The use of a low glycaemic index (GI) diet has shown potential for improving glycaemic control in other forms of diabetes [23], and is now recommended as part of dietary management in both type 1 and type 2 diabetes [24,25] Low GI foods contain carbohydrates that are more slowly digested and absorbed than higher GI foods, producing lower blood glucose excursions after consumption and consequently reduced endogenous insulin production [26]. Here, INS is linked to diabetes mellitus.