Glycemic index - table values ​​not reliable

Assess meal in context

Table values ​​for the glycemic index - the so-called glyx factor - are not a reliable measure of the blood sugar effectiveness of meals. This is the result of a study by the University of Frederiksberg in Denmark.

The researchers recorded the course of blood sugar in 28 healthy young men after eating 13 different breakfast meals that are typical in Europe and compared the measured data with values ​​calculated from tables. The meals had the same carbohydrate content but differed in their fat, protein and energy content.

The measured glycemic index, i.e. the effect of the meal on blood sugar levels, deviated significantly from the table values ​​in most cases. For a typical German breakfast consisting of mixed bread, butter and cheese, the measured value was one third of the table value.

The measured glycemic index was strongly influenced by the fat content of the meal. Meals with a low fat content, for example cornflakes with low-fat milk, had a relatively high glycemic index and most closely corresponded to the table values. A typical English breakfast had the highest glycemic value: porridge with applesauce.

The study shows that glycemic index table values ​​only inaccurately predict blood sugar levels when the foods are consumed as part of composed meals. The researchers therefore doubt the practical use of such tables as a criterion for selecting food.

Source: Bonn [Dr. Maike Groeneveld - aid ]