Definition of Glycemic Index

Overview

After a meal containing carbohydrates, the level of glucose rises in the blood. To standardize glucose levels, nutritionists created the glycemic index. The glycemic index is used to identify and predict how each food product will raise glucose levels in the blood. It's especially used to help diabetics calculate the amount of daily sugar ingested and control glucose levels in the blood.

Significance

The glycemic index is a measurement of how much a particular food product will raise sugar levels. Diabetics or other patients on a strict, low-carb diet can modify dietary intake by counting carbohydrates and calculating the levels of sugar in the blood. This helps patients control severely high levels of glucose in the blood that can be dangerous for diabetics.

History

The glycemic index has been studied since about 1990. It's now accepted as a dietary control formula in the United States, Europe and Australia.

Types

Several types of foods have a high glycemic index. Foods associated with large portions of carbohydrates have a high glycemic index. These foods include potatoes, white breads and pastas, and rice.

Calculation

The glycemic index of food is determined by calculating the level of sugar in the blood after eating 50g of a particular product. It is then measured against blood sugar levels when ingesting pure glucose. For instance, if blood sugar levels raise 50 percent compared to pure glucose, the glycemic index of that food is 50.

Benefits

The glycemic index benefits patients with several conditions, including diabetes. Using the glycemic index also benefits cancer, heart disease and hypoglycemia patients.