A importância da relação do índice glicêmico dos alimentos e o controle do diabetes

Abstract

Diabetes Mellitus is a chronic disease characterized by elevated blood glucose levels and represents an important public health problem. Diet is one of the main components of diabetes treatment and management, making the adoption of appropriate eating habits essential. In this context, the glycemic index (GI) of foods can be used as an auxiliary tool for food choices and dietary planning for individuals with diabetes. This study aimed to analyze the relationship between the glycemic index of foods and the prevention and treatment of Diabetes Mellitus, as well as to address the definition, diagnosis, treatment, and consequences of the disease and highlight the importance of diet in this process. A bibliographic review was conducted through the consultation of scientific articles available in the SciELO, ScienceDirect, CAPES Journal Portal, and Google Scholar databases, using the descriptors Diabetes, Diet, Prevention, and Treatment. The literature analyzed shows that low-glycemic-index foods may contribute to better glycemic control, whereas frequent consumption of high-glycemic-index foods may promote more pronounced increases in blood glucose levels. It was also observed that factors such as the quantity and quality of carbohydrates, meal composition, and eating habits influence the glycemic response. It is concluded that adopting a balanced diet, combined with appropriate food choices regarding glycemic index, may contribute to the management of Diabetes Mellitus and the prevention of its complications, reinforcing the importance of food and nutrition education in the care of individuals with the disease. Keywords: Diabetes Mellitus. Glycemic index. Diet. Prevention. Treatment.