Figure 1 Mean blood glucose increment after equi-available carbohydrate meals. (Data from Jenkins DJ, Wolever TM and Jenkins AL (1988) Starchy foods and glycemic index. Diabetes Care 11: 149-159.)

Table 1 The glycemic index model

Incremental area under blood glucose response curve for the test food containing 50 g of carbohydrate Corresponding area after equicarbohydrate portion of glucose

Calculation of the glycemic index of a mixed meal containing three separate carbohydrate-containing foods

Glycemic index/mixed meal (GI1 )(PCF1) + (GI2)(PCF2)


The three carbohydrate-containing foods are 1, 2, and 3 The glycemic index for each carbohydrate-containing food is GI1,

GI2, and GI3 The carbohydrate content is C 1, C 2, and C 3g The total meal carbohydrate (TMC) is [C 1 + C 2 + C 3] g The proportion of carbohydrate from each food (PCF) is PCF1 C 1/TMCg, PCF2 C 2/TMCg, and PCF3 C 3/TMCg

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