GI and Diabetes Mellitus
Controlling the blood sugar level of patients suffering from Diabetes Mellitus is a tough task, and is greatly influenced by the GI of the food consumed. Foods with low GI, (i.e. foods that release sugar at a slow rate) are generally suggested to the patients as low GI food enables them to maintain their blood sugar levels. As the production of insulin is either reduced or completely nonexistent in the case of diabetes patients, low GI foods help them to manage their metabolism. It also enables to maintain satiety for a longer period of time, reducing the consumption of food and thereby the consumption of sugar. Recently, the awareness among consumers related to low GI foods and their benefits have increased, resulting into the launch of several products with the label claim of low GI food. Diabetic friendly products with enriched dietary fibre such as multi-grain cookies, whole wheat atta, oat noodles and hi- fibre breakfast cereals are being introduced in the market, targeting diabetic people, giving them a wide choice spectrum of products to choose from.
DISCLAIMER: This article is not based on real time studies.