A nutritional metric that quantifies the overall impact of a serving of food on blood glucose levels, accounting for both the quality (Glycemic Index) and the quantity of carbohydrates consumed. It provides a more comprehensive and clinically relevant measure than the Glycemic Index alone for assessing dietary effects on insulin secretion and metabolic health. Managing glycemic load is a core strategy in addressing insulin resistance and type 2 diabetes risk.
Origin
The concept was developed by researchers at Harvard University in the late 1990s as an improvement upon the Glycemic Index, aiming to provide a more practical tool for dietary guidance. It integrates the Greek glykys (sweet) with the engineering term ‘load’ to describe the metabolic burden of a carbohydrate meal. This metric is widely used in nutritional science.
Mechanism
Glycemic load is calculated by multiplying a food’s Glycemic Index by the amount of digestible carbohydrate in a typical serving and dividing by one hundred. A high glycemic load results in a rapid and substantial postprandial glucose spike, triggering a large insulin release. Chronic exposure to high glycemic loads can lead to pancreatic fatigue and cellular insulin resistance, disrupting hormonal homeostasis.
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