The glycaemic index (GI) is a ranking of carbohydrates based on their immediate effect on blood glucose (blood sugar) levels. The higher the GI, the faster the rise in blood glucose after you eat the food.
Carbohydrates that break down slowly, releasing glucose gradually into the blood stream, have low glycaemic indexes.
Follow the links below to find trusted information about the glycaemic index of foods.
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Last reviewed: February 2020