Abstract:As the main channel for residents to ingest nutrients and energy，staple food is indispensable in the daily diet composition of people.However，the glycemic index（GI）value of traditional staple food is generally high，which can easily lead to an increase in blood glucose levels. This article comprehensively analyzed research papers published in recent years，clarified the influence of endogenous components in food on the GI value，and proposed strategies to reduce the GI value of staple food. The main strategies included：increasing the ratio of resistant starch in food，inhibiting the activity of digestive enzymes in the body，and increasing the proportion of protein，fat，and dietary fiber that can be degraded in the human body but do not produce glucose，or components will not be degraded in the stomach and small intestines. This review provided ideas and evidence for processing low-GI staple food that meet the consumption needs of Chinese residents.