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Determination of the glycaemic index of foods: interlaboratory study

European Journal of Clinical Nutrition volume 57, pages 475–482 (2003)Cite this article

Abstract

Objective: Practical use of the glycaemic index (GI), as recommended by the FAO/WHO, requires an evaluation of the recommended method. Our purpose was to determine the magnitude and sources of variation of the GI values obtained by experienced investigators in different international centres.

Design: GI values of four centrally provided foods (instant potato, rice, spaghetti and barley) and locally obtained white bread were determined in 8–12 subjects in each of seven centres using the method recommended by FAO/WHO. Data analysis was performed centrally.

Setting: University departments of nutrition.

Subjects: Healthy subjects (28 male, 40 female) were studied.

Results: The GI values of the five foods did not vary significantly in different centres nor was there a significant centre×food interaction. Within-subject variation from two centres using venous blood was twice that from five centres using capillary blood. The s.d. of centre mean GI values was reduced from 10.6 (range 6.8–12.8) to 9.0 (range 4.8–12.6) by excluding venous blood data. GI values were not significantly related to differences in method of glucose measurement or subject characteristics (age, sex, BMI, ethnicity or absolute glycaemic response). GI values for locally obtained bread were no more variable than those for centrally provided foods.

Conclusions: The GI values of foods are more precisely determined using capillary than venous blood sampling, with mean between-laboratory s.d. of approximately 9.0. Finding ways to reduce within-subject variation of glycaemic responses may be the most effective strategy to improve the precision of measurement of GI values.

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Acknowledgements

Supported by Glycaemic Index Testing Inc., Toronto; Australian Research Council; University of Parma, Italy; Department of Human Nutrition, University of Otago; University of the West Indies; Nestlé South Africa, the Sugar Association of South Africa and the National Research Association of South Africa.

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Authors and Affiliations

  1. Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada

    T M S Wolever

  2. Department of Nutrition and Family Ecology, Potchefstroom University for Christian Higher Education, South Africa

    H H Vorster & C Venter

  3. Department of Applied Nutrition and Food Chemistry, Chemical Centre, University of Lund, Lund, Sweden

    I Björck, Y Granfeldt &  Xiaomei Wu

  4. Department of Biochemistry, Human Nutrition Unit, University of Sydney, Sydney, Australia

    J Brand-Miller & S Holt

  5. Department of Public Health, Human Nutrition Unit, University of Parma, Italy

    F Brighenti

  6. Department of Human Nutrition, University of Otago, Dunedin, New Zealand

    J I Mann & T L Perry

  7. Department of Preclinical Sciences, Biochemistry Unit, University of the West Indies, Trinidad and Tobago

    D D Ramdath

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  1. T M S Wolever
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  2. H H Vorster
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  3. I Björck
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  4. J Brand-Miller
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  5. F Brighenti
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  6. J I Mann
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  7. D D Ramdath
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  8. Y Granfeldt
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  9. S Holt
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  10. T L Perry
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  11. C Venter
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  12. Xiaomei Wu
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Contributions

Guarantor: TMS Wolever.

Contributors: TMSW coordinated the study, did the statistical analysis and drafted the manuscript. TMSW and HHV conceived of the overall study and were responsible for raising funds and planning the studies at their local sites. IB, JBM, FB, JIM and DDR (whose names are listed in alphabetical order) were responsible for raising funds and planning the studies at their local sites. YG, SH, TLP, CV and XW were responsible for implementing the studies at their local sites. All contributors helped with the revision of the paper.

Corresponding author

Correspondence to T M S Wolever.

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Wolever, T., Vorster, H., Björck, I. et al. Determination of the glycaemic index of foods: interlaboratory study. Eur J Clin Nutr 57, 475–482 (2003). https://doi.org/10.1038/sj.ejcn.1601551

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  • DOI: https://doi.org/10.1038/sj.ejcn.1601551

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