[Glycemic index of foods]

The glycaemic index of foods describes the hyperglycaemic effect of isolated foods. It is measured by the ratio of the area under the glycaemic curve observed after ingestion of a 50 gram carbohydrate dose of the tested food to the area observed after ingestion of the same amount of a reference food (white bread). The glycaemic index classification provides an approach of the diabetic diet based on the glucose response to foods. Widely accepted when applied to isolated foods, its clinical utility during mixed meals remains discussed. The improvement of the average metabolic control which can be expected from its use is modest. However, its major interest could be observed during snacks and meals in order to control precisely post-prandial glucose variations, in association with blood glucose self-monitoring. As it allows high sweet taste-low-glycaemic index-carbohydrate foods to be consumed, it could significantly improve the quality of life of diabetic patients.