Compared to quantity of carbohydrate Depending on quantities, the number of grams of carbohydrate in a food can have a bigger impact on blood sugar levels than the<unk>  does. Consuming less dietary energy, losing weight, and carbohydrate counting can be better for lowering the blood sugar level. Carbohydrates impact glucose levels most profoundly, and two foods with the same carbohydrate content are, in general, comparable in their effects on blood sugar. A food with a low<unk>  can have a high carbohydrate content or vice versa; this can be accounted for with the<unk>  load (GL) where . Compared to insulin<unk>  While the<unk>  of foods is used as a guide to the rise in blood glucose that should follow meals containing those foods, actual increases in blood glucose show considerable variability from person to person, even after consumption of identical meals. This is in part because<unk>  does not take into account other factors besides<unk>  response, such as insulin response, which is measured by the insulin<unk>  and can be more appropriate in representing the effects from some food contents other than carbohydrates. In particular, since it is based on the area under the curve of the glucose response over time from ingesting a subject food, the shape of the curve has no bearing on the corresponding<unk>  value. The glucose response can rise to a high level and fall quickly, or rise less high but remain there for a longer time, and have the same area under the curve.
Glycemic index
Insulin index
Glycated hemoglobin
Homeostatic model assessment
Blood sugar level
Basal metabolic rate
Continuous glucose monitor
Quantitative insulin sensitivity check index