A Comprehensive Review on the Role of Glycemic Index in Diabetes Management: Classification, Benefits and Limitations

Abstract

Diabetes mellitus (DM) is a chronic metabolic condition characterized by high blood sugar levels caused by either insulin resistance or inadequate insulin synthesis. Effective blood sugar management is crucial as type 2 diabetes becomes more prevalent. The low glycemic index (GI) diet has drawn interest because it can help lower insulin resistance and improve glucose regulation. Glycemic index foods are ranked according to how they affect blood sugar levels; foods with a GI of 70 or higher cause sharp spikes, while foods with a GI of 55 or less cause gradual increases. Glycemic load (GL), which accounts for portion size, further refines this. Low-GI diets decrease blood sugar levels, increase insulin sensitivity, and lessen the problems associated with diabetes. Low-GI diets help control weight and reduce the risk of obesity, which is a major contributing factor to type 2 diabetes, as well as controlling the levels of glucose in the blood. Better insulin function and lower risks of sequelae like nephropathy, neuropathy, and cardiovascular disease are among the long-term advantages. There is considerable therapeutic utility in include low-GI foods in diabetic meal planning, even if additional study is required to make specific dietary recommendations. In addition to stressing the need for more study to provide comprehensive dietary advice According to glycemic index and glycemic load, this study emphasizes the clinical need of incorporating low-GI items into diabetic patients' diets.