HERSHEY'S SMARTZONE

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7. What is "glycemic index"?

Glycemic index (GI) is a way scientists compare how quickly carbohydrate-containing foods affect your blood sugar [glucose]. Consumption of carbohydrates results in elevations in your blood glucose level. Your body then releases insulin in response to increases in glucose in the blood. The GI is a measure of the rate and amount of increase of glucose in your blood following consumption of a carbohydrate-containing food. Foods with a high GI have carbohydrates that are absorbed into the blood breakdown quickly causing a bigger rise in glucose levels. These foods create spikes and crashes in your blood glucose as insulin is released to direct the glucose into cells. Spikes and crashes in blood glucose may cause you to be hungry again soon after eating. Foods with a low GI contain carbohydrates enter the blood more slowly and causing a less intense rise of glucose into the blood. These foods may help you feel satisfied longer. The less glucose in your blood, the less need there is for your body to release insulin. When fat cells are exposed to insulin and abundant glucose they stop releasing their stored fat. Thus, when insulin is present, your body burns less fat as a fuel. Due to their unique low-GI formulation, SMARTZONE energy bars do not cause rapid changes in blood sugar. Low GI foods may work to reduce your hunger and aid in keeping your weight in a healthy range.

Sources: SUGiRs Research, June 2004. (SmartZone™ and ZonePerfect™ chocolate flavored bars); Foster-Powell K, Holt SHA, Brand-Miller JC. International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr 2002;76:5-56. (Banana, Bread, and PowerBar); Wolever TMS, Radmard R, Martini M. Glycemic index of popular nutrition and energy bars. J Am Diet Assoc 2002;102(9):A78. (Balance Bar); www.snickersmarathon.com, October 2004. (Snickers Marathon)

Pereira MA, Swain J, Goldfine AB, Rifai N, Ludwid DS. Effects of a low-glycemic load diet on resting energy expenditure and heart disease risk factors during weight loss. JAMA, 2004; 292:2482-90.

Link: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve
&db=pubmed&dopt=Abstract&list_uids=15562127