Cookies on this website

We use cookies to ensure that we give you the best experience on our website. If you click 'Accept all cookies' we'll assume that you are happy to receive all cookies and you won't see this message again. If you click 'Reject all non-essential cookies' only necessary cookies providing core functionality such as security, network management, and accessibility will be enabled. Click 'Find out more' for information on how to change your cookie settings.

Many people with diabetes have been advised to adopt a low glycaemic index (GI) diet in order to improve blood glucose levels, increase insulin sensitivity, reduce CV risk and promote weight loss. There is much confusion about which foods are low GI and which are high GI, and this confusion is exacerbated by disagreement among experts about the relative usefulness of low GI diets for people with diabetes. This article aims to define the term glycaemic index, give examples of high and low GI foods and discuss the evidence-based advantages and disadvantages of low-GI diets.


Journal article


Journal of Diabetes Nursing

Publication Date





168 - 176