Study: Honey May Be Valuable Sugar Substitute Those With Mild Diabetes

Subjects with Impaired Glucose Tolerance Exhibit a High Degree of Tolerance to Honey

Journal of Medicinal Food, September 2007, 10(3): 473-478

The present study compared the relative tolerance to honey and glucose of subjects with impaired glucose tolerance or mild diabetes.

Thirty individuals 35–60 years old with a proven parental (mother or father) history of type II diabetes mellitus were subjected simultaneously to an oral glucose tolerance test (GTT) and a honey tolerance test (HTT).

Glucose tolerance was found to be impaired in 24 subjects, while six of the subjects were diagnosed as mildly diabetic. All subjects with impaired glucose tolerance exhibited significantly lower plasma glucose concentrations after consumption of honey at all time points of the HTT in comparison to the GTT. The plasma glucose levels in response to honey peaked at 30–60 minutes and showed a rapid decline as compared to that to glucose.

Significantly, the high degree of tolerance to honey was recorded in subjects with diabetes as well, indicating a lower glycemic index of honey.

Thus, it is evident from the present investigation that honey may prove to be a valuable sugar substitute for subjects with impaired glucose tolerance or mild diabetes.