What is the main purpose of measuring glycemic index in foods?

The main purpose of measuring glycemic index (GI) in foods is to assess their impact on blood glucose levels. The glycemic index is a ranking of how quickly carbohydrate-containing foods raise blood glucose levels after consumption. Foods with a high glycemic index cause a rapid spike in blood sugar, while those with a low glycemic index result in a more gradual increase. This measurement is particularly important for individuals with diabetes, as managing blood glucose is critical for their health. Understanding the GI can help people make informed dietary choices that support stable blood sugar levels and overall health.

The other options, while relevant to nutrition in different contexts, are not connected to the purpose of glycemic index measurement. For example, measuring vitamin content pertains to nutrient assessment, caloric value relates to energy contribution, and flavor profile analysis concerns sensory evaluation of food rather than carbohydrate metabolism. Each of these aspects has its significance in nutrition but does not address the specific function of glycemic index in relation to blood glucose management.