Glycemic index is as reliable as macronutrients on food labels
Dear Editor: In a recent article, Matthan et measured glucose and insulin responses elicited by 50-g available carbohydrate portions of white bread and glucose in 63 subjects. They concluded that the substantial variability in individual responses to glycemic index (GI) value determinations makes GI an unreliable approach to guiding food choices. This conclusion is false and based on a common misunderstanding. Matthan et al. confuse the terms “glycemic response” (a variable characteristic of an individual) and “glycemic index” (a property of a food that is assessed with the use of human subjects). They state in the Introduction that “The objective of the present study was to determine the intraindividual and interindividual variability in glycemic response to a single food challenge and potential methodological and biological factors that could mediate responses among healthy adults” (our italics).
G.I and macronutrients
In a recent article, Matthan et measured glucose and insulin responses elicited by 50-g available carbohydrate portions.
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