Abstract: Foods with a glycemic index (GI) equal to or less than 55 are known as low GI foods. A low GI diet refers to a dietary pattern in which low GI foods are primarily chosen, and cooking methods are adjusted to control the overall GI value of the diet. The application of a low GI dietary intervention in the nutritional management of diabetes helps to stabilize postprandial blood glucose, improve satiety, and reduce blood glucose fluctuations in diabetic patients. This article provides a systematic review of the application of low GI dietary patterns in the nutritional management for diabetes, elucidates the factors influencing dietary GI value, discusses the types and development of low GI foods, presents an outlook for future development trends, and proposes future research directions and potential challenges in the field of low GI foods.

Key words: low glycemic index foods; glycemic index; type 2 diabetes mellitus; nutritional management; blood glucose management