In life, many diabetes patients often hear about the glycemic index, and doctors also specifically advise diabetes patients to consume fewer foods with a high glycemic index when seeking medical treatment. Many patients may be unclear about the glycemic index and its effects. Let’s understand together.
The glycemic index refers to the comparison of the blood glucose responses between a certain food’s effect and the standard food’s effect on blood sugar elevation. Specifically, it reflects how much blood sugar response the body will have after consuming this type of food, helping patients understand the impact of a certain food on their blood sugar levels. Generally, the glycemic index is discovered through human experiments, making it a common physiological parameter. For diabetes patients, the glycemic index plays a significant role in their diet.
When a food’s glycemic index is below 55, it is considered a low glycemic food. If the glycemic index falls between 55 and 70, it is classified as a medium glycemic food. Foods with a glycemic index above 70 are labeled high glycemic foods.
Foods with higher glycemic index values are quickly absorbed by the stomach and intestines, releasing glucose rapidly, which subsequently leads to an increase in blood sugar levels. Thus, for diabetes patients, understanding the glycemic index can help in planning their daily diet effectively, controlling blood sugar levels, and achieving better outcomes in blood sugar management.
Therefore, diabetes patients should have a detailed understanding of food’s glycemic index. They should consume fewer high glycemic foods in their daily diet, strictly control high sugar foods, and ensure a rational diet combination. If needing to consume high glycemic foods, pairing them with low glycemic foods can be beneficial. Additionally, choosing the right cooking methods is essential as improper cooking can turn some fine processed foods into high glycemic foods, affecting blood sugar control.
Hence, diabetes patients should understand the glycemic index when managing their diet. This knowledge facilitates better diet control, promotes learning about nutritional combinations, and helps avoid high glycemic foods that could impact blood sugar levels.
