GI, short for glycemic index, has a significant impact on health. For years, scientific research institutions and standard formulating organizations in China have done a lot of valuable work for standardizing low-GI food. However, due to the lack of relevant standards, there are still issues such as unclear food classification, lack of nutrition specification and indefinite technical requirements, which restricts the development of the low-GI food industry. Recently, the formulation of the group standard, Standard for Low-GI (Glycemic Index) Food Evaluation, officially started, marking a key step for the low-GI food industry to develop towards standardization and improve consumer trust.

Low-GI food is significant in multiple aspects

We should attach importance to and promote the development of low-GI food research and related industries, mainly for the following reasons: First, it concerns people's well-being. Secondly, it is to achieve more convenient health management for diabetic patients and pre-diabetic people via the path of "food functionalization and functional food". Thirdly, formulation of standards contributes to food consumption. Fourthly, the high-quality development of the food industry characterized by "double transformation" provides new driving forces, new platforms and new products, and promotes the transformation and upgrading of enterprises, market and consumption.

Formulating a scientific and authoritative standard for low-GI food evaluation

According to relevant regulations on standard formulation in China, enterprises, industry organizations and research institutions all can establish industry standards and enterprise standards which are stricter than national standards. Enterprises and research institutions focusing on applied research are more sensitive to changes in market demand and consumption hotspots, and more active in formulating or participating in the formulation of relevant standards. However, there are certain objective requirements and rules for the formulation of standards, which must be respected and observed.

Formulating a scientific and authoritative standard for low-GI food evaluation is a complex, arduous and systematic task, in which many influencing factors need to be considered and the differences of different populations and individuals to be taken into account. Therefore, the following aspects need to be paid attention to:

First, laying a good foundation through preliminary studies. Secondly, the standard should hold up. Thirdly, not only fitting the current technology and equipment of food production and processing in China, but also giving consideration to and looking into the application under advanced technologies in future. Fourthly, paying attention to test methods of the standard. Fifthly, effective promotion and application. Sixthly, establishing a sound mechanism for adjusting standard. Seventhly, intellectual property protection. Eighthly, establishing a mechanism for supervising standard application.

Source: China Food Newspaper

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