The glycemic index (GI) for a food is based on the area under the 2 hour glucose curve for a 50 gram carbohydrate load from the food versus the area under the curve for the same amount of a reference material. The 2 standard reference materials are glucose and white bread. A glycemic load using one reference material can be converted to the equivalent glycemic load based on the second reference material.


The glycemic index for white bread using glucose as the standard is 70.


Glycemic Index

Converting To

Conversion Factor

based on glucose

based on white bread


based on white bread

based on glucose




• 1.429 = 100 / 70


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