glycemic index

gly·ce·mic index (gl-smk)

n.

An index that measures the ability of a given food to elevate blood sugar.

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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.

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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.

Food	Glycemic Index
Sugars:
• Glucose	100
• Honey	75
• Sucrose	60
• Fructose	20
Fruits:
• Apples	39
• Bananas	62
• Oranges	40
• O.J.	46
• Raisins	64
Vegetables:
• Beets	64
• Carrot, raw	31
• Carrot, cooked	36
• White potato	98
Grains:
• Bread, white	69
• Cornflakes	80
• Oatmeal	49
• Pasta	45
• Rice, white	70
• Wheat cereal	67
Legumes:
• Beans	31
• Lentils	29
• Peas	39
Other Foods:
• Nuts	13
• Sausages	28

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glycemic

pertaining to the level of glucose in the blood.

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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.

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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.