As part of the Diogenes intervention study, glycemic
index (GI) values were assigned to Czech, Danish, Dutch, German and UK food
composition tables. GI values were also assigned to foods consumed by study
participants that were not included in any of the above food composition
tables. The study has made these GI tables available as a series of
How to use the GI Tables
Foods are listed in Czech, Danish, Dutch, English,
German, Greek or Spanish and all foods are also translated into English.
The following information is displayed for each
- Food name in English
- Food name in original language
- CHO (g/100g)
- GI value
- GL value
The top row in the spreadsheet describes the content
of the data below. For some foods there are no national food codes, these foods
were added by the investigators.
By using any of the GI data you agree to
cite the publication outlining the GI assignment methodology (Aston
et al. Obesity Reviews 2010).
Please note that these can only be regarded as up to
date at the time they were created and are not for resale or use for commercial
Download the CSV spreadsheets
Please note that these are stored as .zip files and you may need to
download them before opening.
What is GI and GL?
Glycemic index (GI)
GI is a measure of the effects of a foods
carbohydrate component on blood sugar levels. Carbohydrates that break down
quickly during digestion and rapidly release glucose into the bloodstream
are characterized as having a high GI value, whereas carbohydrates that are
broken down slowly and release glucose into the bloodstream in a more
gradual manner are characterized as having a low GI value.
- Low GI = <55
- Medium GI = 56-69
- High GI = >70
Glycemic load (GL)
Glycemic Load takes into account a foods GI
value and a standardized 100g portion size and is
calculated as GL = GI x available CHO in a 100g
serving / 100. Therefore the GL takes into account the amount of
carbohydrate consumed and is a more accurate measure of the impact of a food
on blood sugars. As a general rule foods that have a low GL usually have a
low GI and those with a medium to high GL value almost always have a very
high GI value.
- Low GL = <10
- Medium GL = 11-19
- High GL = >20
The GI assignment
The main purpose of assigning GI values to the food
composition tables was to calculate the GI of diets reported in food diaries in
the Diogenes intervention study. GI values were assigned to all foods recorded
at least once and containing more than 0.1 grams of carbohydrate per 100 grams.
Foods containing carbohydrates, but not consumed by any of the study
participants, were not assigned GI values. Further data could be added according
to this schema.
GI values were assigned according to five decreasing
levels of confidence:
- Measured values for specific foods
- Published values from published sources
- Equivalent values where published values for similar foods existed
- Estimated values three values selected representing low/medium/high
- Nominal values assigned as 70, where no other value could be
assigned with sufficient confidence.
Food composition tables
The Czech Republic
Alimenta: Databáze složení potravin version 4.0.
Výskumný ústav potravinársky 2001
National Food Institute. Danish Food Composition
Databank, version 5.0, 2006
Voedingscentrum, NEVO-tabel: Nederlands
Voedingsstoffenbestand / Stichting Nederlands Voedingsstoffenbestand. 2001,
Voedingscentrum: Den Haag
Science, PRODIŽ version 4.5 (based on the
Bundeslebensmittelschlüssel). 2001, Nutri-Science: Hausach
Food Standards Agency, McCance & Widdowson’s The
Composition of Foods. 6th summary edition. 2002, Cambridge: Royal Society of
Foods consumed by study participants but not
included in the above food composition tables were also assigned GI values and
these foods consequently lack national food codes. Some Greek and Spanish were
also assigned GI values and these are available in separate GI tables.
1. Foster-Powell K, Holt SAH, Brand-Miller JC.
International table of glycemic index and glycemic load values: 2002. Am J
Clin Nutr. 2002;76:5-56
2. Henry CJK, Lightowler HJ, Stirk CM, Renton H,
Hails S. Glycaemic index and glycaemic load values of commercially available
prodcuts in the UK. Br J Nutr. 2005;94: 922-930
3. Products measured at MRC Human Nutrition
4. Products measured at Imperial College, London
5. SUGiRS, 2005 (GI database, www.glycemicindex.com)
6. Products measured at LU (General Biscuits
7. Products measured at University Maastricht
8. Products measured at University of Sydney
9. Foster-Powell, 2005 (Low GI eating made easy)
10. Stoppelenburg A. Report: Glycemic Index,
Measuring the glycemic index of selected carbohydrate-rich products in human
11. Fisker S, Hansen AW, Nielsen MS, Larsson MW,
Cilieborg MS. Tema-report: Sammenligning af in vivo og in vitro glykćmisk indeks
12. Products measured at Masterfood