Glycemic load values

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Dear Sir:

A recently published article in the Journal, "International table of glycemic index and glycemic load values: 2002" (1), transforms the concept of glycemic load values from an interesting idea to a practical reality. Now that we know both the glycemic index and the glycemic load of some 750 foods, we can apply glycemic load calculations to our daily lives. However, like all advances in knowledge, the new answers bring new questions.

Because the glycemic load of a food is determined by multiplying its glycemic index by its available carbohydrate content per serving, the primary question becomes which of these factors is the stronger determinant of the food’s glycemic load. Is the amount of carbohydrate in a food or its glycemic index the more important part of its glycemic load?

There is another important question about using the glycemic load values: What is a high glycemic load value, and what are intermediate and low values?

REFERENCE

1. Foster-Powell K, Holt SHA, Brand-Miller JC. International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr 2002;76:5–56.