Many papers have been published on the use of low GI foods in type-2 diabetic patients and a smaller number in type-1 subjects. Recently, Brandt-Miller et al.  looked at 14 studies altogether in a meta-analysis, comprising a total of 356 subjects (203 with type-1 diabetes and 153 with type-2 diabetes). They demonstrated that low GI diets reduced HbA1c by 0.43% points over and above that produced by high GI diets. Our findings are perfectly corroborated by these observations.
Low GI diets were also found to have beneficial effects on plasma lipids. In two well-controlled studies in type-2 diabetic subjects [12, 13], there was a reduction of LDL cholesterol and an improvement of the capacity for fibrinolysis (PAI-1) with a low GI diet compared with a high GI diet. Plasma free fatty acids were also found to be lowered by low GI diet . These metabolic effects would be predicted to promote insulin sensitivity and to reduce the risk of CVD.
Very significant results have also been observed using low GI foods in hyperlipidemic subjects. Some papers are now published studying the use of low GI diets in subjects affected by the metabolic syndrome with very encouraging results.
It should be firmly stressed that none of the clinicians convinced by the practical utility of the above concept are claiming that it is the only way to improve metabolic control. Rather, most of us consider the use of low GI foods as only part of a more general strategy to correct abnormal postprandial hyperglycemia where all the means should be considered as not excluding each other.
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Diabetes is a disease that affects the way your body uses food. Normally, your body converts sugars, starches and other foods into a form of sugar called glucose. Your body uses glucose for fuel. The cells receive the glucose through the bloodstream. They then use insulin a hormone made by the pancreas to absorb the glucose, convert it into energy, and either use it or store it for later use. Learn more...