glycaemic index

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Related to glycaemic indices: Glycaemic load

glycaemic index

or

glycemic index

n
(Medicine) an index indicating the effects of various foods on blood sugar. Fast-releasing foods that raise blood sugar levels quickly are high on the index, while slow-releasing foods, at the bottom of the index, give a slow but sustained release of sugar. Abbreviation: GI
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Many traditional starchy staple foods have low glycaemic indices and they include whole-grain pumpernickel breads, cracked wheat or barley, parboiled rice, dried peas, beans, pasta and lentils [49].
Carbohydrate foods that break down quickly during digestion have the highest glycaemic indices (GIs of 70 or above) and those that break down slowly and release glucose gradually into the bloodstream have low glycaemic indices (GIs of less than 55).
Carbohydrates that break down quickly have the highest GIs (70 or above) and those that break down slowly and release glucose gradually have low glycaemic indices (less than 55).