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Special Article

International table of glycemic index and glycemic load
values: 20021,2
Kaye Foster-Powell, Susanna HA Holt, and Janette C Brand-Miller

KEY WORDS
glycemic load

Glycemic index, carbohydrates, diabetes,

INTRODUCTION
Twenty years have passed since the first index of the relative
glycemic effects of carbohydrate exchanges from 51 foods was
published by Jenkins et al (1) in this Journal. Per gram of carbohydrate, foods with a high glycemic index (GI) produce a higher
peak in postprandial blood glucose and a greater overall blood glucose response during the first 2 h after consumption than do foods
with a low GI. Despite controversial beginnings, the GI is now
widely recognized as a reliable, physiologically based classification of foods according to their postprandial glycemic effect.
In 1997 a committee of experts was brought together by the
Food and Agriculture Organization (FAO) of the United Nations
and the World Health Organization (WHO) to review the available rese