Table A4.

The contribution of the top 20 GL food groups to inter-individual variations in dietary glycaemic index (dGI) and glycaemic load (dGL) in 1995NS (n = 2658, all subjects included).

Food Groups	dGI			dGL
	β ± SE	Partial R2	p Value	β ± SE	Partial R2	p Value
	Model R2 = 0.433			Model R2 = 0.912
Bread and bread rolls	2.03 ± 0.13	0.082	<0.001	17.23 ± 0.69	0.191	<0.001
Fruit and vegetable juices	−0.14 ± 0.02	0.014	<0.001	3.21 ± 0.12	0.218	<0.001
Breakfast cereals (ready to eat)	3.01 ± 0.22	0.066	<0.001	32.73 ± 1.15	0.234	<0.001
Potatoes	1.62 ± 0.08	0.133	<0.001	6.64 ± 0.42	0.086	<0.001
Sweetened beverages	0.24 ± 0.03	0.026	<0.001	4.20 ± 0.15	0.227	<0.001
Cereal based dishes	0.34 ± 0.07	0.009	<0.001	3.96 ± 0.37	0.042	<0.001
Cake-type dessert	−0.30 ± 0.15	0.002	0.045	9.93 ± 0.78	0.058	<0.001
Flours, cereals and starches	1.06 ± 0.09	0.053	<0.001	10.67 ± 0.45	0.173	<0.001
Dairy milk	−0.44 ± 0.03	0.079	<0.001	−1.03 ± 0.15	0.017	<0.001
Sweet biscuits	0.10 ± 0.34	<0.001	0.776	9.23 ± 1.78	0.010	<0.001
Frozen milk products	−0.77 ± 0.09	0.026	<0.001	1.52 ± 0.48	0.004	0.002
Pastas	−0.93 ± 0.09	0.036	<0.001	2.45 ± 0.49	0.009	<0.001
Sugar, honey and syrups	1.75 ± 0.48	0.005	<0.001	28.88 ± 2.51	0.048	<0.001
Pome fruit	−0.93 ± 0.07	0.058	<0.001	1.51 ± 0.38	0.006	<0.001
Pastries	−0.42 ± 0.11	0.006	<0.001	−0.12 ± 0.56	<0.001	0.830
Other confectionery	3.96 ± 0.39	0.039	<0.001	46.65 ± 2.01	0.169	<0.001
Chocolates	−1.56 ± 0.30	0.010	<0.001	4.03 ± 1.58	0.002	0.011
Savory biscuits	2.30 ± 0.48	0.009	<0.001	13.79 ± 2.50	0.011	<0.001
Tropical and subtropical fruit	−0.70 ± 0.15	0.008	<0.001	4.52 ± 0.80	0.012	<0.001
Fancy breads	1.37 ± 0.31	0.007	<0.001	12.33 ± 1.62	0.022	<0.001

β ± SE calculated using multiple linear regression, with energy and the food groups as the predictor variables. β expressed as change in dGI or dGL per 100 g increase in intake of the corresponding food group.