The initial purpose of the GI was to measure the blood glucose raising potential of the available carbohydrate in high carbohydrate foods. Due to criticism on the accuracy and validity of this method, the GI has been controversial among researchers and consumers.
The panel agreed on the importance of controlling postprandial glycemia in overall health by using the GI as a valid and reproducible method of classifying carbohydrate foods, complementing other dietary aspects. However, clear information on the GI is needed for health professionals and the general public, this can be supported by including GI in dietary guidelines, food composition tables and in food labels.
The preventive role of low GI and proteins
Diets low in GI/GL may contribute to the prevention and management of obesity, diabetes and coronary heart disease. They may be particularly important for individuals with insulin resistance. The scientists also highlighted the evidence that diets, which combine low GI and moderately higher protein content, may be more efficient in weight management.
One of the benefits of dairy proteins is that it increases satiety and metabolic health in consumers. Moreover, whey protein, which is naturally found in yogurt, is associated with a reduced risk of developing Metabolic Syndrome. Other dairy components, such as calcium and vitamin D, may influence the beneficial effect.