How is glycemic load calculated?

Glycemic load is calculated by multiplying the glycemic index (GI) of a food by the amount of carbohydrates in a serving of that food, then dividing by 100. This method allows for a better understanding of how a food will affect blood sugar levels based on both its carbohydrate content and its glycemic index.

The glycemic index measures how quickly a carbohydrate-containing food raises blood sugar levels compared to a reference food, typically glucose or white bread. However, the GI alone does not account for the actual amount of carbohydrates that are consumed. This is where glycemic load provides more practical information, as it takes into consideration the portion size and carbohydrate content of the food item, allowing for a more accurate assessment of its impact on blood glucose levels in a real-world context.

By using this formula, individuals can manage their dietary choices better, especially for those who need to monitor their blood sugar levels, such as people with diabetes. The inclusion of both the GI and the carbohydrate amount in this calculation ensures that the glycemic load reflects the true physiological impact of the food on blood glucose levels.