《血糖生成指数和血糖负荷值国际表：2008年》
International tables of glycemic index and glycemic load values: 2008.
作者信息
Atkinson Fiona S, Foster-Powell Kaye, Brand-Miller Jennie C
机构信息
Institute of Obesity, Nutrition and Exercise, University of Sydney, New South Wales, Australia.
出版信息
Diabetes Care. 2008 Dec;31(12):2281-3. doi: 10.2337/dc08-1239. Epub 2008 Oct 3.
OBJECTIVE
To systematically tabulate published and unpublished sources of reliable glycemic index (GI) values.
RESEARCH DESIGN AND METHODS
A literature search identified 205 articles published between 1981 and 2007. Unpublished data were also included where the data quality could be verified. The data were separated into two lists: the first representing more precise data derived from testing healthy subjects and the second primarily from individuals with impaired glucose metabolism.
RESULTS
The tables, which are available in the online-only appendix, list the GI of over 2,480 individual food items. Dairy products, legumes, and fruits were found to have a low GI. Breads, breakfast cereals, and rice, including whole grain, were available in both high and low GI versions. The correlation coefficient for 20 staple foods tested in both healthy and diabetic subjects was r = 0.94 (P < 0.001).
CONCLUSIONS
These tables improve the quality and quantity of GI data available for research and clinical practice.
目的
系统整理已发表和未发表的可靠血糖生成指数（GI）值来源。
研究设计与方法
文献检索确定了1981年至2007年间发表的205篇文章。在数据质量可核实的情况下，也纳入了未发表的数据。数据被分为两个列表：第一个代表从健康受试者测试中得出的更精确数据，第二个主要来自糖代谢受损个体。
结果
这些表格列于仅在线提供的附录中，列出了超过2480种单一食物的血糖生成指数。发现乳制品、豆类和水果的血糖生成指数较低。面包、早餐谷物和大米，包括全谷物，有高血糖生成指数和低血糖生成指数两种版本。在健康受试者和糖尿病受试者中测试的20种主食的相关系数为r = 0.94（P < 0.001）。
结论
这些表格提高了可用于研究和临床实践的血糖生成指数数据的质量和数量。
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