The group of Professor J. Brand-Miller at the University of Sydney has done extensive research in the area of GI and GL and has tested a wide variety of foods. They have assembled a comprehensive list of tested foods, first published in 1995 as the 'International tables of glycemic index' (Foster-Powell & Miller, 1995). In 2002 a revised table was published, including all the data published between 1981 and 2001, as well as unpublished data from their laboratory and from others where the quality of the data could be verified on the basis of the method used. In its 2002 edition, the table contained nearly 1300 entries, representing over 750 different types of foods (Foster-Powell et al., 2002). This database is continuously updated and is available online on the following site: http://www.glycemicindex.com. On this site, products can be located with the aid of a specific search engine. Furthermore, additional information on GI and GL can be found in several books written by Professor J. Brand-Miller on this subject.
Additional information about glycaemic carbohydrates and their effect on bodyweight regulation are provided in a recent review by Saris (2003). The different effects of fat and carbohydrates on the thermogenic response and fat deposition are also discussed in this review.
Several reviews on the association between GI and chronic disease have been published by Jenkins and colleagues (e.g. Jenkins et al., 2002). They conclude that, despite inconsistencies in the data, overall findings suggest that dietary GI is of potential importance in the treatment and prevention of chronic diseases. On the other hand, a recent comprehensive review by Raben (2002) examined 31 short-term and 20 longer-term published human intervention studies comparing the effects of high- and low-GI diets on appetite, food intake, energy expenditure and bodyweight. The author suggested that the data were not conclusive that low-GI foods are superior to high-GI foods in regard to long-term control of bodyweight.
Was this article helpful?