Millets National Media Portal
Millets National Media Portal
Millets are classified as low-to-medium glycaemic index (GI) foods. A landmark systematic review and meta-analysis published in Frontiers in Nutrition (Anitha et al., 2021) analyzed 65 studies globally and found that the mean GI of millets is 52.7 ± 10.3 — approximately 36% lower than milled rice (GI: 71.7 ± 14.4) and refined wheat (GI: 74.2 ± 14.9).
Glycaemic index breakdown by millet variety:
Foxtail millet: Low GI (~50); reduces dietary GI by 35–79% compared to control staples.
Barnyard millet: Low GI (<55); highly effective for blood glucose management.
Kodo millet: Low GI; beneficial for type 2 diabetes and metabolic syndrome.
Finger millet: Medium GI (~65); high fiber content still significantly blunts glucose response.
Pearl millet: Medium GI (~55); effective for improving insulin sensitivity and lowering triglycerides.
Sorghum: Medium GI (~62); preferable to refined grains for blood sugar management.
Clinical significance: Consuming low-GI millets resulted in improved HbA1c levels, reduced fasting blood glucose, and lower postprandial glucose peaks in clinical trials.
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