Glycemic index and glycemic load of commercial Italian foods

Margherita Dall'Asta, F. Scazzina, M. C. Casiraghi, S. Sieri, D. Del Rio, N. Pellegrini, F. Brighenti

Risultato della ricerca: Contributo in rivistaArticolo in rivista

34 Citazioni (Scopus)

Abstract

Background and aim: The glycemic index (GI) and glycemic load (GL) are useful parameters in the nutritional classification of carbohydrate foods. Diets characterized by a low GI and/or a low GL have been repeatedly and independently associated with decreased risk of diabetes and other chronic diseases. The aim of this study is to report the GI and GL value of carbohydrate-rich foods available on the Italian market and mostly consumed in Italy. Methods and results: GI values were determined according to FAO/WHO (1997) and ISO (2010). Overall, the 141 commercial foods that were analyzed represent food categories that are the source of >80% carbohydrate intake in Italy. The food items chosen were based mainly on the market share of the brand within each food category and grouped into 13 food categories: 1) beverages: fermented milk drink, juice, smoothie, soft drink; 2) biscuits; 3) breads; 4) bread substitutes; 5) breakfast cereals; 6) cakes and snacks; 7) candy and confectionery; 8) cereals; 9) desserts and ice-creams; 10) marmalade and jam; 11) pasta; 12) pizza; 13) sugar and sweetener. Conclusion: This database of commercial Italian foods partly overcomes the lack of information on GI and GL of local foods, contributing to a better understanding of the association between GI/GL and health and providing a more informed choice to Italian consumers and health practitioners.
Lingua originaleEnglish
pagine (da-a)419-429
Numero di pagine11
RivistaNMCD. NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES
Volume26
DOI
Stato di pubblicazionePubblicato - 2016

Keywords

  • Database
  • Glycemic Load
  • Glycemic index
  • Italian commercial foods

Fingerprint

Entra nei temi di ricerca di 'Glycemic index and glycemic load of commercial Italian foods'. Insieme formano una fingerprint unica.

Cita questo