Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is drafted in accordance with the rules given in GB/T 1.1-2009.
Drafting organizations of this standard: National Institute for Nutrition and Health of the Chinese Center for Disease Control and Prevention, Hebei Medical University, Chinese Academy of Medical Sciences & Peking Union Medical College and Shenzhen Center of Chronic Disease Control and Prevention.
Chief drafters of this standard: Wang Zhu, Xiang Xuesong, Yang Yuexin, Ma Yuxia, Liu Yanping and Wang Jun.
Standard for determination of food glycemic index
1 Scope
This standard specifies the determination of food glycemic index.
This standard is applicable to the determination and evaluation of food glycemic index.
2 Terms and definitions
For the purposes of this standard, the following terms and definitions apply.
2.1
available carbohydrate; AC
carbohydrate that can be digested and absorbed in the small intestine, mainly including sugars, starches (except resistant starches) and some sugar alcohols with blood glucose generation effect
Table A.1 shows the conversion of common sugar alcohol available carbohydrate and Table A.2 shows the list of non-available carbohydrate components.
2.2
glucose response; GR
changes in postprandial blood glucose concentration caused by eating a certain amount of food under test
2.3
glucose response curve
curve plotted by taking time as the X-coordinate and postprandial blood glucose concentration as the Y-coordinate
2.4
glycemic index; GI
result of the increase in the area under of the glucose response curve over a period of time (≥2h) after eating the food containing a target amount (usually 50g) of available carbohydrate as compared with the area on an empty stomach divided by the corresponding increase after eating the reference food (glucose) containing the same amount of available carbohydrate, expressed in percentage
2.5
glycemic load; GL
product of available carbohydrate mass (g) and GI value in 100g or one portion of food divided by 100
2.6
reference food
reference substance used to determine the GI value of food, which is usually glucose
The GI value of the reference food is set as 100.
2.7
test food
food used for determination of GI value, whose formula composition and production process shall be definite
3 Basic determination requirements
3.1 The determination of GI value shall follow relevant ethical requirements.
3.2 Refer to Annex B for the facilities and conditions of the testing organization.
4 Selection of test subjects
4.1 Number of test subjects
The number of test subjects can be determined according to the determination design and shall not be less than 12.
4.2 Standards for inclusion
4.2.1 Healthy adults (aged 18~60 years old), half male and half female, non-pregnant women and non-lactating women;
4.2.2 Body mass index (BMI), which is within the normal range of 18.5kg/m2 ~ 24.0kg/m2;
4.2.3 No history of diabetes (or impaired glucose tolerance) and no other metabolic diseases, digestive system diseases, endocrine system diseases, mental diseases, etc.;
4.2.4 No history of allergy and intolerance to test food;
4.2.5 No nutrient supplements affecting glucose tolerance as well as oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors, antipsychotic drugs and other drugs have been taken in the past 3 months.
4.2.6 Able to tolerate fasting state for at least 10h.
4.3 Standards for exclusion
Other situations not suitable for inclusion.
5 Preparation of food under test
5.1 Amount of food under test
5.1.1 Calculate the amount of food under test according to the target amount of available carbohydrate to be provided which is generally set as 50g and the content of available carbohydrate in the food under test. See Equation (1) for the calculation:
Foreword i 1 Scope 2 Terms and definitions 3 Basic determination requirements 4 Selection of test subjects 5 Preparation of food under test 6 Determination of GI value 7 Result judgment Annex A (Informative) Conversion of common sugar alcohol available carbohydrate and list of non-available carbohydrate components Annex B (Information) Facilities and conditions of the testing organization Annex C (Informative) Glucose response curve and IAUC calculation
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is drafted in accordance with the rules given in GB/T 1.1-2009.
Drafting organizations of this standard: National Institute for Nutrition and Health of the Chinese Center for Disease Control and Prevention, Hebei Medical University, Chinese Academy of Medical Sciences & Peking Union Medical College and Shenzhen Center of Chronic Disease Control and Prevention.
Chief drafters of this standard: Wang Zhu, Xiang Xuesong, Yang Yuexin, Ma Yuxia, Liu Yanping and Wang Jun.
Standard for determination of food glycemic index
1 Scope
This standard specifies the determination of food glycemic index.
This standard is applicable to the determination and evaluation of food glycemic index.
2 Terms and definitions
For the purposes of this standard, the following terms and definitions apply.
2.1
available carbohydrate; AC
carbohydrate that can be digested and absorbed in the small intestine, mainly including sugars, starches (except resistant starches) and some sugar alcohols with blood glucose generation effect
Table A.1 shows the conversion of common sugar alcohol available carbohydrate and Table A.2 shows the list of non-available carbohydrate components.
2.2
glucose response; GR
changes in postprandial blood glucose concentration caused by eating a certain amount of food under test
2.3
glucose response curve
curve plotted by taking time as the X-coordinate and postprandial blood glucose concentration as the Y-coordinate
2.4
glycemic index; GI
result of the increase in the area under of the glucose response curve over a period of time (≥2h) after eating the food containing a target amount (usually 50g) of available carbohydrate as compared with the area on an empty stomach divided by the corresponding increase after eating the reference food (glucose) containing the same amount of available carbohydrate, expressed in percentage
2.5
glycemic load; GL
product of available carbohydrate mass (g) and GI value in 100g or one portion of food divided by 100
2.6
reference food
reference substance used to determine the GI value of food, which is usually glucose
The GI value of the reference food is set as 100.
2.7
test food
food used for determination of GI value, whose formula composition and production process shall be definite
3 Basic determination requirements
3.1 The determination of GI value shall follow relevant ethical requirements.
3.2 Refer to Annex B for the facilities and conditions of the testing organization.
4 Selection of test subjects
4.1 Number of test subjects
The number of test subjects can be determined according to the determination design and shall not be less than 12.
4.2 Standards for inclusion
4.2.1 Healthy adults (aged 18~60 years old), half male and half female, non-pregnant women and non-lactating women;
4.2.2 Body mass index (BMI), which is within the normal range of 18.5kg/m2 ~ 24.0kg/m2;
4.2.3 No history of diabetes (or impaired glucose tolerance) and no other metabolic diseases, digestive system diseases, endocrine system diseases, mental diseases, etc.;
4.2.4 No history of allergy and intolerance to test food;
4.2.5 No nutrient supplements affecting glucose tolerance as well as oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors, antipsychotic drugs and other drugs have been taken in the past 3 months.
4.2.6 Able to tolerate fasting state for at least 10h.
4.3 Standards for exclusion
Other situations not suitable for inclusion.
5 Preparation of food under test
5.1 Amount of food under test
5.1.1 Calculate the amount of food under test according to the target amount of available carbohydrate to be provided which is generally set as 50g and the content of available carbohydrate in the food under test. See Equation (1) for the calculation:
Contents of WS/T 652-2019
Foreword i
1 Scope
2 Terms and definitions
3 Basic determination requirements
4 Selection of test subjects
5 Preparation of food under test
6 Determination of GI value
7 Result judgment
Annex A (Informative) Conversion of common sugar alcohol available carbohydrate and list of non-available carbohydrate components
Annex B (Information) Facilities and conditions of the testing organization
Annex C (Informative) Glucose response curve and IAUC calculation
