Table 1.
Nutritional composition and glycemic properties of different dairy products.
| Foods | Experimental Portion § (g or mL) |
GI | II | GL (Per Serving) |
Standard Serving Size * (g) | Carbohydrate (g/100 g) | Available Carbohydrate (g) | Sugar | Protein (g) | Fat (g) | Subjects (n) | Subjects Type | References |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Milk, full fat | 39 | ||||||||||||
| Milk, skim | DNS | 37 | DNS | DNS | DNS | DNS | DNS | DNS | DNS | DNS | DNS | DNS | [40] |
| Ice cream | 51 | ||||||||||||
| Yoghurt, fruit | 41 | ||||||||||||
| Milk, skimmed, pasteurised, British | 500 g | 48 | 6 | 250 | 5.0 | 12.5 (g per serving) | 10 | ||||||
| Milk, semi-skimmed, pasteurised, British | 500 g | 25 | 3 | 250 | 5.0 | 12.5 (g per serving) | 8 | ||||||
| Milk, semi-skimmed, pasteurised, organic | 500 g | 34 | DNS | 4 | 250 | 5.0 | 12.5 (g per serving) | DNS | DNS | DNS | 9 | Healthy subjects | [85] |
| Milk, standardised homogenised, pasteurised, British | 531.9 g | 46 | 5 | 250 | 4.7 | 11.8 (g per serving) | 10 | ||||||
| Milk, whole, pasteurised, fresh, organic | 520.8 g | 34 | 4 | 250 | 4.8 | 12.0 (g per serving) | 9 | ||||||
| Yoghurt, low fat, natural | 431 g | 35 | 4 | 200 | 5.8 | 11.6 (g per serving) | 9 | ||||||
| Whole milk | DNS | 41 | 148 | DNS | DNS | DNS | 25 | DNS | DNS | DNS | 9 | Healthy subjects | [86] |
| Skimmed milk | 37 | 140 | 25 | 8 | |||||||||
| Regular milk | 30 | 90 | 25 | 17.3 | 15.3 | 10 | |||||||
| Fermented milk (Filmjölk) | DNS | 15 | 98 | DNS | DNS | DNS | 25 | DNS | 19.2 | 17.4 | 10 | Healthy subjects | [87] |
| Fermented milk (Ropy milk) | 15 | 97 | 25 | 19.3 | 17.0 | 10 | |||||||
| Lactose | 68 | 50 | 24 | DNS | DNS | 10 | |||||||
| Ice cream | 36 | 50 | 5 | ||||||||||
| Milk (skim) | 32 | 50 | 6 | ||||||||||
| Milk (whole) | DNS | 34 | DNS | DNS | DNS | DNS | 50 | DNS | DNS | DNS | 6 | Healthy subjects | [30] |
| Yoghurt | 36 | 50 | 5 | ||||||||||
| Milk, full-cream condensed, sweetened | 90.2 g | 61 | DNS | DNS | DNS | DNS | 55.4 (g/100g) | DNS | DNS | DNS | 11 | Healthy subjects | [38] |
| Bovine milk protein- based formula (whey 60%, casein 40%) | 200 mL | 21.5 | DNS | DNS | DNS | Lactose (100%) | 50 (g per experimental portion) | DNS | 9 (g per experimental portion) | DNS | 20 | Healthy subjects | [88] |
| Lactose-free formula (whey 60%, casein 40%) | 200 mL | 21.5 | Glucose syrup solids (100%) | 50 (g per experimental portion) | 9 (g per experimental portion) | 20 |
* Standard serving size is the amount of food generally served, not the amount used for GI testing but for GL calculation; §Experimental portion is the amount of food used for GI testing; DNS, data not supplied; GI, glycemic index; II, insulinemic index; GL, glycemic load.