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 ?
A glycaemic index (GI) value was assigned to each food within the broad food groups, according to published values (28,29).
A collection of recipes for all occasions for followers of the latest craze, the GI or glycaemic index, diet.
The reformulated loaf goes on shelf in the multiple this month, and has been developed to contain less salt and a lower Glycaemic Index (GI) than the previous version.
In addition, the site reflects increasing consumer awareness of the benefits of healthy eating, and the current interest levels in low-carb and the Glycaemic Index, and offers a dedicated nutrition section containing valuable expert information not only about rice but also the importance of good food.
Another massive benefit is that porridge has a low glycaemic index.
What the study shows is that glycaemic index is an independent factor that can have dramatic effects on the major chronic diseases plaguing developed nations -- obesity, diabetes and heart disease.
Wholemeal bread has a lower glycaemic index than white, as does brown rice than white.
your 4 Good for sugar levels Mangoes have a low glycaemic index (41-60) so going a little overboard won't increase your sugar levels.
Ainsley's cous cous dishes are low in saturated fat, cholesterol and sodium, and feature well on the glycaemic index - ensuring a slow release of energy.
High in fibre and wholegrain, with no added salt or sugar, Multigrain Porridge contains 40% less fat than standard porridge, has a low Glycaemic Index rating and can help to reduce cholesterol, claims the company.
A new company offering glycaemic index (GI) and novel food testing in human volunteers has been spun out from NHS nutrition and dietetic research at Hammersmith Hospital London.
People with diabetes have been adhering to its principles to help control their blood sugar levels for years, and now the Glycaemic Index (GI) looks set to win the hearts and minds of Welsh dieters put off by the tough low-carb Atkins regime.