glycemic index

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Related to GI index: Glycemic load

index

 (pl. indexes, in´dices) (L.)
1. the numerical ratio of measurement of any part in comparison with a fixed standard.
Barthel index an objective, standardized tool for measuring functional status. The individual is scored in a number of areas depending upon independence of performance. Total scores range from 0 (complete dependence) to 100 (complete independence).
bleeding index any of various methods of assessing bleeding in the gingival sulcus before or after treatment.
body mass index (BMI) the weight in kilograms divided by the square of the height in meters, a measure of body fat that gives an indication of nutritional status.
cardiac index cardiac output corrected for body size.
cephalic index 100 times the maximum breadth of the skull divided by its maximum length.
citation index an index listing all publications appearing in a set of source publications (e.g., articles in a defined group of journals) that cite a given publication in their bibliographies.
Colour index a publication of the Society of Dyers and Colourists and the American Association of Textile Chemists and Colorists containing an extensive list of dyes and dye intermediates. Each chemically distinct compound is identified by a specific number, the C.I. number, avoiding the confusion of trivial names used for dyes in the dye industry.
erythrocyte indices the mean corpuscular volume, mean corpuscular hemoglobin, and mean corpuscular hemoglobin concentration. These are all useful for evaluating anemias because they provide information on the size of the erythrocytes and the concentration of hemoglobin. Called also red cell or red blood cell indices.
glycemic index a ranking of foods based on the response of postprandial blood sugar levels as compared with a reference food, usually either white bread or glucose. See table.
left ventricular stroke work index (LVSWI) an index of the amount of work performed by the heart.
leukopenic index a fall of 1000 or more in the total leukocyte count within 1.5 hours after ingestion of a given food; it indicates allergic hypersensitivity to that food.
index Medicus a monthly publication of the national library of medicine in which the world's leading biomedical literature is indexed by author and subject.
opsonic index a measure of opsonic activity determined by the ratio of the number of microorganisms phagocytized by normal leukocytes in the presence of serum from an individual infected by the microorganism, to the number phagocytized in serum from a normal individual.
phagocytic index any arbitrary measure of the ability of neutrophils to ingest native or opsonized particles determined by various assays; it reflects either the average number of particles ingested or the rate at which particles are cleared from the blood or culture medium.
red blood cell indices (red cell indices) erythrocyte indices.
refractive index the refractive power of a medium compared with that of air (assumed to be 1).
short increment sensitivity index (SISI) a hearing test in which randomly spaced, 0.5-second tone bursts are superimposed at 1- to 5-decibel increments in intensity on a carrier tone having the same frequency and an intensity of 20 decibels above the speech recognition threshold.
therapeutic index originally, the ratio of the maximum tolerated dose to the minimum curative dose; now defined as the ratio of the median lethal dose (LD50) to the median effective dose (ED50). It is used in assessing the safety of a drug.

glycemic index

a ranking of the rise in serum glucose from various foodstuffs.

glycemic index

(glī-sē′mĭk)
n.
A numerical index given to a carbohydrate-rich food that is based on the average increase in blood glucose levels occurring after the food is eaten.

glycemic index

a ranking of foods based on the response of postprandial blood glucose levels as compared with a reference food, usually either white bread or glucose.

glycemic index

Nutrition A benchmark of a food's ability to trigger ↑ insulin production; refined foods have a high GI, which ↑ the long-term risk of type 2 DM. See Diabetes, The Zone.

gly·ce·mic in·dex

(glī-sē'mik in'deks)
A relative measurement of the rise in blood glucose levels 2 hours after ingestion of any food containing 50 g. of a carbohydrate.

glycemic index,

n a measurement of how much particular foods raise blood glucose levels; based on comparing the food to an equal quantity of glucose taken orally.
Glycemic index.
FoodGlycemic Index
Sugars:
 • Glucose100
 • Honey75
 • Sucrose60
 • Fructose20
Fruits:
 • Apples39
 • Bananas62
 • Oranges40
 • O.J.46
 • Raisins64
Vegetables:
 • Beets64
 • Carrot, raw31
 • Carrot, cooked36
 • White potato98
Grains:
 • Bread, white69
 • Cornflakes80
 • Oatmeal49
 • Pasta45
 • Rice, white70
 • Wheat cereal67
Legumes:
 • Beans31
 • Lentils29
 • Peas39
Other Foods:
 • Nuts13
 • Sausages28

gly·ce·mic in·dex

(glī-sē'mik in'deks)
Ranking of the rise in serum glucose from various foodstuffs.

glycemic

pertaining to the level of glucose in the blood.

glycemic control indicators
in addition to periodic measurement of blood glucose levels, management of diabetes mellitus can be assessed by measurement of glycosylated hemoglobin or fructosamine.
glycemic index
the area under the curve in a blood glucose response test.
References in periodicals archive ?
Evidence suggests oat based products will be emerging because they contain slow release energy and have a low GI index.
A food with a high GI index, like a baguette for instance, makes blood sugar shoot up - but it soon crashes just as dramatically.
One teaspoon For the 50g (2oz) 50g (chopped One Two D'Lites contain 70 per cent less fat than regular Real crisps, have a low GI index and equate to one WeightWatchers point.
Both white and brown varieties test low on the GI index and Mighty Rice is the only known rice variety to date to meet US drinking water standards at <10ppb (parts per billion), as tested by Dartmouth College and Brooks Rand Labs in Seattle.
hea They have a low GI index so release energy steadily over a long period and help keep hunger at bay.
Food with a high GI Index (above 70) results in a rapid increase in blood glucose levels after they are eaten, while foods with a low GI (less than 55) result in only moderate increases.
Fruit and vegetable juices are ok in moderation when freshly juiced at home but try to use produce low on the GI index to limit sugar being consumed.
Cutting down sugar under the GI index avoids empty calories.