Definitions for "Glycemic Load"
The glycemic index compares the potential of foods containing the same amount of carbohydrate to raise blood glucose. However, the amount of carbohydrate consumed also affects blood glucose levels and insulin responses. The glycemic load of a food is calculated by multiplying the glycemic index by the amount of carbohydrate in grams provided by a food and dividing the total by 100. In essence, each unit of the glycemic load represents the equivalent blood glucose-raising effect of 1 gram of pure glucose (or white bread).
a measure of the glycemic impact of foods based on both the type and amount of carbohydrate. It is calculated by multiplying the GI of a food by the available carbohydrate content (carbohydrate minus fibre) in a serving (expressed in grams), divided by 100.
An indicator of glucose response or insulin demand that is induced by total carbohydrate intake. It is calculated by multiplying the weighted mean of the dietary glycemic index by the percentage of total energy from carbohydrate.