Terms a Diabetic Person Should Know
Prevalence of diabetes has been steadily increasing for the past 3 decades especially in low- and middle-income countries. In 2012 diabetes was the direct cause of 1.5 million deaths globally. Diabetes and its complications can be prevented or reduced by following a healthy diet, regular physical activity, maintaining a normal body weight and avoiding tobacco use (1). Here are some terms a diabetic person should become familiar with: Glycaemic Index Glycaemic Index (GI) is a measure of a food’s ability to raise the level of blood glucose (2). Carbohydrate is the main source of energy in our diets. But the way our body reacts to carbohydrates is different based on the type of carbohydrate. The Glycaemic Index is a relative ranking of foods containing carbohydrates according to how they influence blood glucose levels. Carbohydrates with a low GI value of 55 or less are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore usually, insulin levels (3).
- Low Glycaemic Index 55 or less
- Intermediate Glycaemic Index 55 to 70
- High Glycaemic Index 70 or high
- Low Glycaemic load 0 to 10
- Medium Glycaemic load 11 to 19
- High Glycaemic load 20 and over
World Health Organization (2018). Diabetes https://www.who.int/news-room/facts-in-pictures/detail/diabetes
Wildman, R. (2009).The Nutritionist. Carbohydrates Are Our Basic Fuel SourceRoutledge, Taylor and Francis Group. Second Edition. New York and London.
Glycaemic Index Foundation. About Glycemic index. https://www.gisymbol.com/about-glycemic-index/
co.in. the global diabetes community. Glycemic load. https://www.diabetes.co.uk/diet/glycemic-load.html
University of Rochester. Medical Center. Health Encyclopaedia, Two-Hour Postprandial Glucose https://www.urmc.rochester.edu/encyclopedia/content.aspx?contenttypeid=167&contentid=glucose_two_hour_postprandial