WS/T 652-2019 PDF English
US$80.00 · In stock · Download in 9 secondsWS/T 652-2019: Standard for determination of food glycemic index Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| WS/T 652-2019 | English | 80 |
Add to Cart
|
0-9 seconds. Auto-delivery
|
Standard for determination of food glycemic index
| Valid |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: WS/T 652-2019
WS/T 652-2019: Standard for determination of food glycemic index---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/WST652-2019
WS
HEALTH INDUSTRY STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
ICS 11.020
C 55
Standard for determination of food glycemic index
Issued on: JUNE 11, 2019
Implemented on: DECEMBER 01, 2019
Issued by. National Health Commission of the People's Republic of China
Table of Contents
Foreword... 3
1 Scope... 4
2 Terms and definitions... 4
3 Basic requirements for determination... 5
4 Subject selection... 5
5 Test food preparation... 6
6 GI value determination... 7
7 Result judgment... 9
Appendix A (Informative) List of available carbohydrate conversion amounts and
unavailable carbohydrate components of common sugar alcohols... 11
Appendix B (Informative) Measurement facilities and conditions... 12
Appendix C (Informative) Glucose response curve and IAUC calculation... 13
Standard for determination of food glycemic index
1 Scope
This Standard specifies the method for the determination of food glycemic index.
This Standard applies to the determination and evaluation of food glycemic index.
2 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
2.1
available carbohydrate; AC
glycemic carbohydrate
Carbohydrates that can be digested and absorbed in the small intestine, mainly
including sugar, starch (except resistant starch) and some sugar alcohols that have a
blood sugar-producing effect.
Appendix Table A.1 shows the available carbohydrate conversion amounts of common
sugar alcohols, and Appendix Table A.2 lists the unavailable carbohydrate components.
2.2
glucose response; GR
The change in postprandial blood glucose concentration caused by the human body
eating a certain amount of test food.
2.3
glucose response curve
A curve plotted with time as the horizontal axis and postprandial blood glucose
concentration as the vertical axis.
2.4
glycemic index; GI
The increase in the area under the glucose response curve over a period of time (≥2
hours) after eating a meal containing a target amount (usually 50 g) of available
carbohydrates compared to fasting divided by the corresponding increase after eating a
reference meal (glucose) containing the same amount of available carbohydrates,
expressed as a percentage.
2.5
glycemic load; GL
The product of the mass of available carbohydrates (g) in 100 g or 1 serving of food
and the GI value/100.
2.6
reference food
The reference substance used to determine the GI value of food, which is usually
glucose.
The GI value of reference food is set at 100.
2.7
test food
Food used for GI value determination, which must have clear formula composition and
production process.
3 Basic requirements for determination
3.1 GI determination shall comply with relevant ethical requirements.
3.2 For the facilities and conditions of the determination organization, refer to the
requirements in Appendix B.
4 Subject selection
4.1 Requirements for the number of subjects
The number of subjects can be determined based on the measurement design
requirements, which shall not be less than 12 people.
4.2 Inclusion criteria
4.2.1 Healthy adults (aged 18 ~ 60 years), half male and half female, not pregnant or
nursing mothers;
4.2.2 Body mass index (BMI) within the normal range (18.5 kg/m2 ~ 24.0 kg/m2);
4.2.3 No history of diabetes (or impaired glucose tolerance), without other metabolic
diseases, digestive system diseases, endocrine system diseases, or mental illness;
4.2.4 No history of allergy or intolerance to test food;
4.2.5 Not taking any nutrient supplements that may affect glucose tolerance, oral
contraceptives, acetylsalicylic acid, steroids, protease inhibitors, antipsychotics, etc. in
the past three months.
4.2.6 Be able to tolerate fasting for at least 10 hours.
4.3 Exclusion criteria
Other situations that are not suitable for inclusion.
5 Test food preparation
5.1 Test food dosage
5.1.1 Calculate the amount of test food based on the target amount of available
carbohydrates provided and the available carbohydrate content in test food. The target
amount is usually set at 50 g. Calculation is shown in Formula (1).
Test food dosage ሺgሻ ൌ ୲ୟ୰ୣ୲ ୟ୫୭୳୬୲ ୭ ୟ୴ୟ୧୪ୟୠ୪ୣ ୡୟ୰ୠ୭୦୷ୢ୰ୟ୲ୣୱ ሺሻୟ୴ୟ୧୪ୟୠ୪ୣ ୡୟ୰ୠ୭୦୷ୢ୰ୟ୲ୣ ୡ୭୬୲ୣ୬୲ ୧୬ ୲ୣୱ୲ ୭୭ୢ ሺ/ଵሻ ꞏꞏꞏꞏꞏꞏꞏꞏꞏꞏꞏꞏꞏꞏꞏꞏꞏ (1)
5.1.2 If the carbohydrate content of the test food is low, the target amount may be
appropriately reduced (e.g., 25 g or 10 g), but must not be less than 10 g. Once the
amount of the test food is adjusted, the amount of the reference food must also be
adjusted accordingly.
5.2 Test food preparation
5.2.1 Reference food
5.2.1.1 Take an appropriate amount of food-grade or pharmaceutical-grade anhydrous
glucose, glucose monohydrate or glucose solution (equivalent to the target amount of
anhydrous glucose); dissolve it in purified water to 250 mL. Use on the same day or
store at 4 ℃ ~ 8 ℃ after sealing and use within 48 hours.
5.2.2 Test food
Prepare the test food temporarily according to the method of consumption and dosage.
If the test food is solid, provide 250 mL of pure water. If it is semi-solid or needs to be
prepared with liquid, control the total amount of water to 250 mL.
6 GI value determination
6.1 Basic principles
6.1.1 GI determination should adopt a randomized design.
6.1.2 The test cycle shall include at least three independent test-meals, where the
reference food shall be tested at least twice and the test food shall be tested at least once.
6.1.3 The interval between independent test-meals shall be ≥ 72 h. The test food shall
be arranged between two reference food test-meals.
6.2 Test procedure for test-meal
6.2.1 Three days prior to the test, participants shall maintain a regular sleep and rest
schedule, and eat a normal diet. They shall avoid high-fiber and high-sugar foods for
dinner the day before the test and begin fasting before 10.00 PM. On the morning of
the test, participants shall avoid strenuous exercise and shall sit quietly for 10 minutes
before the start of the test-meal.
6.2.2 Collect two fasting blood samples at 5-min intervals.
6.2.3 Start eating. Strictly control the eating time and consume all the test substances
and water within 5 ~ 10 minutes. Start timing from the time of the first bite of food.
6.2.4 Collect blood samples 15 min, 30 min, 45 min, 60 min, 90 min, and 120 min after
a meal. If necessary, the blood collection time may be extended (e.g., 180 minutes).
Ensure the consistency and accuracy of blood collection time points.
6.3 Basic requirements for blood sample collection
6.3.1 Keep the blood warm during blood collection.
6.3.2 Blood can be collected from fingertip capillary blood (whole blood) or from the
back of the hand/elbow vein. The blood collection site shall be kept consistent during
the measurement period.
6.3.3 The amount of blood collected should be sufficient for blood glucose
measurement.
6.3.4 After blood sample collection, blood glucose shall be measured immediately for
capillary blood. Venous blood shall be collected into separating gel vacuum blood
collection tubes or vacuum blood collection tubes containing potassium oxalate-sodium
fluoride anticoagulant; serum or plasma should be separated within 30 minutes, and
testing should be completed within 8 hours. If conditions do not permit, the sample
shall be stored in a refrigerator at 2 °C ~ 8 °C and blood glucose shall be measured
within 48 hours.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
Tips & Frequently Asked QuestionsQuestion 1: How long will the true-PDF of English version of WS/T 652-2019 be delivered?Answer: The full copy PDF of English version of WS/T 652-2019 can be downloaded in 9 seconds, and it will also be emailed to you in 9 seconds (double mechanisms to ensure the delivery reliably), with PDF-invoice. Question 2: Can I share the purchased PDF of WS/T 652-2019_English with my colleagues?Answer: Yes. The purchased PDF of WS/T 652-2019_English will be deemed to be sold to your employer/organization who actually paid for it, including your colleagues and your employer's intranet. Question 3: Does the price include tax/VAT?Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. www.ChineseStandard.us -- WS/T 652-2019 -- Click this link and select your country/currency to pay, the exact amount in your currency will be printed on the invoice. Full PDF will also be downloaded/emailed in 9 seconds. How to buy and download a true PDF of English version of WS/T 652-2019?A step-by-step guide to download PDF of WS/T 652-2019_EnglishStep 1: Visit website https://www.ChineseStandard.net (Pay in USD), or https://www.ChineseStandard.us (Pay in any currencies such as Euro, KRW, JPY, AUD).
Step 2: Search keyword "WS/T 652-2019".
Step 3: Click "Add to Cart". If multiple PDFs are required, repeat steps 2 and 3 to add up to 12 PDFs to cart.
Step 4: Select payment option (Via payment agents Stripe or PayPal).
Step 5: Customize Tax Invoice -- Fill up your email etc.
Step 6: Click "Checkout".
Step 7: Make payment by credit card, PayPal, Google Pay etc. After the payment is completed and in 9 seconds, you will receive 2 emails attached with the purchased PDFs and PDF-invoice, respectively.
Step 8: Optional -- Go to download PDF.
Step 9: Optional -- Click Open/Download PDF to download PDFs and invoice.
See screenshots for above steps: Steps 1~3 Steps 4~6 Step 7 Step 8 Step 9
|