Glycemic Index(GI)
Definition
A 0-to-100 scale that ranks carbohydrate-containing foods by how quickly they raise blood glucose compared to pure glucose (GI = 100). Low-GI foods (55 or below) produce a gradual glucose rise, while high-GI foods (70 or above) cause rapid spikes visible on CGM tracings. CGM data has revealed that individual glycemic index responses vary by up to 20 points from published averages due to differences in gut microbiome, insulin sensitivity, and meal context.
Why “Glycemic Index” Matters for Glucose Monitoring
Understanding glycemic index is essential for anyone using or evaluating a continuous glucose monitor. This concept directly affects how CGM devices are designed, how glucose data is interpreted, and how clinical decisions about blood sugar management are made.
This term applies broadly across all continuous glucose monitors and is foundational knowledge for interpreting CGM data, whether you are managing diabetes or using a sensor for metabolic wellness.
Related Terms
A metric that accounts for both the quality and quantity of carbohydrates in a food serving, calculated as GI multiplied by grams of carbohydrates per serving divided by 100.
Blood glucose levels measured after eating, typically peaking 60 to 90 minutes after a meal and returning to baseline within 2 to 3 hours in healthy individuals.
The magnitude and frequency of blood glucose fluctuations over a defined period.