Following a low GI diet in the management of diabetes can be as effective as the use of some diabetes medications, according to research by Professor Jennie Brand Miller at the University of Sydney.

Professor Brand Miller will announce the results of an analysis* of 14 studies tonight at a Diabetes Symposium for doctors, dietitians and people with diabetes in Sydney, organized by the Juvenile Diabetes Research Foundation.

The analysis found a significant improvement in blood glucose control when people with diabetes followed a low GI diet versus conventional dietary advice.

The degree of improvement was greater than that achieved by newer types of insulin and comparable with oral medications commonly used to manage diabetes. Professor Brand Miller cautions, however, that diet should not replace insulin treatment but can help achieve better blood glucose management and possibly a reduction in medications used.

Low GI carbohydrates are digested and absorbed more slowly, leading to lower blood glucose levels after eating.

"This is great news for people with diabetes. A low GI diet is simple to follow, enjoyable and flexible. If low GI diets become more widely used, the community will also benefit from reduced health care costs," she said.

Keeping blood glucose levels as close to the normal range as possible is an important goal for people with diabetes. Good blood glucose management has been shown to reduce the likelihood of long term complications from diabetes, such as blindness, heart disease, kidney disease, stroke and vascular disease leading to amputation.

Low GI diets were shown to significantly reduce blood glucose levels, achieving an average reduction of 7% (10% in people with type 1 diabetes and 6% in people with type 2 diabetes).

The largest and longest study involved 104 children with type 1 diabetes in Melbourne, who were followed for one year.

"Parents and children in the Melbourne study reported greater satisfaction with the more flexible lower GI diet, as family activities were less restricted, children were better able to select their own meals and there was less family conflict," said Professor Brand Miller.

The University of Sydney, the Juvenile Diabetes Research Foundation and Diabetes Australia have joined together to introduce a new GI symbol for food labels. The new blue and white circular "G" symbol is featured on food labels to help people identify the GI value of various packaged foods.

"This authentic GI symbol assures consumers that the product has been properly GI tested. It also indicates that the food is a good nutritional choice for its food group," said Professor Brand Miller.

Foods currently carrying the symbol include Performax bread, Burgen breads, Norco Prestige Light ice-creams and Wild About Fruit juices. Many more products are expected to join the program.

*Professor Brand Miller's study was a meta-analysis of 14 separate studies which assessed two substances in the blood (glycated hemoglobin and fructosamine) after subjects followed different diets for periods of time. These substances are measures of blood glucose control over time.

For more information: www.glycemicindex.com

For further information:

Karolyn Andrews, Media & PR Manager, JDRF
Ph. 02 9966 0400 (x203) or 0403 787 077 | email: kandrews@jdrf.org.au