Corn has a glycemic index of about 55, making it a medium glycemic index food. Glycemic index, also known as glycemic index. According to the Food Glycemic Index Table, corn (sweet, boiled) has a glycemic index of about 55. Glycemic index refers to the speed and ability of carbohydrates to enter the digestive tract of the human body, to be digested and absorbed to trigger a rise in blood sugar. Therefore, foods with a high glycemic index are easily absorbed and quickly digested, and the glucose they produce can enter the bloodstream quickly and have a greater impact on blood sugar. Foods with a low GI are slow to digest and slow to be absorbed, and the glucose they produce stays in the intestines for a slightly longer period of time, resulting in a lower rise in blood glucose concentration. Therefore, foods with low glycemic index have less effect on blood glucose. Generally speaking, foods with a glycemic index greater than 70 are considered high glycemic index foods, while foods with a glycemic index less than 55 are considered low glycemic index foods, and foods with a glycemic index between 55 and 70 are considered medium glycemic index foods. Corn is therefore in the range of medium-glycemic index foods and is not suitable for people with high blood sugar to consume in large quantities. Diabetic patients, more health knowledge of diabetes, can consult a professional doctor.