Substantiation of the glycemic index as a characteristic of the carbohydrate component of food products in their quality management

Abstract

The role of carbohydrates in a carbohydrate diet has been evaluated. The analysis of the reference documentation regulating the indicators of quality and labeling of products has been carried out. It is stipulated that the amount of added sugars should be 10%. There are no simple methods to assess the impact of the product on human metabolism and manage the quality of the diet. It is proposed to use the glycemic index of products as such an indicator.