Ace the ISSA Nutritionist Exam 2026 – Fuel Your Future with Flair!

The glycemic index (GI) is a ranking of carbohydrates based on how quickly they raise blood glucose levels after consumption. All types of carbohydrates can be analyzed and assigned glycemic index scores because they vary in their impact on blood sugar depending on their structure and how quickly they are digested and absorbed by the body.

Monosaccharides, such as glucose and fructose, have relatively high glycemic index scores because they are simple sugars that are quickly absorbed into the bloodstream. Disaccharides, like sucrose and lactose, can also have notable GI scores, as they are made up of two monosaccharides and generally digest at a rate that varies depending on their composition. Polysaccharides, which are complex carbohydrates like starch and fiber, also affect blood glucose levels, though their impact can imply a broad range for GI scores.

Given this understanding, carbohydrates in all these categories can contribute to the glycemic index, leading to the conclusion that all three types—monosaccharides, disaccharides, and polysaccharides—are likely to have glycemic index scores. This broad applicability is what makes the answer comprehensive.