GLYCEMIC INDEX TESTING
NEW ZEALAND
What is Glycemic Index?
Carbohydrates are important components of our diets, but not all carbohydrates in food are the same. GI ranks carbohydrate-containing foods according to how they affect our blood glucose levels after consumption. Foods with a low GI value tend to be more slowly absorbed and metabolised, which results in a lower rise in blood glucose. Foods with high GI tend to produce a rapid rise and fall in blood glucose levels.
GI is defined as the incremental blood glucose area under the curve following consumption of the test food, expressed as the percentage of the corresponding area following a carbohydrate equivalent load of a reference product (Jenkins et al.). Some studies show that it is a tool that can help people lose weight and assist in the prevention and management of diabetes and heart disease.
