A patient with T2DM asks about the glycemic index (GI) of foods. Which statement best describes how GI should be applied in diabetes meal planning?
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A
GI alone determines a food's effect on blood glucose and should be the primary guide
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B
Low-GI foods always have fewer calories and are preferred for weight loss
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C
GI is a useful tool but must be considered alongside glycemic load and portion size
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D
GI is only relevant for patients on insulin therapy