The Nutrition Practitioner Summer 2005 Glycaemic Index – Is it the right measure?

Glycaemic Index (GI) is currently being embraced by the media and some food manufacturers as a valuable tool in weight management. GI is a very useful ‘ranking’ system for similar carbohydrate-rich foods. It is a measure of the relative area under the glycaemic response curve when 50 grams of available carbohydrate is consumed relative to a standard food such as glucose. Other terminology such as glycaemic load (GL), glycaemic response (GR), insulin index (II) and glycaemic glucose equivalents (GGE) are also being debated, particularly in healthcare professional circles. This article discusses the viability of these different terms and asks which definitions are likely to most appropriately reflect post-prandial glycaemic and insulin response benefits, whilst facilitating consumer understanding and acceptance. The article highlights the need for the food industry to be responsible and avoid making misleading claims. Existing labelling formats and strategies are compared and expert opinions offer a balanced, authoritative viewpoint