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Current Research Status and Advances in Low Glycemic Index Foods
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Yan DING1, Yuxing WANG1, Yuchan YANG1, Jiacong LIN2, Dongxu WANG1, Yuanxin GUO1, *
Science and Technology of Food Industry | 2026, 47(2) : 470 - 479
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Science and Technology of Food Industry | 2026, 47(2): 470-479
• Reviews •
Current Research Status and Advances in Low Glycemic Index Foods
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Yan DING1, Yuxing WANG1, Yuchan YANG1, Jiacong LIN2, Dongxu WANG1, Yuanxin GUO1, *
Affiliations
  • 1School of Grain, Jiangsu University of Science and Technology, Jiangsu Grain Bioprocessing Engineering Research Centre, Zhenjiang 212100, China
  • 2Jiangsu Harun Shijia Green Food Co., Ltd., Zhenjiang 212100, China
Published: 2026-01-15 doi: 10.13386/j.issn1002-0306.2025010200
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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.

low glycemic index  /  food ingredients  /  processing methods  /  blood sugar levels  /  low-GI foods
丁颜, 王雨星, 杨玉婵, 林嘉聪, 王东旭, 郭元新. 低血糖生成指数食品的研究现状与进展. 食品工业科技, 2026 , 47 (2) : 470 -479 . DOI: 10.13386/j.issn1002-0306.2025010200
Yan DING, Yuxing WANG, Yuchan YANG, Jiacong LIN, Dongxu WANG, Yuanxin GUO. Current Research Status and Advances in Low Glycemic Index Foods[J]. Science and Technology of Food Industry, 2026 , 47 (2) : 470 -479 . DOI: 10.13386/j.issn1002-0306.2025010200
Appendix
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Year 2026 volume 47 Issue 2
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Article Info
doi: 10.13386/j.issn1002-0306.2025010200
  • Receive Date：2025-01-21
  • Online Date：2026-10-24
  • Published：2026-01-15
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History
  • Received：2025-01-21
Affiliations
    1School of Grain, Jiangsu University of Science and Technology, Jiangsu Grain Bioprocessing Engineering Research Centre, Zhenjiang 212100, China
    2Jiangsu Harun Shijia Green Food Co., Ltd., Zhenjiang 212100, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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