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The glycemic index,(GI) provides a measure of how quickly blood sugar levels rise after eating a particular type of food.
Processing: Grains that have been milled and refined—removing the bran and the germ—have a higher glycemic index than whole grains.
Diets rich in high-glycemic-index foods, which cause quick and strong increases in blood sugar levels, have been linked to an increased risk for diabetes, heart disease, and overweight, and there is preliminary work linking high-glycemic diets to age-related macular degeneration, ovulatory infertility, and colorectal cancer.
Chart showing different food groups, the percentage converted to blood glucose and the time taken. If you met most of the above-said criteria, then you need to undergo for diabetes screening.


If the test result indicates that a person has diabetes, then should be re-confirming with a second test on a different day.
Fasting Plasma Glucose (FPG) – is a blood-glucose test after not having anything to eat or drink (except water - even do not drink a lot of water before the test) a minimum of eight hours before the test.
Oral glucose tolerance test (OGTT) – or glucose challenge test is a blood-glucose test before, and two hours after you eat a carbohydrate-rich food or drink a special sweet drink.
Random plasma glucose test – is a blood-glucose test at any time of the day no restrictions. Glycated hemoglobin test (A1C) – is a test done at any time, there is no fast or drink anything, and it measures the average BS for the past two to three months. People getting different results between tests may indicate diabetes is trying to get through the system. For many, making few lifestyle changes such as losing some weight, increase in physical activity and eat healthy can help reverse diabetes or at least delay its onset. Ripe fruits and vegetables tend to have more sugar than unripe ones, and so tend to have a higher glycemic index. The more fat or acid a food or meal contains, the slower its carbohydrates are converted to sugar and absorbed into the bloodstream. Finely ground grain is more rapidly digested, and so has a higher glycemic index, than more coarsely ground grain. Foods with a low glycemic index have been shown to help control type 2 diabetes and improve weight loss. Diabetes diagnosing tests are Fasting Plasma Glucose FPG test, Oral Glucose Tolerance OGT test (most emphasized), Random plasma glucose test (not reliable) and A1C. Where blood-glucose levels have not risen high enough or not yet stabilizes to be higher level to show up on every test result.


The glycemic index estimates how much each gram of available carbohydrate in a food raises a person’s blood glucose level following consumption of the food, relative to consumption of pure glucose. The more fiber a food has, the less digestible carbohydrate, and so the less sugar it can deliver.
Other studies, though, have found that the glycemic index has little effect on weight or health. The starch in potatoes, for example, is digested and absorbed into the bloodstream relatively quickly. This sort of flip-flop is part of the normal process of science, and it means that the true value of the glycemic index remains to be determined.
The oral glucose tolerance test is no longer useful in hypoglycemia diagnosis because experts say the test can actually trigger hypoglycemic symptoms. In the meantime, eating whole grains, beans, fruits, and vegetables—all foods with a low glycemic index—is indisputably good for many aspects of health. Foods with a score of 70 or higher are defined as having a high glycemic index; those with a score of 55 or below have a low glycemic index. It shows the higher sensitivity of IGT over IFG for predicting progression to type2 diabetes. Screening by the criteria for IFG alone would identify fewer people who subsequently, progress to type2 diabetes than would be the oral glucose tolerance test.



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