Glycemic Index Research – Researching Foods for Health
Data is still collected sporadically as glycemic index research continues from all parts of the globe. The reason that some lists have different number scales is attributable to where the research was done and who the tests subjects were.
Early in the 1980’s, the concept for the index began with Dr. David J. Jenkins and his colleagues from the University of Toronto. The underlying reason for this work was to find out the best diets for diabetics. Researchers today still point to that goal as their chief responsibility.
Taking up the gauntlet in glycemic index research, the University of Sydney began a program in 1995 to provide a commercial testing facility for both international and local food industries. The name given to this research program was Sydney University GI Research Service (SUGiRS). Notice how the letters almost spell “sugars.”
The larger majority of GI lists are based on this Australian data. This is why some of the foods tested might seem a little strange to an American audience. Through the years, SUGiRS has continued to provide reliable test numbers to the world. This organization set the standards by which testing is done, and those methods have been validated against laboratories in other countries.
All foods are tested on healthy subjects to assure results are averaged for the normal person. As you may know, diabetics and people with sickness will process food differently and have somewhat different results from eating the same food as a healthy person. This does not detract from testing results because the only true way to rate a food is how it affects the majority.
SUGiRS contracts with many organizations to assess parameters of insulin, hunger, and satiety. This gives a better picture of how the GI contributes to people who are not as normal or healthy.
SUGiRS works with companies to develop new products with lower GI levels as well as offering advice on how to lower the index on existing foods. Any foods tested that meet the nutritional guidelines receive the GI symbol.
All test results are confidential and the property of the company paying for the tests. The results from tests are only released upon written approval.
As stated before, other organizations test foods and supply results based on agreements with their benefactors. Results are verified based on determination that the testing facility is independent of the entity who requests the work.
Fictitious or misleading results from tests are seldom seen because the bad reputation that comes with this can put the guilty party out of business.
Glycemic index research has been ongoing for thirty years. A large amount of data has been published, but based on the number of food products available to the consumer, there always seems to be a need for more and continuing research.
