Glycemic index
In nutrition, the glycemic index is a "numerical system of measuring the rate of blood glucose generation by a particular food item as compared to a reference item, such as glucose = 100. Foods with higher glycemic index numbers create greater blood sugar swings. These numbers do not correspond to calories or amounts of food intake but rather, depend on the rates of digestion and absorption of these food items."[1]
Physiology
"The glycemic index factor is a ranking of foods based on their overall effect on blood sugar levels. Low glycaemic index foods, such as lentils, provide a slower more consistent source of glucose to the bloodstream, thereby stimulating less insulin release than high glycaemic index foods, such as white bread."[2][3]
The glycemic load is "the mathematical product of the glycemic index and the carbohydrate amount".[4]
References
- ↑ Anonymous (2024), Glycemic index (English). Medical Subject Headings. U.S. National Library of Medicine.
- ↑ Thomas D, Elliott E, Baur L (2007). "Low glycaemic index or low glycaemic load diets for overweight and obesity". Cochrane Database Syst Rev 3: CD005105. DOI:10.1002/14651858.CD005105.pub2. PMID 17636786. Research Blogging.
- ↑ Jenkins DJ et al. (1981). "Glycemic index of foods: a physiological basis for carbohydrate exchange". Am. J. Clin. Nutr. 34: 362-6. PMID 6259925. [e]
- ↑ Brand-Miller JC et al. (2003). "Physiological validation of the concept of glycemic load in lean young adults". J Nutr 133: 2728-32. PMID 12949357. [e]