Welcome to Abbott Family’s Glycemic Index tool

Welcome to Abbott Family’s Glycemic Index tool

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Have you ever eyed a new food and wondered how much it would raise your blood glucose? Nutrition researchers wonder the same thing and they use a tool called the "Glycemic Index" to compare different high-carbohydrate foods.

What Is Glycemic Index?

Glycemic Index is the ranking of carbohydrates in foods according to how much they affect blood glucose levels. There are many factors contributing to the GI of a food, including the type of carbohydrate, fat content, processing and digestibility.

What Does It Mean?

High GI foods elevate blood sugar levels more rapidly and to a greater extent than low GI foods. For instance, mashed potatoes are a high GI food and eating them makes blood sugar rise a lot. Beans are a low GI food and eating them causes only a small change in blood sugar.

How Are Foods Categorised?

Foods have been divided into categories based on their Glycemic Index values and classified as low GI, intermediate GI and high GI.

Glycemix Index Range
Low GI ≤ 55 Slower and lower rise in blood sugar levels
Intermediate GI 56-69 Moderate rise in blood sugar levels
High GI ≥ 70 Fast rise in blood sugar levels

Is A Low GI Diet Beneficial?

A low GI diet can help control blood sugar levels in people with diabetes, helps with weight management, makes you feel full for a longer period of time, improves blood cholesterol profiles and may improve the body’s sensitivity to insulin.

Examples Of Different Kinds Of Foods And Their GI Values

Glycemic Index of Selected Foods. (Glucose = 100)

Food GI Value
Low ≤ 55
Peanuts 14
Raw carrots 16
Cashew nuts 22
Kidney beans 28
Similac® Mum 28
Glucerna® Triple Care Powder 31
Apple 38
Strawberries 40
Milk, full fat 40
Green Peas 48
Intermediate 55-69
Brown rice 55
Wholegrain bread 59
Corn 60
Spaghetti 61
Croissant 67
High ≥ 70
Parboiled rice 72
Mashed potato 74
Baked potato 85
Cornflakes 92
Baguette 95

 

References:
Foster-Powell et al. International table of glycemic index and glycemic load values. Am J Clin Nutr 2002; 76:5-56.

SG.2022.29988.GLU.1 (V1.1)

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