The glycemic index or GI - one of the most talked about topics in nutrition today - ranks foods based on the extent to which they raise blood sugar levels over a 2 hour period. Foods with a low GI can result in a modest rise and fall in blood sugar, which helps provide lasting energy.
The FNCE session entitled Emerging Role of Glycemic Index and Glycemic Response: A Useful Tool? featured Patti Geil, MS, RD, Author and Certified Diabetes Educator; Thomas Wolever, MD, PhD, internationally renowned expert in carbohydrates and diabetes; and Professor of Nutritional Sciences and Medicine at the University of Toronto; and David Grotto, RD, LD, ADA Spokesperson and Director of Nutrition Education at the Block Medical Center in Evanston, IL. The session was co-sponsored by The Balance Bar Company.
From Research to Reality
While the glycemic impact of a food has been a topic of research for more than 20 years, it has only recently emerged as a potential tool for consumer use, said Geil, who uses the GI as a nutrition therapy tool for select patients in her practice.
"Growing evidence suggests that moderating the glycemic response of foods may have important health implications," she said. "A thorough review and objective interpretation of the scientific literature can enable nutrition professionals to offer appropriate recommendations and practical applications for the general public."
One of the pioneers in the development of the GI, Wolever presented an in-depth overview of the scientific evidence related to GI. "While more research is needed, diets with a low GI have been associated with potential health benefits, particularly for active and health-conscious individuals," said Wolever. "Many other countries around the world have already adopted or are adopting GI as a valuable tool when developing dietary guidelines. "
Putting It to Practice
Grotto outlined science-based messages for communicating appropriate use of GI. He also identified strategies for educating both consumers and health professionals when using GI as a potential tool for nutrition education.
"Increasingly, health professionals are incorporating messages about the glycemic index and putting emphasis on low GI foods when counseling patients," Grotto said. "While GI shouldn't be the only factor when evaluating foods, it can be an additional tool for planning a nutritious diet."
In his presentation, Grotto suggested the following messages for registered dietitians to use when counseling patients about the glycemic index:
- GI can be a useful tool when planning a healthy diet, but should not be the sole guide. Using general dietary recommendations found in the USDA Food Guide Pyramid and the Dietary Guidelines for Healthy Americans can provide additional assurance of nutritional adequacy.
- Cultural differences and dietary preferences should be considered when determining individual dietary strategies and the role of the GI.
- Individuals should not limit food choices to only low glycemic response foods when planning a healthy diet.
Lasting Energy
"While it's the overall diet that counts and not individual foods, GI may be one factor you want to consider when choosing foods," said Lauren Skluth, MS, RD, Senior Nutritionist for the Balance Bar Company.
GI is gaining support within the scientific community in the U.S. as a useful tool to assist in food selection and menu planning. However, GI values are not always predictable. Many factors come into play, including the amount of protein, fat and fiber in the food and cooking and processing.
A recent study conducted at an independent research facility found that BALANCE Bars with their BALANCE ratio of carbohydrates, protein and dietary fat had significantly lower GI values compared to other bars tested, many of which were high carbohydrate bars. BALANCE Bars produced a modest rise and fall in blood sugar levels, which helps provide lasting energy.
Nutrition and energy bars are designed for many purposes and appeal to individuals for a variety of reasons. BALANCE Bars help provide lasting energy at work, while traveling or on the run.
BALANCE Bar was founded in 1992. BALANCE branded bars include BALANCE Bars, BALANCE + Bars, BALANCE OUTDOOR, and BALANCE GOLD Bars.