People can take steps to manage their diabetes, including taking medications, having an active lifestyle, and eating a healthy diet. Monitoring blood sugar levels is also critical in diabetes management. Some foods raise blood sugar levels higher than others, and certain foods cause the levels to rise and fall rapidly.
Understanding which foods do this can help people with diabetes plan their meals in a way that is optimal for their health. Both GI and GL help people understand how much specific foods affect their blood sugar levels. As Oregon State University notes, GI indicates the potential for the carbohydrates in a type of food to raise blood sugar levels, compared with a reference food, which is usually pure glucose.
GL is similar a tool. In general, foods with a higher GI cause blood sugar to rise and fall rapidly, while foods with a lower GI cause blood sugar to rise less and decline more gradually. The new investigation is a systematic review and meta-analysis of 29 randomized controlled trials. The analysis looked at data from a total of 1, participants who had type 1 or type 2 diabetes.
The trials included in the analysis had taken place predominately in Canada, Australia, France, the U. However, some participants in some of the trials controlled their diabetes using dietary measures alone. Based on the pooled data, the team found that people who had a low GI diet had a small but clinically meaningful reduction in blood sugar levels, compared with people who had a higher GI diet.
The data further indicate that participants with a low GI diet had small overall improvements in levels of body fat, blood lipid levels, and inflammation, compared with participants with a higher GI diet.
The review did have limitations. For instance, the authors observe, the analysis did not include many trials with children or people with type 1 diabetes. Also, trials involving pregnant or breastfeeding participants were also excluded from the analysis.
In addition, the included trials mostly compared low GI diets with moderate GI diets. Learn how to lose weight safely here. A review concluded that GI and glycemic load are dietary factors that likely contribute to type 2 diabetes. The Centers for Disease Control and Prevention CDC suggest that people with diabetes can manage their carbohydrate intake using the glycemic index. Learn the best way to lose weight with diabetes.
One small study , consisting of 26 participants, indicated a low calorie and low glycemic diet might benefit people undergoing in vitro fertilization IVF. The diet decreased body fat and BMI, improving pregnancy outcomes. However, scientists need to study it further. Another study suggested that people with who eat a low GI diet have a reduced chance of excessive fetal growth, or macrosomia. Learn about the best things to eat for gestational diabetes here.
A study looked at how a high or low glycemic load diet can affect mood and energy. Learn about which foods might benefit depression. Focusing only on low glycemic foods could mean that someone eats foods that are higher in fat or salt. For example, chocolate has a low GI content due to its high fat content.
Someone can use the MyPlate resource to help plan their meals and ensure they get the essential nutrients they need. Learn all about micro and macronutrients here.
The keto diet and a low GI diet are entirely different. Although the GI diet focuses on rating foods that contain carbohydrates, it does not encourage a low carbohydrate diet. Instead, it aims to help people understand how eating carbohydrates can affect their blood sugar level. The ketogenic diet is a very low carbohydrate and high fat diet. This macronutrient ratio puts to body into ketosis. A low glycemic diet only focuses on GI rather than consuming very low levels of carbs and high levels of fat.
Learn more about the keto diet here. A low glycemic diet could be beneficial for weight loss and diabetes. It could also have positive effects on mood and energy. Foods such as bread, cereals, and sweet treats are usually high GI. Dairy products, beans, and many fruits and vegetables are lower GI. Some clinical studies have shown that a low- GI diet may help people with diabetes control blood glucose levels, although the observed effects may also be attributed to the low-calorie, high-fiber content of the diets prescribed in the study.
Reviews of trials measuring the impact of low- GI index diets on cholesterol have shown fairly consistent evidence that such diets may help lower total cholesterol, as well as low-density lipoproteins the "bad" cholesterol — especially when a low- GI diet is combined with an increase in dietary fiber.
Low- to moderate- GI foods such as fruits, vegetables and whole grains are generally good sources of fiber.
One theory about the effect of a low- GI diet is appetite control. The thinking is that high- GI food causes a rapid increase in blood glucose, a rapid insulin response and a subsequent rapid return to feeling hungry. Low- GI foods would, in turn, delay feelings of hunger. Clinical investigations of this theory have produced mixed results.
Also, if a low- GI diet suppresses appetite, the long-term effect should be that such a diet would result over the long term in people choosing to eat less and better manage their weight. The long-term clinical research does not, however, demonstrate this effect. In order for you to maintain your current weight, you need to burn as many calories as you consume. To lose weight, you need to burn more calories than you consume. Weight loss is best done with a combination of reducing calories in your diet and increasing your physical activity and exercise.
Selecting foods based on a glycemic index or glycemic load value may help you manage your weight because many foods that should be included in a well-balanced, low-fat, healthy diet with minimally processed foods — whole-grain products, fruits, vegetables and low-fat dairy products — have low- GI values.
For some people, a commercial low- GI diet may provide needed direction to help them make better choices for a healthy diet plan. The researchers who maintain the GI database caution, however, that the "glycemic index should not be used in isolation" and that other nutritional factors — calories, fat, fiber, vitamins and other nutrients — should be considered. There is a problem with information submitted for this request.
Sign up for free, and stay up-to-date on research advancements, health tips and current health topics, like COVID, plus expert advice on managing your health. Error Email field is required. Error Include a valid email address.
To provide you with the most relevant and helpful information and to understand which information is beneficial, we may combine your e-mail and website usage information with other information we have about you. If we combine this information with your PHI, we will treat all of that information as PHI, and will only use or disclose that information as set forth in our notice of privacy practices.
You may opt-out of e-mail communications at any time by clicking on the Unsubscribe link in the e-mail. Our Housecall e-newsletter will keep you up-to-date on the latest health information. Mayo Clinic does not endorse companies or products. Advertising revenue supports our not-for-profit mission. Any use of this site constitutes your agreement to the Terms and Conditions and Privacy Policy linked below. A single copy of these materials may be reprinted for noncommercial personal use only.
This site complies with the HONcode standard for trustworthy health information: verify here. This content does not have an English version. This content does not have an Arabic version. See more conditions. Healthy Lifestyle Nutrition and healthy eating. Products and services. Thank you for Subscribing Our Housecall e-newsletter will keep you up-to-date on the latest health information.
Please try again. Something went wrong on our side, please try again. Show references Augustin LSA, et al.
Matthan NR, et al. Estimating the reliability of glycemic index values and potential sources of methodological and biological variability. American Journal of Clinical Nutrition. Bosy-Westphal A, et al. Impact of carbohydrates on weight regain. Liu S, et al.
0コメント