ISO 26642:2010

Current

Current The latest, up-to-date edition.

Food products Determination of the glycaemic index (GI) and recommendation for food classification

Available format(s): Hardcopy, PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users

Language(s): English, French, Russian

Published date: 23-09-2010

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ISO 26642:2010 specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods.

ISO 26642:2010 defines the GI, outlines qualifying factors, and specifies requirements for its application.

ISO 26642:2010 recommends criteria for classification of foods into low, medium and high GI.

Development Note	Supersedes ISO/DIS 26642. (09/2010)
Document Type	Standard
ISBN
Pages
Published
Publisher	International Organization for Standardization
Status	Current

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 3534-1:2006	Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability

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ISO 26642:2010 specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods.

ISO 26642:2010 defines the GI, outlines qualifying factors, and specifies requirements for its application.

ISO 26642:2010 recommends criteria for classification of foods into low, medium and high GI.

Development Note	Supersedes ISO/DIS 26642. (09/2010)
Document Type	Standard
ISBN
Pages
Published
Publisher	International Organization for Standardization
Status	Current

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 3534-1:2006	Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability