Introduction
The Glycaemic Index (GI) is a vital nutritional concept that ranks carbohydrates in foods based on their impact on blood glucose levels. Developed in the early 1980s, GI categorizes foods on a scale from 0 to 100, with pure glucose assigned a value of 100. Foods with a low GI (55 or less) are digested and absorbed more slowly, leading to a gradual rise in blood sugar levels. Conversely, high-GI foods (70 or above) cause rapid spikes in glucose, which can be detrimental to health, particularly for individuals with diabetes or insulin resistance.
Understanding the GI of foods can empower consumers to make informed dietary choices that promote stable energy levels, enhance overall health, and manage weight effectively. Low-GI foods, such as whole grains, legumes, fruits, and vegetables, provide sustained energy and help maintain satiety, making them excellent choices for those seeking to control their weight or blood sugar levels. In addition to its implications for diabetes management, research has shown that a low-GI diet can reduce the risk of developing chronic conditions
such as heart disease, metabolic syndrome, and obesity. By opting for low-GI foods, individuals can experience improved metabolic health and better weight management.
Moreover, the GI concept has significant relevance for food manufacturers and product developers, enabling them to create healthier options that appeal to health-conscious consumers. With the increasing awareness of the importance of diet in health management, GI testing and labelling have become essential tools in the food industry.