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Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method

An official method for determining food glycemic index (GI) was published by the Organization for International Standardization (ISO) in 2010, but its performance has not been assessed. Therefore, we aimed to determine the intra- and inter-laboratory variation of food GI values measured using the 20...

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Autores principales: Wolever, Thomas M.S., Meynier, Alexandra, Jenkins, Alexandra L., Brand-Miller, Jennie C., Atkinson, Fiona S., Gendre, David, Leuillet, Sébastien, Cazaubiel, Murielle, Housez, Béatrice, Vinoy, Sophie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770275/
https://www.ncbi.nlm.nih.gov/pubmed/31540317
http://dx.doi.org/10.3390/nu11092218
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author Wolever, Thomas M.S.
Meynier, Alexandra
Jenkins, Alexandra L.
Brand-Miller, Jennie C.
Atkinson, Fiona S.
Gendre, David
Leuillet, Sébastien
Cazaubiel, Murielle
Housez, Béatrice
Vinoy, Sophie
author_facet Wolever, Thomas M.S.
Meynier, Alexandra
Jenkins, Alexandra L.
Brand-Miller, Jennie C.
Atkinson, Fiona S.
Gendre, David
Leuillet, Sébastien
Cazaubiel, Murielle
Housez, Béatrice
Vinoy, Sophie
author_sort Wolever, Thomas M.S.
collection PubMed
description An official method for determining food glycemic index (GI) was published by the Organization for International Standardization (ISO) in 2010, but its performance has not been assessed. Therefore, we aimed to determine the intra- and inter-laboratory variation of food GI values measured using the 2010 ISO method. Three laboratories (Australia, Canada and France) determined the GI and insulinemic-index (II) of six foods in groups of 13–15 participants using the 2010 ISO method and intra- and inter-laboratory Standard Deviations (SDs) were calculated. Overall mean food GIs varied from 47 to 86 (p < 0.0001) with no significant difference among labs (p = 0.57) and no food × laboratory interaction (p = 0.20). Within-laboratory SD was similar among foods (range, 17.8–22.5; p = 0.49) but varied among laboratories (range 17.5–23.1; p = 0.047). Between-laboratory SD of mean food GI values ranged from 1.6 to 6.7 (mean, 5.1). Mean glucose and insulin responses varied among foods (p < 0.001) with insulin (p = 0.0037), but not glucose (p = 0.054), varying significantly among labs. Mean II varied among foods (p < 0.001) but not among labs (p = 0.94). In conclusion, we found that using the 2010 ISO method, the mean between-laboratory SD of GI was 5.1. This suggests that the ISO method is sufficiently precise to distinguish a mean GI = 55 from a mean GI ≥ 70 with 97–99% probability.
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spelling pubmed-67702752019-10-30 Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method Wolever, Thomas M.S. Meynier, Alexandra Jenkins, Alexandra L. Brand-Miller, Jennie C. Atkinson, Fiona S. Gendre, David Leuillet, Sébastien Cazaubiel, Murielle Housez, Béatrice Vinoy, Sophie Nutrients Article An official method for determining food glycemic index (GI) was published by the Organization for International Standardization (ISO) in 2010, but its performance has not been assessed. Therefore, we aimed to determine the intra- and inter-laboratory variation of food GI values measured using the 2010 ISO method. Three laboratories (Australia, Canada and France) determined the GI and insulinemic-index (II) of six foods in groups of 13–15 participants using the 2010 ISO method and intra- and inter-laboratory Standard Deviations (SDs) were calculated. Overall mean food GIs varied from 47 to 86 (p < 0.0001) with no significant difference among labs (p = 0.57) and no food × laboratory interaction (p = 0.20). Within-laboratory SD was similar among foods (range, 17.8–22.5; p = 0.49) but varied among laboratories (range 17.5–23.1; p = 0.047). Between-laboratory SD of mean food GI values ranged from 1.6 to 6.7 (mean, 5.1). Mean glucose and insulin responses varied among foods (p < 0.001) with insulin (p = 0.0037), but not glucose (p = 0.054), varying significantly among labs. Mean II varied among foods (p < 0.001) but not among labs (p = 0.94). In conclusion, we found that using the 2010 ISO method, the mean between-laboratory SD of GI was 5.1. This suggests that the ISO method is sufficiently precise to distinguish a mean GI = 55 from a mean GI ≥ 70 with 97–99% probability. MDPI 2019-09-13 /pmc/articles/PMC6770275/ /pubmed/31540317 http://dx.doi.org/10.3390/nu11092218 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wolever, Thomas M.S.
Meynier, Alexandra
Jenkins, Alexandra L.
Brand-Miller, Jennie C.
Atkinson, Fiona S.
Gendre, David
Leuillet, Sébastien
Cazaubiel, Murielle
Housez, Béatrice
Vinoy, Sophie
Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method
title Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method
title_full Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method
title_fullStr Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method
title_full_unstemmed Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method
title_short Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method
title_sort glycemic index and insulinemic index of foods: an interlaboratory study using the iso 2010 method
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770275/
https://www.ncbi.nlm.nih.gov/pubmed/31540317
http://dx.doi.org/10.3390/nu11092218
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