The 2021 revision highlights that while some categories are consistent globally, others vary based on local manufacturing:
The is a systematic review that provides the most comprehensive data to date on how various carbohydrates affect blood glucose levels . Published in the American Journal of Clinical Nutrition by Fiona Atkinson and colleagues, this fourth edition updates the previous 2008 version with significantly expanded data and stricter testing standards. Key Updates and Data Scope
Most white breads, jasmine rice, and many potato varieties. Major Findings by Food Category
Dairy products, most fruits, legumes (beans/lentils), and pasta.
Brown rice, certain whole-grain breads, and sweet potatoes.