Foods are ranked on a 100-point scale based on their effect on blood sugar compared to pure glucose (GI = 100):
Brown rice, certain whole-grain breads, and sweet potatoes. Revised International Table of Glycemic Index (...
The is a systematic review that provides the most comprehensive data to date on how various carbohydrates affect blood glucose levels . Published in the American Journal of Clinical Nutrition by Fiona Atkinson and colleagues, this fourth edition updates the previous 2008 version with significantly expanded data and stricter testing standards. Key Updates and Data Scope Foods are ranked on a 100-point scale based
Includes roughly 1,900 items deemed reliable but determined through less robust methods, such as smaller sample sizes. Common GI Classifications Key Updates and Data Scope Includes roughly 1,900
Data now better reflects regional differences, showing higher average GI values for breads and rice tested in Asia compared to North America or Europe. Importance of Glycemic Load (GL)
Breads and breakfast cereals show high variation; for example, white rice ranges from a GI of 19 to 116 depending on the variety and region.
Most remain high-GI, though specific low-GI varieties have been identified in the new data.