Table 1 Criteria used to calculate carbohydrate quality
Components of dietary index | Index range (points)* | Criteria for minimum index | Criteria for maximum index |
|---|---|---|---|
Dietary fibre intake (g/d) | 1–5 | Minimum dietary fibre intake (first quintile) | Maximum dietary fibre intake (fifth quintile) |
Glycaemic index | 1–5 | Maximum glycaemic index (fifth quintile) | Minimum glycaemic index (first quintile) |
Ratio of whole grains: (whole and refined grains or their products) | 1–5 | Minimum value of this ratio (first quintile) | Maximum value of this ratio (fifth quintile) |
Ratio of solid carbohydrates: (solid and liquid carbohydrates) | 1–5 | Minimum value of this ratio (first quintile) | Minimum value of this ratio (first quintile) |
Total index (range) | 4–20 |