Validation of the food insulin index in lean, young, healthy individuals, and type 2 diabetes in the context of mixed meals: an acute randomized crossover trial.

Background: The Food Insulin Index (FII) is a novel classification of single foods based on insulin responses in healthy subjects relative to an isoenergetic reference food.

Objective: Our aim was to compare day-long responses to 2 nutrient-matched diets predicted to have either high or low insulin demand in healthy controls and individuals with type 2 diabetes (T2DM).

Design: Twenty adults (10 healthy adults and 10 adults with T2DM) were recruited.

Improving the estimation of mealtime insulin dose in adults with type 1 diabetes: the Normal Insulin Demand for Dose Adjustment (NIDDA) study.

Objective: Although carbohydrate counting is routine practice in type 1 diabetes, hyperglycemic episodes are common. A food insulin index (FII) has been developed and validated for predicting the normal insulin demand generated by mixed meals in healthy adults. We sought to compare a novel algorithm on the basis of the FII for estimating mealtime insulin dose with carbohydrate counting in adults with type 1 diabetes.

Prediction of postprandial glycemia and insulinemia in lean, young, healthy adults: glycemic load compared with carbohydrate content alone.

Background: Dietary glycemic load (GL; defined as the mathematical product of the glycemic index and carbohydrate content) is increasingly used in nutritional epidemiology. Its ability to predict postprandial glycemia and insulinemia for a wide range of foods or mixed meals is unclear.

Objective: Our objective was to assess the degree of association between calculated GL and observed glucose and insulin responses in healthy subjects consuming isoenergetic portions of single foods and mixed meals.

Food insulin index: physiologic basis for predicting insulin demand evoked by composite meals.

Background: Diets that provoke less insulin secretion may be helpful in the prevention and management of diabetes. A physiologic basis for ranking foods according to insulin "demand" could therefore assist further research.

Objective: We assessed the utility of a food insulin index (FII) that was based on testing isoenergetic portions of single foods (1000 kJ) in predicting the insulin demand evoked by composite meals.