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The following common foods have been split into tables depending on their GI Value:

Low GI = GI Value lower than 55
Medium GI = G

According to USFDA, a combination product is one composed of any combination of a drug and device; biological product and device; drug and biological product

I Value between 56 and 69
High GI = GI Value between 70 and 100

Quick GI tip: You should be aiming to avoid Hig

; or drug, device, and biological product and fixed dose combination would include two or more combinations of drug.

Examples of combination products may in

GI foods and eat a mix of low and medium GI foods as part of a healthy balanced diet containing good quality protein and fats.

GI Values

lude drug-coated devices, drugs packaged with delivery devices in medical kits, and drugs and devices packaged separately but intended to be used together.

of Common Foods:

Low GI Foods Medium GI Foods High GI Foods
here is enormous increase in the number of combination products entering the market in the recent years. Combination products have proven advantages but fixe
ng>
Banana fruit smootie 30 Coca Cola 53 Lucozade 95
Unsweeted orange juice 52 Orange Cordia 66 Sports d
d dose combinations are still in the process of convincing regulatory authority on their advantages over the single ingredient formulations.

Combination pro
rinks 80
Multigrain Loaf 54 Wholemeal Loaf 67 White bread 70
All Bran 42 Frosties 55
ucts have become life saving products for the pharmaceutical companies who doesn’t have many innovative molecules in their product pipeline and have been inc
oco-Pops 77
Museli (oat & whole grain) 50 Instant Porridge 66 Cornflakes 81
Sweetcorn 53 Couscous
easingly used in the product life cycle management. Even the companies having product patents are trying to extend their product life cycle through the combi
65 Rice cakes 78
Brown rice 54 Basmati rice 58 Instant rice 69
Yogurt 24 Rye cris
nation products and maximize the revenues. But the companies involved in this practice are overlooking that they are burdening the patients both economically
bread 64 Corn chips 72
Baked beans 48 Mars bar 65 Watermelon 72
Kidney beans 28 B
and physically. They need to rightly judge the benefits of the combination products and they have to even look at the risks involved when combining the produ
eetroot 64 Popcorn 72
Red Lentils 26 Sweet potato 66 Pretzels 83
Instant noodles
ts. Some of the combination products were well accepted by physicians while others suffered. Companies involved in development of combination products are fi
47 Arborio rice 69 Pumpkin 75
Spagetti 44 Rolled barley 66 Parsnips 97
Honey
ding difficulty in defining their combination products and facing various challenges from selecting a combination to marketing it.

Following aspects would a
48 Porridge 58 Baked potato 85

General Guideline

It can be difficult to work out the GI valu
dd to the challenges in developing combination products:

Which markets to tap where the combination products can do fairly well?
Which combination prod
e of some foods without referring to an index or chart, but one rule that you can generally rely on is:
Is the food unprocessed and in its nat
cts are meaningful and rational?
Which therapeutic categories to select?
Which Combinations can address unmet needs of the patients?
Do combin
ral state?

Processed food will generally have a higher GI value than un processed and whole foods. For example has it been processed in
tions increase the patient compliance?
What would be the developing cost?
How to tackle the risks encountered during combination product developmen
any of the following ways: cooked, ground up, preserved, had sugar added etc.

Examples:

A raw carrot has a much lower GI value
t?

As combination products don't fit into the traditional categories of drugs, medical devices, or biological products, the USFDA is in the process of devel
than a cooked carrot because your body can much more easily digest a cooked carrot and its energy enters your blood faster. So consider eating more raw food
ping new procedures for reviewing their safety, efficacy and quality.

Professional from academic institutions, pharmaceutical industries, health care indust
s or if cooking vegetables don't boil them for hours, leave them slightly crispy.

Museli has a much lower GI value than cornflakes. Again museli i
y and representatives from various regulatory agencies are working out to design the regulatory requirements for manufacture and sale of combination products
harder to digest because it typically contains whole oat flakes and whole nuts and seeds. Cornflakes on the other hand have been cooked (toasted) and had s
.

As there is an increasing trend of the combination products companies manufacturing such products should be able to tackle the problems involved in the de
ugar added.

Wholegrain bread versus Wholemeal Bread versus White bread. You guessed it, wholegrain bread will have a lower GI value because of the
elopment. They need to be wiser in analyzing the market trends and the regulatory requirements.

Companies that provide selfless information through particip
whole grains. Wholemeal bread has a higher GI value because the grains have been ground. White bread is highly processed and has a high GI value.

tion in industry events and feedback to regulatory authorities would be able to face the challenges and will be successful in developing combination products

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