Current Research Status and Advances in Low Glycemic Index Foods

Foods with a low glycemic index (GI) show great market potential in controlling blood sugar levels and improving health conditions, and gradually attracting the attention of researchers and the public. This paper applies the CiteSpace V software to analyze the hotspots of research on low-GI foods, and reviewes their research status and progress. A large number of studies have shown that low-GI foods can help reduce insulin resistance and significantly improve the blood glucose levels of people with diabetes. Factors such as starch structure, dietary fiber, fat, protein, and polyphenols, as well as their combinations, can significantly reduce the GI value of foods. Physical processing, biological processing, cooking, and storage methods can all change the GI value of foods. Therefore, different types of low-GI foods can be developed by selecting appropriate raw material combinations and processing methods. In the future, research should focus on optimizing combinations of food ingredients and integrating modern technologies, while strengthening policy support and public education on the promotion and popularization of low-GI foods.