Main Content

The Glycemic Index

Introduction
The Glycemic Index (GI) is a useful concept for the management of blood glucose in those affected by diabetes. The information which follows will assist you to use the Glycemic Index to help clients choose healthy meals which include the concept of the GI.

  • a scale which ranks carbohydrate-rich foods by how much they raise blood glucose levels compared to a standard food (glucose or white bread).
  • GI is a complex concept and clients will require additional education to use it successfully.

Tips to assist in Glycemic Index education.

  1. Determine your approach from the educational needs of each client.
  2. Teach Canada’s Guidelines to Healthy Eating and Canada’s Food Guide. Choosing low GI foods fits well into this concept.
  3. Teach clients that serving sizes must still be monitored, even when making low GI choices. The total carbohydrate intake of the meal remains a primary factor in the glycemic response of a meal.
  4. In general, vegetables, fruits, and low-fat milk products are nutritious, low GI foods. Include these low GI foods in a meal to lower the glycemic response.
  5. Think of groups of foods as having low, medium, or high GI, or as being slow, intermediate or quick acting. This is easier than having to remember a specific GI number.
  6. Have one low GI food per meal. This is an easy way to incorporate low GI foods into the diet.
  7. Substitute low GI carbohydrate-rich foods (eg. oatmeal, barley, lentils, pumpernickel bread) for high GI carbohydrate-rich foods (eg cornflakes, kaiser roll, white bread) to lower the GI of the meal.
  8. Legumes included as part of a meal or in a recipe can help lower the total GI of the meal.
  9. Some clients will want to know a group of low GI “eat most” foods that they will eat often.
  10. Check the professional side of the Canadian Diabetes Association website for new GI information and teaching resources, as they become available.

Downloads:

Glycemic Index Explained (PDF)
This presentation is intended to assist the educator to improve his/her understanding of the concept of the Glycemic Index (GI). The presentation is a short and practical explanation of the theory behind the GI and how to apply it to healthy eating.  The presentation may be used in client education

Glycemic Index Resource (English)
Glycemic Index Resource (French)

Glycemic Index Recipes

Glycemic Index References
updated January 2009

For further information on the Glycemic Index, the following references are suggested:

  1. Brand-Miller J, Wolever TMS, Colagiuri S, et al. The Glucose Revolution. Marlowe & Company Editor, New York, 1999.
  2. Jenkins DJA, Wolever TMS, Taylor RH, et al. Glycemic index of foods: a physiologic basis for carbohydrate exchange. Am J Clin Nutr. 1981; 43:184-190..
  3. Wolever TMS, Jenkins DJA, Jenkins AL et al. The glycemic index: methodology and clinical implication. Am J Clin Nutr. 1991; 54:846-854..
  4. Miller JC. Importance of glycemic index in diabetes. Am J Clin Nutr. 1994; 59 (suppl): s747-s752..
  5. Ludwig DS. The Glycemic Index: physiological mechanisms relating to obesity, diabetes and cardiovascular disease. JAMA. 2002; 287: 2414-2422..
  6. Brand-Miller J, Hayne S, Petocz P, et al. Low-glycemic index diets in the management of diabetes:  a meta-analysis of randomized controlled trials. Diabetes Care. 2003; 26(8):  2261-2270..
  7. Atkinson FS, Foster-Powell K, Brand-Miller JC.  International tables of glycemic index and glycemic load values:  2008.  Diabetes Care. 2008; 12: 2281-2283.
  8. Salmeron J, Ascherio A, Rimm E, et al. Dietary fiber, glycemic load, and risk of NIDDM in men. Diabetes Care. 1997; 20(4): 545-550..
  9. Salmeron J, Manson JE, Stampfer MJ, et al. Dietary fiber, glycemic load and risk of non-insulin-dependent diabetes mellitus in women. JAMA. 1997; 277(6):472-477..
  10. Wolever TM, Brand-Miller JC, Abernathy J, et al.  Measuring the glycemic index of foods:  interlaboratory study. Am J Clin Nutr. 2008; 87(1):  247S-257S..
  11. Thomas DE, Elliot EJ, Baur L.  Low glycemic index or low glycemic load for overweight and obesity. Cochrane Database Syst Rev. 2007; CD005105..
  12. Kalergis M, De Grandpre E, Andersons E.  The Role of the Glycemic Index in the Prevention and Management of Diabetes:  A Review and Discussion Canadian Journal of Diabetes. 2005;29(1):27-38.