The Glycaemic Index (GI) refers to?
Glycemic index Glycemic index The glycemic index or glycaemic index (; GI) is a number associated with the carbohydrates in a particular type of food that indicates the effect of these carbohydrates on a person's blood glucose (also called blood sugar) level. A value of 100 represents the standard, an equivalent amount of pure glucose. The GI represents the rise in a person's blood sugar level two hours after consumption of the food. The glycemic effects of foods depends on a number of factors, such as the type of carbohydrate, physical entrapment of the carbohydrate molecules within the food, fat and protein
Isomaltulose isomaltulose has a GI of 32 as reported the University of Sydney Glycaemic Index Research Service, which list isomaltulose in an online searchable database GI database. The GI value of 32 compared to 67 for sucrose, and 100 for glucose, makes isomaltulose a particularly low-GI carbohydrate (GI<55). Confirmation of a low glycaemic response to isomaltulose is provided in numerous studies for different population groups including healthy people, overweight or obese persons, prediabetic persons, and type 1 or type 2 diabetes patients (e.g.). Among these studies, all show the lower blood glucose response of isomaltulose and where tested also show the