Glycaemic Index

The glycaemic index (GI) is a ranking of carbohydrates based on their immediate effect on blood glucose (blood sugar) levels. Carbohydrates that breakdown quickly during digestion have the highest glycaemic indexes. The blood glucose response is fast and high. Carbohydrates that break down slowly, releasing glucose gradually into the blood stream, have low glycaemic indexes.

Follow the links below to find information about the glycaemic index of foods.

Reviewed December 2007

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12 Resources Found
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Title:   Healthy eating for older people
Publisher:   Diabetes Australia - NSW
Description:   The food choices recommended for older people with diabetes are based on the Dietary Guidelines for Older Australians. The emphasis is on selecting a variety of nutritious foods, based on high fibre carbohydrates and a low intake of saturated fats.
Date:   Sep 2008
Title:   High fructose processed foods linked to obesity, gout, hypertension, diabetes, cholesterol and fatty liver
Publisher:   Healthy Eating Club
Description:   There has been a 'cloud' over the health benefits of fructose added to processed foods over the last few decades. Food manufacturers have been adding pure fructose to foods in the quest to lower the glycaemic index (GI) of the food because fructose does not affect insulin production therefore is considered to be a low GI sugar (this is contrast to glucose which does raise insulin levels).
Date:   Jul 2008
Title:   GI symbol program
Publisher:   Diabetes Australia - NSW
Description:   There is now a simple way to use the GI to make healthy choices when shopping. Diabetes Australia, the University of Sydney, and the Juvenile Diabetes Research Foundation have joined forces to develop a simple logo that can be used to identify healthier food choices based on their GI.
Date:   Apr 2008
Title:   GI for prevention
Publisher:   Diabetes Australia - NSW
Description:   In the 1980s, a new method of classifying carbohydrate foods called the Glycemic Index was invented. It proved once and for all that not all sugars are absorbed quickly into the blood and that not all starches are slowly absorbed. The GI is a ranking of carbohydrates in food according to their effect on blood glucose levels (BGLs) after eating.
Date:   Mar 2008
Title:   Carbohydrates and the glycaemic index
Publisher:   Better Health Channel
Description:   The glycaemic index (GI) is a way to rate carbohydrates according to how quickly they are absorbed and raise the glucose level of the blood. It has replaced classifying carbohydrates as either 'simple' or 'complex'.
Date:   Feb 2008
Title:   The Glycaemic Index
Publisher:   Diabetes Australia - Victoria
Description:   People with diabetes are advised to include carbohydrate foods into their eating plan. Health professionals recommend that approximately one third to a half of all the food we eat comes from foods that are high in carbohydrate.
Date:   Jul 2007
Title:   Low glycaemic index or low glycaemic load diets for overweight and obesity
Publisher:   John Wiley and Sons, Ltd. for The Cochrane Collaboration
Description:   There is a lack of consensus as to the best nutritional management of obesity. We assessed the effects of low glycaemic index or glycaemic load diets in overweight or obese people. Six randomised controlled trials, involving 202 participants, were analy...
Date:   May 2007
Title:   I have heard of a Glycemic (or Glycaemic) Index in relation to food. What does this mean and what is its nutritional significance?
Publisher:   Nutrition Australia
Description:   Glycemic index (abbreviated to GI) is a way of classifying carbohydrate foods according to their effect on blood glucose. It is of special significance to people with diabetes, but there is also evidence that GI has health implications for people in general.
Date:   Mar 2006
Title:   Low glycaemic index diets for coronary heart disease
Publisher:   John Wiley and Sons, Ltd. for The Cochrane Collaboration
Description:   The glycaemic index is a measure of the ability of a carbohydrate to affect blood glucose levels. There is weak and limited evidence that low glycaemic index diets can reduce risk factors for coronary heart disease. This review shows a need for long-ter...
Date:   Jul 2004
Title:   The Glycemic Index (GI) symbol program
Publisher:   Nutrition Australia
Description:   There is growing public awareness of the Glycemic Index (GI) and an increasing number of products with GI values and claims on labels. The program aims to help people make informed food choices, by encouraging food companies to communicate the GI of their products.
Title:   Glycaemic Index symbol on Australian food products
Publisher:   Healthy Eating Club
Description:   A food packaging symbol 'G - Glycemic index tested' for comparing the effect of different foods on blood sugar was launched in Australia on the 3rd of July 2002. It ranks food products based on the speed at which they break down from carbohydrate to sugar in the bloodstream.
Date:   Jul 2002
Title:   Glycaemic index & insulin index
Publisher:   Healthy Eating Club
Description:   The glycaemic index measures how rapidly carbohydrates are absorbed and the result in blood glucose and insulin elevations. The Insulin Index (ID) measures the amount of insulin the body produces in response to a set carbohydrate load in a particular food.
Date:   Mar 2001
Results 1 to 12 displayed.