There are some strategies for modulating the glycemic response of food through synthesized metabolites such as organic acids, fatty acids, sugar alcohols, bioactive peptides, and exopolysaccharides by bacteria, yeast, and/or fungi during fermentation. The different species of lactic acid bacteria (LAB) are the most important option in fermented food production because they are considered food-grade, their products can be directly used in food, their usability of a cheap and wide range of substrate, and suitable for genetic modification. They can contribute to lowering the glycemic load of nutrition through their organic acid, alcohol, polysaccharides, and vitamin production. This study aimed to review the effects of lowering the glycemic responses of foods by LAB via metabolites produced and their contribution to human well-being in this way.