Glycaemic index is a poor predictor of how foods raise blood sugar

New Scientist
Saturday, June 25, 2022
People with prediabetes who eat the exact same foods can have very different blood sugar levels. These findings, which were presented at the online American Society for Nutrition conference last week, are the latest to suggest that the glycaemic index (GI) is an unreliable predictor of how foods affect blood sugar levels. The idea behind GI is simple: foods are scored based on how quickly they increase glucose levels in the blood. Those above 70 are high GI foods, meaning they rapidly raise blood sugar levels. Those at or below 55 are low GI foods, meaning they increase blood sugar more slowly. The trouble is, mounting evidence indicates that no two people metabolise food the same. For example, a 2016 study of 63 people found that the GI of white bread ranged from 35 to 103. When the same experiments were repeated, even within individuals, blood sugar responses varied by about 20 per cent.
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