What measures the effect of a food on blood glucose levels compared to a reference food?

The glycemic index is a method that ranks foods based on their effect on blood glucose levels, specifically comparing them to a reference food, typically glucose or white bread. It assigns a numerical value to carbohydrates in foods according to how quickly they raise blood glucose levels after consumption. Foods with high glycemic index values cause rapid spikes in blood sugar, while those with lower values result in a more gradual increase.

This measurement is particularly useful for individuals managing diabetes or those who are interested in maintaining stable energy levels, as it provides insight into how different foods can affect their glucose response. The reference point ensures that the glycemic index has a standardized basis for comparison, making it easier to understand the relative impact of various foods on blood sugar.

In contrast, glycemic load considers both the glycemic index and the amount of carbohydrate in a typical serving, while measures like insulin response and blood glucose impact do not specify a comparison to a reference food.