Effect of Honey Dressing on Wound Healing among Patients with Diabetic Foot Ulcer at Al-Ahsa, Saudi Arabia

Abstract

Background: Diabetic foot ulcer (DFU) is a serious infection in people with diabetes mellitus. DFU is caused by vascular disease with diabetic neuropathy, and severe DFU leads to disability or even death. Mostly, povidone iodine dressing (PID) is used for DFU. The honey dressing (HD) may also improve wound healing in DFU as a complementary therapy. Aim: The study aimed to determine the effect of HD on the wound-healing process for DFU. Materials and Methods: A prospective observational study was conducted in the diabetic centres of selected hospitals in eastern Saudi Arabia. A total of 126 patients with DFU below grade three according to Wagner's classification were selected by randomization and equally divided into HD (n = 63) and control (n = 63) groups. The patients were followed up with regularity, and 60 from each group were analysed, because the remaining patients lost their follow-up. Demographic variables and clinical parameters including random blood sugar and haemoglobin A1C were measured at the initial visit before intervention. The Bates-Jensen wound assessment tool was used before and after the intervention. Intervention group received HD and control group received PID for 6 weeks. The results are presented using frequency, mean, chi-squared test, independent 't' test and Wilcoxon signed-rank test. Results: Among 120 patients, the demographic variables, and clinical parameters in the HD and control were homogeneous. The overall mean wound score was 41.07 ± 2.95 and 29.78 ± 2.2 before and after the intervention in the HD group respectively which was significant (p < 0.0001). Mean score of control was 41.13 ± 2.43 before intervention and 38.53 ± 3.29 after intervention which was also significant (p = 0.00062). Conclusion: HD is best alternative cost-effective dressing method that promotes faster healing in DFU. It should be further promoted in healthcare settings.

Effects of different processing methods on the antioxidant and antimicrobial properties of honey: a review

“…phenolic acids and flavonoids), ascorbic acid, glucose oxidase, catalase, carotenoids derivatives, organic acids, Maillard reaction products (glucose‐lysine, ribose‐lysine and fructose‐lysine) and amino acids (Antony et al ., 2002; Erejuwa et al ., 2012; Islam et al ., 2012; Khalil et al ., 2012). These compounds are known to prevent oxidative stress and therefore have preventive effects against cancer, cardiovascular diseases, inflammatory disorders, neurological degeneration, wound healing, infectious diseases and ageing (Khalil et al ., 2010; Scepankova et al ., 2017; Akaba et al ., 2023; Jalal et al ., 2023; Yu et al ., 2023; Zubi et al ., 2023).…”