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Methodology for adding and amending glycaemic index values to a nutrition analysis package
Sharon P Levis1, Ciara A McGowan, Fionnuala M McAuliffe
1Department of Nutrition and Dietetics, Cork University Hospital, Wilton, Cork, Republic of Ireland.
The British Journal of Nutrition
|December 15, 2010
Summary
This study details a method for updating the glycaemic index (GI) database in WISP nutrition software. Updated GI values can support research on low-GI diets and reduced risk of chronic diseases.
Area of Science:
- Nutrition science
- Dietary assessment
- Public health
Background:
- The glycaemic index (GI) classifies carbohydrate foods' effects on blood glucose.
- Low-GI diets are linked to reduced risks of cardiovascular disease (CVD), diabetes, and some cancers.
- WISP is a nutrition software package utilizing GI values from International Tables 2002.
Purpose of the Study:
- To present a methodology for updating the WISP nutrition software's GI database.
- To incorporate data from the updated International Tables 2008 into WISP.
- To facilitate accurate GI analysis in clinical and research settings.
Main Methods:
- Describing a detailed methodology for adding and amending GI values.
- Utilizing data from the updated International Tables 2008.
- Applying the methodology within WISP nutrition software.
Main Results:
- A clear methodology for updating GI values in WISP is established.
- The updated database allows for more accurate dietary analysis.
- Enhances the utility of WISP for research on GI and health outcomes.
Conclusions:
- The described methodology enables the integration of current GI data into WISP.
- Accurate GI data is crucial for research on diet-related chronic disease prevention.
- This update supports evidence-based nutritional guidance and research.
