The following are some frequently asked questions about the GI and the GI Symbol Program.
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Why put the Glycemic Index on food labels?
Which foods will have the GI symbol?
Will the GI symbol only be on foods with a low GI?
Will foods with added sugars be excluded?
Does the program cover just packaged foods?
Who is Glycemic Index Limited?
How will the program ensure consumers continue to get accurate information?
Which countries does the program operate in?
How can the GI be relevant when people differ in their blood glucose responses to foods?
How will the GI of meals or food combinations be communicated?

Why put the Glycemic Index on food labels?
Up until now, people have had to rely on published lists of the Glycemic Index of foods to help them decide which carbohydrate foods to eat. By placing the Glycemic Index directly on the label of foods, consumers will be able to use the GI as one factor in food choice. The symbol helps identifies foods that provide the GI value.

Which foods will have the GI symbol?
Provided a food has been properly GI tested, contains 10 grams of carbohydrate per serve, and meets the set nutritional criteria for its food group (in terms of fat, sodium, fibre etc), it will be eligible for the symbol - regardless of its GI. This is to ensure that consumers can mix and match low, medium and high GI foods to meet their varying needs.

Will the GI symbol only be on foods with a low GI?
The intention of the program is that foods with a range of GI values from low to high become part of the program. The main aim is to provide information about the GI of foods regardless of GI. Overall, it is important to lower the average GI of your diet. In order to do achieve this, all foods do not need to be low GI. . Foods with high GI need not be avoided and have a useful role to play in some sports situations, for the treatment of hypoglycaemia in people with diabetes and for dietary variety.

Will foods with added sugars be excluded?
No. Many foods with added sugar will fit the nutritional criteria for the program. The GI of a food gives more useful information about the effect of the carbohydrate on blood glucose levels than the sugar content per se. The amount of sugar (naturally-occurring or added) is not a guide to the overall nutritional profile of a food.

Does the program cover just packaged foods?
No - unpackaged fresh foods can apply to become part of the program. In these instances, the symbol will be displayed in association with the sale of the food and marketers will also need a nutrition information panel associated with that display.

Who is Glycemic Index Limited?
Glycemic Index Limited is a non-profit company formed by the University of Sydney, Diabetes Australia, and the Juvenile Diabetes Research Foundation to run the GI Symbol Program. It represents Australia's peak body of glycaemic index research and education.

How will the program ensure consumers continue to get accurate information?
Foods in the program will be required to undergo re-testing for their GI if there is any change in product formulation. All product labels and advertising that use the symbol or mention the program are pre-approved by Glycemic Index Limited. Glycemic Index Limited is not responsible, though, for the accuracy and legality of labels and marketing claims of the foods in the program.

Which countries does the program operate in?
At the moment, foods marketed in Australia can be licensed to become part of the Glycemic Index Symbol Program. Plans are underway to register the certification trademark in other countries.

How can the GI be relevant when people differ in their blood glucose responses to foods?
The GI reflects the relative ranking of different foods, irrespective of an individual’s unique blood glucose profile. When a food’s GI is tested, the response for each subject is compared with their response to a standard food (usually glucose, but sometimes white bread is used). Their blood glucose response to the standard is said to be 100. For example, if the blood glucose response of a person to one food is exactly half of their response to glucose, then the GI of that food is 50. Most subjects will fall within the same range, especially on repeated testing.

How will the GI of meals or food combinations be communicated?
There is no prohibition in the program of providing information on the GI of food combinations such as breakfast cereal and milk. If the GI values of each of the meal components are known, and no further cooking takes place that could affect the GI, the GI of the meal can be calculated using the GI values and the carbohydrate content of each of the components.

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