Low Glycemic Index Foods are Recommended for Diabetics

Diabetes is a disease that affects the way the body uses food. It causes sugar levels in the blood to be high.

During normal digestion, foods are converted into a form of sugar called glucose. The blood transports this glucose to the different cells of the body with the help of insulin, a hormone manufactured by the pancreas. The pancreas is a small organ that lies near the stomach. Glucose is then changed into a usable energy for use by the cells. This process of turning foods to energy is very important because the body always needs energy for any action - from thinking to running.

In diabetics, food is changed into glucose readily, but there is a problem with insulin, it may either be absent or insufficient. The glucose in the bloodstream, therefore, cannot be used by the cells to make energy. The glucose accumulates in the blood leading to high blood sugar levels that is a hallmark of untreated diabetes.

The signs and symptoms of diabetes are: frequent urination, excessive thirst, extreme hunger, sudden weight loss, weakness and fatigue, recurring or hard to heal skin or gum infection, drowsiness, tingling or numbness in hands or feet, itching of skin and genitals, sudden vision changes, and blurred vision. A mother who is diabetic may deliver a baby who weighs more than 4 kilograms.

One healthy tip for diabetics is food planning. Knowing the types of foods to be avoided will help control the rise of blood sugar levels. The glycemic index (GI) of foods will help you choose what foods to eat. GI is a classification of food based on blood glucose response relative to a starchy food or glucose standard. The GI is influenced by several factors, such as starch structure, sugar, dietary fiber, the presence of fat, protein and the degree of food processing.

Foods can be classified according to their GI. The foods enumerated here use glucose as standard, where glucose has a value of 100. Foods with high GI are cornflakes, rice cakes, watermelons, white rice, baked potatoes and whole wheat breads. Foods with moderate GI are ice cream, mangoes, oatmeal, and pineapple while those with low GI are apples, fettuccine and other pasta, oats, lentils, barley, soybeans and other beans, and yogurt.

Low GI foods can lower the demand for insulin and can improve insulin sensitivity. These foods are digested and absorbed slowly, so, there is a gradual rise in blood glucose resulting to an improved glycemic control and weight control. These foods when taken at supper can maintain blood glucose levels through the night.

It should be considered, however, that the GI should not be the only criterion used in planning the types of foods a patient with diabetes should eat. Other important dietary considerations are the total amount of carbohydrate, the amount of and type of fat and the fiber and salt content of foods.

For more information on this topic, you may write or call: The Director, Food and Nutrition Research Institute-Department of Science and Technology, Gen. Santos Avenue, Bicutan, Taguig, Metro Manila, Tel/Fax: 8372934, 8373164; E-mail: cvcb@fnri.dost.gov.ph; FNRI-DOST website: http//www.fnri@dost.gov.ph.

S&T Media Service
FNRI Media Release for 2003
Imelda Angeles-Agdeppa, Ph.D.