Poultry, mechanically deboned, from backs and necks with skin, raw & Diabetes
Low glycemic impact for the stated serving. Glycemic load of 0 per 100g.
✅ Nutrition data verified · GL 0/100g · GI None · TIER 4 ⚠️ GI: Low-Carb Estimate
GI estimated by low-carbohydrate inference — not directly tested. [1] [3]
Glycemic Impact
Nutrition Profile
What to Watch For
⚠️ High Saturated Fat
Poultry, mechanically deboned, from backs and necks with skin, raw contains 16.9g of saturated fat per serving — above the 5g threshold recommended by the ADA and AHA. High saturated fat intake is associated with increased cardiovascular risk, which is the leading cause of death in people with diabetes. While this food may have a manageable glycemic load, consider it an occasional choice rather than a daily staple.
ADA Cardiovascular Disease and Risk Management (2024). Diabetes Care, 47(Suppl 1). · AHA Dietary Guidelines.
Worth Comparing
🥩 Turkey, wing, smoked, cooked, with skin, bone removed
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Turkey, wing, smoked, cooked, with skin, bone removed & diabetes →🥩 Turkey, drumstick, smoked, cooked, with skin, bone removed
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Turkey, drumstick, smoked, cooked, with skin, bone removed & diabetes →🥩 Turkey, light or dark meat, smoked, cooked, skin and bone removed
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Turkey, light or dark meat, smoked, cooked, skin and bone removed & diabetes →🥩 Turkey, light or dark meat, smoked, cooked, with skin, bone removed
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Turkey, light or dark meat, smoked, cooked, with skin, bone removed & diabetes →Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 114g | 0.0g | 0.0 | High |
| Standard Serving | 227g | 0.0g | 0.0 | High |
| Restaurant Portion | 454g | 0.0g | 0.0 | High |
GL ≤10 = Low (Friendly) · 11–19 = Moderate · ≥20 = High (Limit).
The page-level verdict is based on GL per 100g; this table shows how portion size changes the actual GL you get.
Tips for Enjoying It
💡 Check Your Own Response
Individual blood sugar responses vary. Use a glucose meter to understand how this food affects you personally.
💡 Glycemic Load Over Glycemic Index
GL accounts for both the speed AND amount of carbohydrate, making it more practical for real-world eating than GI alone.
💡 Pair Carbs With Protein
Adding protein to a carbohydrate-containing meal slows digestion and helps prevent blood sugar spikes.
💡 Fiber Is Your Friend
Dietary fiber slows carbohydrate absorption. Aim for at least 3g of fiber per serving of carbohydrate foods.
Quick Answers
Is mechanically deboned from backs and necks with skin good for diabetes?
mechanically deboned from backs and necks with skin is classified as diabetes-friendly (GL ≤10). The data suggests a lower blood sugar impact — dietary reference only, not a substitute for professional medical advice.
What is the glycemic load of mechanically deboned from backs and necks with skin?
Per 100g, mechanically deboned from backs and necks with skin has a GL of 0. This means one standard serving (227g) provides approximately 0 GL — which is low.
Does mechanically deboned from backs and necks with skin spike blood sugar?
mechanically deboned from backs and necks with skin affects blood sugar by releasing glucose during digestion. Since its GL is 0 (low), it's unlikely to cause problems in standard servings. Individual responses vary — check your glucose monitor.
Is the GI value accurate?
The GI of 0 for mechanically deboned from backs and necks with skin is estimated (Tier 4), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Poultry Products category from the International GI Tables (Atkinson et al., 2021). Actual GI may vary by variety, ripeness, cooking method, and individual response. We display estimated values with full transparency so you can make informed decisions.
What about the saturated fat content?
At 16.9g of saturated fat per serving, mechanically deboned from backs and necks with skin exceeds the 5g threshold that the ADA and AHA recommend for diabetes and heart health. Saturated fat raises LDL cholesterol and is associated with increased cardiovascular risk. While this food may have a manageable glycemic load, it is best as an occasional choice rather than a daily staple. Prioritize foods with unsaturated fats (olive oil, avocado, nuts, fish) for everyday eating.
References & Data Sources
Data Tier: TIER 4 — estimated from category average
Glycemic Index (GI): 0 — None. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 227.0g) = 0 × 227.0 ÷ 100 = 0.0
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 171104. Data are in the public domain (CC0 1.0).
GL Classification: ≤10 = Low (Low GL), 11–19 = Moderate (Eat in Moderation), ≥20 = High (Limit). Based on University of Sydney Glycemic Index Foundation classification.
⚠️ GI value is estimated, not directly ISO-tested on this specific food. Actual GI may vary by variety, cooking method, and individual glycemic response.
Cite this page: GlycemicWise. “Poultry, mechanically deboned, from backs and necks with skin, raw — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/poultry-mechanically-deboned-from-backs-and-necks-with-skin-raw/
Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.