Does the G.I. factor predict the glycaemic effect of a normal serving of food?
Although the G.L is based on 50 gram carbohydrate portions, the ranking of foods is roughly the same when compared on a per usual serving size, per 1000 kilojoule or per 100 gram food basis. There are some exceptions to this, one being carrots. You can eat as many carrots as you wish despite their high G.I.
Studies have shown that even though the G.L factor has been determined on the basis of a 50 gram carbohydrate portion, it can be used to predict the effect of a normal serve size with a meal. This is why the long-term studies of real people with diabetes eating real low G.L meals have been successful.
Would a person with diabetes need to reduce their insulin dose if they changed to low G.I. foods?
It is possible that if a person with well controlled diabetes changes their carbohydrate to low G.I. types that they could reduce their insulin dosage and maintain the same blood sugar levels. While we have heard anecdotes of this occurring, it has not been demonstrated in any scientific studies.
Does the G.I. factor of a food only apply to a certain quantity of the food?
No. The G.I. factor of a food remains the same whether you eat 10 grams of the food or 1000 grams of the food. Because it is a ranking of one carbohydrate food to another according to glycaemic impact, to make the comparison fair, the amount of each food being compared must be the same. This is why a 50 gram (usually) carbohydrate portion of a food is compared to 50 grams of glucose or a 50 gram carbohydrate portion of white bread, when the G.I. factor is being measured. What does change with the quantity of food, is the actual glycaemic effect of that food in the body. We can eat less of a high G.I. food or more of a low G.I. food and end up with the same blood sugar responses.
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