AS 4694-2007

1-AS 4694-2007 GLYCEMIC INDEX OF FOODS
4-PREFACE
5-CONTENTS
6-FOREWORD
7-1 SCOPE
7-2 DEFINITIONS
7-2.1 Blood glucose response
7-2.2 Carbohydrate portion
7-2.3 Co-efficient of variation (CV)
7-2.4 Glycemic (available) carbohydrates
7-2.5 Glycemic index (GI)
7-2.6 Incremental area under the curve (IAUC)
8-2.7 In-vivo GI testing
8-2.8 Non-glycemic carbohydrates (non-digestible carbohydrates including fibre)
8-2.9 Outlier
8-2.10 Per serving
8-2.11 Reference food
8-2.12 Test foods
8-3 CLASSIFICATION OF GI
8-4 QUALIFYING FACTORS
9-5 REQUIREMENTS
9-5.1 Ethics Committee Approval
9-5.2 Testing facility
9-5.3 Subjects
9-5.3.1 Inclusion criteria
9-5.3.2 Management
9-5.3.3 Test conditions
9-5.4 Reference food (Anhydrous glucose powder)
9-5.4.1 Preparation
9-5.4.2 Test procedure
10-5.4.3 Results
10-5.5 Test food
10-5.5.1 Carbohydrate portion
10-5.5.2 Preparation
10-5.5.3 Testing of multiple flavours of a single product
10-6 EXPERIMENTAL PROCEDURE
11-7 ANALYSIS
11-7.1 Analysis of blood samples
11-7.2 Analysis of test data
11-7.2.1 General
11-7.2.2 Calculation
11-7.2.3 Plotting of graphs
12-7.2.4 A sample calculation
13-8 REPORT
14-9 BIBLIOGRAPHY
16-APPENDIX A - AMOUNT OF CARBOHYDRATE
18-APPENDIX B - CLASSIFICATION OF GI
19-APPENDIX C - EXAMPLE OF DATA AND GI CALCULATION