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Food choice depends not only on nutrition and health considerations but also on factors such as local availability, cultural acceptability and individual likes and needs. The glycemic index is defined as the incremental area under the blood glucose response curve of a 50g carbohydrate portion of a test food expressed as a percent of the response to the same amount of carbohydrate from a standard food taken by the same subject. The GI can be applied in a detailed fashion to mixed meals or whole diets by calculating the weighted GI value of the meal or diet. Using this type of calculation, there is a good correlation between meal GI and the observed glycemic responses of meals of equal nutrient composition. The glycemic index can be used, in conjunction with information about food composition, to guide food choices.
In choosing carbohydrate foods, both glycemic index and food composition must be considered. A recently suggested satiety index (84) measures the satiety value of equal energy portions of foods relative to a standard, which is white bread.

The italicized terms are discussed below because the methods used to determine the glycemic index of foods and to apply the information to diets may profoundly affect the results obtained.
For most glycemic index data, the area under the curve has been calculated as the incremental area under the blood glucose response curve (IAUC), ignoring the area beneath the fasting concentration. In practice, glycemic carbohydrate is often measured as total carbohydrate minus dietary fibre, as determined by the AOAC method. For example, the way to calculate the GI of a meal containing bread, cereal, sucrose, milk and orange juice is shown in Table 4. The accuracy of the calculation depends upon the accuracy of the GI values ascribed to foods, which may vary from place to place due to local factors such as variety, cooking, processing, etc. For practical application, the glycemic index is useful to rank foods by developing exchange lists of categories of low glycemic index foods, such as legumes, pearled barley, lightly refined grains (e.g.
Since this method does not include RS 1 and RS2 when they are present, they will be mistakenly included as glycemic carbohydrate.

To compare the expected glycemic load of meals with different carbohydrate contents, a non-linear adjustment can be applied (86), but this has only been tested in normal subjects.
Nevertheless, investigation of satiety indices of foods is considered an interesting area of future research, which, if validated, may aid in the selection of appropriate carbohydrate foods to promote energy balance.
Clinical trials in normal, diabetic and hyperlipidemic subjects show that low GI diets reduce mean blood glucose concentrations, reduce insulin secretion and reduce serum triglycerides in individuals with hypertriglyceridemia (89,90,91,92). However, simply knowing the chemical nature of the carbohydrates in foods, for example, does not reliably indicate their actual physiologic effects. The data for Standard #1 are used in the diagram in Figure 2 to illustrate the details of the actual calculation.

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