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- Publisher Website: 10.1016/j.jfca.2014.06.002
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Article: Methodology for assigning appropriate glycaemic index values to an Australian food composition database
Title | Methodology for assigning appropriate glycaemic index values to an Australian food composition database |
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Authors | |
Keywords | Food analysis AUSNUT2007 Food composition table Food composition database Food composition Australia Methodology Glycaemic index table Glycaemic index |
Issue Date | 2015 |
Publisher | Academic Press. The Journal's web site is located at http://www.elsevier.com/locate/jfca |
Citation | Journal of Food Composition and Analysis, 2015, v. 38, p. 1-6 How to Cite? |
Abstract | © 2014 Elsevier Inc. We aimed to produce an updated Australian glycaemic index (GI) database based on a systematic method. GI values were assigned to the 3871 unique foods in an Australian food composition database. Following the method, 1124 (29%) foods had less than 2.5. g of available carbohydrates per 100. g and were assigned a GI of 0, and 416 (11%) foods had a direct match in one of the three data tables used. The GI value of a 'closely related' food was assigned to 1793 (46%) foods; 135 foods (3%) had their GI values calculated using the weighted average GI method; 391 (10%) foods were assigned the median GI of their corresponding food subgroup, and 12 (<1%) foods were assigned a GI of 0 because they were not significant sources of carbohydrates in a typical diet. For the 3634 foods which received a GI value in the 2009 assignment, 1954 (53.8%) had an updated GI value, and the mean. ±. SD difference between the 2009 and current assigned values was +3.0. ±. 16.0 units (paired sample t-test p<. 0.001). Acknowledging some limitations, this database will enhance the utility of the GI concept in research and clinical settings in Australia (199 words). |
Persistent Identifier | http://hdl.handle.net/10722/222682 |
ISSN | 2021 Impact Factor: 4.520 2020 SCImago Journal Rankings: 0.982 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | Louie, Jimmy Chun Yu | - |
dc.contributor.author | Flood, Victoria M. | - |
dc.contributor.author | Atkinson, Fiona S. | - |
dc.contributor.author | Barclay, Alan W. | - |
dc.contributor.author | Brand-Miller, Jennie C. | - |
dc.date.accessioned | 2016-01-19T03:36:56Z | - |
dc.date.available | 2016-01-19T03:36:56Z | - |
dc.date.issued | 2015 | - |
dc.identifier.citation | Journal of Food Composition and Analysis, 2015, v. 38, p. 1-6 | - |
dc.identifier.issn | 0889-1575 | - |
dc.identifier.uri | http://hdl.handle.net/10722/222682 | - |
dc.description.abstract | © 2014 Elsevier Inc. We aimed to produce an updated Australian glycaemic index (GI) database based on a systematic method. GI values were assigned to the 3871 unique foods in an Australian food composition database. Following the method, 1124 (29%) foods had less than 2.5. g of available carbohydrates per 100. g and were assigned a GI of 0, and 416 (11%) foods had a direct match in one of the three data tables used. The GI value of a 'closely related' food was assigned to 1793 (46%) foods; 135 foods (3%) had their GI values calculated using the weighted average GI method; 391 (10%) foods were assigned the median GI of their corresponding food subgroup, and 12 (<1%) foods were assigned a GI of 0 because they were not significant sources of carbohydrates in a typical diet. For the 3634 foods which received a GI value in the 2009 assignment, 1954 (53.8%) had an updated GI value, and the mean. ±. SD difference between the 2009 and current assigned values was +3.0. ±. 16.0 units (paired sample t-test p<. 0.001). Acknowledging some limitations, this database will enhance the utility of the GI concept in research and clinical settings in Australia (199 words). | - |
dc.language | eng | - |
dc.publisher | Academic Press. The Journal's web site is located at http://www.elsevier.com/locate/jfca | - |
dc.relation.ispartof | Journal of Food Composition and Analysis | - |
dc.subject | Food analysis | - |
dc.subject | AUSNUT2007 | - |
dc.subject | Food composition table | - |
dc.subject | Food composition database | - |
dc.subject | Food composition | - |
dc.subject | Australia | - |
dc.subject | Methodology | - |
dc.subject | Glycaemic index table | - |
dc.subject | Glycaemic index | - |
dc.title | Methodology for assigning appropriate glycaemic index values to an Australian food composition database | - |
dc.type | Article | - |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1016/j.jfca.2014.06.002 | - |
dc.identifier.scopus | eid_2-s2.0-84925872168 | - |
dc.identifier.volume | 38 | - |
dc.identifier.spage | 1 | - |
dc.identifier.epage | 6 | - |
dc.identifier.isi | WOS:000349501500001 | - |
dc.identifier.issnl | 0889-1575 | - |