Recent years， diabetes has become an important chronic disease affecting national health. In order to prevent and improve diabetes， it is urgent to develop more low glycemic index products. Some functional ingredients such as dietary fiber， sugar alcohol and plant extracts could reduce food glucose response by inhibiting the activity of digestive enzymes， hindering the contact between digestive enzymes and carbohydrates， and slowing down the absorption of glucose， which is conducive to the development of low GI products. In this paper， the latest research progress about the effect of functional component on blood glucose response were reviewed， for the development of low GI products and dietary guidance for diabetic patients.