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Article: Methodology for assigning appropriate glycaemic index values to an Australian food composition database

TitleMethodology for assigning appropriate glycaemic index values to an Australian food composition database
Authors
KeywordsFood analysis
AUSNUT2007
Food composition table
Food composition database
Food composition
Australia
Methodology
Glycaemic index table
Glycaemic index
Issue Date2015
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 Identifierhttp://hdl.handle.net/10722/222682
ISSN
2015 Impact Factor: 2.78
2015 SCImago Journal Rankings: 1.144

 

DC FieldValueLanguage
dc.contributor.authorLouie, Jimmy Chun Yu-
dc.contributor.authorFlood, Victoria M.-
dc.contributor.authorAtkinson, Fiona S.-
dc.contributor.authorBarclay, Alan W.-
dc.contributor.authorBrand-Miller, Jennie C.-
dc.date.accessioned2016-01-19T03:36:56Z-
dc.date.available2016-01-19T03:36:56Z-
dc.date.issued2015-
dc.identifier.citationJournal of Food Composition and Analysis, 2015, v. 38, p. 1-6-
dc.identifier.issn0889-1575-
dc.identifier.urihttp://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.languageeng-
dc.relation.ispartofJournal of Food Composition and Analysis-
dc.subjectFood analysis-
dc.subjectAUSNUT2007-
dc.subjectFood composition table-
dc.subjectFood composition database-
dc.subjectFood composition-
dc.subjectAustralia-
dc.subjectMethodology-
dc.subjectGlycaemic index table-
dc.subjectGlycaemic index-
dc.titleMethodology for assigning appropriate glycaemic index values to an Australian food composition database-
dc.typeArticle-
dc.description.natureLink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.jfca.2014.06.002-
dc.identifier.scopuseid_2-s2.0-84925872168-
dc.identifier.volume38-
dc.identifier.spage1-
dc.identifier.epage6-

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