Measuring the glycemic index of foods: interlaboratory study

Author:

Wolever Thomas MS1,Brand-Miller Jennie C1,Abernethy John1,Astrup Arne1,Atkinson Fiona1,Axelsen Mette1,Björck Inger1,Brighenti Furio1,Brown Rachel1,Brynes Audrey1,Casiraghi M Cristina1,Cazaubiel Murielle1,Dahlqvist Linda1,Delport Elizabeth1,Denyer Gareth S1,Erba Daniela1,Frost Gary1,Granfeldt Yvonne1,Hampton Shelagh1,Hart Valerie A1,Hätönen Katja A1,Henry C Jeya1,Hertzler Steve1,Hull Sarah1,Jerling Johann1,Johnston Kelly L1,Lightowler Helen1,Mann Neil1,Morgan Linda1,Panlasigui Leonora N1,Pelkman Christine1,Perry Tracy1,Pfeiffer Andreas FH1,Pieters Marlien1,Dan Ramdath D1,Ramsingh Rayna T1,Robert S Daniel1,Robinson Carol1,Sarkkinen Essi1,Scazzina Francesca1,Sison Dave Clark D1,Sloth Birgitte1,Staniforth Jane1,Tapola Niina1,Valsta Liisa M1,Verkooijen Inge1,Weickert Martin O1,Weseler Antje R1,Wilkie Paul1,Zhang Jian1

Affiliation:

1. From the Department of Nutritional Sciences, University of Toronto and Glycemic Index Laboratories, Inc, Toronto, Ontario, Canada (TMSW); the Human Nutrition Unit, Department of Biochemistry, University of Sydney, Sydney, NSW, Australia (JCB-M, FA, and GSD); AMK Research, Inc, Gainsville, FL, USA (JA); the Department of Human Nutrition, Centre for Advanced Food Studies, Faculty of Life Sciences,

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

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