NF ISO 26642

NF ISO 26642

November 2010
Standard Current

Food products - Determination of the glycaemic index (GI) and recommendation for food classification

ISO 26642:2010 specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods.ISO 26642:2010 defines the GI, outlines qualifying factors, and specifies requirements for its application.ISO 26642:2010 recommends criteria for classification of foods into low, medium and high GI.

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Main informations

Collections

National standards and national normative documents

Publication date

November 2010

Number of pages

26 p.

Reference

NF ISO 26642

ICS Codes

67.040   Food products in general

Classification index

V03-049

Print number

1 - 05/11/2010

International kinship

ISO 26642:2010
Sumary
Food products - Determination of the glycaemic index (GI) and recommendation for food classification

ISO 26642:2010 specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods.

ISO 26642:2010 defines the GI, outlines qualifying factors, and specifies requirements for its application.

ISO 26642:2010 recommends criteria for classification of foods into low, medium and high GI.

Table of contents
  • Avant-propos
    iv
  • Introduction
    v
  • 1 Domaine d'application
    1
  • 2 Termes et définitions
    1
  • 3 Classification de l'IG
    3
  • 4 Critères de qualification
    3
  • 5 Exigences
    3
  • 5.1 Approbation du comité d'éthique
    3
  • 5.2 Installation d'essai
    3
  • 5.3 Sujets
    3
  • 5.4 Aliment de référence
    4
  • 5.5 Aliment à analyser
    5
  • 6 Déroulement de l'essai
    6
  • 7 Analyse
    6
  • 7.1 Analyse des échantillons de sang
    6
  • 7.2 Analyse des résultats d'essai
    6
  • 8 Rapport d'essai
    10
  • Annexe A (informative) Quantité de glucides
    11
  • Annexe B (informative) Catégories d'IG recommandées
    13
  • Annexe C (informative) Exemple de données et de calcul d'IG
    14
  • Bibliographie
    18
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