Glycemic and Insulinemic Response of Different Types of Jordanian Honey in Healthy and Type 2 Diabetic Volunteers
DOI:
https://doi.org/10.3923/pjn.2017.61.68Keywords:
Diabetes, Glycemic index, honey, insulinemic index, white breadAbstract
Objective: This study aimed to evaluate the Glycemic Index (GI) and Insulin Index (II) values of some types of Jordanian honey. Materials and Methods: Six types of honey (citrus, locust pod, Spanish thistle, Christ thorn, mixed flora and sugar honeys) were compared with white bread and sucrose for their glycemic and insulinemic responses, using analysis of variance and pair t-test. The investigation was done on 14 healthy and 9 type 2 diabetic volunteers. Results: In healthy volunteers, all types of honey induced lower GI values compared to sucrose and white bread. The GI values of Christ thorn honey (45.4%) and sugar honey (50.8%) were significantly lower (p<0.05) than that of sucrose (114.1%). None of the II values induced by all honeys differed significantly from white bread. Only II of sugar honey (75.4%) was significantly lower (p<0.05) than that of sucrose. In diabetics, all honeys induced lower GI values than sucrose (132.0%). However, only citrus honey (87.5%) and locust pod honey (93.8%) were significantly lower (p<0.05) than that of sucrose. Conclusion: Different types of Jordanian honey induced different glycemic and insulinemic responses in healthy and diabetic volunteers. The GI values of these honeys are within the range reported in the international table of GI of honey.
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