In this article, the authors outline the increasingly apparent limitations of the glycemic index (GI) and glycemic load (GL) concepts. Inter-individual variation in glycemic responses to foods underlines the need to study a larger number of subjects under standard conditions to obtain more precise estimates of the GI and GL of individual foods. Meta-analyses suggest that foods with a low GI or GL may confer glycemic control benefits in diabetes and lipid management. However, low GI and GL foods can be energy dense and contain substantial amounts of sugars or undesirable fats that diminish glycemic response. The authors conclude that, for the present, GI or GL should only be used to guide food choice in light of other nutritional indicators and provided values have been measured in a large group of individuals.
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