J Korean Diabetes.  2015 Jun;16(2):135-140. 10.4093/jkd.2015.16.2.135.

Utility of the Glycemic Index in Practical Diabetes Management

• Lee JH

• KMID: 2137272
• DOI: http://doi.org/10.4093/jkd.2015.16.2.135

Abstract

The glycemic index (GI) is the measure of how much and how quickly a particular food elevates blood glucose levels. The glycemic load (GL) is a related measurement that is used to reflect how an average serving of a particular food will affect blood glucose. Using the GI in meal planning can improve diabetes control and other health parameters. Many factors affect a food's glycemic effect, including its soluble fiber content, the type of starch it contains, its fat and protein content, its acid content, its physiologic state, the cooking method used, and the glycemic condition of the person eating it. GI focuses on only one parameter of how quickly blood glucose rises in response to a particular food and provides no guidance in terms of serving size or nutrient balance. It is not necessary to teach patients to calculate the GI/GL of complex meals made up of many different ingredients. Instead, advice to patients should focus on broad general principles that can be easily followed. The most helpful message is to not focus on the numerical GI or GL values of each meal, but rather to think about the overall glycemic impact of that particular meal. Such practical methods to use GI may be helpful in improving glycemic control.

Keyword

Glycemic index; Glycemic load; Practical; Utilization

MeSH Terms

Blood Glucose
Cooking
Glycemic Index*
Humans
Meals
Serving Size
Starch
Blood Glucose
Starch

Reference

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