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Graph depicting blood sugar change during a day with three meals. The glycemic (glycaemic) index (GI; / ɡ l aɪ ˈ s iː m ɪ k / [1]) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. [2]
Glycemic management refers to the selection of foods to manage your blood sugar levels. Several tools have been developed to help quantify and communicate the effect of food on glycemic response. These include glycemic index (GI), glycemic load (GL) and glycemic glucose equivalents (GGE). A comparative glycemic response can also be determined ...
Whereas glycemic index is defined for each type of food, glycemic load can be calculated for any size serving of a food, an entire meal, or an entire day's meals. Glycemic load of a 100 g serving of food can be calculated as its carbohydrate content measured in grams (g), multiplied by the food's GI, and divided by 100.
Uses aromatic amines and hot acetic acid. Forms glycosylamine and Schiff's base which is emerald green in color. This is the most specific method, but the reagent used is toxic. Anthrone (phenols) method Forms hydroxymethyl furfural in hot acetic acid; II. Enzymatic methods A. Glucose oxidase
Glycated hemoglobin testing is recommended for both checking the blood sugar control in people who might be prediabetic and monitoring blood sugar control in patients with more elevated levels, termed diabetes mellitus. For a single blood sample, it provides far more revealing information on glycemic behavior than a fasting blood sugar value.
The clinical importance of the glycemic index is controversial, [123] [124] as foods with high fat contents slow the resorption of carbohydrates and lower the glycemic index, e.g. ice cream. [124] An alternative indicator is the insulin index , [ 125 ] measured as the impact of carbohydrate consumption on the blood insulin levels.