ISO 26642-2010 PDF

Full title and description

ISO 26642:2010 — Food products — Determination of the glycaemic index (GI) and recommendation for food classification. This International Standard specifies an in vivo method for determining the glycaemic index of carbohydrate-containing foods and gives recommendations for classifying foods into low, medium and high GI categories.

Abstract

ISO 26642:2010 defines the glycaemic index (GI), sets qualifying factors for valid application, specifies experimental and analytical requirements for GI testing (including subject selection, portioning, reference foods and blood-sampling procedures), outlines calculation of incremental area under the glucose response curve (IAUC/AUC) and recommends numeric criteria for classifying foods as low, medium or high GI.

General information

• Status: Published (International Standard; confirmed at review in 2021).
• Publication date: October 2010 (Edition 1, 2010).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.040 (Food products).
• Edition / version: Edition 1 (2010).
• Number of pages: 18.

Scope

Specifies a standardized, reproducible in vivo procedure for measuring the glycaemic index of foods containing available (glycaemic) carbohydrate and provides recommendations for classifying foods into GI categories (low, medium, high). The standard covers definitions, test-portion sizing, accepted reference foods, subject selection and ethics, blood-sampling schedules, data treatment (IAUC/AUC calculation) and reporting requirements.

Key topics and requirements

• Definitions: glycaemic index (GI), available (glycaemic) carbohydrate, incremental area under the curve (IAUC) and blood‑glucose response.
• Test portioning: standard test portions based on 50 g available carbohydrate (25 g allowed where 50 g is impractical).
• Reference foods: primary reference is glucose (glucose = 100); alternatives (e.g., standardized white bread or a glucose solution) may be used if laboratory cross‑verification is performed and results are expressed relative to glucose.
• Subjects and ethics: healthy adult volunteers (minimum acceptable number described in the standard, with recommended replication), informed consent and ethics approval, and pre-test restrictions (fasting, avoidance of alcohol and vigorous exercise).
• Sampling and measurement: blood‑glucose measured over a 2‑hour postprandial period with frequent samples (typical sampling at 0 (fasting), and 15, 30, 45, 60, 90 and 120 minutes), calculation of IAUC (trapezoid rule) and expression of the test food IAUC as a percentage of the reference IAUC to obtain GI.
• Quality and repeatability: reference food tested at least twice (preferably three times) per subject in the testing window; laboratory reproducibility checks and limits on within‑subject CV for reference responses (guidance provided in the standard).
• Classification thresholds: recommended GI categories — Low GI ≤ 55; Medium GI 56–69; High GI ≥ 70.
• Scope of application: GI applies to the specific food as consumed (physical state, processing, recipe and portion must be specified); re‑testing required if formulation or key properties change.

Typical use and users

Used by food manufacturers, academic and contract testing laboratories, nutrition researchers, public‑health bodies and regulatory authorities to generate comparable GI values for product development, labelling, dietary research and clinical nutrition studies. Accredited GI testing centres apply the ISO procedure when certifying or publishing GI values.

Related standards

ISO 26642:2010 is complementary to other food analysis and labelling standards and to national adoptions/variants of the method (for example, some countries publish national standards or transpositions referencing ISO 26642). The standard is commonly used alongside analytical methods for carbohydrate composition, nutritional labelling standards and national technical adoptions (national standards that adopt or reference ISO 26642).

Keywords

glycaemic index; glycemic index; GI; available carbohydrate; IAUC; AUC; blood‑glucose response; in vivo testing; food classification; ISO 26642:2010; food analysis.

FAQ

Q: What is this standard?

A: An ISO International Standard that defines a validated in vivo method to determine the glycaemic index of foods and gives recommendations for classifying foods by GI.

Q: What does it cover?

A: It covers definitions, test‑portion selection (typically 50 g available carbohydrate), acceptable reference foods (glucose as primary reference), volunteer selection and ethics, blood sampling over a 2‑hour period, IAUC/AUC calculation, repeatability requirements and GI classification criteria.

Q: Who typically uses it?

A: Food manufacturers, research laboratories, clinical nutritionists, public‑health authorities and testing/ certification bodies that need standardized, comparable GI values.

Q: Is it current or superseded?

A: The 2010 edition (Edition 1) remains the current ISO standard; the ISO record shows the publication was confirmed at its five‑year review (confirmed in 2021). Users should check ISO or national standards bodies for any later confirmations or amendments.

Q: Is it part of a series?

A: ISO 26642:2010 is a standalone international standard developed under ISO/TC 34 (Food products). It is frequently used together with other food analysis and labelling standards but is not itself a numbered multipart series.

Q: What are the key keywords?

A: Glycaemic index, GI, available carbohydrate, IAUC/AUC, blood‑glucose response, reference food (glucose), low/medium/high GI classification.