Glycemic index

Definition

Glycemic Index (GI) measures how quickly a carbohydrate-containing food raises blood glucose levels. Foods with high GI are rapidly digested and absorbed, causing a swift rise in blood sugar, while low GI foods are absorbed more slowly.

5 Must Know Facts For Your Next Test

1. High glycemic index foods can cause rapid spikes in blood sugar, which may be harmful for individuals with diabetes.
2. Low glycemic index foods help maintain stable blood sugar levels and provide sustained energy.
3. The glycemic index of a food can be influenced by factors such as ripeness, cooking method, and fiber content.
4. Glycemic Index is important for managing insulin sensitivity and reducing the risk of type 2 diabetes.
5. Understanding the glycemic index can aid in making healthier dietary choices, particularly for weight management and overall endocrine health.

Review Questions

• What is the primary purpose of measuring the glycemic index of foods?
• How do high GI foods affect blood sugar compared to low GI foods?
• Why is the glycemic index particularly important for individuals with endocrine health concerns like diabetes?

Related terms

Insulin Resistance:

A condition where cells in the body become less responsive to insulin, often linked to high GI diets.

Carbohydrates:

Macronutrients found in various foods that significantly impact an individual's glycemic response.

Fiber:

A type of carbohydrate that slows digestion and absorption, thereby lowering the glycemic index of foods.