The glycemic load estimated from the glycemic index does not differ greatly from that measured using a standard curve in healthy volunteers

Bernard J. Venn, Alison J. Wallace, John A. Monro, Tracy Perry, Rachel Brown, Chris Frampton, Tim Green

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27 Citations (Scopus)


Glycemic load (GL) is calculated indirectly as glycemic index (GI) times the weight of available carbohydrate. Alternatively, GL may be measured directly using a standard glucose curve. The purpose of this study was to test the agreement between GL values obtained using direct and indirect methods of measurement in 20 healthy volunteers. A standard curve in which glucose dose was plotted against blood glucose incremental area under the curve (iAUC) was generated using beverages containing 0, 12.5, 25, 50, and 75 g glucose. The GI and available carbohydrate content of 5 foods were measured. The foods (white bread, fruit bread, granola bar, instant potato, and chickpeas) were consumed in 3 portion sizes, yielding 15 food/portion size combinations. GL was determined directly by relating the iAUC of a test food to the glucose standard curve. For 12 of 15 food/portion size combinations, GL determined using GI 3 available carbohydrate did not differ from GL measured from the standard curve (P > 0.05). For 3 of the test products (100 g white bread, and 100- and 150-g granola bars), GI 3 available carbohydrate was higher than the direct measure. Benefits of the direct measure are that the method does not require testing for available carbohydrate and it allows portion sizes to be tested. For practical purposes, GI 3 available carbohydrate provided a good estimate of GL, at least under circumstances in which available carbohydrate was measured, and GI and GL were tested in the same group of people.

Original languageEnglish
Pages (from-to)1377-1381
Number of pages5
JournalJournal of Nutrition
Issue number5
Publication statusPublished - 1 May 2006
Externally publishedYes


  • Available carbohydrate
  • Glycemic index
  • Glycemic load
  • Standard curve

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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