Glycemic index and glycemic load of commercial Italian foods

Abstract Background and aim The glycemic index (GI) and glycemic load (GL) are useful parameters in the nutritional classification of carbohydrate foods. Diets characterized by a low GI and/or a low GL have been repeatedly and independently associated with decreased risk of diabetes and other chroni...

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Bibliographic Details
Published in:Nutrition, metabolism, and cardiovascular diseases metabolism, and cardiovascular diseases, 2016-05, Vol.26 (5), p.419-429
Main Authors: Scazzina, F, Dall’Asta, M, Casiraghi, M.C, Sieri, S, Del Rio, D, Pellegrini, N, Brighenti, F
Format: Article
Language:English
Subjects:
Access to Information
Adult
Biomarkers - blood
Blood Glucose - metabolism
Cardiovascular
Choice Behavior
Commerce
Consumer Behavior
Databases, Factual
Dietary Carbohydrates - administration & dosage
Dietary Carbohydrates - adverse effects
Dietary Carbohydrates - blood
Feeding Behavior
Female
Food Analysis
Food Industry
Glycemic Index
Glycemic Load
Healthy Diet
Humans
Information Dissemination
Italian commercial foods
Italy
Male
Portion Size
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Summary:Abstract Background and aim The glycemic index (GI) and glycemic load (GL) are useful parameters in the nutritional classification of carbohydrate foods. Diets characterized by a low GI and/or a low GL have been repeatedly and independently associated with decreased risk of diabetes and other chronic diseases. The aim of this study is to report the GI and GL value of carbohydrate-rich foods available on the Italian market and mostly consumed in Italy. Methods and results GI values were determined according to FAO/WHO (1997) and ISO (2010). Overall, the 141 commercial foods that were analyzed represent food categories that are the source of >80% carbohydrate intake in Italy. The food items chosen were based mainly on the market share of the brand within each food category and grouped into 13 food categories: 1) beverages: fermented milk drink, juice, smoothie, soft drink; 2) biscuits; 3) breads; 4) bread substitutes; 5) breakfast cereals; 6) cakes and snacks; 7) candy and confectionery; 8) cereals; 9) desserts and ice-creams; 10) marmalade and jam; 11) pasta; 12) pizza; 13) sugar and sweetener. Conclusion This database of commercial Italian foods partly overcomes the lack of information on GI and GL of local foods, contributing to a better understanding of the association between GI/GL and health and providing a more informed choice to Italian consumers and health practitioners.
ISSN:0939-4753
1590-3729
DOI:10.1016/j.numecd.2016.02.013