Researchers create new glycemic index database to improve dietary awareness : Cracking the carb code

Karen Della Corte, a BYU professor, recently published a study in *The American Journal of Clinical Nutrition* creating the first national glycemic index (GI) and glycemic load (GL) database. This database provides insights into the carbohydrate quality in the U.S. GI measures how quickly carbohydrates raise blood sugar, while GL accounts for carbohydrate quantity. High-GI foods like white flour and sugary cereals can increase the risk of Type 2 diabetes, cardiovascular diseases, and cancers, and lead to quicker hunger and weight gain.

Using AI and data from the National Health and Nutrition Examination Survey (NHANES), the researchers developed this database by linking food descriptions with their GI/GL values. The study found that low-GI foods such as whole grains and beans improve diet quality. It also showed variations in carbohydrate choices based on age, education, and income. Future research will use this database to refine public health guidelines.