Source:http://linkedlifedata.com/resource/umls/id/C1136206
NCI: A ranking of the relationship between various foods and glucose blood serum levels. The carbohydrate composition of the food directly effects the concentration of glucose in the blood. 2005,CHV: a scale that ranks carbohydrate rich foods by how much they raise blood glucose levels,CHV: a scale that ranks carbohydrate rich foods by how much they raise blood glucose levels,NCI: A measure of the increase in the level of blood glucose (a type of sugar) caused by eating a specific carbohydrate (food that contains sugar) compared with eating a standard amount of glucose. Foods with a high glycemic index release glucose quickly and cause a rapid rise in blood glucose. Foods with a low glycemic index release glucose slowly into the blood. A relationship between the glycemic index and recurrent colorectal cancer is being studied.,MSH: A numerical system of measuring the rate of BLOOD GLUCOSE generation by a particular food item as compared to a reference item, such as glucose = 100. Foods with higher glycemic ind