Graph describing blood sugar change during a day with three meals. The<unk>  <unk> ; ) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily<unk> ven the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. The<unk>  of a specific food depends primarily on the quantity and type of carbohydrate it contains, but is also affected by the amount of entrapment of the carbohydrate molecules within the food, the fat and protein content of the food, the amount of organic acids (or their salts) in the food, and whether it is cooked and, if so, how it is cooked.<unk>  tables, which list many types of foods and their<unk> s, are available. A food is considered to have a low<unk>  if it is 55 or less; high<unk>  if 70 or more; and mid-range<unk>  if 56 to 69. The term was introduced in 1981 by David J. Jenkins and co-workers. It is useful for quantifying the relative rapidity with which the body breaks down carbohydrates. It takes into account only the available carbohydrate (total carbohydrate minus fiber) in a food.<unk>  does not predict an individual's<unk>  response to a food, but can be used as a tool to assess the insulin response burden of a food, averaged across a studied population. Individual responses vary greatly. The<unk>  is usually applied in the context of the quantity of the food and the amount of carbohydrate in the food that is actually consumed. A related measure, the<unk>  load (GL), factors this in by multiplying the<unk>  of the food in question by the carbohydrate content of the actual serving.
Glycemic index
Insulin index
Glycated hemoglobin
Homeostatic model assessment
Blood sugar level
Basal metabolic rate
Continuous glucose monitor
Quantitative insulin sensitivity check index