Plasma Glucose Responses to Glucose, Sucrose, and Honey in Patients with Diabetes Mellitus: An Analysis of Glycaemic and Peak Incremental Indices

Samanta, A.; Burden, A C; Jones, A. R.

doi:10.1111/j.1464-5491.1985.tb00654.x

Cited by 59 publications

(33 citation statements)

References 8 publications

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“…Nevertheless, active preoperative carbohydrate preservation has been shown to result in improvement of postoperative metabolism and reduction in the occurrence of postoperative insulin resistance. 28,29 Compared with GFSM or apple juice, honey had a gentler effect on plasma glucose and insulin concentrations.…”

Section: Discussionmentioning

confidence: 99%

Metabolic, hormonal and gastric fluid and pH changes after different preoperative feeding regimens

Naguib

Samarkandimb

Al-Hattab

et al. 2001

Can J Anesth/J Can Anesth

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Section: Discussionmentioning

confidence: 99%

Metabolic, hormonal and gastric fluid and pH changes after different preoperative feeding regimens

Naguib

Samarkandimb

Al-Hattab

et al. 2001

Can J Anesth/J Can Anesth

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“…For decades, there has been interest in determining the effects of honey intake on glucose regulation disorders, and controversial results have been obtained. On the one hand, it has been considered that honey consumption by diabetics is pointless because it contains a considerable proportion of sugars (White, 1978;Moreira and De Maria, 2001), while on the other hand, some research has produced interesting results positioning honey as a potential nutritional supplement for subjects with disorders of glucose homeostasis (Bornet et al, 1985;Samanta et al, 1985;Katsilambros et al, 1988;Shambaugh et al, 1990;Al-Waili, 2004;Agrawal et al, 2007;Ahmad et al, 2008).…”

Section: Effects On Glycemic Regulationmentioning

confidence: 99%

The medicinal value of honey: a review on its benefits to human health, with a special focus on its effects on glycemic regulation

2011

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M.E. Cortés, P. Vigil, and G. Montenegro. 2011. The medicinal value of honey: a review on its benefits to human health, with a special focus on its effects on glycemic regulation. Cien. Inv. Agr. 38(2): 303-317. Honey, a natural substance produced by honeybees, is composed of a complex mixture of carbohydrates, water, and a small amount of proteins, vitamins, minerals, and phenolic compounds. Fructose, glucose and maltose are among the various types of sugars present in honey. Used for millennia as both food and medicine, honey has been associated with improved antioxidant capacity, modulation of the immune system, antimicrobial activities, influence on lipid values (through antihypercholesterolemic effects) and regulation of glycemic responses, among other benefits. The aim of this article was to review the effects of natural honey intake on human health, with particular reference to its influence on glycemic regulation. Several studies have focused on the potential use of honey as a nutritional supplement for healthy individuals and for those with impaired glucose tolerance, diabetes, and their related comorbidities. Such investigations have found that, compared to glucose and sucrose, the consumption of honey decreases glycemic levels and blood lipids in healthy, diabetic and hyperlipidemic individuals. Moreover, long periods of honey intake seem to reduce fasting glucose levels in humans, suggesting that honey consumption influences plasma glucose regulation, mainly through a normo-or hypoglycemic effect. Therefore, honey may be proposed as a nutritional dietary supplement for healthy individuals and for those suffering from alterations in glycemic regulation.

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“…However, recently published research has suggested that floral sources of the honey species may influence GI and that some honey varieties show a lower GI than do others (Samanta et al, 1985;Foster-Powell et al, 2002;Henry et al, 2005;Ischayek and Kern, 2006).…”

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confidence: 99%

Glycaemic and insulinaemic properties of some German honey varieties

et al. 2009

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The glycaemic and insulinaemic response to different German honey varieties have not been studied so far. Eight German honey grades differing in their floral source and carbohydrate composition were tested. Isoglucidic test meals (25 g carbohydrate) and a 25 g glucose reference were given to 10 clinically and metabolically healthy, fasting individuals (31.5±8.1 years of age (mean ± s.d.), two women). Glycaemic and insulinaemic index were calculated by the recommended FAO/WHO measure. Five of the eight tested honey varieties show a low glycaemic index below 55; for six of the eight tested varieties, the glycaemic load was lower than 10 (portion size of 20 g honey). Glycaemic index and insulinaemic index correlated significantly with the fructose content of honey varieties. The results show that glycaemic index and insulinaemic response depend on the fructose content of honey. Therefore, specific honey varieties may be recommended for subjects with impaired glucose tolerance instead of saccharose in food preparations.

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Plasma Glucose Responses to Glucose, Sucrose, and Honey in Patients with Diabetes Mellitus: An Analysis of Glycaemic and Peak Incremental Indices

Cited by 59 publications

References 8 publications

Metabolic, hormonal and gastric fluid and pH changes after different preoperative feeding regimens

Metabolic, hormonal and gastric fluid and pH changes after different preoperative feeding regimens

The medicinal value of honey: a review on its benefits to human health, with a special focus on its effects on glycemic regulation

Glycaemic and insulinaemic properties of some German honey varieties

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