Glycemic Index of foods and diabetes

glycemic index
glycemic index


The findings of an international study suggest that consuming low glycaemic index and low glycaemic load diets might prevent the development of type 2 diabetes.

Concept :

About Glycaemic Index :

  • The Glycemic Index (GI) is a scale ranging from 0 to 100, which assigns values to foods based on their effect on blood glucose levels relative to pure glucose, which is arbitrarily given a value of 100.
  • This value indicates the rise in blood glucose levels two hours after consuming the food.
  • The GI of a particular food is primarily determined by the type and quantity of carbohydrates it contains.
  • Additionally, factors such as the extent to which carbohydrate molecules are trapped within the food, the presence of fats and proteins, the concentration of organic acids or their salts, and the cooking method also influence the GI.
  • Foods are categorized based on their GI values: low GI if 55 or less, high GI if 70 or more, and mid-range GI if between 56 and 69.


    • Diabetes is a medical condition characterized by impaired glucose processing in the body, commonly referred to as blood sugar.

Type 1 Diabetes:

    • Also known as juvenile diabetes, type 1 occurs when the body fails to produce insulin, a hormone necessary for glucose regulation.
    • Individuals with type 1 diabetes rely on artificial insulin injections to manage their blood sugar levels on a daily basis.

Type 2 Diabetes:

    • Type 2 diabetes affects insulin utilization in the body. Although the body still produces insulin, cells become less responsive to its effects.
    • This type of diabetes is closely associated with obesity and is the most prevalent form of the disease.

Gestational Diabetes:

  • Gestational diabetes develops in some women during pregnancy when the body’s sensitivity to insulin decreases.
  • Not all pregnant women develop gestational diabetes, and it typically resolves after childbirth.

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