Corn is a medium glycemic index food that raises blood sugar. Glycemic index (GI) greater than 70 is usually considered as high glycemic index food, GI between 55 and 70 is considered as medium glycemic index food, and less than 55 is considered as low glycemic index food. Research data shows that corn (sweet, boiled) has a glycemic index of 55 and therefore belongs to the medium glycemic index. Glycemic Index, also known as Glycemic Index, refers to the magnitude and speed of blood glucose elevation of a certain food compared with glucose, and is an indicator reflecting the degree of blood glucose elevation caused by that food. Foods with high glycemic index have a higher absorption rate after entering the stomach and intestines and are converted into glucose at a faster rate, which can cause a rapid rise in blood glucose. Corn belongs to the middle glycemic index food, after eating the magnitude of blood glucose, although not high, but also not low, so diabetic patients should eat in moderation. For patients with diabetes or hyperglycemia, it is recommended to have a reasonable diet and standardized treatment under the guidance of a doctor.