A relative ranking of carbohydrates in foods and how they affect blood glucose levels.
A measure that compares the elevation in blood glucose caused by the ingestion of 50 g of any carbohydrate food with the elevation caused by the ingestion of 50 g of white bread.
An index that relates the specific food consumed to the elevation in blood glucose that the particular food elicits. Not all carbohydrate-containing foods elicit the same rise in blood glucose. The index has been used to design diet management plans for people with diabetes mellitus.
Glycemic index (GI) is a measure of the effect that foods have on blood glucose. It is typically established by comparing the 2-hour blood glucose response of 50 g of carbohydrate from a test food to 50 g of carbohydrate from a standard food (either glucose or white bread). Glycemic index has potential implications in optimizing endurance performance. Burke et al. (1998) summarized the theories regarding the use of glycemic index for exercise. These theories suggest that lower glycemic index foods may be of greatest value if consumed prior to exercise and that higher glycemic index foods may work best during exercise and for resynthesis of glycogen during recovery.
A ranking of food sources of carbohydrates based on their immediate effect on blood sugar levels. A high glycemic index indicates rapid absorption of glucose from that food, while a low glycemic index indicates a slow absorption of glucose.
A ratio used to describe the ability of a food to increase blood sugar as compared with consumption of either glucose or white bread as the standard. Foods with a low glycemic index result in a slower rise and lower maximum elevation of blood glucose levels than foods with a higher glycemic index. Consumption of low glycemic index foods can contribute to blood glucose regulation in patients with diabetes mellitus. Another use for the index is for choice of food to raise blood sugar levels after, e.g., endurance exercise.
Glycemic index is a scale that measures the extent to which a food affects blood sugar levels.
The glycemic index is a metric used to assess the potency of a food in terms of glucose loading. This index is a scale that ranges from 0 to 100, and it can predict whether a given food will cause a rapid and significant increase in blood sugar levels (i.e., a fast release), a moderate increase (i.e., a quick release), or only a slight increase (i.e., a slow release). Foods that are composed of carbohydrates that break down quickly during digestion have the highest glycemic values, which means that blood sugar levels increase quickly and significantly after consuming them. Conversely, foods that contain carbohydrates that break down slowly and release glucose into the bloodstream gradually have low glycemic ratings.
The quantification of the influence that a certain food has on the blood glucose and insulin levels is known as the Glycemic Index (GI). Scholars at the University of Sydney were the creators of this indicator. The GI of a food is the speed at which blood glucose levels increase after consuming it, in comparison to glucose, which has a GI of 100. Foods with a low GI are believed to encourage weight loss by inducing a sense of satiety after eating. These same low-GI foods are also speculated to promote lipid oxidation. Basmati rice possesses a low GI, whereas a baked potato has a high GI. Spaghetti cooked al dente has a lower GI than spaghetti that has been boiled for 10 minutes. Carbohydrates that are deemed “good” have a lower GI than those that are deemed “bad.”
A quantification relating to the rapidity at which the concentration of glucose in the bloodstream elevates subsequent to the consumption of a specific edibility.
A numerical scale ranging from 1 to 100 that assesses the extent to which foods containing carbohydrates elevate blood sugar levels within a two-hour period after consumption. Foods with a glycemic index of 50 or below are regarded as “favorable” in terms of their impact on blood sugar levels.