The GI ranks carbohydrates based on their ability to affect blood glucose (blood sugar) levels. Carbohydrates that break down quickly during digestion have a high GI and blood glucose levels rise fast and are high. Carbohydrates that break down slowly in the digestive system release glucose slowly into the blood stream and have a low GI. There is a growing awareness that low GI foods might reduce the risk of developing diabetes, cardiovascular disease and obesity.

During the last 10 years we have done about 15 clinical trials for food industry both nationally and internationally. At the end of the year 2006 we have started our GI project and now testing of GI of foods is possible in our laboratory. Aim of our GI-project is first to collect representative databank of values of GI of Finnish foods and then to study association of GI and glycemic load to public health diseases like T2D and heart diseases using our Kuopio Ischaemic Heart Diseases Risk Factor Study (n=2700 for men and 900 for women).

Our testing service follows a standard protocol for assessing GI of foods and beverages. We offer the following features: experienced and certificated testing team, quick turn round and reliable service, ethics committee approval, additional measurements eg. insulin, triacylglycerol, fatty acids etc. if needeed, and large volunteer database.

In October 2006 an internationally acknowledged certification and quality assurance organization Inspecta Certification Ltd. approved Quality sertificate SFS-EN ISO 9001:2000 to our research institute. This sertification is renewed in October 2007.

See more information about our studies from clinical trials -section.

If you are interested in getting foods tested, please contact Dr. Sari Voutilainen (sari.voutilainen@uku.fi), tel. 017-162 990 or Head of the Institute, Prof. Tomi-Pekka Tuomainen (tomipekka.tuomainen@uku.fi), tel. 017-162 956.

REFERENCES AND LINKS
Hatonen KA, Simila ME, Virtamo JR, Eriksson JG, Hannila ML, Sinkko HK, Sundvall JE, Mykkanen HM, Valsta LM. Methodologic considerations in the measurement of glycemic index: glycemic response to rye bread, oatmeal porridge, and mashed potato. Am J Clin Nutr2006;84:1055-61.

For further information, please contact Sari Voutilainen (sari.voutilainen at uku.fi)