2.2. Dietary Glycemic Load and Dietary Glycemic Index Calculation

GI values were assigned to foods in AUSNUT1999 [33] (for 1995NS), AUSNUT2007 [34] (for 2007NS) and AUSNUT2011-2013 [35] (for 2012NS) food composition tables as previously described [36]. These values were then matched with the food intake of the respondents of the three surveys. GL of each food item was calculated by multiplying the GI by the available carbohydrates in a serving of the food. dGL was the sum of GL from all the foods reported in the 24-h recall while dGI was calculated by dividing an individual’s dGL by the total available carbohydrates intake of that person, expressed as a percentage.