Abstract: The foods with low-glycemic index(GI)has been greatly developed,along with the deepening of people's awareness of health and the enhancement of people's attention to physical health. The consumption of low-GI food with long term plays an important role in reducing postprandial blood glucose level,reducing insulin demand and improving satiety in diabetes patients. This paper reviewed the effects of different components and food processing methods on the GI of foods,as well as the research progress on type of production and development present situation for low-GI foods. The problems in the current production and the future development of low-GI foods were also discussed in this paper.