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Glycemic index UPSC NOTE

 Why in news 

  • The concept of ‘Glycemic Index’ was first proposed by Prof. David Jenkins of the University of Toronto in 1981. 

  • The glycemic index (GI) of a food refers to the property of the food to increase the blood glucose level and is a measure of the ‘quality’ of carbohydrates

  • Glucose or white bread is used as the comparator. 

  • The GI of glucose is taken as 100 and the GI of other foods is given as a percentage of this.

  • Thus, the GI of foods is classified as low GI (less than 55), medium GI (56- 69) and high GI (over 70). The GI multiplied by the amount of the carbohydrate consumed, determines the glycemic load (GL).

What is Glycemic index

  • The glycemic index (GI) is a system for ranking carbohydrates on a scale from 0 to 100 based on their impact on blood sugar levels.

  • Pure glucose is assigned a value of 100, as it raises blood sugar the most rapidly.

Here's a breakdown of the GI system:

  • Low GI (55 or below): These foods cause a slow and gradual rise in blood sugar. Examples include lentils, beans, non-starchy vegetables, and some fruits.

  • Medium GI (56-69): These foods cause a moderate rise in blood sugar. Examples include whole-wheat bread, oatmeal, corn, and ripe bananas.

  • High GI (70 or above): These foods cause a rapid rise in blood sugar

  • Examples include white bread, sugary drinks, potatoes, and white rice.

  • GI is a useful tool for people with diabetes or those looking to manage their blood sugar levels

  • By choosing low-GI foods, you can help maintain steadier blood sugar levels and avoid spikes.

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Learnerz IAS | Concept oriented UPSC Classes in Malayalam: Glycemic index UPSC NOTE
Glycemic index UPSC NOTE
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