The term that refers to the potential of foods to raise blood glucose levels is the "glycemic index" (GI). The glycemic index is a number from 0 to 100 assigned to foods based on how quickly they raise blood glucose levels after eating. Pure glucose is given a value of 100 as a reference point. Foods with a high glycemic index cause blood sugar to rise rapidly, while those with a low glycemic index raise blood sugar more slowly. This index helps to quantify the relative effect of carbohydrate-containing foods on blood glucose levels.
