Nutritional Science 4 min read

Insulin Index – What It Is and How to Use It

Isabella Taylor ✓

Diets Premium Expert • 25.09.2026

✓

Scientifically reviewed by a clinical dietitian: This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.

Diets Premium Expert Isabella Taylor

min read 4 min

Scientifically reviewed by a clinical dietitian 25.09.2026

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Insulin Index – What It Is and How to Use It

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Insulin Index – What It Is and How to Use It

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Key Takeaways

In the case of disorders of carbohydrate metabolism, such as insulin resistance or type 2 diabetes, it is recommended to follow a diet based on a low index and high glycemic load... However, these indicators only take into account blood glucose levels... But what is the insulin index? What is its connection to insulin resistance and type 2 diabetes? Which products have a high insulin index?

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Insulin

Insulin is a hormone secreted by the beta cells of the pancreas. One of its primary roles is to regulate blood glucose levels. No other hormone in the body exhibits the same effect. The pancreas releases insulin when blood glucose levels rise, causing an immediate increase in the hormone's concentration in the bloodstream after a meal. Insulin facilitates the transport of glucose to liver cells and muscle tissue. It also influences protein and fat metabolism, promoting fat storage and muscle protein synthesis. Additionally, insulin signals the brain about the body's energy status by inhibiting the activity of neurons responsible for food intake. There are two types of insulin secretion – basal and postprandial. Basal secretion remains consistently low, significantly lower than postprandial secretion. It follows a circadian rhythm, being higher in the morning than in the afternoon or at night.

Understanding the Insulin Index: What It Means

Insulin is crucial for regulating blood glucose levels. For a long time, it was assumed that foods causing significant blood glucose spikes would also trigger substantial insulin release, while those with minimal glucose impact would have no effect on insulin. However, this is not always the case, as high-fat and high-protein foods also influence insulin secretion. The first comprehensive study on how meals affect insulin levels was conducted by S. H. Holt, J. C. Miller, and P. Petocz in 1997. Their research compared insulin responses after consuming portions of various foods providing 1000 kJ (approximately 239 kcal). The study included 38 products divided into six categories: fruits, confectionery, snacks, carbohydrate-rich foods, protein-rich foods, and breakfast cereals. White bread (FII 100%) served as the reference food. The findings revealed that protein-rich foods and sugary snacks with high fat content caused the most significant insulin release. Based on these results, the Food Insulin Index (FII) was developed to measure how a food affects insulin levels after consuming 1000 kJ of energy. Subsequent studies, including those by K. J. Bell and colleagues, demonstrated that meals with a low FII lead to reduced insulin secretion in both healthy individuals and type 2 diabetics, without altering blood glucose levels.

Insulin index of food products

Currently, the insulin index has been established for 120 food items (J. Bao et al. 2009). Insulinogenic foods that trigger substantial insulin release with minimal blood glucose elevation include fruit yogurt, ice cream, potatoes, jelly, peanuts, chocolate bars, cooked rice, chips, and popcorn. A meta-analysis by A. Rietman et al. demonstrated that proteins exhibit insulinotropic properties, meaning they enhance insulin secretion. A high-protein diet lasting over six months (consuming protein exceeding 20% of daily caloric intake) may contribute to the development of type 2 diabetes mellitus. Particular attention should be given to amino acids such as arginine, alanine, and glutamine, which increase insulin secretion by over 200%. Conversely, fat promotes insulin secretion, but only in cases of a single, high intake of this macronutrient. Regular excessive fat consumption, however, suppresses insulin production. The table of the insulin and glycemic index of selected food products is based on research by S.H. Holt, J.C. Miller, and P. Petocz (1997) as well as A. Jeznach-Steinhagen et al. (2020).

Summary

The insulin index is one of the tools that can assist in dietary management for carbohydrate metabolism disorders, though its application remains limited due to insufficient knowledge. To date, it has only been established for a small selection of foods. Additionally, its interpretation is challenging because it is still unclear which insulin index values are considered low and which are high. Consequently, this parameter is not practically applicable. An increase in insulin levels in the body is directly linked to a rise in blood glucose levels. In cases of carbohydrate metabolism disorders, adhering to the principles of a diet with a low glycemic index and low glycemic load is sufficient, while also recognizing that proteins and large amounts of fats also stimulate insulin secretion.