ACE Personal Trainer Practice Exam 2025 – 400 Free Practice Questions to Pass the Exam

The primary characteristic of low glycemic index (GI) foods is that they cause a smaller glucose spike. Low GI foods are digested and absorbed more slowly than high GI foods, leading to a gradual increase in blood sugar levels instead of a sharp rise. This can be beneficial for managing energy levels and hunger, as well as for overall metabolic health.

Foods with a lower glycemic index tend to have a more moderate impact on blood sugar levels, which can help in controlling appetite and may assist individuals in managing conditions such as diabetes. These foods typically include whole grains, legumes, fruits, and non-starchy vegetables.

In contrast, the other choices refer to characteristics that do not directly define low GI foods. While some low GI foods may be easily digested, this is not a universal trait, nor is it a key characteristic of their classification. Similarly, low GI foods can vary widely in protein content; they are not necessarily high in protein. Lastly, low GI foods certainly contain carbohydrates since the glycemic index is a measure of how carbohydrate-containing foods affect blood sugar.