Fahime Zeinali - MSc, Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran- Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Ahdis Asadi Samani - BSc, Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
Omid Toupchian - PhD, Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
Shima Abdollahi - MSc, Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran- Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

Background: In recent decades, studies on type 2 diabetes (T2D), haveadopted a new approach to the field of a more complete collection of variablesrelated to the lifestyles and diet of people. Diet is an important factor inincreasing the rate of T2D among individuals. Considering the consumption ofa high-carbohydrate diet, little attention has been paid to the type ofcarbohydrates consumed in the incidence of T2D. The present study aimed toreview the literature on the relationship between the glycemic index (GI), theglycemic load, (GL) and T2D, it also targets at evaluating and comparing theresults of similar studies in other countries Methods: Using search engines,including PubMed, Science Direct, Embase and Scopus, and key words suchas GI, GL, diabetes; articles with cross-sectional, clinical trial, Prospective andretrospective cohort designs between 2000 to 2016 were selected. Moreover,non-English language articles were not investigate. Results: The results ofthese studies showed that a diet containing low GI and GL has beneficialeffects on the metabolism of glucose in the body and is also considered as afactor to protect the body against T2D and its complications. Conclusions:Monitoring eating habits of people with T2D can have beneficial effects onT2D and its associated risk factors.

Diabetes; Glycemic load; Carbohydrat; Glycemic index