Q.9 Which of the following parameter is used to assess the rise in insulin following consumption of any food
1. PDCAAS
2. Nitrogen balance
3. Glycemic Index
4. Glycogen Index
Correct Answer: 3. Glycemic Index
The Glycemic Index (GI) measures how quickly foods raise blood glucose levels post-consumption, which directly correlates with the insulin rise to manage that glucose.
Option Analysis
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1. PDCAAS: Incorrect. Protein Digestibility Corrected Amino Acid Score assesses protein quality based on essential amino acid content and digestibility, unrelated to carbohydrate-induced insulin response.
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2. Nitrogen balance: Incorrect. This evaluates protein adequacy by comparing nitrogen intake versus excretion, used for nutrition status in growth or recovery, not post-meal insulin dynamics.
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3. Glycemic Index: Correct. GI ranks carbohydrate foods (0-100) by their blood glucose-raising potential compared to glucose; high-GI foods trigger sharper insulin secretion.
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4. Glycogen Index: Incorrect. No standard term exists in nutrition science; glycogen relates to glucose storage, not a parameter for food-induced insulin assessment.
The glycemic index is the parameter used to assess the rise in insulin following consumption of any food, crucial for understanding carbohydrate metabolism in molecular biology and exam prep.
Glycemic Index Explained
GI quantifies blood glucose rise over 2 hours after eating 50g available carbs, relative to glucose (GI=100). Low GI (<55) foods like legumes cause gradual insulin release; high GI (>70) like white bread prompt rapid spikes. It predicts insulin demand, aiding diabetes management and sports nutrition.
How Insulin Response Works
Carbs break down to glucose, triggering pancreatic beta cells to secrete insulin for uptake. GI reflects digestion speed influenced by fiber, fat, and processing—e.g., oatmeal (GI=55) vs. potatoes (GI=85). Insulin index complements GI for protein/fat effects on insulin.
Relevance to Biology Exams
In GATE Life Sciences, this tests nutritional biochemistry links to physiology. High-GI diets link to insulin resistance; low-GI aids glycemic control in plant-based diets studied in botany.
Practical Examples
| Food | GI Value | Insulin Impact |
|---|---|---|
| Glucose | 100 | Sharp rise |
| White bread | 75 | High |
| Lentils | 30 | Gradual |
| Apple | 40 | Low |
Focus on GI for insulin-carbohydrate questions in competitive exams.
