Introduction: The glycemic index (GI) is a classification of foods based on the glycemic response they elicit in the body after consumption. Objective: To compare the glycemic index (GI), glycemic load (GL), and postprandial insulin (PI) response of four typical Peruvian dishes. Materials and methods: An experimental study was conducted with 10 adults without type 2 diabetes mellitus. The dishes evaluated were arroz con pollo (AP), tallarín rojo (TR), lomo saltado (LS), and ají de pollo (ADP), each providing the equivalent of 50 grams of available carbohydrates. Anhydrous glucose was used as the reference food. GI was calculated according to ISO 26642:2010, using capillary blood samples collected in a fasting state and at 15, 30, 45, 60, 90, and 120 minutes after food consumption. PI was measured at baseline (fasting) and then at 60 and 120 minutes. The Friedman test was used for stati...