|
Revised International Table of Glycemic
Index(GI) and Glycemic Load (GL) - 2002 |
| GI=Glycemic
Index Vs Glucose - gr/s=grams/serve
-
GL=Glycemic Load per serve |
| Breads |
GI |
gr/s |
GL |
| 1 |
Bagel, white, frozen (Lender's Bakery,
Montreal, Canada) |
72 |
70 |
25 |
| 2 |
Baguette, white, plain
(France) |
95±15 |
30 |
15 |
| 3 |
French baguette with chocolate spread
(France) |
72±8 |
70 |
27 |
| 4 |
French baguette with butter and strawberry
jam (France) |
62±7 |
70 |
26 |
| 5 |
Pain au lait (Pasquier,
France) |
63±10 |
60 |
20 |
| 6 |
Bread stuffing, Paxo (Campbell Soup Co
Ltd., Toronto, Canada) |
74 |
30 |
16 |
| |
Barley Breads |
|
|
|
| 7 |
Coarse barley kernel bread, 75-80%
kernels |
|
|
|
| |
75% kernels |
27 |
30 |
5 |
| |
80% scalded intact kernels (20% white
wheat flour) |
34 |
30 |
7 |
| |
80% intact kernels (20% white wheat
flour) |
40 |
30 |
8 |
| |
mean of three studies |
34±4 |
|
|
| 8 |
Barley kernel bread, 50% kernels |
|
|
|
| |
50% kernels (Canada) |
43 |
30 |
9 |
| |
50% kibbled barley (Australia) |
48 |
30 |
10 |
| |
mean of two studies |
46±2 |
30 |
9 |
| 9 |
Sunflower and barley bread (Riga bakeries,
Sydney, NSW, Australia) |
57±6 |
30 |
6 |
| 10 |
Barley flour breads |
|
|
|
| |
100% barley flour (Canada); (rye bread
composition) |
67 |
30 |
9 |
| |
Wholemeal barley flour (80%) bread (20%
white wheat flour) (Sweden) |
67 |
30 |
13 |
| |
Wholemeal barley bread, flat, thin,
soft |
50 |
30 |
7 |
| |
(50% regular barley flour, 50% high-fibre
barley flour) (Sweden) |
|
|
|
| |
Wholemeal barley bread, flat, thin,
soft |
43 |
30 |
5 |
| |
(20% regular barley flour, 80% high-fibre
barley flour) (Sweden) |
|
|
|
| 11 |
Wholemeal barley flour (80%) and white
wheat flour (20%) breads - |
|
|
|
| |
fermented or with added organic acids or
salts (Sweden) |
|
|
|
| |
Wholemeal barley flour bread (used as
reference for the 5 breads below)
1 |
70 |
30 |
14 |
| |
Wholemeal barley flour bread with
sourdough (lactic acid)
1 |
53 |
30 |
10 |
| |
Wholemeal barley flour bread with lactic
acid 1 |
66 |
30 |
12 |
| |
Wholemeal barley flour bread with calcium
lactate 1 |
59 |
30 |
12 |
| |
Wholemeal barley flour bread with sodium
propionate 1 |
65 |
30 |
13 |
| |
Wholemeal barley flour bread with higher
dose sodium propionate1 |
57 |
30 |
11 |
| |
Buckwheat bread |
|
|
|
| 12 |
Buckwheat bread, 50% dehusked buckwheat
groats and 50% white wheat flour (Sweden) |
47 |
30 |
10 |
| |
Fruit Breads |
|
|
|
| 13 |
Bürgen TM Fruit loaf (Tip Top
Bakeries, Chatswood, NSW, Australia) |
44±5 |
30 |
6 |
| 14 |
Fruit and Spice Loaf, thick sliced
(Buttercup bakeries, Moorebank, NSW, Australia) |
54±6 |
30 |
8 |
| 15 |
Continental fruit loaf, wheat bread with
dried fruit (Australia) |
47±6 |
30 |
7 |
| 16 |
Happiness TM (cinnamon, raisin, pecan
bread) (Natural Ovens, Manitowoc, WI, USA) |
63±5 |
30 |
9 |
| 17 |
Muesli bread, made from packet mix in
bread making machine (Con Agra Inc., USA) |
54±6 |
30 |
7 |
| 18 |
Hamburger bun (Loblaw's, Toronto,
Canada) |
61 |
30 |
9 |
| 19 |
Kaiser rolls (Loblaw's,
Canada) |
73 |
30 |
12 |
| 20 |
Melba toast, Old London (Best Foods Canada
Inc., Etobicoke, Canada) |
70 |
30 |
16 |
| |
Gluten-free bread |
|
|
|
| 21 |
Gluten-free multigrain bread (Country Life
Bakeries, Dandenong, Vic, Australia) |
79±13 |
30 |
10 |
| 22 |
Gluten-free white bread, unsliced
(gluten-free wheat starch) (UK) |
71 |
30 |
11 |
| |
Gluten-free white bread, sliced
(gluten-free wheat starch) (UK) |
80 |
30 |
12 |
| |
mean of two studies |
76±5 |
30 |
11 |
| 23 |
Gluten-free fiber-enriched, unsliced
(gluten-free wheat starch, soya bran) (UK) |
69 |
30 |
9 |
| |
Gluten-free fiber-enriched, sliced
(gluten-free wheat starch, soya bran) (UK) |
76 |
30 |
10 |
| |
mean of two studies |
73±4 |
30 |
9 |
| |
Oat Bread |
|
|
|
| 24 |
Coarse oat kernel bread, 80% intact oat
kernels and 20% white wheat flour (Sweden) |
65 |
30 |
12 |
| |
Oat bran bread |
|
|
|
| 25 |
50% oat bran (Australia) |
44 |
30 |
8 |
| 26 |
45% oat bran and 50% wheat flour
(Sweden) |
50 |
30 |
9 |
| |
mean of two studies |
47±3 |
30 |
9 |
| |
Rice bread |
|
|
|
| 27 |
Rice bread, low-amylose Calrose rice
(Pav's Allergy Bakery, Ingleburn, NSW, Australia) |
72±9 |
30 |
8 |
| 28 |
Rice bread, high-amylose Doongara rice
(Pav's Allergy Bakery, Australia) |
61±9 |
30 |
7 |
| |
Rye Bread |
|
|
|
| 29 |
Rye kernel (pumpernickel) bread |
|
|
|
| |
Coarse rye kernel bread, 80% intact
kernels and 20% white wheat flour (Sweden) |
41 |
30 |
5 |
| |
Rye kernel bread (Pumpernickel)
(Canada) |
41 |
30 |
5 |
| |
Wholegrain pumpernickel (Holtzheuser
Brothers Ltd., Toronto, Canada) |
46 |
30 |
5 |
| |
Rye kernel bread, Pumpernickel (80%
kernels) (Canada) |
55 |
30 |
7 |
| |
Cocktail, sliced (Kasselar Food Products,
Toronto, Canada) |
55 |
30 |
7 |
| |
Cocktail, sliced (Kasselar Food Products,
Canada) |
62 |
30 |
8 |
| |
mean of six studies |
50±4 |
30 |
6 |
| 30 |
Wholemeal rye bread |
|
|
|
| |
Wholemeal rye bread (Canada) |
41 |
|
|
| |
Wholemeal rye bread (Canada) |
62 |
|
|
| |
Wholemeal rye bread (Canada) |
63 |
|
|
| |
Wholemeal rye bread (Canada) |
66 |
|
|
| |
mean of four studies |
58±6 |
30 |
8 |
| |
Specialty rye breads |
|
|
|
| 31 |
Blackbread, Riga (Berzin's Specialty
Bakery, Sydney, NSW, Australia) |
76±14 |
30 |
10 |
| 32 |
Bürgen TM Dark/Swiss rye (Tip Top
Bakeries, Australia) |
55±12 |
|
|
| |
Bürgen TM Dark/Swiss rye (Tip Top
Bakeries, Australia) |
74±6 |
|
|
| |
mean of two studies |
65±10 |
30 |
7 |
| 33 |
Klosterbrot wholemeal rye bread
(Dimpflmeier Bakery Ltd., Canada) |
67 |
30 |
9 |
| 34 |
Light rye (Silverstein's Bakery, Toronto,
Canada) |
68 |
30 |
10 |
| 35 |
Linseed rye (Rudolph's Specialty Bakery
Ltd., Toronto, Canada) |
55 |
30 |
7 |
| 36 |
Roggenbrot, Vogel's (Stevns & Co,
Sydney, NSW, Australia) |
59±5 |
30 |
8 |
| 37 |
Schinkenbrot, Riga (Berzin's Specialty
Bakery, Sydney, NSW, Australia) |
86±15 |
30 |
12 |
| 38 |
Sourdough rye (Canada) |
57 |
|
|
| |
Sourdough rye (Australia) |
48 |
|
|
| |
mean of two studies |
53±5 |
30 |
6 |
| 39 |
Volkornbrot, wholemeal rye bread
(Dimpflmeier Bakery Ltd., Canada) |
56 |
30 |
7 |
| |
Wheat Breads |
|
|
|
| 40 |
Coarse wheat kernel bread, 80% intact
kernels and 20% white wheat flour (Sweden) |
52 |
30 |
10 |
| 41 |
Cracked wheat kernel (bulgur) bread |
|
|
|
| |
50% cracked wheat kernel
(Canada) |
58 |
30 |
12 |
| |
75% cracked wheat kernels
(Canada) |
48 |
30 |
10 |
| |
mean of two studies |
53±3 |
30 |
11 |
| |
Spelt wheat breads |
|
|
|
| 42 |
White spelt wheat bread 9 (Slovenia) |
74 |
30 |
17 |
| 43 |
Wholemeal spelt wheat bread 9 (Slovenia) |
63 |
30 |
12 |
| 44 |
Scalded spelt wheat kernel bread 9 (Slovenia) |
67 |
30 |
15 |
| 45 |
Spelt multigrain bread ® (Pav's bakery,
Australia) |
54±10 |
30 |
7 |
| 46 |
White wheat flour bread |
|
|
|
| |
White flour (Canada) |
69±5 |
30 |
10 |
| |
White flour (USA) |
70 |
30 |
10 |
| |
White flour, Sunblest TM (Tip Top Bakeries,
Australia) |
70 |
30 |
10 |
| |
White flour (Dempster's Corporate Foods
Ltd., Canada) |
71 |
30 |
10 |
| |
White flour (South Africa) |
71±7 |
30 |
9 |
| |
White flour (Canada) |
71 |
30 |
10 |
| |
mean of six studies |
70±0 |
30 |
10 |
| 47 |
White wheat flour bread, hard, toasted
(Italian) |
73 |
30 |
11 |
| 48 |
Wonder TM, enriched white bread
(Interstate Brands Companies, Kansas City, MO, USA) |
71±9 |
|
|
| |
Wonder TM, enriched white bread
(Interstate Brands Companies, USA) |
72±4 |
|
|
| |
Wonder TM, enriched white bread
(Interstate Brands Companies, USA) |
77±3 |
|
|
| |
mean of three studies |
73±2 |
30 |
10 |
| 49 |
White Turkish bread (Turkey) |
87 |
30 |
15 |
| |
White bread with enzyme inhibitors |
|
|
|
| 50 |
White bread + acarbose (200mg)
(Mexico) |
18 |
30 |
3 |
| |
White bread + acarbose (200mg)
(Mexico) |
50 |
30 |
8 |
| |
mean in two groups of subjects |
34±16 |
30 |
6 |
| 51 |
White bread roll + 3 mg trestatin
(pancreatic alpha-amylase inhibitor) (Switzerland) 5 |
48 |
30 |
6 |
| 52 |
White bread roll + 6 mg trestatin
(Switzerland) 1 |
29 |
30 |
4 |
| |
White bread with soluble fiber |
|
|
|
| 53 |
White bread + 15 g psyllium fiber
(Plantago psyllium) (Mexico) |
41 |
30 |
7 |
| |
White bread + 15 g psyllium fiber
(Plantago psyllium) (Mexico) |
65 |
30 |
11 |
| |
mean in two groups of subjects |
53±12 |
30 |
9 |
| 54 |
White bread eaten with vinegar as
vinaigrette (Sweden) |
45 |
30 |
7 |
| 55 |
White bread eaten with powdered dried
seaweed (Nori alga) (Spain) |
48 |
30 |
7 |
| 56 |
White bread containing Eurylon ® high-amylose maize starch
(France) 2 |
42 |
30 |
8 |
| |
White fiber-enriched bread |
|
|
|
| 57 |
White, high-fiber (Dempster's Corporate
Foods Ltd., Canada) |
67 |
|
|
| 58 |
White, high-fiber (Weston's Bakery,
Toronto, Canada) |
69 |
|
|
| |
mean of two studies |
68±1 |
30 |
9 |
| |
White resistant starch-enriched
bread |
|
|
|
| 59 |
Fibre White TM (Nature's Fresh, Auckland,
New Zealand) |
77±10 |
30 |
11 |
| 60 |
Wonderwhite TM (Buttercup Bakeries,
Australia) |
80±8 |
30 |
11 |
| 70 |
Wholemeal (whole wheat) wheat flour
bread |
|
|
|
| |
Wholemeal flour (Canada) |
52 |
30 |
6 |
| |
Wholemeal flour (Canada) |
64 |
30 |
8 |
| |
Wholemeal flour (Canada) |
65 |
30 |
8 |
| |
Wholemeal flour (Canada) |
67 |
30 |
8 |
| |
Wholemeal flour (Canada) |
67 |
30 |
8 |
| |
Wholemeal flour (Canada) |
69 |
30 |
8 |
| |
Wholemeal flour (Canada) |
71 |
30 |
8 |
| |
Wholemeal flour (Canada) |
72±6 |
30 |
8 |
| |
Wholemeal flour (USA) 5 |
73 |
30 |
10 |
| |
Wholemeal flour (South Africa) |
75±9 |
30 |
9 |
| |
Wholemeal flour (Tip Top Bakeries,
Australia) |
77±9 |
30 |
9 |
| |
Wholemeal flour (Tip Top Bakeries,
Australia) |
78±16 |
30 |
9 |
| |
Wholemeal flour (Kenya) |
87 |
30 |
11 |
| |
mean of thirteen studies |
71±
2 |
30 |
9 |
| 71 |
Wholemeal Kurdish bread |
49 |
30 |
8 |
| |
Specialty wheat breads |
|
|
|
| 72 |
Bürgen ® Mixed Grain bread
(Australia) |
|
|
|
| |
Bürgen ® Mixed Grain (Tip Top
Bakeries, Chatswood, NSW, Australia) |
34±4 |
|
|
| |
Bürgen ® Mixed Grain |
45±12 |
|
|
| |
Bürgen ® Mixed Grain |
69±6 |
|
|
| |
mean of three studies |
49±10 |
30 |
6 |
| 73 |
Bürgen ® Oat Bran & Honey Loaf
with Barley (Tip Top Bakeries, Australia) |
31±3 |
30 |
3 |
| 74 |
Bürgen ® Soy-Lin, kibbled soy (8%)
and linseed (8%) loaf (Tip Top Bakeries, Australia) |
36±4 |
30 |
3 |
| 75 |
English Muffin TM bread (Natural Ovens,
USA) |
77±7 |
30 |
11 |
| 76 |
Healthy Choice TM Hearty 7 Grain (Con Agra
Inc., USA) |
55±6 |
30 |
8 |
| 77 |
Healthy Choice TM Hearty 100% Whole Grain
(Con Agra Inc., USA) |
62±6 |
30 |
9 |
| 78 |
Helga's TM Classic Seed Loaf (Quality
Bakers, Sydney, NSW, Australia) |
68±9 |
30 |
9 |
| 79 |
Helga's TM traditional wholemeal
bread (Quality Bakers, Australia) |
70±14 |
30 |
9 |
| 80 |
Hunger Filler TM, whole grain bread
(Natural Ovens, USA) |
59±8 |
30 |
7 |
| 81 |
Molenberg TM (Goodman Fielder,
Auckland, New Zealand) |
75±10 |
|
|
| |
Molenberg TM (Goodman Fielder, New
Zealand) |
84±8 |
|
|
| |
mean of two studies |
80±5 |
30 |
11 |
| 82 |
9-Grain Multi-Grain (Tip Top Bakeries,
Australia) |
43±5 |
30 |
6 |
| 83 |
Multigrain Loaf, spelt wheat flour
(Australia) |
54±10 |
30 |
8 |
| 84 |
Multigrain (50% kibbled wheat grain)
(Australia) |
43 |
30 |
6 |
| 85 |
Nutty Natural TM, whole grain bread
(Natural Ovens, USA) |
59±7 |
30 |
7 |
| 86 |
Performax TM (Country Life Bakeries,
Dandenong, Vic, Australia) |
38±3 |
30 |
5 |
| 87 |
Ploughman's TM Wholegrain, original
recipe (Quality Bakers, Australia) |
47 |
30 |
7 |
| 88 |
Ploughman's TM Wholemeal, smooth milled
(Quality Bakers, Australia) |
64±10 |
30 |
9 |
| 89 |
Semolina Bread (Kenya) |
64 |
|
|
| 90 |
Sourdough wheat (Australia) |
54 |
30 |
8 |
| 91 |
Soy & Linseed bread (made from packet
mix in bread maker) (Con Agra Inc., USA) |
50±6 |
30 |
5 |
| 92 |
Stay Trim TM, whole grain bread
(Natural Ovens, USA) |
70±10 |
30 |
10 |
| 93 |
Sunflower & Barley bread, Riga brand
(Berzin's Specialty Bakery, Australia) |
57±6 |
30 |
7 |
| 94 |
Vogel's Honey & Oats (Stevns &
Co., Sydney, NSW, Australia) |
55±5 |
30 |
7 |
| 95 |
Vogel's Roggenbrot (Stevns & Co.,
Australia) |
59±5 |
30 |
8 |
| 96 |
Whole-wheat snack bread (Ryvita Co Ltd.,
Poole, Dorset, UK) |
74 |
30 |
16 |
| 97 |
100% Whole Grain TM bread (Natural Ovens,
USA) |
51±11 |
30 |
7 |
| 98 |
White wheat flour flatbread
(Sweden) |
79 |
30 |
13 |
| |
Unleavened Breads |
|
|
|
| 99 |
Lebanese bread, white (Seda Bakery,
Sydney, NSW, Australia) |
75±9 |
30 |
12 |
| 100 |
Middle Eastern flatbread |
97±29 |
30 |
15 |
| 101 |
Pita bread, white (Canada) |
57 |
30 |
10 |
| 102 |
Wheat flour flatbread (India) |
66±9 |
30 |
10 |
| 103 |
Amaranth : wheat (25:75) composite flour
flatbread (India) |
66±10 |
30 |
10 |
| 104 |
Amaranth : wheat (50:50) composite flour
flatbread (India) |
76±20 |
30 |
11 |
Footnotes:
- The low GI may be explained by the inclusion of rolled oats in the recipe.
- Both the test food and the reference food contained 100 g carbohydrate.
|
Low
