Effect of Honey on Serum Cholesterol and Lipid Values

Department of Obstetrics and Gynecology, University Hospital Giessen and Marburg, Germany.
Journal of medicinal food (Impact Factor: 1.63). 07/2009; 12(3):624-8. DOI: 10.1089/jmf.2008.0188
Source: PubMed


Small studies have suggested that honey benefits patients with high cholesterol concentrations. The present study aimed to confirm this finding in a larger group of subjects. Sixty volunteers with high cholesterol, stratified according to gender and hydroxymethylglutaryl-coenzyme A reductase inhibitor (statin) treatment (yes/no), were randomized to receive 75 g of honey solution or a honey-comparable sugar solution once daily over a period of 14 days. Baseline measurements, including body mass index (BMI) and lipid profile, were obtained, and subjects also completed dietary questionnaires and the Inventory for the Assessment of Negative Bodily Affect-Trait form (INKA-h) questionnaire. Measurements were repeated 2 weeks later. BMI and high-density lipoprotein (HDL) cholesterol values were significantly correlated (r = -0.487; P < .001) as were BMI and a lower ratio of low-density lipoprotein (LDL) cholesterol to HDL cholesterol (r = 0.420; P < .001), meaning that subjects with a high BMI had a lower HDL cholesterol value. INKA-h scores and LDL cholesterol values were also significantly correlated (r = 0.273, P = .042). Neither solution influenced significantly cholesterol or triglyceride values in the total group; in women, however, the LDL cholesterol value increased in the sugar solution subgroup but not in the women taking honey. Although ingesting honey did not reduce LDL cholesterol values in general, women may benefit from substituting honey for sugar in their diet. Reducing the BMI lowers the LDL cholesterol value, and psychological interventions also seem important and merit further investigation.

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    • "A study by Yaghoobi et al. found that honey supplementation produced only minimal reductions in TC, LDL cholesterol and triacylglycerole in subjects with normal or elevated parameters but significantly reduced triacylglycerole in subjects with elevated values 121. Likewise in subjects with elevated cholesterol, the beneficial effect of honey on TC or TG was not observed except that it prevented the rise in LDL cholesterol in women 141. In type 2 diabetic patients, honey was reported to reduce TG 136. "
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    ABSTRACT: Diabetes mellitus remains a burden worldwide in spite of the availability of numerous antidiabetic drugs. Honey is a natural substance produced by bees from nectar. Several evidence-based health benefits have been ascribed to honey in the recent years. In this review article, we highlight findings which demonstrate the beneficial or potential effects of honey in the gastrointestinal tract (GIT), on the gut microbiota, in the liver, in the pancreas and how these effects could improve glycemic control and metabolic derangements. In healthy subjects or patients with impaired glucose tolerance or diabetes mellitus, various studies revealed that honey reduced blood glucose or was more tolerable than most common sugars or sweeteners. Pre-clinical studies provided more convincing evidence in support of honey as a potential antidiabetic agent than clinical studies did. The not-too-impressive clinical data could mainly be attributed to poor study designs or due to the fact that the clinical studies were preliminary. Based on the key constituents of honey, the possible mechanisms of action of antidiabetic effect of honey are proposed. The paper also highlights the potential impacts and future perspectives on the use of honey as an antidiabetic agent. It makes recommendations for further clinical studies on the potential antidiabetic effect of honey. This review provides insight on the potential use of honey, especially as a complementary agent, in the management of diabetes mellitus. Hence, it is very important to have well-designed, randomized controlled clinical trials that investigate the reproducibility (or otherwise) of these experimental data in diabetic human subjects.
    International journal of biological sciences 07/2012; 8(6-6):913-34. DOI:10.7150/ijbs.3697 · 4.51 Impact Factor
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    • "The high nutritional profile of honey with wide range of nutrients (although in minute quantities), encourages its use as food. Due to the low quantities of some of the NH’s essential nutrients, it is advisable for adults to take it (NH) in large quantities (70 – 95 g daily) to get the full desirable nutritional and health benefits [19-23]. "
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    ABSTRACT: The use of natural honey (NH) as a nutraceutical agent is associated with nutritional benefits and therapeutic promises. NH is widely accepted as food and medicine by all generations, traditions and civilizations, both ancient and modern. The nutritional profiles, including its use in infant and children feeding reported in different literatures as well as health indices and biomarkers observed by various researchers are illustrated in this manuscript. The review documents folk medicine, experimentation with animal models, and orthodox medical practices shown by clinical trials. This covers virtually all human organs and body systems extensively studied by different workers. The sources and adverse effects of NH contamination, as well as the preventive methods are identified. This could promote the availability of residue free honey and a wholesome natural product for domestic consumption and international market. This could also help to prevent health problems associated with NH poisoning. In addition, apicultural practices and the economic importance of honey are well documented. This report also includes information about a relatively unknown and uncommon South American stingless bee species. We concluded this review by identifying important roles for Ethno-entomologists, other Scientists and Apiculturists in the development of stingless bees to boost honey production, consumption and economic earnings.
    Nutrition & Metabolism 06/2012; 9(1):61. DOI:10.1186/1743-7075-9-61 · 3.26 Impact Factor
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    • "Lastly, a recent study of male and female subjects who randomly received a 75-g honey solution or a sugar solution similar to honey for 14 days has shown that the male LDL-cholesterol values were not significanly reduced by the honey supplementation; however, in women, these values increased in the group that received the sugar solution but not in that fed honey (Münstedt et al., 2009b). Therefore, female LDL-cholesterol values may be slightly reduced by substituting sugar with honey in the daily diet, evidencing an antihypercholesterolemic effect as a result of honey consumption (Münstedt et al., 2009b). "
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    ABSTRACT: 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.
    08/2011; 38(2):303-317. DOI:10.4067/S0718-16202011000200015
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