Apparently, it is advisable to monitor the GI of products not only for diabetics, but also for those who do not want to get type 2 diabetes. A large study found that people who eat a lot of high-GI foods have a 37% higher risk of this disease than those who follow a low-GI diet.
In another study, researchers gave half of the participants acarbose, a substance that slows down the breakdown of starch into glucose. That is, it mimics the effect of a low GI diet. People who received this substance developed diabetes mellitus 36% less often than those who received a placebo. This study included people at high risk of developing diabetes.
Scientists speculate that this association is due to the fact that high GI contributes to a sharp increase in insulin levels in the blood. This, in turn, has a negative effect on insulin receptors in tissues. Their low insulin sensitivity is characteristic of prediabetes and diabetes. Several studies have shown that a low GI diet improves tissue insulin sensitivity.