This standard specifies the determination of food glycemic index.
This standard is applicable to the determination and evaluation of food glycemic index.
2 Terms and definitions
For the purposes of this standard, the following terms and definitions apply.
2.1
available carbohydrate; AC
carbohydrate that can be digested and absorbed in the small intestine, mainly including sugars, starches (except resistant starches) and some sugar alcohols with blood glucose generation effect
Table A.1 shows the conversion of common sugar alcohol available carbohydrate and Table A.2 shows the list of non-available carbohydrate components.
2.2
glucose response; GR
changes in postprandial blood glucose concentration caused by eating a certain amount of food under test
2.3
glucose response curve
curve plotted by taking time as the X-coordinate and postprandial blood glucose concentration as the Y-coordinate
2.4
glycemic index; GI
result of the increase in the area under of the glucose response curve over a period of time (≥2h) after eating the food containing a target amount (usually 50g) of available carbohydrate as compared with the area on an empty stomach divided by the corresponding increase after eating the reference food (glucose) containing the same amount of available carbohydrate, expressed in percentage
2.5
glycemic load; GL
product of available carbohydrate mass (g) and GI value in 100g or one portion of food divided by 100
2.6
reference food
reference substance used to determine the GI value of food, which is usually glucose
The GI value of the reference food is set as 100.
2.7
test food
food used for determination of GI value, whose formula composition and production process shall be definite
3 Basic determination requirements
3.1 The determination of GI value shall follow relevant ethical requirements.
3.2 Refer to Annex B for the facilities and conditions of the testing organization.
