Utility of the Glycemic Index in Practical Diabetes Management.

Lee,  Jung Hwa

doi:2015.16.2.135

J Korean Diabetes > Volume 16(2); 2015 > Article

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The Journal of Korean Diabetes 2015;16(2):135-140.
DOI: https://doi.org/10.4093/jkd.2015.16.2.135 Published online June 30, 2015.

Glycemic Index 실생활에서 활용하기

이정화

Utility of the Glycemic Index in Practical Diabetes Management.

Jung Hwa Lee

Nutrition Team, Kyung Hee University Medical Center, Seoul, Korea. cathars@hanmail.net

Abstract

The glycemic index (GI) is the measure of how much and how quickly a particular food elevates blood glucose levels. The glycemic load (GL) is a related measurement that is used to reflect how an average serving of a particular food will affect blood glucose. Using the GI in meal planning can improve diabetes control and other health parameters. Many factors affect a food's glycemic effect, including its soluble fiber content, the type of starch it contains, its fat and protein content, its acid content, its physiologic state, the cooking method used, and the glycemic condition of the person eating it. GI focuses on only one parameter of how quickly blood glucose rises in response to a particular food and provides no guidance in terms of serving size or nutrient balance. It is not necessary to teach patients to calculate the GI/GL of complex meals made up of many different ingredients. Instead, advice to patients should focus on broad general principles that can be easily followed. The most helpful message is to not focus on the numerical GI or GL values of each meal, but rather to think about the overall glycemic impact of that particular meal. Such practical methods to use GI may be helpful in improving glycemic control.

Key Words: Glycemic index, Glycemic load, Practical, Utilization