Study the Role of Glycemic Index Values of Some Foods in the Type 2 Diabetes Mellitus Control

Abstract

The glycemic index (GI) classifies carbohydrates based on how they affect blood sugar levels. Foods with a high GI cause rapid spikes in blood glucose, while those with a medium or low GI lead to more gradual increases. This study explored how foods with different GI levels influence blood sugar control, metabolic health, and overall well-being in both healthy individuals and those with diabetes. In healthy individuals, consuming high-GI foods resulted in temporary spikes in blood glucose followed by sharp drops, which may trigger increased hunger and fluctuations in energy levels—rising from (204 ± 19.88)mg/dl to (320 ± 19.89)mg/dl after consuming high-GI foods. In contrast, medium and low-GI foods helped maintain more stable blood sugar levels, improving satiety and potentially lowering the risk of metabolic disorders. For people with diabetes, high and medium-GI foods like bananas and white bread can worsen post-meal blood sugar spikes, making it harder to manage glucose levels and increasing the risk of long-term complications, such as cardiovascular disease. Low-GI foods, such as whole grain bread, when consumed in controlled amounts, proved to be a safer option. They supported more gradual changes in blood glucose—from (200 ± 12.74) to (220 ± 10.0)—and enhanced insulin sensitivity. The study underscores the importance of tailored dietary strategies, recommending a focus on medium and low-GI foods to maintain stable blood sugar levels. It highlights the value of considering individual health needs, dietary habits, and glycemic targets in planning effective nutrition for both healthy and diabetic populations.