Establishing a Table of Glycemic Index Values for Common Korean Foods and an Evaluation of the Dietary Glycemic Index among the Korean Adult Population

SuJin Song; Hanui Choi; Saya Lee; Jeong-min Park; Bo Ra Kim; Hee-Young Paik; YoonJu Song

doi:10.4163/kjn.2012.45.1.80

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Song, Choi, Lee, Park, Kim, Paik, and Song: Establishing a Table of Glycemic Index Values for Common Korean Foods and an Evaluation of the Dietary Glycemic Index among the Korean Adult Population

Research Article

Korean Journal of Nutrition

Korean Journal of Nutrition 2012; 45(1): 80-93.

Published online: 29 February 2012

DOI: https://doi.org/10.4163/kjn.2012.45.1.80

Establishing a Table of Glycemic Index Values for Common Korean Foods and an Evaluation of the Dietary Glycemic Index among the Korean Adult Population

SuJin Song¹, Hanui Choi¹, Saya Lee², Jeong-min Park², Bo Ra Kim², Hee-Young Paik¹, YoonJu Song²

¹Department of Food and Nutrition, Seoul National University, Seoul 151-742, Korea.

²Major of Food and Nutrition, School of Human Ecology, The Catholic University of Korea, Bucheon 420-743, Korea.

To whom correspondence should be addressed. (yjsong@catholic.ac.kr)

Received 22 November 2011 Revised 14 December 2011 Accepted 27 January 2012

Abstract

Recent studies have reported that the glycemic index (GI) has an effect on developing the risk for metabolic abnormalities such as diabetes, dyslipidemia, and obesity. As there are no reliable GI values for common Korean foods, only a few studies have been carried out using the dietary GI for Korean adults. The aim of this study was to establish a table of GI values for common Korean foods and evaluate dietary glycemic index (DGI) and dietary glycemic load (DGL) among the Korean adult population. International tables of GI values and other published values were used to tabulate GI values for common Korean foods. Among 653 food items, 149 (22.8%) were adapted from published data, 60 (9.2%) were imputed from similar foods, and 444 (68.0%) were assigned a zero. Data from 7,940 subjects aged 20 years and older in the 2007-2008 Korea National Health and Nutrition Examination Survey were obtained, and DGI and DGL were calculated. The average DGI was 60.0 and the average DGL was 182.5 when the reference food GI value was glucose. After adjusting for potential confounding variables, DGI and DGL increased significantly according to age group (p for trend < 0.001). The food group that contributed most to DGL was grain and its products supplying 85.3% of total DGL, whereas the mean GI value in grain and its products was 72.6. Fruits and potatoes also contributed to DGL (5.8 and 2.9%, respectively), and their GIs were high (67.7 for potatoes and 45.8 for fruits). For individual food items, white rice supplied 66.7% of total GI followed by glutinous rice (2.3%) and steamed white rice cakes (2.0%). In conclusion, a table of GI values for 653 common food items was established in which white rice was the most contributing item to DGL. Our results will be useful to examine the relationships between DGI, DGL, and metabolic abnormalities in the Korean population.

Keywords: glycemic index, glycemic load, KNHANES

Figures and Tables

Fig. 1

Distribution of dietary glycemic index (A) and dietary glycemic load (B) in Korean men (n = 3,092) and women (n = 4,848). 1) DGI and DGL were calculated using glucose as the reference food.

Fig. 2

Dietary glycemic index (A) and dietary glycemic load (B) according to age group in Korean adults (n = 7,940). 1) DGI and DGL were calculated using glucose as the reference food, 2) Adjusted for sex, education, income, BMI, current smoking, current alcohol use, physical activity, and daily energy intake.

Table 1

Composition of the table of glycemic index values for common Korean foods

Table 2

Characteristics of study subjects (n = 7,940)

1) Categorical variables were tested by sex using chi-square test and continuous variables were tested by sex using student's t-test 2) Current alcohol use was assigned as 'yes' if subjects drank a glass of alcohol or more per month over the previous year 3) Physical activity was assigned as 'yes' if subjects engaged in physical activity at high intensity more than 20 minutes at least 3 days or more per week over the previous week

Table 3

Weighted mean values of glycemic index and dietary glycemic load by food groups

1) Glycemic index for glucose = 100 2) Data are means ± S.D.

Table 4

Major food items contributing to dietary glycemic index (DGI)

1) Glycemic index for glucose = 100

Notes

This research was supported by the Basic Science Research Pro-gram through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science, and Technology (2010-0004536).

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Appendix

The table of glycemic index (GI) values for common Korean foods used in the Fourth Korea National Health and Nu-trition Examination Survey

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