relative to glucose. Foods with low GI indices are
released into the bloodstream at a slower rate than
high GI foods.
A number of factors influence the digestion and
absorption rate of food, including ripeness, particle
size, the nature of the starch, the degree of processing
and preparation, the commercial brand, and the char-
acteristics of the diabetic patient, and these factors
naturally affect each food’s glycemic index position
or rank. In addition, differences exist in the glycemic
indeces of foods due to the choice of reference food,
the timing of blood sampling, or the computational
method used to calculate the glycemic index.
The glycemic index measures the quality rather
than the quantity of carbohydrates found in food.
Quality refers to how quickly blood sugar levels are
raised following eating. The GI is a standard— 10þ
healthy people consume a digestible carb (usually
white bread), and their blood glucose rise is followed
for the next two hours—that is assigned an index value
of 100. Other foods are compared to the standard in
order to arrive at their ratings. The higher the GI
number, the faster blood sugar increases when that
particular food is consumed. A high GI is considered
to be 70 and greater, a medium GI is 56–69, and a low
GI value id 55 or less. In general, low-carb diets rec-
ommend a glycemic load (the total GI number in
foods consumed per day) of 80 or less. A high glycemic
load is considered to be 120 or more.
The following is the GI for a few foods:Cornflakes, 83
Grapefruit, 25
Watermelon, 72
Sugar, 64
Potato chips, 56
White bread, 70
Sourdough bread, 54
Macaroni, 46
Baked red potato, 93
French fries, 75
But the GI in not a straightforward formula when
it comes to reducing blood sugar levels. Various factors
affect the GI value of a specific food, such as how the
food is prepared (boiled, baked, saute ́ed, or fried, for
example) and what other foods are consumed with it.
The following recommendations help achieve a
daily diet based on low glycemic index foods.
Cornflakes, 83
Oats, barley, and bran cereals
Citrus fruits to slow emptying of the stomach
A variety of vegetables, especially salad vegetables
Wild rice instead of white rice
Whole seed breads
Al dente whole grain pastas rather than white potatoes
Less sugary dessertsFunctionGlycemic index diets have two separate functions.
The first is to help individuals with diabetes or insulin
resistance syndrome maintain normal and steady
blood glucose levels. The second is to aid in weight
loss.
The objectives of management in diabetic patients
are to reduce hyperglycemia, prevent hypoglycemic
episodes, and reduce the risk of complications. For
people with diabetes, the glycemic index is a useful
tool in planning meals to achieve and maintain glyce-
mic control. Foods with a low glycemic index release
sugar gradually into the bloodstream, producing min-
imal fluctuations in blood glucose. High GI foods,
however, are absorbed quickly into the bloodstream
causing an escalation in blood glucose levels and
increasing the possibility of hyperglycemia. The body
compensates for the rise in blood sugar levels with an
accompanying increase in insulin, which within a few
hours can cause hypoglycemia. As a result, awareness
of the glycemic indices of food assists in preventing
large variances in blood glucose levels.BenefitsThere is conflicting scientific research on the ben-
efits of a low glycemic index diet for both diabetics and
as a weight loss tool. Glycemic index diets may help
diabetics maintain constant levels of blood glucose. By
consuming more fruits and vegetables and whole
grains rather than processed foods, low glycemic
diets encourage higher fiber consumption.KEY TERMS
Cardiovascular—Pertaining to the heart and blood
vessels.
Endocrinologist—A medical specialist who treats
diseases of the endocrine (glands) system, includ-
ing diabetes.
Insulin—A hormone that regulates the level of glu-
cose (sugar) in the blood.Glycemic index diets