ISO INTERNATIONAL STANDARD 26642 First edition 2010-10-01 Food products Determination of the glycaemic index (Gl) and recommendation for food classification Produits alimentaires Determination de I'index glycemique (IG) et recommandations relatives a la classification des aliments Reference number ISO 26642:2010(E) @ ISO 2010 yIHSunder Not for Resale ISO 26642:2010(E) PDFdisclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISo Central Secretariat accepts no liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by IsO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below COPYRIGHTPROTECTED DOCUMENT @ISO2010 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means electronic or mechanical, including photocopying and microfilm, without permission in writing from either isO at the address below or Iso's member body in the country of the requester. ISO copyright office Case postale 56. CH-1211 Geneva 20 Tel. + 4122 749 01 11 Fax + 41 22 749 09 47 E-mail [email protected] Web www.iso.org Published in Switzerland @ISO2010-All rightsreserved I without license from IHS Not for Resale ISO 26642:2010(E) Contents Page Foreword Introductior 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 Referencefood 5.5 Testfood 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.... 11 Annex B (informative) Recommended categories of Gl.... Annex C (informative) Example of data and Gl calculation . 14 Bibliography.... ili from IHS