Copyright
©The Author(s) 2021. Published by Baishideng Publishing Group Inc. All rights reserved.
World J Diabetes. Feb 15, 2021; 12(2): 108-123
Published online Feb 15, 2021. doi: 10.4239/wjd.v12.i2.108
Published online Feb 15, 2021. doi: 10.4239/wjd.v12.i2.108
Potential contributions of the methodology to the variability of glycaemic index of foods
Matthew Flavel, Barry Kitchen, Bioactive Division, The Product Makers, Keysborough 3173, Victoria, Australia
Matthew Flavel, Markandeya Jois, Barry Kitchen, School of Life Sciences, La Trobe University, Bundoora 3086, Australia
Author contributions: Flavel M searched the literature and drafted initial manuscript; Kitchen B and Jois M provided further editing and comments.
Conflict-of-interest statement: Flavel M and Kitchen B are both employees of The Product Makers Pty. Ltd., the manufacturer of patented glycaemic index lowering plant extracts.
Open-Access: This article is an open-access article that was selected by an in-house editor and fully peer-reviewed by external reviewers. It is distributed in accordance with the Creative Commons Attribution NonCommercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/Licenses/by-nc/4.0/
Corresponding author: Matthew Flavel, PhD, Honorary Research Fellow, Bioactive Division, The Product Makers, 50-60 Popes Road, Keysborough 3173, Victoria, Australia. mflavel@tpm.com.au
Received: October 28, 2020
Peer-review started: October 28, 2020
First decision: November 16, 2020
Revised: December 3, 2020
Accepted: December 23, 2020
Article in press: December 23, 2020
Published online: February 15, 2021
Peer-review started: October 28, 2020
First decision: November 16, 2020
Revised: December 3, 2020
Accepted: December 23, 2020
Article in press: December 23, 2020
Published online: February 15, 2021
Core Tip
Core Tip: This review highlights major areas of variation that are currently permitted under the international glycaemic index (GI) testing standard and explores the significant influence these choices may have on the final GI value attributed to a food. This review also reports a summary of the range of choices researchers have made across a large set of published GI papers.