GI Update

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GI Q&A with Prof Jennie Brand-Miller


If additional fat and protein cause lower glycemic responses, shouldn’t you advocate higher protein or higher fat diets for people with diabetes?

Yes and no. It’s a matter of degree and quality, rather than quantity. This type of diet shouldn’t be taken to extremes because very low carb diets have little to recommend them – they are difficult to sustain and they don’t reduce the risk of chronic disease. If your preference is to eat more protein and fat and moderately reduce carbohydrate intake, then go ahead. The US-based Joslin Clinic for people with diabetes recommends a diet with 40% of energy from carbohydrates (that’s lower than is typical in the US), with a greater proportion of protein and good fats. The emphasis should be on quality – good fats, low GI carbs and nutritious protein sources such as fish, poultry, lean red meat, tofu and legumes. If your preference is for higher carbohydrate intake, then that’s OK too, but the quality of those carbs is of paramount importance.

GI testing by an accredited laboratory

North America

Dr Alexandra Jenkins

Glycemic Index Laboratories

36 Lombard Street, Suite 100

Toronto, Ontario M5C 2X3 Canada

Phone +1 416 861 0506




Fiona Atkinson


Research Manager, Sydney University Glycemic Index Research Service (SUGiRS)

Human Nutrition Unit, School of Molecular and Microbial Biosciences

Sydney University

NSW 2006 Australia

Phone + 61 2 9351 6018

Fax: + 61 2 9351 6022



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