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Glycaemic Index

The document discusses the glycaemic index (GI) of foods, which is a measure of how quickly carbohydrates are digested and cause increases in blood glucose levels. Foods are classified as having a low, medium, or high GI based on this measure. Low GI foods break down slowly and provide gradual and sustained energy, while high GI foods break down quickly and cause rapid increases in blood glucose. The GI is influenced by factors like food size, texture, ripeness, viscosity, and cooking methods.

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Uzair Ahmed
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46 views14 pages

Glycaemic Index

The document discusses the glycaemic index (GI) of foods, which is a measure of how quickly carbohydrates are digested and cause increases in blood glucose levels. Foods are classified as having a low, medium, or high GI based on this measure. Low GI foods break down slowly and provide gradual and sustained energy, while high GI foods break down quickly and cause rapid increases in blood glucose. The GI is influenced by factors like food size, texture, ripeness, viscosity, and cooking methods.

Uploaded by

Uzair Ahmed
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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COMMUNITY MEDICINE

ASSIGNMENT
Submitted to: Dr. Asma
Submitted by: Uzair Ahmed
Roll Number 78
GLYCAEMIC INDEX
INTRODUCTION

◦ Glycaemic index of a food is defined by the area under the two-


hour blood glucose response curve (AUC) following the ingestion
of a fixed portion of test carbohydrate (usually 50 g) as a
proportion (%) of the AUC of the standard (either glucose or
white bread).

◦ Glucose or white bread is used as these have a GI score of 100.


SIGNIFICANCE
◦ The glycaemic index (GI) is a way of ranking carbohydrate-
containing foods based on
◦ how slowly or quickly they are digested, and;
◦ increase blood glucose levels over a period of time – usually
two hours.

◦ Based on these values, the foods are therefore divided into;


◦ Low Glycaemic Index
◦ Medium Glycaemic Index
◦ High Glycaemic Index
LOW GLYCAEMIC INDEX

◦ Carbohydrates that break down slowly release glucose gradually


into the bloodstream and have low glycaemic indices.

◦ Low GI value is 55 or less than 55.

◦ Due to their slow breakdown these foods prolong digestion and


may help with feeling full.
◦ Examples are most fruits and
vegetables (except potatoes,
watermelon and sweet corn),
whole grains, pasta foods,
beans, lentils etc.
BENEFITS OF LOW GLYCAEMIC DIET
◦ Improved Blood Glucose Regulation
◦ following a low GI diet may reduce blood sugar levels and improve
blood sugar management in people with type 2 diabetes.

◦ Increased Weight Loss


◦ Following a low GI diet may increase short-term weight loss.

◦ Reduced Cholesterol Levels


◦ Following a low GI diet may help lower levels of both total and LDL
cholesterol, both of which are risk factors for heart disease.
MEDIUM GLYCAEMIC INDEX

◦ Foods that cause a moderate increase in Blood Glucose levels


are termed as Medium Glycaemic.

◦ Medium GI value is 56-69.

◦ Examples are sucrose, basmati rice, brown rice, orange juice,


honey etc.
HIGH GLYCAEMIC INDEX

◦ Carbohydrates that break down quickly during digestion have a


higher glycaemic index.

◦ High GI value is 70 or more than 70.

◦ These foods release their glucose quickly into the body.


◦ Examples are corn flakes,
baked potato, some white rice
varieties (e.g. Jasmine), white
bread, candy bar and syrupy
foods.
FACTORS AFFECTING GLYCAEMIC INDEX

◦ Size
◦ Texture
◦ Ripeness
◦ Viscosity
◦ Fatty or Acidic Foods delay emptying thus lowering GI.
◦ Cooking
◦ Processing

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