Food products. Determination of the glycaemic index (GI) and recommendation for food classification

BS ISO 26642:2010 Food products. Determination of the glycaemic index (GI) and recommendation for food classification

BS ISO 26642 is an international standard which specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods.

It defines the GI, outlines qualifying factors, and specifies requirements for its application.

It also recommends criteria for classification of foods into low, medium and high GI.

Contents of BS ISO 26642:

Foreword

Introduction

1 Scope

2 Terms and definitions

3 Classification of GI

4 Qualifying factors

5 Requirements

5.1 Ethics committee approval

5.2 Testing facility

5.3 Subjects

5.4 Reference food

5.5 Test food

6 Experimental procedure

7 Analysis

7.1 Analysis of blood samples

7.2 Analysis of test data

8 Report

Annex A (informative) Amount of carbohydrate

Annex B (informative) Recommended categories of GI

Annex C (informative) Example of data and GI calculation

Bibliography