Glycemic Index Is Popular but Is It Attainable

Newswise — The low-carb movement is curbed and many believe the next wave in nutrition will be the glycemic index, a measure of the degree to which foods affect blood-sugar levels. But while the glycemic index is being embraced in some areas of the world, American scientists haven't yet agreed over its validity.

Basically, the dispute is whether or not the glycemic index can be trusted as a tool to help control appetite, weight, obesity, diabetes, and other health concerns, according to panelists at the Institute of Food Technologists annual meeting.

Glycemic index is a moving target. Published values of specific foods can vary up to 25 percent, a range that scientists consider unacceptable in most arenas, noted Kathie Wrick, a partner with the Food Group, a food consultancy firm. Similarly, glycemic index values for a specific food can also vary widely from individual to individual.

The measure can also be affected by factors such as the size of the serving, the amount of processing and preparation it's had, even its ripeness or serving temperature.

"The question is, does the glycemic index oversimplify and give the right message?" said Ian Brown, senior director of nutrition at National Starch Innovation.

Nonetheless, the United Nation's World Health Organization and other groups have embraced the concept of the glycemic index, to such a degree that Australia and South Africa have allowed glycemic index on food labeling.

No major U.S. health organization has recognized glycemic index or glycemic load in disease prevention and management. Because of this, the U.S. Food and Drug Administration may be slow to take a stance on public labeling, Wrick said.

"In spite of this deep divide within the American scientific community, consumers are ready for the glycemic index and we have to respond, because products are going to be developed around this concept," said Linda Douglas, scientific affairs manager for GTC Nutrition.

The IFT Annual Meeting + Food Expo®, running now through July 20, is the world's single largest annual scientific meeting and technical exposition of its kind. Rated among the largest shows in America*, the meeting delivers comprehensive, cutting-edge research and opinion from food science-, technology-, marketing- and business-leaders.

More information on each conference is available online at http://www.am-fe.ift.org .

* According to Tradeshow Week® 200 magazine.

Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 26,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues. For more on IFT, see www.ift.org .