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Article: Assigning glycemic index to foods in a recent Australian food composition database

TitleAssigning glycemic index to foods in a recent Australian food composition database
Authors
Issue Date2016
Citation
European Journal of Clinical Nutrition, 2016, v. 70 n. 2, p. 280-281 How to Cite?
Abstract© 2015 Macmillan Publishers Limited This paper describes the compilation of a special edition of the AUSNUT2011–2013 food composition database that includes glycemic index (GI) values. A 6-step, systematic methodology was used to assign GI to 5644 foods included in AUSNUT2011–2013. A total of 1752 (31%) foods were assigned a GI of 0 owing to low carbohydrate content; 363 (6%) had a direct match in 1 of the 4 data tables used; 1738 (31%) were assigned the GI of a ‘closely related’ food item; 1526 (27%) were assigned the weighted mean GI of ingredients; 205 (4%) were assigned the median GI of their corresponding food subgroup; 49 (<1%) were assigned a GI of 0 because they were not a significant source of carbohydrate in typical diets; and 5 (<1%) were assigned a default GI. We propose that this database should be used for all future Australian GI research until a subsequent version/update is compiled.European Journal of Clinical Nutrition advance online publication, 28 October 2015; doi:10.1038/ejcn.2015.186.
Persistent Identifierhttp://hdl.handle.net/10722/222696
ISSN
2015 Impact Factor: 2.935
2015 SCImago Journal Rankings: 1.488

 

DC FieldValueLanguage
dc.contributor.authorLouie, J. C Y-
dc.contributor.authorBarclay, A. W.-
dc.contributor.authorBrand-Miller, J. C.-
dc.date.accessioned2016-01-19T03:37:01Z-
dc.date.available2016-01-19T03:37:01Z-
dc.date.issued2016-
dc.identifier.citationEuropean Journal of Clinical Nutrition, 2016, v. 70 n. 2, p. 280-281-
dc.identifier.issn0954-3007-
dc.identifier.urihttp://hdl.handle.net/10722/222696-
dc.description.abstract© 2015 Macmillan Publishers Limited This paper describes the compilation of a special edition of the AUSNUT2011–2013 food composition database that includes glycemic index (GI) values. A 6-step, systematic methodology was used to assign GI to 5644 foods included in AUSNUT2011–2013. A total of 1752 (31%) foods were assigned a GI of 0 owing to low carbohydrate content; 363 (6%) had a direct match in 1 of the 4 data tables used; 1738 (31%) were assigned the GI of a ‘closely related’ food item; 1526 (27%) were assigned the weighted mean GI of ingredients; 205 (4%) were assigned the median GI of their corresponding food subgroup; 49 (<1%) were assigned a GI of 0 because they were not a significant source of carbohydrate in typical diets; and 5 (<1%) were assigned a default GI. We propose that this database should be used for all future Australian GI research until a subsequent version/update is compiled.European Journal of Clinical Nutrition advance online publication, 28 October 2015; doi:10.1038/ejcn.2015.186.-
dc.languageeng-
dc.relation.ispartofEuropean Journal of Clinical Nutrition-
dc.titleAssigning glycemic index to foods in a recent Australian food composition database-
dc.typeArticle-
dc.description.natureLink_to_subscribed_fulltext-
dc.identifier.doi10.1038/ejcn.2015.186-
dc.identifier.scopuseid_2-s2.0-84956954694-
dc.identifier.eissn1476-5640-

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