glycaemic load

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glycaemic load (GL)

a measure of the impact of a given amount of food on blood glucose levels after it is eaten, relating to both the quality and quantity of the carbohydrate. It is calculated on the basis of the amount of carbohydrate in a serving:

GL = grams of available carbohydrate in sample x GI/100. There are three categories: low (0–10), medium (11–19) and high (20 or more). For example a GL of 6 has the same blood glucose response as 6 g of glucose. see GLYCAEMIC INDEX.

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The Glycemic Load (GL) measures the amount of carbohydrates in a single serving of food.
International tables of glycemic index and glycemic load values: 2008.
Is there a dose-response relation of dietary glycemic load to risk of type 2 diabetes?
The glycemic load is the GI of a food multiplied by the amount of that food you eat.
The glycemic load of food puts together its carbohydrate content and its glycemic index to give a more accurate estimate of how much it will affect blood glucose level.
Recently, attention has focused instead on foods with a high glycemic load (1), including fast-digesting carbohydrates like refined grains, potato products, and added sugars.
The sugar-free smoothie has a reduced glycemic load and is supplemented with soy protein, which makes it a protein-rich, nutritious breakfast option for people who usually skip breakfast.
So glycemic load is a better indicator of how a carbohydrate food will affect blood sugar.
Moderate and severe acne was associated with significantly greater total carbohydrate consumption (P = .003), available carbohydrate (total carbohydrate minus dietary fiber), percent energy from carbohydrate, and glycemic load (all P less than .001), compared with those who did not have acne.
The researchers examined how fiber intake contributed to successful aging compared to other factors like total carb intake, glycemic index, glycemic load, and sugar intake, and it turns out that fiber has the biggest impact on your health into old age.
Dietary glycemic load is based on the glycemic index of a food and the amount of carbohydrates in a serving.