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Another approach to estimating the reliability of glycaemic index.
Br J Nutr. 2008 Aug; 100(2):364-72.BJ

Abstract

The usefulness of the glycaemic index (GI) of a food for practical advice for individuals with diabetes or the general population depends on its reliability, as estimated by intra-class coefficient (ICC), a measure having values between 0 and 1, with values closer to 1 indicating better reliability. We aimed to estimate the ICC of the postprandial blood glucose response to glucose and white bread, instant mashed potato and chickpeas using the incremental area under the curve (iAUC) and the GI of these foods. The iAUC values were determined in twenty healthy individuals on three and four occasions for white bread and glucose, respectively, and for potato and chickpeas on a single occasion. The ICC of the iAUC for white bread and glucose were 0.50 (95 % CI 0.27, 0.73) and 0.49 (95 % CI 0.22, 0.75), respectively. The mean GI of white bread was 81 (95 % CI 74, 90) with a reliability of 0.27 indicating substantial within-person variability. The GI of mashed potato and chickpeas were 87 (95 % CI 76, 101) and 28 (95 % CI 22, 37) respectively with ICC of 0.02 and 0.40.The ICC of the iAUC were moderate and those of the GI fair or poor, indicating the heterogeneous nature of individuals' responses. The unpredictability of individual responses even if they are the result of day-to-day variation places limitations on the clinical usefulness of GI. If the very different GI of potato and chickpeas are estimates of an individual's every-day response to different foods, then the GI of foods may provide an indication of the GI of a long-term diet.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Williams SM
Department of Preventive and Social Medicine, Dunedin School of Medicine, University of Otago, PO Box 913, Dunedin, New Zealand. sheila.williams@stonebow.otago.ac.nz
Venn BJ
No affiliation info available
Perry T
No affiliation info available
Brown R
No affiliation info available
Wallace A
No affiliation info available
Mann JI
No affiliation info available
Green TJ
No affiliation info available

MeSH

AdultBlood GlucoseBreadCicerFemaleGlycemic IndexHumansMalePostprandial PeriodReproducibility of ResultsSolanum tuberosum

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Validation Study

Language

eng

PubMed ID

18186950

Citation

Williams, Sheila M., et al. "Another Approach to Estimating the Reliability of Glycaemic Index." The British Journal of Nutrition, vol. 100, no. 2, 2008, pp. 364-72.
Williams SM, Venn BJ, Perry T, et al. Another approach to estimating the reliability of glycaemic index. Br J Nutr. 2008;100(2):364-72.
Williams, S. M., Venn, B. J., Perry, T., Brown, R., Wallace, A., Mann, J. I., & Green, T. J. (2008). Another approach to estimating the reliability of glycaemic index. The British Journal of Nutrition, 100(2), 364-72. https://doi.org/10.1017/S0007114507894311
Williams SM, et al. Another Approach to Estimating the Reliability of Glycaemic Index. Br J Nutr. 2008;100(2):364-72. PubMed PMID: 18186950.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Another approach to estimating the reliability of glycaemic index. AU - Williams,Sheila M, AU - Venn,Bernard J, AU - Perry,Tracy, AU - Brown,Rachel, AU - Wallace,Alison, AU - Mann,Jim I, AU - Green,Tim J, Y1 - 2008/01/11/ PY - 2008/1/12/pubmed PY - 2008/10/28/medline PY - 2008/1/12/entrez SP - 364 EP - 72 JF - The British journal of nutrition JO - Br J Nutr VL - 100 IS - 2 N2 - The usefulness of the glycaemic index (GI) of a food for practical advice for individuals with diabetes or the general population depends on its reliability, as estimated by intra-class coefficient (ICC), a measure having values between 0 and 1, with values closer to 1 indicating better reliability. We aimed to estimate the ICC of the postprandial blood glucose response to glucose and white bread, instant mashed potato and chickpeas using the incremental area under the curve (iAUC) and the GI of these foods. The iAUC values were determined in twenty healthy individuals on three and four occasions for white bread and glucose, respectively, and for potato and chickpeas on a single occasion. The ICC of the iAUC for white bread and glucose were 0.50 (95 % CI 0.27, 0.73) and 0.49 (95 % CI 0.22, 0.75), respectively. The mean GI of white bread was 81 (95 % CI 74, 90) with a reliability of 0.27 indicating substantial within-person variability. The GI of mashed potato and chickpeas were 87 (95 % CI 76, 101) and 28 (95 % CI 22, 37) respectively with ICC of 0.02 and 0.40.The ICC of the iAUC were moderate and those of the GI fair or poor, indicating the heterogeneous nature of individuals' responses. The unpredictability of individual responses even if they are the result of day-to-day variation places limitations on the clinical usefulness of GI. If the very different GI of potato and chickpeas are estimates of an individual's every-day response to different foods, then the GI of foods may provide an indication of the GI of a long-term diet. SN - 1475-2662 UR - https://www.unboundmedicine.com/medline/citation/18186950/Another_approach_to_estimating_the_reliability_of_glycaemic_index_ DB - PRIME DP - Unbound Medicine ER -