What is the relationship between lower glycemic index foods and carbohydrate quality?

• A. Rapid spikes in blood glucose; poorer quality.
• B. Steadier glucose responses; better quality.
• C. No effect on glucose.
• D. Lower energy yield.

Answer: (B)

Lower glycemic index foods are linked to higher quality carbohydrates because they digest more slowly, causing a gradual release of glucose into the bloodstream. This leads to steadier post-meal blood glucose and insulin responses rather than sharp spikes. That steadier glucose pattern is a key marker of better carbohydrate quality, which often goes hand in hand with higher fiber content and less processing. Energy content isn’t determined by glycemic index, so statements about lower energy yield don’t reflect the quality relationship.