The GI of food is determined when the subjects use the same amount of carbohydrates (generally 50g), and the amount of carbohydrates tested will also affect the blood glucose response. Some foods are low in GI, but high in consumption, while others are the opposite. The presentation of GL reflects the effect of carbohydrate amount on blood sugar.
GL= food GI× actual available carbohydrate content in food (g)
The classification and evaluation of GL are as follows: GL greater than or equal to 20 is a high GL food; Foods with GL from 1 1 to 19 are medium GL foods; Foods with GL less than or equal to 10 are low GL foods.
Extended data:
Long-term consumption of high GL food is an independent risk factor for type 2 diabetes, cardiovascular disease and some cancers.
The postprandial blood glucose level is not only related to the glycemic index (GI) of carbohydrates, but also closely related to the total amount of carbohydrates contained in food. Foods with high GI and low carbohydrate content are easy to be converted into blood sugar, but have little effect on the overall level of blood sugar.
It may be wrong to choose food simply by GI level. For example, pumpkin has a GI value of 75, which is a high GI food. But in fact, the content of carbohydrates in pumpkin is very small, and only 5g carbohydrates are contained in each 100g pumpkin, so eating it every day will not cause obvious changes in blood sugar.
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