Gycemic index (GI) is an estimate of rise in blood glucose after consumption of each gram of available carbohydrate (total carbohydrate minus fiber) in a food; in comparison to that of glucose. Glucose has a glycemic index of 100.
The 4 papers included 352,384 participants, with 13,284 incident cases of type 2 diabetes during follow-up periods ranging from 4 to 22 years.
Diabetes mellitus is mostly seen in a populations that have undergone nutritional transition. It is associated with change of lifestyle from active to that of a sedentary one, unhealthy dietary pattern with over consumption of energy rich ones; first seen in the developed Western world, now replicated in low income and middle income countries.
- Low GI 55 or less most fruits and vegetables, legumes/pulses, some whole, intact grains, nuts, fructose, kidney beans, beets, chick peas
- Medium GI 56–69 whole wheat products, basmati rice, sweet potato, sucrose, baked potatoes.
- High GI 70 and above white bread, most white rices, corn flakes, extruded breakfast cereals, glucose, maltose, maltodextrins