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EVALUATION OF HONEY INCORPORATED FOOD PREPARATION ON THE BASIS OF GLYCEMIC INDEX AND THEIR ADVOCACY IN IMPAIRED GLUCOSE TOLERANCE

DOI:10.7897/2277-4343.04531
Authors:
Dr. Seema Rana at Diabetes Obesity & Thyroid Center Gwalior
Dr. Seema Rana
  • Diabetes Obesity & Thyroid Center Gwalior
Charu Katare at Govt.K.R.G.PG Autonomous College ,Gwalior ,India
Charu Katare
  • Govt.K.R.G.PG Autonomous College ,Gwalior ,India
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Honey is a natural sweetener and it is a nature’s gift to mankind. Honey is important edible substance, which contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins and sugars as major constituents. Honey is frequently used in the Ayurvedic system of medicine as variety of the Ayurvedic preparations are taken along with or in combination with honey. The present study was conducted to determine the glycemic index of food products made with different natural sweeteners including honey. Normal healthy subjects (n = 10) and subjects with impaired glucose tolerance (n = 10) were included in the study and administered with equicarbohydrate quantity of glucose and a food preparation ‘sweet roll’ containing different sweeteners at fasted state on various days. Monitoring of blood glucose in normal healthy subjects and subjects with impaired glucose tolerance at 0, 30, 60, 90 and 120 minutes indicated a significant difference in incremental area under the curve (IAUC) of glucose and food preparations made with different sweeteners. The mean incremental area under the curve of food preparations was significantly lower (p = < 0.01) than that of glucose in subjects with impaired glucose tolerance as well as normal healthy subjects. At the same time honey incorporated sweet rolls were found to have lower glycemic index when compared to rolls prepared with cane sugar and jaggery. This indicated honey incorporated foods may be occasionally consumed by subjects with impaired glucose tolerance.
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EVALUATION OF HONEY INCORPORATED FOOD PREPARATION ON THE BASIS OF GLYCEMIC INDEX AND THEIR ADVOCACY IN IMPAIRED GLUCOSE TOLERAN
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... The score was ranking between 1 which determined the preferences of panellist dislike extremely and 7 for like extremely. The attributes that the panellist evaluated included colour, odour, sweetness, sourness, aftertaste, texture and overall acceptance (Seema and Katare, 2013). Honey samples were weighed (0.3 g) and prepared in a small spoon. ...
The physicochemical, sensory evaluation and glycemic load of stingless bee honey and honeybee honey
Article
Full-text available
  • Feb 2021
Honey is a widely consumed functional food which has a valued place in traditional medicine. The purpose of this study was to compare the physicochemical properties, sensory evaluation, and glycemic load of honeybee honey and stingless bee honey. Physicochemical parameters include moisture, ash, pH, free acidity, electrical conductivity and sugar content which were determined by following the International Honey Commission methods. Ten subjects were selected for glycemic index study. For oral glucose tolerance test (OGTT), about 50 g of pure glucose in 250 mL of water was given to subject while 25 g of pure glucose in 250 ml water as a reference food. The blood glucose response was measured based on the incremental area under curve (IAUC) and compared to that of 25 g of available carbohydrate from glucose. Results indicated that the moisture content (29.5% vs 28.0%), free acidity (84.5 vs 73.5) and total carbohydrate (64.33 vs 50.35) of honeybee honey was significantly (all p<0.05) higher as compared to stingless bee honey, with no significant differences in ash content, pH and electrical conductivity between both honey (p>0.05). Their ash content is closely similar, which might be due to a similar geographical source, namely the Marang area. In terms of sensory evaluation, honeybee honey is more preferred, as the overall scores (5.5 vs 4.8) including colour (4.5 vs 3.5), odour (5.2 vs 4.0) and sweetness (6.0 vs 3.5) were significantly higher than stingless bee honey, even though the aftertaste (5.8 vs 4.8) is also higher. Furthermore, stingless bee honey has lower GI and GL (81.76, 5.27) as compared to honeybee honey (97.86, 6.96), respectively. It is suggested that the serving in term of odd or even numbers might affect the outcomes of the study as honeybee honey represents four spoons vs five spoons of stingless bee honey.
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Evaluation of honey incorporated food preparation on the basis of glycemic index and their advocacy in impaired glucose tolerance
Article
Full-text available
  • Oct 2013
ABSTRACT Honey is a natural sweetener and it is a nature’s gift to mankind. Honey is important edible substance, which contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins & sugars as major constituents. Honey is frequently used in the ayurvedic system of medicine as variety of the ayurvedic preparations are taken along with or in combination with honey. The present study was conducted to determine the glycemic index of food products made with different natural sweeteners including honey. Normal healthy subjects (n=10) and subjects with impaired glucose tolerance (n=10) were included in the study and administered with equicarbohydrate quantity of glucose and a food preparation ‘sweet roll’ containing different sweeteners at fasted state on various days. Monitoring of blood glucose in normal healthy subjects and subjects with impaired glucose tolerance at 0, 30, 60, 90 & 120 minutes indicated a significant difference in incremental area under the curve (IAUC) of glucose and food preparations made with different sweeteners. The mean incremental area under the curve of food preparations was significantly lower (p=<0.01) than that of glucose in subjects with impaired glucose tolerance as well as normal healthy subjects. At the same time honey incorporated sweet rolls were found to have lower glycemic index when compared to rolls prepared with cane sugar and jiggery. This indicated honey incorporated foods may be occasionally consumed by subjects with impaired glucose tolerance. KEY WORDS Honey, Glycemic Index, Impaired Glucose Tolerance
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Evaluation of honey incorporated food preparation on the basis of glycemic index and their advocacy in impaired glucose tolerance
Article
Full-text available
  • Oct 2013
ABSTRACT Honey is a natural sweetener and it is a nature’s gift to mankind. Honey is important edible substance, which contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins & sugars as major constituents. Honey is frequently used in the ayurvedic system of medicine as variety of the ayurvedic preparations are taken along with or in combination with honey. The present study was conducted to determine the glycemic index of food products made with different natural sweeteners including honey. Normal healthy subjects (n=10) and subjects with impaired glucose tolerance (n=10) were included in the study and administered with equicarbohydrate quantity of glucose and a food preparation ‘sweet roll’ containing different sweeteners at fasted state on various days. Monitoring of blood glucose in normal healthy subjects and subjects with impaired glucose tolerance at 0, 30, 60, 90 & 120 minutes indicated a significant difference in incremental area under the curve (IAUC) of glucose and food preparations made with different sweeteners. The mean incremental area under the curve of food preparations was significantly lower (p=<0.01) than that of glucose in subjects with impaired glucose tolerance as well as normal healthy subjects. At the same time honey incorporated sweet rolls were found to have lower glycemic index when compared to rolls prepared with cane sugar and jiggery. This indicated honey incorporated foods may be occasionally consumed by subjects with impaired glucose tolerance. KEY WORDS Honey, Glycemic Index, Impaired Glucose Tolerance
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Honey for Nutrition and Health: A Review
Article
Full-text available
Due to the variation of botanical origin honey differs in appearance, sensory perception and composition. The main nutritional and health relevant components are carbohydrates, mainly fructose and glucose but also about 25 different oligosaccharides. Although honey is a high carbohydrate food, its glycemic index varies within a wide range from 32 to 85, depending on the botanical source. It contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols. The review covers the composition, the nutritional contribution of its components, its physiological and nutritional effects. It shows that honey has a variety of positive nutritional and health effects, if consumed at higher doses of 50 to 80 g per intake.
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Metabolic effects of honey (alone or combined with other foods) in type II diabetics
Article
  • Sep 1988
The metabolic effects of honey — alone or combined with other foods — were investigated in type II diabetics using 2 protocols: A) 33 g honey and 50 g bread (same amounts of carbohydrate) were given on alternate days to 12 patients. Blood levels of glucose, insulin and triglycerides were determined in venous samples before and every 30 min after meal ingestion (for a total of 3h). Areas under glucose curves were equal, although honey — compared to bread — resulted in higher blood sugar concentrations at 30 min (p<0.01) and lower at 90 min (p<0.05). B) Another 19 type II diabetics consumed on separate days 3 different meals: H (30 g honey), HA (30 g honey, 100 g almonds), HB (30 g honey, 125 g cheese, 10 g bread, 10 g butter). HA and HB contained the same amount of fat, but were different in fiber. No significant differences in the areas under glucose curves were observed. However, meal H produced earlier hyperglycemia than HA and HB (30 min: p<0.01). Insulin levels were higher after HB compared to H (p<0.05). Meals HA and HB were followed by higher triglyceride levels than H (p<0.05). It is concluded that: 1) honey and bread produce similar degrees of hyperglycemia in type II diabetics. 2) Fatrich foods added to honey do not alter the total hyperglycemic effect but result in higher triglyceride and insulin serum concentrations.
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The glycemic and peak incremental indices of honey, sucrose and glucose in patients with type 1 diabetes mellitus: Effects on C-peptide level-a pilot study
Article
Our study was a case-control cross-sectional study that was conducted on 20 children and adolescents suffering from type 1 diabetes mellitus and ten healthy non-diabetic children and adolescents serving as controls. The mean age of patients was 10.95 years. Oral sugar tolerance tests using glucose, sucrose and honey and measurement of fasting and postprandial serum C-peptide levels were done for all subjects in three separate sittings. The glycemic index (GI) and the peak incremental index (PII) were then calculated for each subject. Honey, compared to sucrose, had lower GI and PII in both patients (P < 0.001) and control (P < 0.05) groups. In the patients group, the increase in the level of C-peptide after using honey was not significant when compared with using either glucose or sucrose. However, in the control group, honey produced a significant higher C-peptide level, when compared with either glucose or sucrose. In conclusion, honey, because of its lower GI and PII when compared with sucrose, may be used as a sugar substitute in patients with type 1 diabetes mellitus.
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Differential effects of honey, sucrose and fructose on blood sugar levels
Article
It is now recognized that dietary carbohydrate components influence the prevalence and severity of common degenerative diseases such as dental problems, diabetes, heart disease and obesity. Fructose and sucrose have been evaluated and compared to glucose using glucose tolerance tests, but few such comparisons have been performed for a "natural" sugar source such as honey. In this study, 33 upper trimester chiropractic students volunteered for oral glucose tolerance testing comparing sucrose, fructose and honey during successive weeks. A 75-gm carbohydrate load in 250 ml of water was ingested and blood sugar readings were taken at 0, 30, 60, 90, 120 and 240 minutes. Fructose showed minimal changes in blood sugar levels, consistent with other studies. Sucrose gave higher blood sugar readings than honey at every measurement, producing significantly (p less than .05) greater glucose intolerance. Honey provided the fewest subjective symptoms of discomfort. Given that honey has a gentler effect on blood sugar levels on a per gram basis, and tastes sweeter than sucrose so that fewer grams would be consumed, it would seem prudent to recommend honey over sucrose.
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Metabolic effects of honey (alone or combined with other foods) in type II diabetics
Article
  • Jul 1988
The metabolic effects of honey - alone or combined with other foods - were investigated in type II diabetics using 2 protocols: A) 33 g honey and 50 g bread (same amounts of carbohydrate) were given on alternate days to 12 patients. Blood levels of glucose, insulin and triglycerides were determined in venous samples before and every 30 min after meal ingestion (for a total of 3h). Areas under glucose curves were equal, although honey - compared to bread - resulted in higher blood sugar concentrations at 30 min (p less than 0.01) and lower at 90 min (p less than 0.05). B) Another 19 type II diabetics consumed on separate days 3 different meals: H (30 g honey), HA (30 g honey, 100 g almonds), HB (30 g honey, 125 g cheese, 10 g bread, 10 g butter). HA and HB contained the same amount of fat, but were different in fiber. No significant differences in the areas under glucose curves were observed. However, meal H produced earlier hyperglycemia than HA and HB (30 min: p less than 0.01). Insulin levels were higher after HB compared to H (p less than 0.05). Meals HA and HB were followed by higher triglyceride levels than H (p less than 0.05). It is concluded that: 1) honey and bread produce similar degrees of hyperglycemia in type II diabetics. 2) Fat-rich foods added to honey do not alter the total hyperglycemic effect but result in higher triglyceride and insulin serum concentrations.
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Glycemic index of foods: A physiological basis for carbohydrate exchange
Article
  • Apr 1981
The determine the effect of different foods on the blood glucose, 62 commonly eaten foods and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers. Blood glucose levels were measured over 2 h, and expressed as a percentage of the area under the glucose response curve when the same amount of carbohydrate was taken as glucose. The largest rises were seen with vegetables (70 +/- 5%), followed by breakfast cereals (65 +/- 5%), cereals and biscuits (60 +/- 3%), fruit (50 +/- 5%), dairy products (35 +/- 1%), and dried legumes (31 +/- 3%). A significant negative relationship was seen between fat (p less than 0.01) and protein (p less than 0.001) and postprandial glucose rise but not with fiber or sugar content.
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Blood glucose and plasma insulin responses to various carbohydrates in Type 2 (non-insulin-dependent) diabetes
Article
  • Mar 1983
The blood glucose and plasma insulin responses to some simple carbohydrates (glucose, fructose, lactose) and some complex ones (apples, potatoes, bread, rice, carrots and honey) were studied in 32 Type 2 (non-insulin-dependent) diabetic patients. Blood glucose and plasma insulin were measured at zero time and then at 15, 30, 60, 90 and 120 min after ingestion of 25 g glucose, fructose or lactose, or 30 g honey, 50 g white bread, 125 g white rice or potatoes, 150 g apples or 260 g carrots. Maximum blood glucose and plasma insulin responses were recorded 60 min after ingestion of each test meal. At this time the increases in blood glucose and in plasma insulin were significantly higher after the more refined carbohydrates (glucose, fructose and lactose) than after the more complex ones (apples, potatoes, rice, carrots and honey, -p less than 0.01). Counting the blood glucose increase after glucose as 100%, the corresponding increases in glycaemia for other carbohydrates were: fructose, 81.3%; lactose, 68.6%; apples, 46.9%; potatoes, 41.4%; bread, 36.3%; rice, 33.8%; honey, 32.4% and carrots, 16.1%.
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