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Article: Methodology for adding appropriate glycemic index values to an Australian food composition database

TitleMethodology for adding appropriate glycemic index values to an Australian food composition database
Authors
KeywordsMethodology
Glycaemic index
Food composition database
Australia
AUSNUT2007
Glycaemic index table
Food analysis
Food composition
Food composition table
Issue Date2015
PublisherAcademic 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?
AbstractWe 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, 1,124 (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.
Persistent Identifierhttp://hdl.handle.net/10722/225469
ISSN
2015 Impact Factor: 2.78
2015 SCImago Journal Rankings: 1.144

 

DC FieldValueLanguage
dc.contributor.authorLouie, CYJ-
dc.contributor.authorFlood, V-
dc.contributor.authorAtkinson, F-
dc.contributor.authorBarclay, AW-
dc.contributor.authorBrand-Miller, J-
dc.date.accessioned2016-05-17T08:46:05Z-
dc.date.available2016-05-17T08:46:05Z-
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/10722/225469-
dc.description.abstractWe 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, 1,124 (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.-
dc.languageeng-
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/jfca-
dc.relation.ispartofJournal of Food Composition and Analysis-
dc.rightsPosting accepted manuscript (postprint): © <year>. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.subjectMethodology-
dc.subjectGlycaemic index-
dc.subjectFood composition database-
dc.subjectAustralia-
dc.subjectAUSNUT2007-
dc.subjectGlycaemic index table-
dc.subjectFood analysis-
dc.subjectFood composition-
dc.subjectFood composition table-
dc.titleMethodology for adding appropriate glycemic index values to an Australian food composition database-
dc.typeArticle-
dc.identifier.emailLouie, CYJ: h0115648@graduate.hku.hk-
dc.identifier.authorityLouie, CYJ=rp02118-
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.jfca.2014.06.002-
dc.identifier.volume38-
dc.identifier.spage1-
dc.identifier.epage6-
dc.publisher.placeUnited States-

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