Point: Glycemic Index an Important but Oft Misunderstood marker of Carbohydrate Quality

The glycemic index (GI) is a measure of carbohydrate quality that is supported by many international health organizations for the management of chronic diseases and is included on food labels in several different countries to help consumers make healthier food choices. Despite its endorsement by various health and governmental organizations, the GI concept remains controversial. The aim of this article is to address the most recent criticisms of the GI related to its accuracy, precision, and role in cardiometabolic disease prevention and management. Many of the criticisms appear to stem from a misunderstanding of the GI and do not undermine the best evidence from prospective cohort studies and randomized controlled trials, which show important clinical and public health benefits of reducing the GI of the diet.