BeijingMay 20, 2026 /PRNewswire/ — On May 17, ahead of National Nutrition Week, the “Low-GI Foods and Health White Paper” science popularization seminar was held in Beijing, organized by the Functional Carbohydrates and Health Industry Branch of the Chinese Nutrition Society. The event brought together nutrition experts and industry representatives to engage in in-depth discussions on the scientific connotation, health value of low-GI (Glycemic Index) foods, and how to guide consumers in making choices. Dr. Wang Hongwei, Chair of the Functional Carbohydrates and Health Industry Branch, presided over the meeting.
Postprandial blood glucose levels are closely related to overall human health. Glucose produced from the digestion of carbohydrates enters the bloodstream, causing a rise in blood sugar. If the carbohydrates consumed are overly refined, their digestion and absorption rate is faster, leading to a rapid spike in blood sugar and stimulating insulin secretion. Being in this state for a prolonged period may increase the burden on the pancreas and raise the risk of developing type 2 diabetes and cardiovascular diseases. Scientifically managing postprandial blood glucose is beneficial for both type 2 diabetes patients and healthy individuals, helping to reduce the risk of chronic diseases and their associated risk factors. Slowing down the digestion and absorption of carbohydrates is crucial, and GI is an important tool for measuring the ability of carbohydrate-containing foods to raise blood sugar. GI needs to be tested by professional institutions. Foods with a GI value ≤55 can be defined as low-GI foods. Currently, numerous dietary guidelines both domestically and internationally recommend promoting low-GI diets or choosing low-GI foods to promote health.
Researcher Xiang Xuesong from the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, introduced the background of the white paper’s compilation. He pointed out that blood glucose response is influenced by many factors, including dietary structure, exercise, sleep, mood, and illness. In China, where the diet is primarily based on refined rice and noodles, the average GI level is relatively high, and the risk to blood glucose health cannot be ignored. The value of low-GI foods lies in supporting the construction of a low-GI dietary pattern; only when the overall dietary structure is healthy can their positive effects be truly realized. It cannot be simplistically equated that “choosing low-GI foods” is the same as “being healthy.” At the same time, however, there are still certain biases in the understanding of GI, both in the industry and among consumers. He emphasized that the current international market size for low-GI foods is estimated to have reached $32.9 billion, with domestic search interest growing 56% year-over-year, showing a trend of rapid development. How to guide the food industry in standardizing research, development, and production, promote the healthy development of the low-GI food industry, and help consumers scientifically understand and reasonably apply GI to achieve a balanced diet are precisely the important issues that this white paper urgently needs to address.
Professor Miao Ming from Jiangnan University introduced the main content of the white paper. The white paper is divided into ten parts, including scientific positioning, GI and dietary guidelines, databases, GI and human health, and influencing factors. A low-GI diet not only helps specific populations, such as those with diabetes, manage blood glucose, but an increasing number of high-quality studies also suggest it may play a positive role in cardiovascular health, weight control, and other areas. Achieving low GI in foods can be accomplished by adjusting food components (e.g., increasing high-resistant starch, soluble dietary fiber), optimizing processing techniques (e.g., forming protein network structures, cold processing), and adding functional ingredients (e.g., mulberry leaf extract). Currently, China has standardized GI testing and labeling through health industry standards and group standards, and a new national standard for GI testing is being developed, further improving the GI regulatory system. Future efforts need to continue from three aspects: “basic nutrition theory,” “industry promotion,” and “standard system,” to develop and strengthen the low-GI industry.
Nestlé, as a food and beverage company committed to providing consumers with “nutrition, health, and wellness,” has been exploring nutritional health solutions for over 150 years to help consumers achieve a more balanced dietary structure. At this event, Nestlé actively participated in the discussion and exchange on the white paper, contributing to the scientific dissemination and application of the low-GI concept in China. Based on over a decade of research in this field, Nestlé has developed a method to predict GI values based on the content of various nutrients, which can be used for initial product formulation screening, improving R&D efficiency. From a blood glucose management perspective, Nestlé advocates focusing on the GR (Glycemic Response) of foods based on GI and GL (Glycemic Load), as it considers the actual intake of carbohydrates from food and can more comprehensively reflect the impact of food on blood glucose.
Currently, several brands under Nestlé have launched low-GI products. The Nestlé Yiyang series of milk powders is dedicated to providing daily nutritional solutions for people aged 45+, with all products in the line being low-GI. Among them, the Yiyang Tanglv formula milk powder, which focuses on blood glucose health, is not only low-GI itself but has also been verified by research to reduce postprandial blood glucose response by 24% one hour after a meal when taken with food. The Nestlé N3 Qinti milk series also features several low-GI products, which are not only low in lactose but also provide 4.75 grams of dietary fiber per cup, offering consumers a milder and more comfortable drinking experience. Nestlé’s breakfast cereal brand, Uncle Toby’s, offers pure oats that are low-GI, making them a high-quality whole-grain breakfast choice.
Nestlé Yiyang Tanglv Milk Powder and Uncle Toby’s Pure Oat Breakfast Cereal Low-GI Foods
Promoting the popularization and application of the GI concept is an important step in helping consumers establish a scientific understanding of blood glucose management. Looking to the future, Nestlé also looks forward to further strengthening cooperation with the academic community, conducting more research and dissemination around GL and GR, to help consumers make better choices.
(The nutritional and health information covered in this article is for public science popularization reference only and does not constitute personal health management or medical advice. Consumers should choose their diet reasonably based on their own circumstances and consult professionals when necessary.)