Glycemic index (GI) is an item coined to character the blood glucoseresponse of carbohydrate.
血糖生成指数(GI)是反映碳水化合物餐后血糖应答水平的特征性指数。
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Objective: The metabolic characteristics of resistant starch and its regulative effect on glucoseresponse were studied by native stable isotope technique.
目的：利用天然稳定同位素技术，探讨抗性淀粉吸收代谢的特点及对血糖调节的影响。
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The index was developed by testing the glucoseresponse to a standard amount of carbohydrate against a reference food, either pure glucose (index number 100) or white bread (71).