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.
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A low glycaemic index diet has numerous benefits for elements of cardiometabolic syndrome.
It is slightly lower in calories than honey at about 52 per tablespoon, and scores around 54 on the glycaemic index.
At T4 (6 h after CPB) we found significant inverse correlations of adiponectin with insulin glycaemic index, IL-6, and TNF-[alpha] (Figure 4).
The greater fat oxidation and lower muscle glycogen utilization after a low glycaemic index meal may not always translate to a greater endurance capacity than after a high glycaemic index meal, as indicated by the inconsistency in the literature regarding the ergogenic effects of low or medium glycaemic index meals over high glycaemic index meals (8).
A breakfast of low glycaemic index carbohydrates, e.g.
The independent human clinical trials reveal a statistically signfficant reduction of up to 37.8 glycaemic index units in the blood after consuming Prolibra--good news for companies looking to launch healthy weight control products with a low GI claim.
This paper does not discuss what the effect of the low glycaemic index diet might be on follicular bacteria and the interplay of follicular bacteria with the other pathogenic features of acne.
Legumes are a great source of starch, protein and fibre, thus giving them a low glycaemic index (GI) and adding to their health benefits.
The Glycaemic Index: A Physiological Classification of Dietary Carbohydrates.
GI is shorthand for a system of measurement known as the Glycaemic Index, a medical term used to measure the speed at which various foods in the digestive system break down into glucose, the body's source of energy.
The mean daily intake of nutrients and glycaemic index were calculated using an ad hoc computer program developed to analyse the questionnaire.