COMMUNITY MEDICINE

ASSIGNMENT
Submitted to: Dr. Asma
Submitted by: Uzair Ahmed
Roll Number 78
GLYCAEMIC INDEX
 INTRODUCTION

◦ Glycaemic index of a food is defined by the area under the two-

hour blood glucose response curve (AUC) following the ingestion
of a fixed portion of test carbohydrate (usually 50 g) as a
proportion (%) of the AUC of the standard (either glucose or
white bread).

◦ Glucose or white bread is used as these have a GI score of 100.

 SIGNIFICANCE
◦ The glycaemic index (GI) is a way of ranking carbohydrate-
containing foods based on
◦ how slowly or quickly they are digested, and;
◦ increase blood glucose levels over a period of time – usually
two hours.

◦ Based on these values, the foods are therefore divided into;

◦ Low Glycaemic Index
◦ Medium Glycaemic Index
◦ High Glycaemic Index
 LOW GLYCAEMIC INDEX

◦ Carbohydrates that break down slowly release glucose gradually

into the bloodstream and have low glycaemic indices.

◦ Low GI value is 55 or less than 55.

◦ Due to their slow breakdown these foods prolong digestion and

may help with feeling full.
◦ Examples are most fruits and
vegetables (except potatoes,
watermelon and sweet corn),
whole grains, pasta foods,
beans, lentils etc.
 BENEFITS OF LOW GLYCAEMIC DIET
◦ Improved Blood Glucose Regulation
◦ following a low GI diet may reduce blood sugar levels and improve
blood sugar management in people with type 2 diabetes.

◦ Increased Weight Loss

◦ Following a low GI diet may increase short-term weight loss.

◦ Reduced Cholesterol Levels

◦ Following a low GI diet may help lower levels of both total and LDL
cholesterol, both of which are risk factors for heart disease.
 MEDIUM GLYCAEMIC INDEX

◦ Foods that cause a moderate increase in Blood Glucose levels

are termed as Medium Glycaemic.

◦ Medium GI value is 56-69.

◦ Examples are sucrose, basmati rice, brown rice, orange juice,

honey etc.
 HIGH GLYCAEMIC INDEX

◦ Carbohydrates that break down quickly during digestion have a

higher glycaemic index.

◦ High GI value is 70 or more than 70.

◦ These foods release their glucose quickly into the body.

◦ Examples are corn flakes,
baked potato, some white rice
varieties (e.g. Jasmine), white
bread, candy bar and syrupy
foods.
 FACTORS AFFECTING GLYCAEMIC INDEX

◦ Size
◦ Texture
◦ Ripeness
◦ Viscosity
◦ Fatty or Acidic Foods delay emptying thus lowering GI.
◦ Cooking
◦ Processing