Table of Contents

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

Abstract

Sets out a method for determination of the glycemic index of carbohydrates in foods. Also, defines the glycemic index (GI), outlines qualifying factors and requirements for its application.

Scope

This Standard sets out a method for determination of the glycemic index of carbohydrates in foods.
This Standard defines the glycemic index (GI), outlines qualifying factors and requirements for its application.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	Standards Australia
Pages
ISBN
Committee	FT-024
Supersedes	DR 05435