Glycemic index gaining acceptance as useful dietary tool

Information presented at American Dietetic Association meeting identifies potential benefits, new uses

SAN ANTONIO, TX, (USA) – The glycemic index may be a beneficial tool in food selection and meal planning, according to leading health experts who explored the issues and scientific research related to the glycemic index at the American Dietetic Association’s Food & Nutrition Conference & Exhibition (FNCE).

The glycemic index or GI – one of the most talked about topics in nutrition today – ranks foods based on the extent to which they raise blood sugar levels over a 2 hour period. Foods with a low GI can result in a modest rise and fall in blood sugar, which helps provide lasting energy.

The FNCE session entitled Emerging Role of Glycemic Index and Glycemic Response: A Useful Tool? featured Patti Geil, MS, RD, Author and Certified Diabetes Educator; Thomas Wolever, MD, PhD, internationally renowned expert in carbohydrates and diabetes; and Professor of Nutritional Sciences and Medicine at the University of Toronto; and David Grotto, RD, LD, ADA Spokesperson and Director of Nutrition Education at the Block Medical Center in Evanston, IL. The session was co-sponsored by The Balance Bar Company.

From Research to Reality

While the glycemic impact of a food has been a topic of research for more than 20 years, it has only recently emerged as a potential tool for consumer use, said Geil, who uses the GI as a nutrition therapy tool for select patients in her practice. Read more