IMPORTANCE OF GLYCEMIC INDEX IN DIABETES

To date there are 11 medium to long-term studies that have specificall y used the glycemic index (GI) approach to determine the clinical gain s in diabetes or lipid management. All but one study produced positive findings. On average, low-GI diets reduced glycosylated hemoglobin by 9%, fructosamine by 8%, urinary C-peptide by 20%, and day-long blood glucose by 16%. Cholesterol was reduced by an average of 6% and trigly cerides by 9%. These are modest improvements but so too were the chang es to the diet. Unlike high-fiber diets, low-GI diets are ''user frien dly.'' As part of studies on the GI of foods, we determined the glycem ic and insulin responses to 44 foods containing simple sugars. Their m ean (+/- SE) GI was 62 +/- 14, which compares favorably with bread (GI = 73, glucose = 100). There was often no difference in the GI between the sweetened and unsweetened product. The time has come to reassess the value of GI. in planning meals for diabetics.