October 2003

Gylcemic index gains acceptance as dietary tool

The glycemic index may be a beneficial tool in food selection and meal planning, according to leading health experts who explored the issues and scientific research related to the glycemic index at the American Dietetic Association's (ADA) Food & Nutrition Conference & Exhibition (FNCE).

The glycemic index or GI ranks foods based on the extent to which they raise blood sugar levels over a two-hour period. Foods with a low GI can result in a modest rise and fall in blood sugar, which helps provide lasting energy.

The FNCE session entitled “Emerging Role of Glycemic Index and Glycemic Response: A Useful Tool?” featured Patti Geil, MS, RD; Thomas Wolever, MD, PhD, an expert in carbohydrates and diabetes and professor of nutritional sciences and medicine at the University of Toronto; and David Grotto, RD, LD, ADA spokesperson and director of nutrition education at the Block Medical Center in Evanston, Ill.

The glycemic impact of a food has been a topic of research for more than 20 years, but it has only recently emerged as a potential tool for consumer use, said Geil, MS, RD, who uses the GI as a nutrition therapy tool for select patients in her practice.

A pioneer in the development of the GI, Wolever presented an in-depth overview of the scientific evidence related to GI. "While more research is needed, diets with a low GI have been associated with potential health benefits, particularly for active and health-conscious individuals," he said.

Grotto outlined science-based messages for communicating appropriate use of GI. He also identified strategies for educating both consumers and health professionals when using GI as a potential tool for nutrition education. "While GI shouldn't be the only factor when evaluating foods, it can be an additional tool for planning a nutritious diet,” he said.

In his presentation, Grotto suggested the following messages for registered dietitians to use when counseling patients about the glycemic index:

• GI can be a useful tool when planning a healthy diet, but should not be the sole guide.

• Cultural differences and dietary preferences should be considered when determining individual dietary strategies and the role of the GI.

• Individuals should not limit food choices to only low glycemic response foods when planning a healthy diet.

GI is gaining support within the scientific community in the U.S. as a useful tool to assist in food selection and menu planning. However, GI values are not always predictable. Many factors come into play, including the amount of protein, fat and fiber in the food and cooking and processing.

Source: Business Wire

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