Glycemic Index

The glycemic index was first proposed in 1981 as an alternative system for classifying foods that contain carbohydrate. It was found that foods with a high glycemic index produce a higher blood glucose response than foods with a lower glycemic index. Since this time, many studies have been done, and it is now thought by some that regular consumption of foods with a high glycemic index could raise the risk for various medical conditions, such as obesity, type 2 diabetes, and cardiovascular disease. In order to facilitate research and study in this area, we have added glycemic index values for appropriate foods.

Glycemic Index values have been added for a specific subset of database foods, from the latest tables that were published in the fall of 2002 (Am J Clin Nutr 2002;76:5-56). Since this subset of foods is small compared to the size of the database itself, a list of available ESHA codes for foods that contain this data is posted on our web site (www.esha.com).

In order to view the glycemic index data that is in the program, follow these steps:

1. 1. Open a food list (either Person or Recipe) and enter in the ESHA code number of one or more foods from the glycemic index list that is posted on the web site.
   2. Choose Calories, Carbohydrates, Glyc Indx (glycemic index) and Glyc Load (glycemic load) from the View/Nutrients to View menu.

Available Data:

Glycemic Index: This is listed in the Glycemic Index column. This number has been assigned to individual database foods, from data in the published literature source listed above. The glucose standard was used.

Glycemic Load: This is listed in the Glycemic Load column. The glycemic load is calculated using the Available Carbohydrate in foods (Total Carbohydrate - Total Fiber).

Glycemic Load = [Glycemic Index x (Total Carbohydrate grams - Total Fiber grams)] / 100

Dietary Glycemic Load: This is listed in the glycemic Load column on the meal or day total lines.

Dietary Glycemic Load = SUM Glycemic Load

Dietary Glycemic Index: This is listed in the Glycemic Index column on the meal or day total lines.

Dietary Glycemic Index = (SUM Glycemic Load / (Total Carbohydrate grams - Total Fiber grams) x 100

Further Reading

Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients) 2002, p.6-3. Food and Nutrition Board, Institute of Medicine

Brand-Miller, et al, The Glucose Revolution: The Authoritative Guide to the Glycemic Index. New York, NY; Marlowe & Co; 1999.

Some Glycemic Index Values Using the Glucose Standard

(source: Am J Clin Nutr 76(1): 5-56, 2002)