International tables of glycemic index and glycemic load values 2022

BACKGROUND Reliable tables of glycemic indexes (GIs) and glycemic loads (GLs) are critical to research examining the relationship between glycemic qualities of carbohydrate in foods, diets, and health. In the 12 years since the last edition of the tables, a large amount of new data has become available. OBJECTIVES To systematically review and tabulate published and unpublished sources of reliable GI values, including an assessment of the reliability of the data. METHODS This edition of the tables lists over 4000 items, a 61% increase in the number of entries compared to the 2008 edition. The data have been separated into 2 lists. The first represents more precise values derived using the methodology recommended by the International Standards Organization (∼2100 items). The second list contains values determined using less robust methods, including using limited numbers of healthy subjects or with a large SEM (∼1900 food items). RESULTS Dairy products, legumes, pasta, and fruits were usually low-GI foods (≤55 on the 100-point glucose scale) and had consistent values around the world. Cereals and cereal products, however, including whole-grain or whole-meal versions, showed wide variation in GI values, presumably arising from variations in manufacturing methods. Breads, breakfast cereals, rice, savory snack products, and regional foods were available in high-, medium-, and low-GI versions. Most varieties of potato were high-GI foods, but specific low-GI varieties have now been identified. CONCLUSIONS The availability of new data on the GIs of foods will facilitate wider research and application of the twin concepts of GI and GL. Although the 2021 edition of the tables improves the quality and quantity of GI data available for research and clinical practice, GI testing of regional foods remains a priority. This systematic review was registered in PROSPERO as #171204.

中文翻译：

2021 年国际血糖指数和血糖负荷值表：系统评价。

背景 可靠的血糖指数 (GI) 和血糖负荷 (GL) 表对于研究食物、饮食和健康中碳水化合物的血糖质量之间的关系至关重要。自上一版表格以来的 12 年中，已经出现了大量新数据。目标 审查并列出已发表和未发表的可靠 GI 值来源，包括对数据可靠性的评估。方法 此版本的表格列出了 4000 多个项目，与 2008 年版本相比，条目数量增加了 61%。数据已分为 2 个列表。第一个代表使用国际标准化组织推荐的方法得出的更多需求值（∼2100 项）。第二个列表包含使用不太稳健的方法确定的值，包括使用数量有限的健康受试者或使用大型 SEM（约 1900 种食品）。结果 乳制品、蔬菜、意大利面和水果通常是低 GI 食物（100 分葡萄糖量表上≤55）并且在世界范围内具有一致的值。然而，谷物和谷物产品，包括全麦或全麦版本，GI 值的差异很大，这可能是由于制造方法的不同造成的。面包、早餐麦片、大米、咸味小吃产品和区域食品有高、中和低 GI 版本。大多数马铃薯品种都是高 GI 食物，但现在已经确定了特定的低 GI 品种。结论 食品 GI 的新数据的可用性将促进 GI 和 GL 双重概念的更广泛研究和应用。尽管 2021 年版的表格提高了可用于研究和临床实践的 GI 数据的质量和数量，但区域食品的 GI 测试仍然是一个优先事项。该系统评价在 PROSPERO 中注册为#171204。

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