Editing Glycemic load (section)

==External links==
{{refbegin}}
* {{cite web |author1=Human Nutrition Unit |author2=School of Molecular Bioscience |title=Glycemic Index |work=International GI database |publisher=University of Sydney |url=http://www.glycemicindex.com/foodSearch.php |ref={{harvid|Glycemic Index}}}} – Searchable database of over 2600 foods with their glycemic index and load values.
* [http://www.the-gi-diet.org/lowgifoods/ List of low GI foods] – Provided by the [http://www.glycemicindex.com/ University of Sydney] with some additional foods.
* [https://care.diabetesjournals.org/content/31/12/2281 International Tables of Glycemic Index and Glycemic Load Values – 2008] Article providing data about 2500 food items systematically gathered from published and unpublished sources of reliable glycemic index (GI) values. Glycemic load (GL) values per serving and amount of available carbohydrates (total carbohydrate minus fiber) per serving are also provided.
** [https://care.diabetesjournals.org/content/diacare/suppl/2008/09/18/dc08-1239.DC1/TableA1_1.pdf Table A1] GI and GL values for subjects with normal [[glucose tolerance]].
** [https://care.diabetesjournals.org/content/diacare/suppl/2008/09/18/dc08-1239.DC1/TableA2_1.pdf Table A2] GI and GL values for subjects with imparied [[glucose tolerance]], together with data obtained from small samples, and data showing wide variability.
** [http://www.mendosa.com/gilists.htm Simplified version of Table A1] with short introduction by D. Mendosa.
* {{cite journal |vauthors=Foster-Powell K, Holt SH, Brand-Miller JC |title=International table of glycemic index and glycemic load values: 2002|journal=Am. J. Clin. Nutr. |volume=76 |issue=1 |pages=5–56 |date=July 2002 |pmid=12081815 |url=http://www.ajcn.org/content/76/1/5.full|doi=10.1093/ajcn/76.1.5|doi-access=free }}  750 items
** [https://web.archive.org/web/20060623033820/http://www.menialtools.com/GI_calculator.php Glycemic Index and Glycemic Load calculator] Total values for any combinations of foods and any number of servings are computed according to [http://www.fao.org/docrep/w8079e/w8079e0a.htm FAO/WHO specifications]). Data are gathered from the above mentioned International table by Foster-Powell et al. (2002).
{{refend}}

{{Authority control}}

[[Category:Diabetes]]
[[Category:Nutritional physiology]]

[[sv:Glykemiskt index#Glykemisk belastning]]