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Glycemic index of foods with no carbohydrates

The glycemic index is a tool that measures the glycemic response of a food containing a set amount of carbohydrates, over a set period of time. The glycemic response is the appearance of glucose in the bloodstream following food intake. This value depends on how much glucose enters the bloodstream through the intestines, how much of the glucose is absorbed, how quickly it clears from the bloodstream and how well the liver regulates glucose release (1).

Looking at this description, it is clear that the glycemic index value depends completely on the glucose metabolism. Foods containing no carbohydrates naturally do not lead to glucose absorption and ,therefore, do not have a glycemic index. The glycemic index is measured only for carbohydrate containing foods (2).

Sources.

  1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213615/
  2. https://www.betterhealth.vic.gov.au/health/HealthyLiving/carbohydrates-and-the-glycaemic-index
Article author photo Victoria Mazmanyan
Author name: Victoria Mazmanyan
Profession: Yerevan State Medical University
Last updated: March 3, 2021
The main source of information is USDA Food Composition Database (U.S. Department of Agriculture)
Dietary Guidelines for Americans is used as the primary source for advice in this web resource
Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.