Glycemic Index: The Analytical Perspective
J. W. DeVries. General Mills, Inc., Minneapolis, MN. Cereal Foods World 52(2):45-49.
The glycemic index (GI) method was developed a quarter century ago as a
measurement tool for characterizing foods to assist diabetes patients in
controlling postprandial glucose through diet. The method has inspired
significant research on this approach to measuring the impact of available
carbohydrates on human physiological response.
- All methods require careful scientific assessment for validity.
- A multilaboratory study demonstrated that the GI measurement
purporting to differentiate one food from another is not reproducible from
one eating occasion to the next and therefore does not differentiate
- Extensive research on the GI method results attempting to show cause
and effect relationships with health states has been conducted.
- Research results on GI-characterized foods have generally not shown
significant relationship with health outcomes.
- The inability of the GI method to differentiate between foods on
eating occasions leads to the conclusion that the food itself is a minor
contributor to a given GI measurement, and therefore the GI method does
not measure a meaningful property of a food.