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Objective: Practical use of the glycaemic index (GI), as recommended by the FAO/WHO, requires an evaluation of the recommended method. Our purpose was to determine the magnitude and sources of variation of the GI values obtained by experienced investigators in different international centres.

Design: GI values of four centrally provided foods (instant potato, rice, spaghetti and barley) and locally obtained white bread were determined in 8–12 subjects in each of seven centres using the method recommended by FAO/WHO. Data analysis was performed centrally.

Setting: University departments of nutrition.

Subjects: Healthy subjects (28 male, 40 female) were studied.

Results: The GI values of the five foods did not vary significantly in different centres nor was there a significant centre× food interaction. Within-subject variation from two centres using venous blood was twice that from five centres using capillary …