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Fructose glycemic index

The glycemic index (GI) was introduced for the quantification of the blood sugar raising effect of carbohydrates. To determine the GI, the duration and the extent of the increase in blood sugar after consumption of 50 g of carbohydrate from food are measured. The reference value is the increase in blood sugar after the intake of 50 g of glucose (GI = 100%). The GI of maltose (105) is higher, but the GI of sucrose (65), lactose (46) and fructose (23) is lower. [Pg.867]

See other pages where Fructose glycemic index is mentioned: [Pg.474]    [Pg.44]    [Pg.520]    [Pg.844]    [Pg.847]    [Pg.849]    [Pg.1175]    [Pg.16]    [Pg.26]    [Pg.297]    [Pg.574]   
See also in sourсe #XX -- [ Pg.474 ]

See also in sourсe #XX -- [ Pg.867 ]



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