose, 2 h UO4
80 5 1
Carrots, peeled, boiled (Sydney, Australia)6
49 ± 2 70 Healthy, 7 Glucose, 2 h 85 80 5 2
Carrots, NS (Canada)6
92 ± 20 131 Healthy, 5 Glucose, 2 h 3 80 6 5
Mean of 4 studies 47 ± 16 68 ± 23 — — — 80 6 3
600 Cassava, boiled, with salt (Kenya, Africa) 46 65 ± 12 Type 2, 14 Bread, 2.5 h 40 100 27 12
601 Parsnips (Canada)6
97 ± 19 139 Healthy, 5 Glucose, 2 h 3 80 12 12
Potato
602 Baked potato
Ontario, white, baked in skin (Canada) 60 85 ± 4 Type 1 and 2, 16 Bread, 3 h 1 150 30 18
603 Baked, russet Burbank potatoes
Russet, baked without fat (Canada) 56 80 ± 5 Diabetic, 7 Bread, time NS 106 — — —
Russet, baked without fat, 45–60 min 78 112 Type 2, 20 Bread, 3 h 52 — — —
(USA)
Russet, baked without fat (USA) 94 134 Type 2, 5; IGT, 610
Bread, 3 h 28 — — —
Russet, baked without fat (USA) 111 158 Healthy, 16 Bread, 3 h 51 — — —
Mean of 4 studies 85 ± 12 121 ± 16 — — — 150 30 26
604 Boiled potato
Desiree, peeled, boiled 35 min (Australia) 101 ± 15 144 ± 22 Healthy, 10 Bread, 2 h 107 150 17 17
Nardine (New Zealand) 70 ± 17 100 Healthy, 8 Glucose, 2 h 25 150 25 18
Ontario, white, peeled, cut into cubes, 58 83 ± 5 Type 1 and 2, 16 Bread, 3 h 1 150 27 16
boiled in salted water 15 min (Canada)
Pontiac, peeled, boiled whole for 30 min 56 80 Healthy, 6 Glucose, 2 h 47 150 26 14
(Australia)
(Continued)
44 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Pontiac, peeled, boiled 35 min (Australia) 88 ± 9 125 ± 13 Healthy, 10 Bread, 2 h 107 150 18 16
Prince Edward Island, peeled, cubed, 63 90 ± 7 Type 1 and 2, 12 Bread, 3 h 1 150 18 11
boiled in salted water 15 min (Canada)
Sebago, peeled, boiled 35 min (Australia) 87 ± 7 124 ± 10 Healthy, 10 Bread, 2 h 107 150 17 14
605 Boiled or cooked, white or type NS
Type NS (Kenya, Africa) 24 34 ± 9 Type 2, 14 Bread, 2.5 h 40 150 28 7
White, cooked (Romania)6
41 59 Type 2, 30 Glucose, 2 h 104 150 30 12
White, boiled (Canada) 54 77 ± 8 Diabetic NS, 7 Bread, time NS 106 150 27 15
Type NS, boiled (Australia) 56 80 ± 9 Type 2, 6 Bread, 3 h 108 150 19 11
Type NS, boiled in salted water (India) 76 108 Healthy, 9 Bread, 3 h 57 150 34 26
Mean of 5 studies 50 ± 9 72 ± 12 — — — 150 28 14
Type NS, boiled in salted water, 23 33 Healthy, 9 Bread, 3 h 57 150 34 8
refrigerated, reheated (India)
606 Canned potatoes
Prince Edward Island, canned, heated in 61 87 ± 8 Type 1 and 2, 9 Bread, 3 h 1 150 18 11
microwave (Avon; Cobi Foods Inc, Port
Williams, Canada)
New, canned, heated in microwave 3 min 65 ± 9 93 ± 13 Healthy, 10 Bread, 2 h 107 150 18 12
(Mint Tiny Taters; Edgell’s, Cheltenham,
Australia)
Mean of 2 studies 63 ± 2 90 ± 3 — — — 150 18 11
607 French fries
French fries, frozen, reheated in microwave 75 107 ± 6 Type 1 and 2, 6 Bread, 3 h 1 150 29 22
(Cavendish Farms, New Annan, Canada)
608 Instant mashed potato
Instant (France) 74 ± 12 106 Type 2, 3 Glucose, 3 h 9 — — —
Instant (Canada) 80 ± 13 114 Healthy, 8 Glucose, 2 h 3 — — —
Instant (Edgell’s Potato Whip, Edgell’s, 86 123 Healthy, 6 Glucose, 2 h 47 — — —
Australia)
Instant (Carnation Foods Co Ltd, 86 123 ± 5 Type 1 and 2, 16 Bread, 3 h 1 — — —
Manitoba, Canada)
Instant (Canada) 88 126 ± 6 Diabetic NS, 7 Bread, time NS 106 — — —
Instant mashed potato (Idahoan Foods, 97 ± 6 139 Healthy, 10 Glucose, 2 h UO4
— — —
Lewisville, ID, USA)
Mean of 6 studies 85 ± 3 122 ± 5 — — — 150 20 17
609 Mashed potato
Type NS (Canada) 67 96 ± 7 Diabetic, 7 Bread, time NS 106 — — —
Type NS (South Africa) 71 ± 10 101 Healthy, 7 Glucose, 2 h 29 — — —
Type NS (France) 83 118 ± 12 Healthy, 12 Bread, 3 h 55 — — —
Mean of 3 studies 74 ± 5 105 ± 7 — — — 150 20 15
Prince Edward Island, peeled, cubed, 73 104 ± 4 Type 1 and 2, 14 Bread, 3 h 1 150 18 13
boiled 15 min, mashed (Canada)
Pontiac, peeled, cubed, boiled 15 min, 91 ± 9 130 ± 13 Healthy, 10 Bread, 2 h 107 150 20 18
mashed (Australia)
610 Microwaved potato — — — — — 150 21 12
Pontiac, peeled and microwave on high 79 ± 9 112 ± 13 Healthy, 10 Bread, 2 h 107 150 18 14
for 6–7.5 min (Australia)
Type NS, microwaved (USA) 82 117 Type 2, 8 Glucose, 3 h6
4 150 33 27
611 New potato
New (Canada) 47 67 Diabetic, Glucose, time NS 20
number NS
New (Canada) 54 77 ± 11 Type 2, 6 Bread, 3 h 30 — — —
New (Canada) 70 ± 8 100 Healthy, 8 Glucose, 2 h 3 — — —
Mean of 3 studies 57 ± 7 81 ± 10 — — — 150 21 12
New, unpeeled and boiled 20 min (Australia) 78 ± 12 112 ± 17 Healthy, 10 Bread, 2 h 107 150 21 16
612 Steamed potato
Potato, peeled, steamed 1 h (Solanum 65 ± 11 93 Healthy, 12–15 Glucose, 3 h22
65 150 27 18
tuberosum) (India)11
Potato dumplings (white-wheat flour, white 52 74 ± 12 Type 2, 17 White bread, 3 h 31 150 45 24
potatoes, boiled in salted water (Italy)
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 45
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
613 Sweet potato
Sweet potato (Ipomoea batatas) (Australia) 44 63 Healthy, 7 Potato, 3 h25
79 150 25 11
Sweet potato, NS (Canada) 48 ± 6 69 Healthy, 5 Glucose, 2 h 3 150 34 16
Sweet potato, peeled, cubed, boiled in 59 84 ± 5 Type 1 and 2, 13 Bread, 3 h 1 150 30 18
salted water 15 min (Canada)
Sweet potato, kumara (New Zealand) 77 ± 12 110 Healthy, 9 Glucose, 2 h 25 150 25 19
Sweet potato, kumara (New Zealand) 78 ± 6 111 Type 2, 14 Glucose, 2 h 25 150 25 20
Mean of 5 studies 61 ± 7 87 ± 10 — — — 150 28 17
614 Swede
Swede (rutabaga) (Canada)6
72 ± 8 103 Healthy, 5 Glucose, 2 h 3 150 10 7
615 Tapioca
Tapioca boiled with milk (General Mills 81 115 ± 9 Type 1 and 2, 10 Bread, 3 h 1 250 18 14
Canada Inc, Etobicoke, Canada)
Tapioca (Manihot utilissima), steamed 70 ± 10 100 Healthy, 12–15 Glucose, 3 h22
65 250 18 12
1 h (India)11
616 Taro
Taro (Colocasia esculenta) peeled, boiled 54 77 Healthy, 7 Potato, 3 h25
79 — — —
(Australia)
Taro, peeled, boiled (New Zealand) 56 ± 12 80 Healthy, 9 Glucose, 2 h 25 — — —
Mean of 2 studies 55 ± 1 79 ± 2 — — — 150 8 4
617 Yam
Yam, peeled, boiled (New Zealand) 25 ± 4 36 Type 2, 13 Glucose, 2 h 25 — — —
Yam, peeled, boiled (New Zealand) 35 ± 5 50 Healthy, 14 Glucose, 2 h 25 — — —
Yam (Canada) 51 ± 12 73 Healthy, 5 Glucose, 2 h 3 — — —
Mean of 3 studies 37 ± 8 53 ± 11 — — — 150 36 13
INDIGENOUS OR TRADITIONAL FOODS
OF DIFFERENT ETHNIC GROUPS
African
618 Brown beans (South Africa) 24 ± 8 34 Healthy, 7 Glucose, 2 h 29 50 25 6
(dry)
619 Gram dhal (South Africa) 5 ± 3 7 Healthy, 7 Glucose, 2 h 29 50 29 1
(dry)
620 Maize meal porridge, unrefined, maize 71 ± 6 101 Healthy, 8 Glucose, 2 h 29 50 36 25
meal:water (1:3) (South Africa) (dry)
Maize meal porridge, refined, 74 ± 7 106 Healthy, 8 Glucose, 2 h 29 50 40 30
maize-meal:water (1:3) (South Africa) (dry)
Maize meal porridge or gruel (Kenya) 109 156 ± 15 Type 2, 13 Bread, 2.5 h 40 50 38 41
(dry)
621 M’fino or Morogo, wild greens (South 68 ± 8 97 Healthy, 6 Glucose, 2 h 29 120 50 34
Africa)
622 Cassava, boiled, with salt (Kenya) 46 65 ± 12 Type 2, 14 Bread, 2.5 h 40 100 27 12
623 Millet flour porridge or gruel (Kenya) 107 153 ± 14 Type 2, 13 Bread, 2.5 h 40 — — —
624 Ga kenkey, prepared from fermented 12 ± 1 17 Healthy, 10 Glucose, 2 h32
109 150 13 7
cornmeal (Zea mays) (Ghana)31
625 Gari, roasted cassava dough (Manihot 56 ± 3 80 Healthy, 10 Glucose, 2 h32
109 100 27 15
utilissima) (Ghana)31
626 Unripe plantain (Musa paradisiaca) 40 ± 4 57 Healthy, 10 Glucose, 2 h32
109 120 34 13
(Ghana)31
(raw)
627 Yam (Dyscoria) (Ghana)31
66 94 Healthy, 10 Glucose, 2 h32
109 150 36 23
Arabic and Turkish
628 Hummus (chickpea salad dip) 6 ± 4 9 Healthy, 12 Glucose, 2 h 42 30 5 0
629 Kibbeh saynieh (made with lamb and 61 ± 16 87 Healthy, 12 Glucose, 2 h 42 120 15 9
burghul)
630 Lebanese bread (white, unleaved), 86 ± 12 123 Healthy, 8 Glucose, 2 h 82 120 45 39
hummus, falafel and tabbouleh
631 Majadra (Syrian, lentils and rice) 24 ± 5 34 Type 2, 9; Glucose, 3 h14
88 250 41 10
healthy, 9
632 Moroccan couscous (stew of semolina, 58 ± 9 83 Type 2, 8; Glucose, 3 h14
88 250 29 17
chickpeas, and vegetables) healthy, 8
(Continued)
46 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
633 Stuffed grapevine leaves (rice and lamb 30 ± 11 43 Healthy, 12 Glucose, 2 h 42 100 15 5
stuffing with tomato sauce)
634 Tarhana soup (wheat flour, yogurt, 20 29 Type 2, 52; Glucose, 2 h 32 — — —
tomato, and green pepper) healthy, 31
635 Turkish bread, white-wheat flour 87 124 Type 2, 52; Glucose, 2 h 32 30 17 15
healthy, 31
636 Turkish bread, whole wheat 49 70 Type 2, 52; Glucose, 2 h 32 30 16 8
healthy, 31
637 Turkish noodle soup 1 1 Type 2, 52; Glucose, 2 h 32 250 mL 9 0
healthy, 31
Asian
638 Broken rice, white, cooked in rice cooker 86 ± 10 123 Healthy, 12 Glucose, 2 h 73 150 43 37
(Lion Foods, Thailand)
639 Butter rice, warm white rice and butter 79 113 Healthy, 10 Rice, 2 h26
89 150 51 40
(Japan)
640 Curry rice (Japan) 67 96 Healthy, 10 Rice, 2 h26
89 150 61 41
641 Curry rice with cheese (Japan) 55 79 Healthy, 10 Rice, 2 h26
89 150 49 27
642 Glutinous rice
Glutinous rice, white, cooked in rice 98 ± 7 140 Healthy, 12 Glucose, 2 h 73 150 32 31
cooker (Bangsue Chia Meng Rice Co,
Bangkok, Thailand)
Glutinous rice NS (Esubi Shokuhin, Japan) 86 123 Healthy, 6 Rice, 2 h26
89 150 65 55
Mean of 2 studies 92 ± 6 132 ± 9 — — — 150 48 44
643 Glutinous rice ball with cut glutinous 48 69 Healthy, 9 Rice, 2 h26
89 75 28 14
cake (mochi) (Japan)
644 Glutinous rice cake with dried sea algae 83 119 Healthy, 8 Rice, 2 h26
89 75 39 32
(Japan)
645 Glutaminous rice flour, instant, served 65 93 Healthy, 9 Rice, 2 h26
89 100 41 27
warm with roasted ground soybean (Japan)
646 Jasmine rice, white, cooked in rice cooker 109 ± 10 156 Healthy, 12 Glucose, 2 h 73 150 42 46
(Golden World Foods, Bangkok, Thailand)
647 Low-protein white rice with dried sea 70 100 Healthy, 10 Rice, 2 h26
89 150 60 42
algae (Japan)
648 Lungkow bean thread (National Cereals, 26 37 ± 6 Type 1 and 2, 9 Bread, 3 h 1 180 45 12
Oils and Foodstuffs, China)
649 Lychee, canned in syrup, drained 79 ± 8 113 Healthy, 12 Glucose, 2 h 73 120 20 16
(Narcissus brand, China)
650 Mung bean noodles, dried, boiled (China) 39 ± 9 56 Healthy, 12 Glucose, 2 h 73 180 45 18
651 Nonglutaminous rice flour, served warm 68 97 Healthy, 8 Rice, 2 h26
89 100 50 34
with drink (Yamato Nousan, Japan)
652 Rice cracker, plain (Sakada, Japan) 91 130 Healthy, 10 Rice, 2 h26
89 30 25 23
653 Rice gruel with dried algae (Satou Co 81 116 Healthy, 10 Rice, 2 h26
89 250 19 15
Ltd, Japan)
654 Rice noodles, dried, boiled (Thai World, 61 ± 6 87 Healthy, 12 Glucose, 2 h 73 180 39 23
Bangkok, Thailand)
655 Rice noodles, fresh, boiled (Australia) 40 ± 4 57 Healthy, 12 Glucose, 2 h 73 180 39 15
656 Rice vermicelli, Kongmoon (National 58 83 ± 5 Type 1 and 2, 9 Bread, 3 h 1 180 39 22
Cereals, China)
657 Roasted rice ball (Satou Co Ltd, Japan) 77 110 Healthy, 9 Rice, 2 h26
89 75 27 21
658 Salted rice ball (Satou Co Ltd, Japan) 80 114 Healthy, 7 Rice, 2 h26
89 75 26 20
659 Soba noodles, instant, reheated in hot 46 66 Healthy, 9 Rice, 2 h26
89 180 49 22
water, served with soup (Japan)
660 Stir-fried vegetables, chicken and rice, 73 ± 17 104 Healthy, 8 Glucose, 2 h 87 360 75 55
homemade (Australia)
661 Sushi
Sushi, salmon (I Love Sushi; Australia)6
48 ± 8 69 Healthy, 10 Glucose, 2 h UO4
100 36 17
Sushi, roasted sea algae, vinegar and rice 55 79 Healthy, 9 Rice, 2 h26
89 100 37 20
(Japan)
Mean of 2 studies 52 ± 4 74 ± 5 — — — 100 37 19
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 47
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
662 Udon noodles
Udon noodles, fresh, reheated (Fantastic, 62 ± 8 89 Healthy, 10 Glucose, 2 h UO4
180 48 30
Windsor Gardens, Australia)6
Udon noodles, instant, with sauce and 48 69 Healthy, 9 Rice, 2 h26
89 180 47 23
fried bean curd (Nishin Shokuhin, Japan)
Mean of 2 studies 55 ± 7 79 ± 10 — — — 180 48 26
663 White rice, dried sea algae and milk
White rice, dried sea algae and milk, 57 81 Healthy, 7 Rice, 2 h26
89 — — —
eaten together (Japan)
White rice, dried sea algae and milk 56 80 Healthy, 9 Rice, 2 h26
89 — — —
(milk eaten before rice) (Japan)
White rice, dried sea algae and milk 55 79 Healthy, 9 Rice, 2 h26
89 — — —
(milk eaten after rice) (Japan)
Mean of 3 types 56 ± 1 80 ± 1 — — — 300 47 26
664 White rice with dried fish strip (okaka) 79 113 Healthy, 6 Rice, 2 h26
89 150 50 40
(Japan)
665 White rice with fermented soybean 56 80 Healthy, 10 Rice, 2 h26
89 150 43 24
(natto) (Japan)
666 White rice with instant miso soup 61 87 Healthy, 10 Rice, 2 h26
89 150 47 29
(soybean paste soup) (Japan)
667 White rice with low-fat milk (Japan) 69 99 Healthy, 9 Rice, 2 h26
89 300 47 32
668 White rice and nonsugar yogurt
White rice and nonsugar yogurt eaten 59 84 Healthy, 10 Rice, 2 h26
89 — — —
before rice (Japan)
White rice and nonsugar yogurt eaten 58 83 Healthy, 10 Rice, 2 h26
89 — — —
together (Japan)
Mean of 2 types 59 ± 1 84 ± 1 — — — 150 32 19
669 White rice with pickled vinegar and
cucumber
White rice with pickled vinegar and 63 90 Healthy, 9 Rice, 2 h26
89 — — —
cucumber (pickled food eaten before
rice) (Japan)
White rice with pickled vinegar and 61 87 Healthy, 11 Rice, 2 h26
89 — — —
cucumber (pickled food eaten with rice)
(Japan)
Mean of 2 types 62 ± 1 89 ± 2 — — — 150 43 27
670 White rice topped with raw egg and soy 72 103 Healthy, 6 Rice, 2 h26
89 150 36 26
sauce (Japan)
671 White rice with roasted ground soybean 56 80 Healthy, 9 Rice, 2 h26
89 150 51 29
(Japan)
672 White rice with salted dried plum 80 114 Healthy, 10 Rice, 2 h26
89 150 49 39
(umeboshi) (Japan)
673 White rice with sea algae rolled in sheet 77 110 Healthy, 7 Rice, 2 h26
89 150 51 39
of toasted sea algae (Japan)
Asian Indian
674 Amaranth (Amaranthus esculentum), 97 ± 19 139 Type 2, 6 Glucose, 3 h22
43 30 19 18
popped, eaten with milk and nonnutritive
sweetener
675 Bajra
Bajra (Penniseteum typhoideum), eaten as 55 ± 13 79 Type 2, 6 Glucose, 2 h 110 — — —
roasted bread made from bajra flour
Bajra (Penniseteum typhoideum) 49 70 Healthy, 18 Bread, 3 h 50 — — —
Bajra (Penniseteum typhoideum) 67 96 Type 2, 6 Bread, 3 h 50 — — —
Mean of 3 studies 57 ± 5 82 ± 8 — — — 75 50 29
— — — (dry)
676 Banana (Musa sapientum), Nendra 70 ± 11 100 Healthy, 12–15 Glucose, 3 h22
65 120 45 31
variety, unripe, steamed 1 h11
677 Barley
Barley (Hordeum vulgare) 48 69 Healthy, 8 Bread, 3 h 50 — — —
(Continued)
48 FOSTER-POWELL ET AL
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Barley (Hordeum vulgare) 37 53 Type 2, 6 Bread, 3 h 50 — — —
Mean of 2 groups of subjects 43 ± 6 61 ± 8 — — — 150 37 16
678 Bengal gram dhal, chickpea 11 16 Healthy, 6 Glucose, 2 h 54 150 36 4
679 Black gram (Phaseolus mungo), soaked
12 h, stored moist 24 h, steamed 1 h11
43 ± 10 61 Healthy, 12–15 Glucose, 3 h22
65 150 18 8
Chapatti
680 Chapatti, amaranth-wheat (25:75) 66 ± 10 94 Type 2, 6 Glucose, 3 h22
43 60 30 20
composite flour, served with bottle gourd
and tomato curry
681 Chapatti, amaranth-wheat (50:50) 76 ± 20 108 Type 2, 6 Glucose, 3 h22
43 60 30 23
composite flour, served with bottle gourd
and tomato curry
682 Chapatti, baisen 27 39 Type 2, 11 Wheat chapatti, 3 h17
56 — — —
683 Chapatti, bajra 67 96 Type 2, 14 Bread, 3 h 50 — — —
Chapatti, bajra 49 70 Healthy, 18 Bread, 3 h 50 — — —
Mean of 2 groups of subjects 58 ± 9 83 ± 13 — — — — — —
684 Chapatti, barley
Chapatti, barley 37 53 Type 2, 14 Bread, 3 h 50 — — —
Chapatti, barley 48 69 Healthy, 18 Bread, 3 h 50 — — —
Mean of 2 groups of subjects 42 ± 5 61 ± 8 — — — — — —
685 Chapatti maize (Zea mays)
Chapatti maize (Zea mays) 64 92 Type 2, 14 Bread, 3 h 50 — — —
Chapatti maize (Zea mays) 59 85 Healthy, 18 Bread, 3 h 50 — — —
Mean of 2 groups of subjects 62 ± 3 89 ± 4 — — — — — —
686 Chapatti, wheat, served with bottle gourd 66 ± 9 94 Type 2, 6 Glucose, 3 h22
43 60 32 21
and tomato curry
687 Chapatti, flour from malted wheat, moth 66 ± 9 94 Healthy, 7 Glucose, 2 h 111 60 38 25
bean (Phaseolus aconitifolius) and bengal
gram (Cicer arietinum)
688 Chapatti, flour made from popped wheat, 40 ± 8 58 Healthy, 7 Glucose, 2 h 111 60 36 14
moth bean and bengal gram
689 Chapatti, flour from roller dried wheat, 60 ± 9 85 Healthy, 7 Glucose, 2 h 111 60 38 23
moth bean and bengal gram
690 Chapatti
Chapatti, wheat flour, thin, with green 81 ± 4 116 Type 2, 8 Glucose, 2 h 112 200 50 41
gram (Phaseolus aureus) dhal
Chapatti, wheat flour, thin, with green 44 ± 3 63 Healthy, 11 Glucose, 2 h 112 200 50 22
gram (Phaseolus aureus) dhal
Mean of 2 groups of subjects 63 ± 19 90 ± 27 — — — 200 50 32
Cheela (thin savory pancake made from
legume flour batter)
691 Cheela, bengal gram (Cicer arietinum) 42 ± 1 60 Healthy, 15 Glucose, 2 h32
113 150 28 12
Cheela, bengal gram (Cicer arietinum), 36 ± 1 51 Healthy, 15 Glucose, 2 h32
113 150 28 10
fermented batter
692 Cheela, green gram (Phaseolus aureus) 45 ± 1 64 Healthy, 15 Glucose, 2 h32
113 150 26 12
Cheela, green gram (Phaseolus aureus), 38 ± 1 54 Healthy, 15 Glucose, 2 h32
113 150 26 10
fermented batter
693 Dhokla
Dhokla, leavened, fermented, steamed cake; 35 ± 4 50 Healthy, 5 Glucose, 2 h 114 — — —
dehusked chickpea and wheat semolina
Dhokla, leavened, fermented, steamed cake; 31 ± 6 44 Type 2, 5 Glucose, 2 h 114 — — —
dehusked chickpea and wheat semolina
Mean of 2 groups of subjects 33 ± 2 47 ± 3 — — — 100 20 6
694 Dosai
Dosai (parboiled and raw rice, soaked, 77 ± 3 110 Type 2, 9 Glucose, 2 h 112 150 39 30
ground, fermented, and fried) with chutney
Dosai (parboiled and raw rice, soaked, 55 ± 2 79 Healthy, 6 Glucose, 2 h 112 150 39 22
ground, fermented, and fried) with chutney
Mean of 2 groups of subjects 66 ± 11 95 ± 16 — — — 150 39 26
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 49
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
695 Green gram (Phaseolus aureus), soaked 38 ± 14 54 Healthy, 12–15 Glucose, 3 h22
65 150 17 6
12 h, stored moist 24 h, steamed 1 h11
696 Green gram, whole with varagu 57 ± 6 81 Type 2, 6 Glucose, 2 h 110 80 50 29
(Paspalum scorbiculatum), pressure cooked (dry)
697 Green gram dhal with varagu (Paspalum 78 ± 12 111 Type 2, 6 Glucose, 2 h 110 78 50 39
scorbiculatum), pressure cooked (dry)
698 Horse gram (Dolichos biflorus) soaked 51 ± 11 73 Healthy, 12–15 Glucose, 3 h22
65 150 29 15
12 h, stored moist 24 h, steamed 1 h11
699 Idli
Idli (parboiled and raw rice + black dhal, 77 ± 2 110 Type 2, 10 Glucose, 2 h 112 250 52 40
soaked, ground, fermented, and steamed)
with chutney
Idli (parboiled and raw rice + black dhal, 60 ± 2 86 Healthy, 11 Glucose, 2 h 112 250 52 31
soaked, ground, fermented, and steamed)
with chutney
Mean of 2 groups of subjects 69 ± 9 98 ± 12 — — — 250 52 36
700 Jowar, roasted bread made from Jowar 77 ± 8 110 Type 2, 6 Glucose, 2 h 110 70 50 39
flour (Sorghum vulgare) (dry)
701 Laddu
Laddu (popped amaranth, foxtail millet, 24 ± 4 34 Healthy, 5 females Glucose, 2 h 114 — — —
roasted legume powder, and fenugreek
seeds) in hot sweet syrup
Laddu (popped amaranth, foxtail millet, 29 ± 4 41 Type 2, 5 males Glucose, 2 h 114 — — —
roasted legume powder, and fenugreek
seeds) in hot sweet syrup
Mean of 2 groups of subjects 27 ± 3 38 ± 4 — — — 50 31 8
702 Lentil and cauliflower curry with rice 60 ± 10 86 Healthy, 8 Glucose, 2 h 87 360 51 31
(Australia)
703 Millet/Ragi (Eleucine coracana), dehusked, 68 ± 10 97 Healthy, 12–15 Glucose, 3 h22
65 150 34 23
soaked 12 h, stored moist 24 h,
steamed 1 h11
703 Millet/Ragi
Millet/Ragi (Eleucine coracana)11
84 120 Type 2, 20 Glucose, 2 h 68 70 50 42
(dry)
Millet/Ragi (Eleucine coracana) flour 104 ± 13 149 Type 2, 6 Glucose, 2 h 110 70 50 52
eaten as roasted bread (dry)
Mean of 2 studies 94 ± 10 135 ± 15 — — — — — —
705 Pongal
Pongal (rice and roasted green gram dhal, 90 ± 3 129 Type 2, 10 Glucose, 2 h 112 — — —
pressure cooked)
Pongal (rice and roasted green gram dhal, 45 ± 2 64 Healthy, 8 Glucose, 2 h 112 — — —
pressure cooked)
Mean of 2 groups of subjects 68 ± 23 97 ± 33 — — — 250 52 35
706 Poori
Poori (deep-fried wheat-flour dough) 82 ± 2 117 Type 2, 8 Glucose, 2 h 112 — — —
with potato palya (mashed potato)
Poori (deep-fried wheat-flour dough) 57 ± 1 81 Healthy, 8 Glucose, 2 h 112 — — —
with potato palya (mashed potato)
Mean of 2 groups of subjects 70 ± 13 99 ± 18 — — — 150 41 28
707 Rajmah (Phaseolus vulgaris) 19 27 Healthy, 6 Glucose, 2 h 54 150 30 6
708 Rice (Oryza sativa) boiled served with 69 ± 15 99 Type 2, 6 Glucose, 3 h22
43 150 38 26
bottle gourd and tomato curry
709 Semolina
Semolina (Triticum aestivum), steamed 55 ± 9 79 Type 2, 30 Glucose, 2 h32
69 67 50 28
(dry)
Semolina (Triticum aestivum), preroasted 76 ± 6 109 Type 2, 30 Glucose, 2 h32
69 67 50 38
Semolina (Triticum aestivum) with (dry)
fermented black gram dhal (Phaseolus 46 ± 12 66 Type 2, 30 Glucose, 2 h32
69 71 50 23
mungo) (dry)
(Continued)
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Semolina (Triticum aestivum) with fermented 62 ± 20 89 Type 2, 30 Glucose, 2 h32
69 71 50 31
green gram dhal (Phaseolus aureus) (dry)
Semolina (Triticum aestivum) with 54 ± 7 77 Type 2, 30 Glucose, 2 h32
69 71 50 27
fermented bengal gram dhal (Cicer arietum) (dry)
710 Tapioca (Manihot utilissima), steamed 1 h11
70 ± 10 100 Healthy, 12–15 Glucose, 3 h22
65 250 18 12
711 Varagu (Paspalum scorbiculatum), 68 ± 8 97 Type 2, 6 Glucose, 2 h 110 76 50 34
pressure cooked 15 lb 12–15 min (dry)
712 Upittu
Upittu (roasted semolina and onions, 67 ± 3 96 Type 2, 12 Glucose, 2 h 112 — — —
cooked in water)
Upittu (roasted semolina and onions, 69 ± 4 99 Healthy, 11 Glucose, 2 h 112 — — —
cooked in water)
Mean of 2 groups of subjects 68 ± 1 98 ± 2 — — — 150 42 28
713 Uppuma kedgeree
Uppuma kedgeree (millet, legumes, 18 ± 3 25 Healthy, 5 Glucose, 2 h 114 — — —
fenugreek seeds; roasted and cooked in
water)
Uppuma kedgeree (millet, legumes, 19 ± 3 28 Type 2, 5 Glucose, 2 h 114 — — —
fenugreek seeds; roasted and cooked in
water)
Mean of 2 groups of subjects 18 ± 1 27 ± 2 — — — 150 33 6
Australian aboriginal
714 Acacia aneura, mulga seed, roasted, wet 8 11 Healthy, 7 Potato, 3 h25
79 50 17 1
ground to paste6
715 Acacia coriacea, desert oak, seed bread6
46 66 Healthy, 6 Bread, 3 h 79 75 24 11
716 Araucaria bidwillii, bunya tree nut, baked 47 67 Healthy, 7 Potato, 3 h25
79 50 16 7
10 min6
717 Bush honey, sugar bag6
43 61 Healthy, 7 Potato, 3 h25
79 30 25 11
718 Castanospermum australe, blackbean seed, 8 11 Healthy, 7 Potato, 3 h25
79 50 9 1
sliced, soaked 1 wk, pounded and baked6
719 Dioscorea bulbifera, cheeky yam, peeled, 34 49 Healthy, 7 Potato, 3 h25
79 150 36 12
sliced, soaked 2 d, baked 15 min6
720 Macrozamia communis, cycad palm seed, 40 ± 2 57 Healthy, 7 Glucose, 2 h 85 50 25 10
sliced, soaked 1 wk, pounded, baked6
Pacific Islanders
721 Breadfruit (Artocarpus altilis) (Australia)6
68 97 Healthy, 7 Potato, 3 h25
79 120 27 18
722 Banana/plantain, green
Green banana, boiled (New Zealand) 38 ± 10 54 Healthy, 8 Glucose, 2 h 25 120 21 8
723 Sweet potato
Sweet potato (Ipomoea batatas) (Australia) 44 63 Healthy, 7 Potato, 3 h25
79 150 25 11
Sweet potato, kumara (New Zealand) 77 ± 12 110 Healthy, 9 Glucose, 2 h 25 150 25 19
Sweet potato, kumara (New Zealand) 78 ± 6 111 Type 2, 14 Glucose, 2 h 25 150 25 20
Mean of 3 studies 66 ± 11 95 ± 16 — — — 150 28 17
724 Taro
Taro (Colocasia esculenta) peeled, boiled 54 77 Healthy, 7 Potato, 3 h25
79 — — —
(Australia)
Taro, peeled, boiled (New Zealand) 56 ± 12 80 Healthy, 9 Glucose, 2 h 25 — — —
Mean of 2 studies 55 ± 1 79 ± 2 — — — 150 8 4
725 Yam
Yam, peeled, boiled (New Zealand) 25 ± 4 36 Type 2, 13 Glucose, 2 h 25 — — —
Yam, peeled, boiled (New Zealand) 35 ± 5 50 Healthy, 14 Glucose, 2 h 25 — — —
Mean of 2 groups of subjects 30 ± 5 43 ± 7 — — — 150 36 13
Israeli
726 Melawach (dough made from
white-wheat flour and butter, fried)
Melawach 61 ± 10 87 Type 2, 9; Glucose, 3 h14
88 — — —
healthy, 9
Melawach 71 ± 7 101 Type 2, 14 Glucose, 3 h14
115 — — —
Mean of 2 studies 66 ± 5 94 ± 7 — — — 115 53 35
727 Melawach + 15 g locust bean (Ceratonia 31 ± 6 44 Type 2, 9 Glucose, 3 h14
115 130 53 16
siliqua) fiber (soluble)
(Continued)
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 51
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TABLE 1 (Continued)
GI2
GI2
Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
728 Melawach + 15 g maize cob fiber 59 ± 10 84 Type 2, 9 Glucose, 3 h14
115 130 53 31
(insoluble)
729 Melawach + 15 g lupin (Lupinus albus) 72 ± 10 103 Type 2, 10 Glucose, 3 h14
115 130 53 38
fiber
Pima Indian
730 Acorns, stewed with venison (Quercus 16 ± 1 23 Healthy, 8 Glucose, 2 h 116 100 6 1
emoryi)6
731 Cactus jam (Stenocereus thurberi) 91 130 ± 19 Healthy, 8 Bread, 2 h 117 30 20 18
732 Corn hominy (Zea mays)6
40 ± 5 57 Healthy, 8 Glucose, 2 h 116 150 30 12
733 Fruit Leather (Stenocereus thurberi) 70 100 ± 19 Healthy, 8 Bread, 2 h 117 30 24 17
734 Lima beans broth (Phaseolus lunatus)6
36 ± 3 51 Healthy, 8 Glucose, 2 h 116 250 mL 32 12
735 Mesquite cakes (Prosopis velutina)6
25 ± 3 36 Healthy, 4 Glucose, 2 h 116 60 4 1
736 Tortilla (Zea mays and Olneya tesota) 38 54 ± 9 Healthy, 8 Bread, 2 h 117 60 25 9
737 White teparies broth (Phaseolus 31 ± 3 44 Healthy, 8 Glucose, 2 h 116 250 mL 32 10
acutifolius)6
738 Yellow teparies broth (Phaseolus 29 ± 3 41 Healthy, 8 Glucose, 2 h 116 250 mL 26 8
acutifolius)6
South American
739 Arepa, corn bread cake, made with corn 72 102 Healthy, 6 Glucose, 4 h33
118 100 43 31
flour (Mexico)
740 Arepa, made from ordinary dehulled dent 81 116 Healthy, 9 Arepa, 2 h35
119 100 43 35
corn flour (25% amylose)9,34
741 Arepa, made from dehulled high-amylose 44 63 Healthy, 9 Arepa, 2 h35
119 100 25 11
(70%) corn flour9,34
742 Black beans 30 43 ± 17 Type 2, 27; Bread, 3 h 98 150 23 7
healthy, 21
743 Brown beans 38 54 ± 15 Type 2, 27; Bread, 3 h 98 150 25 9
healthy, 21
744 Corn tortilla (Mexican) 52 74 ± 7 Healthy, 8 Bread, 3.5 h 120 50 24 12
745 Corn tortilla, served with refried mashed 39 56 ± 8 Healthy, 8 Bread, 3.5 h 120 100 23 9
pinto beans and tomato sauce (Mexican)
746 Corn tortilla, fried, with mashed potato, 78 111 ± 12 Healthy, 8 Bread, 3.5 h 120 100 15 11
fresh tomato and lettuce (Mexican)
747 Nopal (prickly pear cactus) 7 10 ± 17 Type 2, 27; Bread, 3 h 98 100 6 0
healthy, 21
748 Pinto beans, boiled in salted water 14 19 ± 3 Healthy, 8 Bread, 3.5 h 120 150 25 4
749 Wheat tortilla (Mexican) 30 43 ± 7 Healthy, 8 Bread, 3.5 h 120 50 26 8
750 Wheat tortilla served with refried pinto 28 40 ± 13 Healthy, 8 Bread, 3.5 h 120 100 18 5
beans and tomato sauce (Mexican)
1
NS, not specified; type 1 and type 2, subjects with type 1 and type 2 diabetes; AUC, area under the curve. Serving sizes in grams unless specified otherwise.
2
x– ± SEM. Two GI vlaues 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 food’s listed GI value with glucose as the reference food by the listed g carbohydrate per serving and dividing by 100.
4
Human Nutrition Unit (Sydney University, Australia), unpublished observations, 1995–2002.
5
The low GI may be explained by the inclusion of rolled oats in the recipe.
6
Portions of the test food and the reference food contained 25 g carbohydrate.
7
V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations, 1996–2000.
8
GI calculated from the AUC for glucose.
9
GI calculated by using a mathematical formula based on results from an in vitro starch hydrolysis assay.
10
Impaired glucose tolerance.
11
Both the test food and the reference food contained 75 g carbohydrate.
12
Both the test food and the reference food contained 100 g carbohydrate.
13
Values based on 0.5 g carbohydrate/kg body wt.
14
AUC measured over 3 h for only 5 time points (0, 30, 60, 120, and 180 min).
15
GI corrected for added milk and adjusted to represent a 50-g carbohydrate portion size.
16
Made from raw oats that were cooked for 20 min.
17
Used as 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.
18
GI calculated from AUC food/AUC glucose formula. The AUC value was calculated over 3 h for 5 time points only.
19
J Dzieniszewski, J Ciok (National Food and Nutrition Institute, Poland), unpublished observations, 1996–2001.
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20
J Brand-Miller, S Holt (Sydney University, Australia), and V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations,
2000 and 2001.
21
M Champ (INRA, France) and V Lang (Danone Vitapole Company, France), unpublished observations, 1998.
22
AUC measured over 3 h for only 4 time points (0, 1, 2, and 3 h).
23
AUC calculated as the area above fasting to 3 h only.
24
AUC measured over 5 h, but blood samples taken at hourly intervals only.
25
Potato used as reference food with a GI fixed at 80. The GI of the test food was calculated by expressing the test food’s glucose AUC value as a percentage
of the potato’s AUC value.
26
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).
27
Blood glucose measured at 30-min intervals.
28
GI for sugars calculated from the glycemic response for a meal of sugar and rolled oats minus the glycemic response for the oats alone.
29
Both the test food and the reference food contained 30 g carbohydrate.
30
Total weight of the test food was 25 g, whereas reference food contained 25 g available carbohydrate. The carbohydrate content of the test food was
assumed to be 100% available, which may be an overestimate.
31
Eaten as part of a mixed meal with fish, tomato, and onion sauce.
32
AUC measured over 2 h for 4 time points (0, 30, 60, and 120 min).
33
AUC measured over 4 h for only 6 time points (0, 30, 60, 120, 180, and 240 min).
34
Both the test food and the reference food contained 45 g carbohydrate.
35
Reference food was an ordinary corn flour arepa.
INTERNATIONAL TABLE OF GLYCEMIC INDEX AND LOAD 53
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1. Wolever TMS, Katzman-Relle L, Jenkins AL, et al. Glycaemic
index of 102 complex carbohydrate foods in patients with diabetes.
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2. Brand Miller J, Pang E, Broomhead L. The glycaemic index of
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