The<unk>  of food represents how much it elevates the concentration of<unk>  in the blood during the two-hour period after the food is ingested. The<unk>  is similar to the glycemic<unk>  (GI) and glycemic load (GL), but rather than relying on blood glucose levels, the<unk>  is based upon blood<unk>  levels. The<unk>  represents a comparison of food portions with equal overall caloric content (250 kcal or 1000 kJ), while GI represents a comparison of portions with equal digestible carbohydrate content (typically 50 g) and the GL represents portions of a typical serving size for various foods. The<unk>  can be more useful than either the glycemic<unk>  or the glycemic load because certain foods (e.g., lean meats and proteins) cause an<unk>  response despite there being no carbohydrates present, and some foods cause a disproportionate<unk>  response relative to their carbohydrate load. Holt et al. have noted that the glucose and<unk>  scores of most foods are highly correlated, but high-protein foods and bakery products that are rich in fat and refined carbohydrates "elicit<unk>  responses that were disproportionately higher than their glycemic responses." They also conclude that<unk>  indices may be useful for dietary management and avoidance of non-insulin-dependent diabetes mellitus and hyperlipidemia.
Insulin index
Glycemic index
Quantitative insulin sensitivity check index
Insulin tolerance test
C-peptide
Homeostatic model assessment
Glucose tolerance test
Leptin