glycaemic index


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glycaemic index

A measure of the effect a given food has on blood sugar levels, expressed in terms of a comparison with glucose, which has a value of 100. Fast-releasing foods that raise blood sugar levels quickly are high on the index, while slow-releasing foods, at the bottom of the index give a slow but sustained release of sugar.

glycaemic index (GI)

a ranking from 0–100 of CARBOHYDRATE-containing foods, according to their effect on blood GLUCOSE levels after being eaten. GI was introduced by David Jenkins and co-workers in 1981. Generally the blood glucose response (BGR) to glucose is taken as the reference (although some researchers use white bread as the reference), with a GI value of 100 and other foods are ranked in comparison to this. The GI value of a food is determined from the BGR following ingestion of a portion containing 50 g carbohydrate, expressed as a percentage of the BGR of 50 g glucose ingested by the same test person: GI = incremental area under the glucose response curve (0–2 h) for the sample divided by incremental area under the glucose response curve for the reference x 100. The index indicates whether the available carbohydrate (‘glycaemic carbohydrate’) in the food raises the blood glucose dramatically (high GI, 70 or more), moderately (moderate GI, 56–69) or a little (low GI, 55 or less). This depends on how rapidly the carbohydrate is digested and absorbed into the bloodstream. The GI depends on the nature of the food itself, for example the form of carbohydrate it contains, the fibre and fat content, and the extent of processing /cooking. Compare GLYCAEMIC LOAD.
References in periodicals archive ?
In research at the UAE University of Al Ain, dates when eaten alone or with yogurt were found to register low on the glycaemic index, making them a particularly healthy breakfast choice and beneficial in diets requiring glycaemic and lipid control.
The above two recommendations will supply foods which generally will also have a low glycaemic index.
Aim to eat low glycaemic index (GI) foods - with slow-release carbohydrates, such as wholegrain bread, brown rice, pasta and pulses," said nutritionist Dr Sam Christie.
In some cases Jane has adapted the recipes, taking into account glycaemic index, or sugar levels, carbohydrates and fats while, in others, she has simply discovered recipes ideal for diabetics.
With a low Glycaemic Index, Spelt is a top super food, slowly releasing sugars and nutrients into the blood stream, so a wonderful energy food too.
Sunfiber is a natural, soluble dietary fibre clinically proven to help lower glycaemic index, improve mineral absorption and maintain gut health.
This means the preserve is lower in calories and sugar and has a lower Glycaemic Index than others.
The usefulness of the glycaemic index and glycaemic load in managing type 2 diabetes is discussed.
Greens Healthy Living Plan: The Carbohydrates and Glycaemic Index
The glycaemic index (GI) is a scientific ranking of foods based on their immediate effect on blood sugar levels," explains Rachael Anne Hill author of the GI High-Energy Cookbook.
Its principles may be more healthy than radical, few foods are strictly forbidden, but the glycaemic index is fast becoming the revolutionary diet plan to shift those excess pounds.
The drinks, which are made from carbonated Welsh mineral water and natural fruit juice, are under 55 on the Glycaemic Index, which Radnor Hills said meant they offered a sustained energy source and avoided the feeling of lethargy that often occurs from drinking high sugar drinks.