Glycemic index is calculated with respect to -
Ans. is 'a' i.e., Glucose* The glycemic index of a food is calculated from data collected in 10 human subjects after subjecting them to 12 hours of fasting* Glycemic index defined as the ratio of incremental area under the two-hour blood glucose response curve (AUC) following ingestion of a food with a certain quantity of available carbohydrate (usually 50 g) and the AUC of the standard (either glucose or white bread, giving two different definitions) and multiplied by 100.* Glycemic index is used to assess the rate of absorption of a particular food's carbohydrate's absorption* If the rate of absorption is faster, demand for insulin will be more following intake of such food item. Also if the rate of the absorption is faster, the steep rise in glucose stimulates lipogenesis. In contrast, if the rate of absorption is slow, the insulin demand is low and propensity for lipogenesis is less.* Area under the Curve is found to give an idea of rate of absorption of carbohydrates from intestine. Higher the area under the curve, faster is the rate of absorption of carbohydrates available in that food.* If glycemic index is calculated using glucose as the standard, the value is found to be lower than the value for glycemic index obtained by calculation done using white bread as standard (Glycemic index of glucose is higher than white bread)* So, to give a meaningful number to all populations irrespective of whether they consume white bread as their staple diet or not, Glycemic index is calculated using glucose as the standard.* The limitation of using glycemic index to assess the lipogenic potential or insulin demand of a food is that a food can have higher glycemic index yet lower total carbohydrate load. In this case, the food might not be lipogenic or might not demand more insulin.* This is overcome by estimating Glycemic load. Glycemic load is calculated as a product of glycemic index and actual carbohydrate content of a serving.* For example, glycemic index of water melon is high but glycemic load is low.
Glucose
White Bread
Watermelon
Smashed Potato
Carbohydrates