Abstract
In some parts of the world, glycemic index (GI) is now widely recognized as a reliable, physiological based classification of foods according to their postprandial (after meal) glycemic effect (a measure of the change in blood glucose following ingestion of carbohydrate containing foods). Carbohydrates have been classified as simple or complex (sugar, starch and fiber) based on their degree of polymerization. However, their effects on health may be better described on the basis of their physiological effects which depends both on the type of constituent sugars and the physical form of the carbohydrate. The level of postprandial glycemia, however, is dictated both by the quality and the quantity of carbohydrate. To consider both factors simultaneously, the concept of glycemic load (GL) was introduced. GL is defined as the product of the carbohydrate content per serving of food and its GI. The purpose of this presentation is to introduce the concepts of glycemic index, glycemic load and the citrus data currently available related to these two concepts. New GI/GL data developed from authentic commercially processed Florida orange juices will be presented.
