Glycaemic index (GI)

Source– This post on Glycaemic index is based on the article “Strong link between high glycaemic index diet and diabetes, says study” published in “The Hindu” on 9th April 2024.

Why in the News?

Recently a study has found that consuming low glycaemic index diets might prevent the development of type 2 diabetes.

About Glycemic index (GI) and Glycemic load (GL)

1. The glycemic index (GI) ranks foods containing carbohydrates according to their effect on blood glucose levels after eating.

2. High Glycemic Index (GI) foods are digested and absorbed by the body quickly, leading to a rapid spike in blood sugar levels. For ex- Sugary foods and beverages, white bread, potatoes, and white rice.

3. Low and medium GI foods are digested more slowly, causing a more gradual increase in blood sugar levels. For ex- Fruits and vegetables, pulses, and whole grains like porridge oats.

Glycemic Index and Glycemic load advantages

1.The glycemic index (GI) is beneficial for individuals with type 2 diabetes as consuming low GI foods aids in managing blood glucose levels. 

2. The glycemic load (GL) evaluates the quality and quantity of carbohydrates in a particular food item and the amount of carbohydrate consumed in one serving.

Findings of the study

a) People with the highest Glycemic Load (GL) intake faced greater diabetes risks than those with the lowest.

b) The link between glycemic index (GI) and diabetes risk was notably stronger in individuals with higher body mass indexes (BMIs).

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