This is a real-world medical entrance exam question, please give the true answer based on the question and selection. Topic name: None, Subject name: Biochemistry
[{'content': 'Glycemic index of a starchy food is a measure of its: \nSelect and explain. \nA. Energy, B. Utility, C. Collectivity, D. None of the above', 'role': 'user'}, {'content': 'Answer: D \nExplanation: The increase in blood glucose after a test dose of carbohydrate compared with that after an equivalent amount of glucose (as glucose or from a reference starchy food) is known as the glycemic index.\xa0\nGlucose and galactose have an index of 1 (or 100%), as do lactose, maltose, isomaltose, and trehalose, which give rise to these monosaccharides on hydrolysis.\xa0\nFructose and sugar alcohols are absorbed less rapidly and have a lower glycemic index, as does sucrose. The glycemic index of starch varies between near 1 (or 100%) and near 0 as a result of variable rates of hydrolysis, and that of nonstarch polysaccharides is 0.\xa0\nFoods that have a low glycemic index are considered to be more beneficial, since they cause less fluctuation in insulin secretion.\n\nRef: Harper’s illustrated biochemistry, 31st edition.', 'role': 'assistant'}]