A new study authored by Karen Della Corte, professor of nutrition and dietetics at Brigham Young University (BYU), has developed a national glycaemic index and glycaemic load (GL) database, providing insights into the quality of carbohydrates consumed in the United States.
The comprehensive database, detailed in The American Journal of Clinical Nutrition, has implications for public health and food manufacturing, revealing significant opportunities for low-GI food products. As consumers become more health-conscious and informed about the impact of carbohydrates on blood sugar levels, the market for low-GI foods is set to expand. Food manufacturers that innovate and adapt to this trend can position themselves at the forefront of a shift in dietary preferences of health-conscious consumers.
Understanding glycaemic index and glycaemic load
The glycaemic index ranks carbohydrates on a scale from 0 to 100 based on how quickly they raise blood sugar levels after consumption. High-GI foods, such as white flour and sugary cereals, cause rapid spikes in blood glucose, leading to a "sugar rush" and subsequent crash, negatively impacting metabolic health. In contrast, low-GI foods result in a slower, more gradual increase in blood sugar levels, providing sustained energy and promoting satiety.
Glycaemic load (GL) also measures the impact of food on blood sugar but is a more comprehensive measure that includes the quantity of consumed carbohydrates. In the sampled survey GL was calculated by multiplying the GI by the grams of carbohydrates and then dividing the result by 100. GL values under ten are considered low, while anything over 20 is high — but unlike GI, GL can exceed 100.
Diets high in GI and GL have been associated with increased risks of type 2 diabetes, cardiovascular diseases, and certain cancers. According to Della Corte, high-GI foods also lead to quicker hunger, increased caloric intake, and weight gain, underscoring the importance of low-GI diets for overall health.
National glycaemic index database
Karen Della Corte and her husband Dennis Della Corte, a BYU professor of physics and astronomy, developed an AI-enabled model to create the first national GI database. Using data from the National Health and Nutrition Examination Survey (NHANES), the AI model matched food descriptions with their corresponding GI/GL values. This extensive dataset spans from 1999 to 2018, offering a comprehensive overview of carbohydrate quality in the American diet.
The study identified top GL-contributing foods, including soft drinks, white bread, rice, and fruit juice. On average, the dietary GI among NHANES participants was 55.7, with an energy-adjusted GL of 133. The database also revealed dietary patterns based on sex, race, ethnicity, education, and income levels. For instance, as individuals aged, they tended to make healthier carbohydrate choices, while those with higher education and income were more likely to consume low-GI foods. Notably, Black adults had the highest GI/GL levels, and women generally exhibited higher GI/GL than men.
Market potential for low-GI foods
The findings from the BYU study come at a time when the market for low-GI foods is poised for growth. According to Mintel, consumers are increasingly recognising the importance of blood sugar management for overall health. While low/no/reduced glycaemic claims in food and drinks remain niche, there is significant potential for growth. Pairing low-GI claims with more familiar sugar reduction claims, such as 'no added sugar', 'low carb', or 'sugar-free', can open new opportunities for low-GI products.
Ancient grains, such as millet, quinoa, and barley, are also gaining popularity due to their low-GI properties. These grains are high in fibre and protein, promoting slow digestion and increased satiety. A Mintel survey shows that in India, 29% of consumers express a desire for more products containing ancient grains. Highlighting the health benefits of these grains, including their role in managing blood sugar levels and supporting sustained energy, can boost their appeal among health-conscious consumers.
Innovative products and regional trends
Several innovative low-GI products have emerged in the market, catering to the growing demand for blood sugar-friendly options. For example, as identified on Mintel’s Global New Products Database (GNDP), iLite’s Grains Plus Organic Soy Multigrain Hot Drink contains organic quinoa, brown rice, and barley, and boasts a GI of 41. Banza Mac & Cheese Pasta Elbows & Classic Cheddar, made from chickpea pasta, offers 15 g of protein per serving and claims to contain 30% fewer net carbs than average mac and cheese. In South Africa, Bio Zest’s Orange Burst Energy Management Drink is fortified with inulin soluble fibre, is sugar-free, and has a low GI, providing sustained energy.
Asia-Pacific (APAC) leads in low-GI food and drink products, with India at the forefront, followed by Australia. In India, 13% of food and drink products feature a low/no/reduced GI claim, reflecting a strong consumer interest in blood sugar management. Ancient grains are particularly popular in this region, with products like Immunit’s Cashew Little Millet Cookies designed to address specific health concerns, such as ovarian problems and infertility, by leveraging the benefits of millet.
