Diabetics are encouraged to engage in healthy lifestyle practices such as exercise and healthy eating habits. These measures will help in blood sugar control and thereby prevent various complications of the disease. Much research has been done to find out the best dietary strategy to help diabetics gain a better control over their sugar levels. One study paved way to the development of the Glycemic Index (GI), a ranking of carbohydrate-containing foods based on their potential to immediately affect blood sugar levels. Applying the concept of glycemic index in nutritional management of diabetes involves choosing more of the low GI foods because they are less likely to cause an abrupt increase in the blood sugar levels. Based on a Cochrane review, following a low glycemic index diet helps people with type 1 and type 2 diabetes to improve their blood glucose control significantly.

The systematic review was done by Diana Thomas and Elizabeth Elliot of the University of Sydney. They found that the participants’ glycated hemoglobin (hemoglobin A1c) levels decreased by 0.5 percent with a low GI diet. The findings were noted significant, both statistically and clinically. Hemoglobin A1c is a form of hemoglobin used specifically to measure what percentage of your hemoglobin is coated with sugar. The higher your A1C level, the poorer your blood sugar control. In people with diabetes, the risk of diabetes complications increases with a high A1C levels.

The reviewers analyzed 11 randomized controlled trials, with interventions lasting between four weeks and 12 months. The studies included 402 participants. The participants were adults in most studies, but there were also two studies in children who had type 1 diabetes, making the results relevant to both adults and children, with either type 1 or type 2 diabetes.

The GI food-ranking approach was developed by researchers in University of Toronto. Today, it is an accepted part of medical nutrition therapy in Canada, Australia, and many European countries.

The use of the glycemic index in diabetes prevention and treatment has been surrounded by controversy, but according to Thomas, the review supports the effectiveness of low GI diets in diabetes management. The author said that now that the principles of eating low GI foods are clear, this way of eating should be incorporated into daily living. Thomas pointed out that the idea is to lower the GI of GL of the diet rather than following specific diet plans that can be very difficult to maintain.

How to switch to low GI diet
A person can adopt healthy eating practices by knowing which foods they should eat as well a the foods that should be avoided. Switching to a low GI diet can be done by simply substituting high GI foods with those that have lower GI. The author believes that by choosing low GI rye bread instead of high GI white bread, or basmati rice instead of white rice, a person can gradually adapt their diet to become more low GI.

Low GI diet and weight loss
According to Angela Ginn-Meadow, an American Dietetic Association spokesperson, the review suggests that maybe it is time to start using the Glycemic Index more than it is being used currently. She also mentioned that keeping weight down is important in diabetes prevention and management and using glycemic index helps. By choosing low GI foods, hunger does not occur as much because these foods will keep them fuller for longer.

Although diabetes has a strong genetic predisposition, its development depends foremost on lifestyle than genes. In both types of diabetes, maintaining a stable blood glucose level with diet is important. If you have diabetes, your doctor or a registered dietitian can help you come up with a meal plan that meets your lifestyle and disease management needs.

References:
Thomas D, Elliott EJ. Low glycaemic index, or low glycaemic load, diets for diabetes mellitus (Review). Cochrane Database of Systematic Reviews 2009, Issue 1.

http://www.mayoclinic.com/health/a1c-test/MY00142

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