Flavel M, Jois M, Kitchen B. Potential contributions of the methodology to the variability of glycaemic index of foods. World J Diabetes 2021; 12(2): 108-123 [PMID: 33594331 DOI: 10.4239/wjd.v12.i2.108]
Corresponding Author of This Article
Matthew Flavel, PhD, Honorary Research Fellow, Bioactive Division, The Product Makers, 50-60 Popes Road, Keysborough 3173, Victoria, Australia. mflavel@tpm.com.au
Research Domain of This Article
Methodology
Article-Type of This Article
Review
Open-Access Policy of This Article
This article is an open-access article which was selected by an in-house editor and fully peer-reviewed by external reviewers. It is distributed in accordance with the Creative Commons Attribution Non Commercial (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/
World J Diabetes. Feb 15, 2021; 12(2): 108-123 Published online Feb 15, 2021. doi: 10.4239/wjd.v12.i2.108
Table 1 Summary of glucose sources from 129 glycaemic index studies that used glucose as a reference standard
Generic monohydrate
Generic anhydrous
Glucodin™
Glucolin™
Clintose®
Pre-mixed glucose drink
Does not specify
Source of glucose reference
10
17
10
23
1
11
57
Table 2 Summary of drink information reported across 155 glycaemic index papers
Not reported
Water
Tea/coffee allowed
No beverages allowed with meals
Non-caloric orange drink
63
77
13
1
1
Table 3 Summary of glucose analysis methods from 155 papers glycaemic index studies using glucose as a reference standard
Clinical chemistry analyser/plate reader
Glucometer (single reading or continuous)
Clinical enzymatic amperometric glucose detection
Not specified
Papers
121
24
2
8
Specific method
Glucose oxidase
Glucose hexokinase
Glucose dehydrogenase
Unknown
66
19
3
33
Table 4 Amount of carbohydrates delivered in test and reference foods
50 g
25 g
Other amount
Doesn’t specify
126
33
2
2
Table 5 Reference standards used across the 1551 glycaemic index papers
Bread
Glucose
Other
40
127
5
Table 6 Blood sampling across the 1551 glycaemic index papers
Capillary
Venous
Intravenous catheter
Continuous glucose monitor
Not specified
123
24
7
1
7
Citation: Flavel M, Jois M, Kitchen B. Potential contributions of the methodology to the variability of glycaemic index of foods. World J Diabetes 2021; 12(2): 108-123