Table A2 presents glycemic index (GI) and glycemic load (GL) values for foods tested in subjects with impaired glucose tolerance, small sample sizes, or wide variability, as reported in 2008. The data are from the International Tables of Glycemic Index and Glycemic Load Values, published by Atkinson, Foster-Powell, and Brand-Miller in Diab Care 2008; 31(12). The tables include notes explaining the methodology used to calculate GI and GL values. For example, GI values are calculated using the area under the curve (AUC) of blood glucose responses, with different reference foods (e.g., glucose or white bread) used for comparison. GL is estimated by multiplying the GI value by the grams of carbohydrates per serving and dividing by 100. Some entries note that the GI was calculated based on specific time points or durations (e.g., 180 min, 240 min, or 3 hours). Others mention adjustments for added milk or different portion sizes. The tables also include footnotes explaining variations in methodology, such as the use of different reference foods, portion sizes, or time points for measuring AUC. Some entries indicate that the GI was estimated based on limited data points or that the carbohydrate content was assumed to be fully available, which may be an overestimation. The tables highlight the variability in GI and GL values across different foods and conditions, emphasizing the importance of considering factors like portion size, reference food, and measurement duration when interpreting GI and GL values. The data are intended for use in dietary planning and management for individuals with impaired glucose tolerance.Table A2 presents glycemic index (GI) and glycemic load (GL) values for foods tested in subjects with impaired glucose tolerance, small sample sizes, or wide variability, as reported in 2008. The data are from the International Tables of Glycemic Index and Glycemic Load Values, published by Atkinson, Foster-Powell, and Brand-Miller in Diab Care 2008; 31(12). The tables include notes explaining the methodology used to calculate GI and GL values. For example, GI values are calculated using the area under the curve (AUC) of blood glucose responses, with different reference foods (e.g., glucose or white bread) used for comparison. GL is estimated by multiplying the GI value by the grams of carbohydrates per serving and dividing by 100. Some entries note that the GI was calculated based on specific time points or durations (e.g., 180 min, 240 min, or 3 hours). Others mention adjustments for added milk or different portion sizes. The tables also include footnotes explaining variations in methodology, such as the use of different reference foods, portion sizes, or time points for measuring AUC. Some entries indicate that the GI was estimated based on limited data points or that the carbohydrate content was assumed to be fully available, which may be an overestimation. The tables highlight the variability in GI and GL values across different foods and conditions, emphasizing the importance of considering factors like portion size, reference food, and measurement duration when interpreting GI and GL values. The data are intended for use in dietary planning and management for individuals with impaired glucose tolerance.