Revised International Table Of Glycemic Index (... ❲Ultimate❳

Most remain high-GI, though specific low-GI varieties have been identified in the new data.

Includes roughly 1,900 items deemed reliable but determined through less robust methods, such as smaller sample sizes. Common GI Classifications

Contains approximately 2,100 items tested using the rigorous ISO 26642:2010 standard , which requires testing in at least 10 healthy adults with specific blood sampling intervals. Revised International Table of Glycemic Index (...

Most white breads, jasmine rice, and many potato varieties. Major Findings by Food Category

The 2021 revision highlights that while some categories are consistent globally, others vary based on local manufacturing: Most remain high-GI, though specific low-GI varieties have

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.

Foods are ranked on a 100-point scale based on their effect on blood sugar compared to pure glucose (GI = 100): Most white breads, jasmine rice, and many potato varieties

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