GLYCEMIC RESPONSE AND GLYCEMIC INDEX OF BANGLADESHI HONEY IN TYPE 2 DIABETIC PATIENTS

Abstract

The hyperglycemic effect of carbohydrate in the forms of 20 g each of glucose and sucrose and 26 g of honey were studied in eight normal volunteers and 22 type 2 diabetic patients. There was no significant (p>0.05) change in the glycemic response in normal group when challenged with glucose, sucrose or honey. However, in the diabetic group there was some attenuation in the glycemic response and was significant (p<0.05) after two hours of treatment with glucose, sucrose or honey used. The glycemic index (GI) showed considerable variability within subject groups. The results led us to speculate that honey could be a valuable sugar substitute for type 2 diabetic individuals and have a favorable GI for diabetes.

Keywords

• Honey
• Diabetes mellitus
• Glycemic index