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Carbohydrates, glycemic index and diabetes mellitus

Short-term effects of six Greek honey varieties on glycemic response: a randomized clinical trial in healthy subjects

European Journal of Clinical Nutrition volume 72, pages 1709–1716 (2018)Cite this article

Subjects

Abstract

Background/objectives

This randomized, double blind, cross-over study investigated the glycemic response to six Greek honey grades differing in floral source and carbohydrate composition.

Subjects/methods

Eleven clinically and metabolically healthy, fasting individuals (27 ± 7 years; nine women; BMI 24 ± 4 kg/m2) received isoglucidic test meals (50 g available carbohydrate) and 50 g glucose reference, in random order. GI was calculated using the FAO/WHO method. Capillary blood glucose samples were collected at 0, 15, 30, 45, 60, 90, and 120 min. Salivary insulin samples were collected at 0, 60, and 120 min. Subjective appetite ratings (hunger, fullness and desire to eat) were assessed by visual analogue scales (VAS, 100 mm) at baseline and 120 min.

Results

Fir and chestnut honeys provided medium GI values (59 and 66, respectively, on glucose scale). Citrus, heather, pine and thyme honeys provided high GI (>70 on glucose scale). Sucrose to oligosaccharides ratio, sucrose content and fructose to glucose ratio were inversely associated with GI (p < 0.05). No differences were observed between honey varieties for fasting glucose, fasting and post-test-meal insulin concentrations and subjective appetite.

Conclusions

Honey varieties produced different glycemic responses, although having similar botanical origin and characterization, partly explained by their sucrose to oligosaccharide ratio (by 30%). Fir and chestnut honeys attenuated postprandial glycemic response, which may offer advantages to glycemic control.

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Acknowledgements

This work was presented at the International Congress of Nutrition, IUNS 21st ICN, October 15–20, 2017, Buenos Aires, Argentina. The authors express their gratitude to E. Spanidi and K. Gardikis from Apivita S.A. for providing the honey samples. The authors are also grateful to Athanasios Mallouchos for conducting HPLC analysis and Paschalis Harizanis for guidance regarding honey’s composition. The authors are also grateful to ATCARE Ltd (http:www.atcare.gr) for providing us with the automatic lancets, glucose meters and glucose strips (FORA COMFORT lux GD50). Finally the authors would like to thank Natassa Veneti, Katerina Papalexi and Ioanna Kardara, graduate students, for their help with study blinding conditions, intervention assignments and assistance with the study execution.

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  1. Unit of Human Nutrition, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, Athens, 11855, Greece

    Theodora Gourdomichali & Emilia Papakonstantinou

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  1. Theodora Gourdomichali
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  2. Emilia Papakonstantinou
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Correspondence to Emilia Papakonstantinou.

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Gourdomichali, T., Papakonstantinou, E. Short-term effects of six Greek honey varieties on glycemic response: a randomized clinical trial in healthy subjects. Eur J Clin Nutr 72, 1709–1716 (2018). https://doi.org/10.1038/s41430-018-0160-8

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