glycemic index


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Related to glycemic 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 ?
Glycemic index and glycemic load: measurement issues and effect on diet-disease relationships.
Rarely do we eat a single food, and the moment you introduce other foods together, the glycemic index changes," she said.
Modify products to lower their glycemic index or glycemic load.
Packaged Facts has published a new report entitled Low Glycemic Index Products in the U.
The expanded GRAS status of Taiyo's Sunfiber offers an advantage for manufactures to create foods with mass-market appeal that address consumer health concerns, such as increased fibre intake, improved digestive health, mineral absorption and a lower glycemic index," said Scott Smith, Vice President, Taiyo International, Inc.
The glycemic index, first popularized in the late 1970s and early 1980s, is an attempt to rate food products containing carbohydrates on the effect they have on blood sugar levels.
They were divided into quintiles for each of five measurements of carbohydrate quality: Glycemic index (the degree to which an average gram of carbohydrate increases blood glucose, compared with white bread); glycemic load (a measure of both glycemic index and carbohydrate quantity); total fiber consumed; insoluble fiber intake; and soluble fiber intake.
The formula is based on the glycemic load equaling the glycemic index (percent) times the grams of carbohydrates per serving, with one unit of GL having the effect of one gram of glucose.
With ever recipe being accompanied by a complete nutritional analysis (including carbs, proteins, and glycemic index data), the dishes range from Blueberry-Vanilla Breakfast Yogurt; Tuna-Stuffed Tomatoes; Curried Pork; and Moroccan Lamb Kebabs; to Sauteed Mushroom Enchiladas; Ham Steaks with Sweet Mustard Sauce; Lightning Chicken Stew; and Almond Chocolate Parfaits.
Foods high on the glycemic index include baked potatoes and white rice.
Foods high on the glycemic index cause a problem when they are ingested in large amounts on a regular basis, and are particularly unhealthy for people with hypoglycemia or diabetes.