For diabetics, choosing the right type of biscuit is key, as not all biscuits are created equal. It's important to assess the nutritional content—especially sugar, fat, and fibre levels.
Published Oct 11, 2024 | 7:00 AM ⚊ Updated Oct 11, 2024 | 7:00 AM
Are biscuits safe for diabetic patients to eat?
Recently the Bihar Health Department put out a poster about the diets Diabetic patients should have. It mentioned two pieces of biscuits for evening snacks.
When it was shared on social media, an endocrinologist and nutritionist asked for a revision of the diet chart.
When it comes to managing diabetes, even simple snacks like biscuits can raise important questions about health and nutrition.
For diabetics, choosing the right type of biscuit is key, as not all biscuits are created equal. It’s important to assess the nutritional content—especially sugar, fat, and fibre levels—when deciding if biscuits are a good option for maintaining stable blood sugar levels. But the question remains: Are biscuits truly suitable for diabetic patients?
This chart needs revision. Biscuits totally inappropriate. Carb rich food. Proteins insufficient
— Dr Ambrish Mithal (@DrAmbrishMithal) October 9, 2024
Traditional biscuits are typically made with refined flour and sugar, both of which have a high glycemic index (GI), leading to sharp spikes in blood sugar levels.
“Foods with a high GI are generally unsafe for individuals managing diabetes. The glycemic index of standard biscuits is often around 70, classified as high. This means consuming such biscuits can cause a rapid rise in blood glucose levels, posing a significant risk for diabetics who need to carefully manage their blood sugar,” explained Hyderabad-based endocrinologist Dr. Deepti Sahay to South First.
The glycemic index (GI) is a numerical scale that measures how quickly carbohydrate-containing foods raise blood sugar levels after consumption. Foods are assigned a GI value from 0 to 100, with pure glucose serving as the reference point at 100. Based on their GI, foods are categorised as:
Low GI: 55 or less
Medium GI: 56 to 69
High GI: 70 or above
The GI of a food is determined by measuring the area under the blood glucose response curve over a two-hour period after consuming a set amount (typically 50 grams) of available carbohydrates. This response is compared to that of glucose or white bread.
“Foods with high GI values cause quick spikes in blood sugar, whereas low or medium GI foods result in more gradual increases. While some studies indicate that plain sweet biscuits have a GI ranging from 38 to 60, many commercially available biscuits exceed this range, making them unsuitable for diabetics,” added Dr. Sahay.
“Biscuits usually contain refined flour, trans fats, and sugars, all of which are harmful for individuals with diabetes as they cause blood sugar levels to spike. These ingredients not only contribute to a higher glycemic index (GI) but also lack essential nutrients and fibre that aid in blood sugar regulation,” said metabolic health coach Shashi Iyengar to South First.
Biscuits are typically low in dietary fibre, which plays a critical role in slowing carbohydrate absorption and stabilising blood sugar levels. With minimal fibre, the carbohydrates in these biscuits are digested quickly, causing rapid spikes in glucose levels.
“The sharp rise in blood sugar after consuming high-GI foods increases the pancreas’s demand for insulin, which can lead to insulin resistance over time—a key factor in the development of type 2 diabetes. Regular consumption of high-GI foods, like standard biscuits, can result in chronic hyperglycemia, elevating the risk of diabetes-related complications such as cardiovascular disease, neuropathy, and retinopathy,” added Dr. Deepti Sahay.
Several biscuit brands market themselves as “sugar-free” and claim to be suitable for diabetic patients. However, experts caution against these products.
“Sugar-free diabetic biscuits may still be high in carbohydrates, which can continue to raise blood sugar levels. Additionally, artificial sweeteners can have their own undesirable effects. I would definitely avoid them,” said metabolic health coach Shashi Iyengar.
Doctors have also voiced concerns on social media after reviewing the contents of these sugar-free biscuits.
“A ‘sugar-free’ biscuit packet contains 72 grams of carbohydrates. To put this in perspective, that’s equivalent to 4-5 chapatis. If someone eats these biscuits as an evening snack after lunch, they could be consuming more carbohydrates in their ‘snack’ than in their meal. Even having just four biscuits equals more carbs than a chapati. So how is this ‘sugar-free’? My patients often trust the label and overeat, not realising the impact on their blood sugar,” explained Dr. Lakshmi Nagendra, a Mysuru-based diabetologist.
72 g of carbohydrates in a “sugar free” biscuit packet. Just to put things into perspective, 72 g of carbohydrate is equivalent to 4-5 chapatis. If u have this after lunch for your evening snack, you are probably consuming more carbohydrates in your “snack”compared to lunch! pic.twitter.com/871T1RKGwE
— Dr Lakshmi Nagendra MD,DM (ENDO) (@idrlakshmi) September 20, 2022
Me: “Do you take biscuits or any maida (refined flour) products?”
Patient: “No Sir, I take only sugar free oat meal biscuits”
Me: Which ones? Can you send me photo of ingredients.”
Pt: Oh! Refined flour, palm oil, butter…#Diabetes pic.twitter.com/V51us1GKhJ
— Dr. Rahul Baxi (@baxirahul) November 22, 2022
It’s crucial to look beyond just the sugar content. Many sugar-free biscuits still contain refined flour and unhealthy fats, which can negatively impact health.
“Diabetic-friendly” biscuits are often marketed as being specially formulated for people with diabetes, typically containing ingredients like whole grains or jaggery, which contribute to a lower glycemic index (GI). However, experts warn that even these products may not be as healthy as they seem.
“Some of our patients get so excited about finding biscuits labeled ‘100 percent atta, 0 percent maida’ that they overlook ingredients like sugar, palm oil, and invert sugar syrup. One of my patients even sent me a photo of the ‘diabetes biscuits’ she was eating,” shared a Mumbai-based diabetologist on X (formerly Twitter).
Some of our patients are so thrilled to find a biscuit with “100% atta, 0% maida” that they forget to read about sugar, palm oil, invert sugar syrup, etc.
I asked my patient to send me the photo of the “Diabetes biscuits” she was taking. #Diabetes pic.twitter.com/W6DrncTY5i
— Dr. Rahul Baxi (@baxirahul) February 17, 2023
Dr. Deepti Sahay, a Hyderabad-based endocrinologist, emphasised the need to look beyond marketing labels. “Whether it’s sugar-free, diabetic-friendly, or whole grain biscuits, what matters most is the actual content. The first principle of diabetes management is to consume low-carbohydrate foods. Many products may claim to be sugar-free, but the carbohydrate content in some biscuits can exceed what you’d get from eating a whole bowl of rice. I always advise my patients to check the nutritional label—specifically for sugar and carbohydrate content—on the back of the packet before purchasing,” said Dr. Sahay.
According to a recent Lancet study, the age-standardised prevalence of diabetes in South India stands at approximately 12 percent, with an additional 14 percent of the population classified as pre diabetic. Notably, there is little difference in diabetes rates between men and women. However, state-specific data reveals alarming trends:
Kerala: Known as India’s “diabetes capital,” the prevalence ranges between 20-25 percent.
Tamil Nadu: In urban areas, diabetes rates reach as high as 20 percent.
Telangana and Andhra Pradesh: Both states report a prevalence of 10-15 percent.
Karnataka: Similar patterns are observed, particularly in cities.
The urban-rural divide is also striking, with urban populations facing diabetes rates exceeding 20 percent, while rural areas report closer to 10 percent. Worryingly, a longitudinal study revealed that diabetes prevalence among younger individuals (ages 20-39) has risen from 4.5 percent to 7.8 percent over the last decade, highlighting a growing public health challenge.
(Edited by Ananya Rao)
