Abstract
In the past 10 years, epidemiological and experimental studies have linked the glycemic index of staple carbohydrate foods to postprandial glucose metabolism, insulin resistance, diabetes and cardiovascular risk factors. Beliefs about the glycemic index have been polarized, but many organizations, including the World Health Organization (WHO), recommend that the physiological effects of dietary carbohydrates be classified according to their glycemic index. This review examines the historical and scientific background of the glycemic index.