AS 4694-2007

Glycemic index of foods

Standards Australia

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1 - AS 4694-2007 GLYCEMIC INDEX OF FOODS
4 - PREFACE
5 - CONTENTS
6 - FOREWORD
7 - 1 SCOPE
7 - 2 DEFINITIONS
7 - 2.1 Blood glucose response
7 - 2.2 Carbohydrate portion
7 - 2.3 Co-efficient of variation (CV)
7 - 2.4 Glycemic (available) carbohydrates
7 - 2.5 Glycemic index (GI)
7 - 2.6 Incremental area under the curve (IAUC)
8 - 2.7 In-vivo GI testing
8 - 2.8 Non-glycemic carbohydrates (non-digestible carbohydrates including fibre)
8 - 2.9 Outlier
8 - 2.10 Per serving
8 - 2.11 Reference food
8 - 2.12 Test foods
8 - 3 CLASSIFICATION OF GI
8 - 4 QUALIFYING FACTORS
9 - 5 REQUIREMENTS
9 - 5.1 Ethics Committee Approval
9 - 5.2 Testing facility
9 - 5.3 Subjects
9 - 5.3.1 Inclusion criteria
9 - 5.3.2 Management
9 - 5.3.3 Test conditions
9 - 5.4 Reference food (Anhydrous glucose powder)
9 - 5.4.1 Preparation
9 - 5.4.2 Test procedure
10 - 5.4.3 Results
10 - 5.5 Test food
10 - 5.5.1 Carbohydrate portion
10 - 5.5.2 Preparation
10 - 5.5.3 Testing of multiple flavours of a single product
10 - 6 EXPERIMENTAL PROCEDURE
11 - 7 ANALYSIS
11 - 7.1 Analysis of blood samples
11 - 7.2 Analysis of test data
11 - 7.2.1 General
11 - 7.2.2 Calculation
11 - 7.2.3 Plotting of graphs
12 - 7.2.4 A sample calculation
13 - 8 REPORT
14 - 9 BIBLIOGRAPHY
16 - APPENDIX A - AMOUNT OF CARBOHYDRATE
18 - APPENDIX B - CLASSIFICATION OF GI
19 - APPENDIX C - EXAMPLE OF DATA AND GI CALCULATION

Abstract

Sets out a method for determination of the glycemic index of carbohydrates in foods. Also, defines the glycemic index (GI), outlines qualifying factors and requirements for its application.

Scope

This Standard sets out a method for determination of the glycemic index of carbohydrates in foods.
This Standard defines the glycemic index (GI), outlines qualifying factors and requirements for its application.