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Background:Diabetes, as defined by medical standards, is a set of metabolic diseases characterized by continuously elevated blood sugar levels. Extended periods of elevated blood sugar can negatively affect various organs, like the eyes, kidneys, nerves, heart, and blood vessels, leading to potential dysfunction. The condition is mainly divided into two types: type 1 diabetes (T1D) and type 2 diabetes (T2D). Additionally, the glycemic index (GI) is a key measure used to assess carbohydrates in foods. Foods are rated on a scale from 0 to 100, with higher GI values indicating a greater increase in blood glucose levels. A low GI diet typically maintains an average glycemic index around 40 units. Methods :The research approach involved querying two databases, PubMed and Medline, utilizing specific keywords: (((Low glycemic diet) OR (low GI diet)) AND (Diabetes)) OR (T2DM). Selection of studies adhered to the guidelines of the Preferred Reporting Items for Systematic Reviews (PRISMA, 2020). Results:Five randomized controlled trials (RCTs) investigated the effects of low glycemic index (GI) diets on people with type 2 diabetes. The studies showed that low GI diets, either as full diets or specific meals, generally led to reductions in HbA1c levels, a key indicator of blood sugar control. In addition to improved glycemic control, some trials also reported reductions in body weight and cholesterol levels. However, the extent of these changes varied among studies, with some showing more significant results than others. Conclusion :While this diet might improve glycemic control and reduce HbA1c levels, its practicality and efficacy is questionable due to variations in study designs, GI food values, and individual metabolic responses. Small sample sizes and short studies raise doubts about the long-term effectiveness of low GI diets. Studies suggest limited impact on long-term glycemic control and cardiovascular risks, and adherence to this diet can be challenging.
