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Answer:
Glycemic index (GI) : is a ranking of carbohydrate-based foods on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. This is measured and ranked compared to a reference food, usually glucose with a GI of 100
Explanation:
Foods with a high GI are rapidly digested, absorbed, and metabolized, leading to large fluctuations in blood sugar. A diet with too many high-GI foods may lead to overconsumption and weight gain. High-GI foods increase insulin levels quickly which creates a higher physiological response resulting in hypoglycemia shortly after a meal. This, in turn, will signal the hormonal response to indicate hunger.
Eating low-GI foods results in smaller, slower changes in blood sugar levels and therefore lower insulin levels. This helps maintain fullness longer and prevents overeating since the hunger hormones ghrelin and leptin are controlled. Research has shown that diets rich in low-GI foods increase weight loss and reduce the risk for developing obesity, type 2 diabetes, and cardiovascular disease.
The GI of a food depends on several factors:
Type of sugar. Glucose has a value of 100, sucrose has a value of 65, and fructose has a value of 19.
Starch structure. Amylose and amylopectin molecules make up starch. Foods high in amylose are more difficult to digest and therefore have a lower GI.
Processing. Processed foods generally have a higher GI value than whole foods.
Preparation. The longer a food, like pasta, is cooked, the higher the GI.
Ripeness. The complex carbohydrates in fruit break down into simple carbohydrates as the fruit ripens. For example, an unripe banana has a GI of 30, and an overripe banana has a GI of 48.
Regardless of the form in which glucose and other carbs are ingested, each gram of carbohydrate provides approximately four kilocalories of energy. The biggest difference between types of carbs consumed is in how they are digested and used. The more complex the bonds between the units of different sugar types, the slower the digestion and absorption. Each type of carb requires different enzymes and reactions to break them down and be metabolized.
Fibers plays an important role in the diet. Fiber helps promote efficient intestinal functioning and aids in the absorption of sugars and other nutrients into the bloodstream.
The measure of how briskly a food makes the blood sugar levels to elevate is known as the glycemic index.
• The type of carbohydrates on their tendency to elevate the level of glucose in the blood more briskly and in more quantity post eating is measured with the help of glycemic index.
• It is a scale of 1 to 100, which determines the glucose discharging tendency of a carbohydrate.
• The food with high glycemic index makes a brisk elevation in glucose in the blood like white bread.
• The distinct kinds of disaccharides like lactose, sucrose, maltose get metabolize within the body into their monomeric unit.
• Like the table sugar or sucrose comprises 1 glucose molecule and 1 fructose molecule while maltose in malt sugar comprise 2 molecules of glucose.
• Therefore, the glycemic index of maltose is high in comparison to sucrose as it discharges two molecules of glucose in the blood after digestion.
• The fibers does not get digested within the body, however, it assists in the proper utilization of sugar by the body and help in digestion of carbohydrates.
Thus, glycemic index is the measure of how the food makes the blood sugar to elevate and fibers helps in the proper utilization and digestion of carbohydrates.
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