*3.1.1 Glycemic index and glycemic load*

The glycemic index (GI) of food was developed to compare the physiologic influences of Saccharide on glucose. The GI is a method used to categorize food based on how they impact blood glucose. The GI measures the relative area under the postprandial glucose curve of 50 g of digestible Saccharide compared with 50 g of a reference food, either glucose or white bread. The GI does not measure how rapidly blood g lucose level increase. The peak glucose response for individual foods and meals, either high or low GI, occurs at approximately the same [6]. It is the ranking of foods from 0 to 100 based on their immediate effect on blood glucose level (**Table 2**).

**Glycemic load (GL)** is a ranking system that corrects the glycemic index for the number of saccharide in a typical serving size. We cannot deliberate a food's glycemic


## **Table 2.**

*The common classification of GI of foods is as follows:*

