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Why Glycemic Index Matters

Glycemic index (GI) rates the ability of a carbohydrate-containing food to raise serum glucose. GI matters to diabetic patients because management of their symptoms depends on how well they control their blood sugar levels.

  1. Meal Planning

    • GI helps in food selection and meal planning. Diabetics should use GI to balance what they eat, according to the American Diabetes Association (ADA). If they eat something with a high GI, they should combine it with low GI foods to keep their meal balanced.

    Examples

    • Reference foods such as glucose and white bread are assigned a GI of 100. Foods high in sugar and white flour have GIs in the 70s, while whole grains and most fruits and non-starchy vegetables have GIs of 55 or less. Fatty and fibrous foods have lower GIs.

    Additional Facts

    • GI is not a measure of nutrient value. Oatmeal has a higher GI than chocolate, for example. Diabetics should note that GI is only one tool in controlling their symptoms. Total carbohydrates is a better predictor of blood sugar rise than GI, according to the ADA. Diabetics should use total carbohydrates, GI, balanced nutrition, exercise and their prescribed medication to manage their symptoms.

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