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ALL / Endocrinology
Glycaemic index
Glycaemic index
The glycaemic index (GI) describes the capacity of a food to raise blood glucose compared with glucose in normal glucose-tolerant individuals. Foods with a high GI may be associated with an increased risk of obesity and the post-prandial hyperglycaemia associated with such foods may also increase the risk of type 2 diabetes mellitus.| Classification | Examples |
|---|---|
| High GI | White rice (87), baked potato (85), white bread (80) |
| Medium GI | Couscous (65), boiled new potato (62), digestive biscuit (59), brown rice (58), Porridge (55) |
| Low GI | Fruit and vegetables, peanuts |
The glycaemic index is shown in brackets. Glucose, by definition, would have a glycaemic index of 100
+PassMedicine Notes
The glycaemic index (GI) describes the capacity of a food to raise blood glucose compared with glucose in normal glucose-tolerant individuals. Foods with a high GI may be associated with an increased risk of obesity and the post-prandial hyperglycaemia associated with such foods may also increase the risk of type 2 diabetes mellitus.
Classification_Examples| High GI _ White rice (87), baked potato (85), white bread (80)| Medium GI _ Couscous (65), boiled new potato (62), digestive biscuit (59), brown rice (58), Porridge (55)| Low GI _ Fruit and vegetables, peanuts|The glycaemic index is shown in brackets. Glucose, by definition, would have a glycaemic index of 100