DiabeList
Understanding the Glycaemic Index
Our traffic-light colour system helps you recognise Low, Medium and High GI foods at a glance. Each colour represents a glycaemic index (GI) range.
Low GI foods
GI 55 or below
Carbohydrate foods in this range generally cause a slower rise in blood glucose than higher-GI foods.
Medium GI foods
GI 56–69
Carbohydrate foods in this range generally cause a rise in blood glucose between low- and high-GI foods.
High GI foods
GI 70 or above
Carbohydrate foods in this range generally cause a faster rise in blood glucose than lower-GI foods.
GI is one Part of the Picture
Portion size, total carbohydrate and how food is prepared also affect blood glucose. GI is a general guide; individual responses can vary.
Why is a GI value not shown for some foods?
Some foods contain too little carbohydrate for GI to be applicable. For others, a reliable value hasn’t yet been verified. Neither label tells you whether a food is a suitable choice—portion size and its overall nutritional content also matter.
GI not applicable: too little available carbohydrate for a meaningful GI value.
GI awaiting verification: a reliable value for this exact food or preparation hasn’t been confirmed.