Low Glycemic Index and/or Food Insulin Index Approaches in Clinical Practice

Abstract

Lifestyle-related chronic diseases such as obesity, diabetes and cardiovascular diseases are known to be associated with postprandial glycemia and insulinemia. For this reason, researchers have sought out various methods that can control postprandial glycemia and insulinemia and have developed new concepts. The most important of these concepts is the glycemic index, which was first described in 1981, and the other is the food insulin index, introduced in 1997. The glycemic index (GI) shows the blood glucose raising potential of carbohydrate-containing foods. The food insulin index (FII) assesses not only the carbohydrate-containing foods but also the effects of all consumed foods on the insulin level, thus taking into account possible effects of proteins and fats. The risk of chronic life-style related diseases in the long term can be reduced by preferring foods with lower GI and/or FII in the daily diet. It has also been shown in the conducted studies that low GI and/or FII meals may have short-term positive effects. It is suggested that the postprandial hyperglycemia and hyperinsulinemia can be prevented and the appetite can be controlled by reducing hunger feeling, increasing satiety after low GI and/or FII meal consumption than after high GI and/or FII meal. In this respect, it is pointed out that low GI and/or FII diets may be useful in the treatment of obesity and diabetes. Recently, the quality of the consumed food as well as physical activity and adequate-balanced nutrition become important for a healthy life. The GI and II indices of food are also among the criteria that can be used to assess its quality.