Research progress on low-glycemic index foods and their potential utilization value

<p indent="0mm">At present, an exponential increase in the number of patients with obesity and diabetes is being observed. To alleviate the hyperglycemia symptoms in patients with diabetes, controlling blood glucose levels through a diet comprising low-glycemic index (GI) foods is recommended. This paper reviews the recent research progress in low-GI foods and their potential utilization, including the components, processing techniques, cooking methods, and storage methods that affect the GI value of food. Elucidating the relationship between low-GI foods and digestive rate will substantially contribute to the development of functional foods.