Short-term effects of six Greek honey varieties on glycemic response: a randomized clinical trial in healthy subjects
This randomized, double blind, cross-over study investigated the glycemic response to six Greek honey grades differing in floral source and carbohydrate composition. Eleven clinically and metabolically healthy, fasting individuals (27 ± 7 years; nine women; BMI 24 ± 4 kg/m ) received isoglucidic tes...
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| Vydané v: | European journal of clinical nutrition Ročník 72; číslo 12; s. 1709 - 1716 |
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| Hlavní autori: | , |
| Médium: | Journal Article |
| Jazyk: | English |
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England
Nature Publishing Group
01.12.2018
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| ISSN: | 0954-3007, 1476-5640, 1476-5640 |
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| Abstract | This randomized, double blind, cross-over study investigated the glycemic response to six Greek honey grades differing in floral source and carbohydrate composition.
Eleven clinically and metabolically healthy, fasting individuals (27 ± 7 years; nine women; BMI 24 ± 4 kg/m
) 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.
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.
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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| AbstractList | This randomized, double blind, cross-over study investigated the glycemic response to six Greek honey grades differing in floral source and carbohydrate composition.
Eleven clinically and metabolically healthy, fasting individuals (27 ± 7 years; nine women; BMI 24 ± 4 kg/m
) 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.
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.
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. This randomized, double blind, cross-over study investigated the glycemic response to six Greek honey grades differing in floral source and carbohydrate composition.BACKGROUND/OBJECTIVESThis randomized, double blind, cross-over study investigated the glycemic response to six Greek honey grades differing in floral source and carbohydrate composition.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.SUBJECTS/METHODSEleven 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.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.RESULTSFir 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.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.CONCLUSIONSHoney 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. Background/objectivesThis randomized, double blind, cross-over study investigated the glycemic response to six Greek honey grades differing in floral source and carbohydrate composition.Subjects/methodsEleven 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.ResultsFir 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.ConclusionsHoney 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. |
| Author | Gourdomichali, Theodora Papakonstantinou, Emilia |
| Author_xml | – sequence: 1 givenname: Theodora orcidid: 0000-0002-0597-9313 surname: Gourdomichali fullname: Gourdomichali, Theodora organization: Unit of Human Nutrition, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, Athens, 11855, Greece – sequence: 2 givenname: Emilia orcidid: 0000-0002-4498-7105 surname: Papakonstantinou fullname: Papakonstantinou, Emilia email: emiliap@aua.gr organization: Unit of Human Nutrition, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, Athens, 11855, Greece. emiliap@aua.gr |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/29686412$$D View this record in MEDLINE/PubMed |
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| CitedBy_id | crossref_primary_10_1016_j_jnutbio_2020_108401 crossref_primary_10_3390_microorganisms9081694 crossref_primary_10_1016_j_foodchem_2023_136915 crossref_primary_10_1016_j_foodres_2021_110268 crossref_primary_10_3389_fchem_2022_924881 crossref_primary_10_3390_nu14194182 crossref_primary_10_3390_foods13040532 crossref_primary_10_1016_j_jep_2021_114614 crossref_primary_10_1007_s12161_025_02809_8 crossref_primary_10_1016_j_tifs_2021_11_012 crossref_primary_10_3390_ijerph19053001 crossref_primary_10_3390_foods12193670 crossref_primary_10_1007_s00217_024_04520_0 crossref_primary_10_3390_nu14040823 |
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| Copyright | Copyright Nature Publishing Group Dec 2018 |
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| DOI | 10.1038/s41430-018-0160-8 |
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| Snippet | This randomized, double blind, cross-over study investigated the glycemic response to six Greek honey grades differing in floral source and carbohydrate... Background/objectivesThis randomized, double blind, cross-over study investigated the glycemic response to six Greek honey grades differing in floral source... |
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| SubjectTerms | Adult Appetite Blood glucose Blood Glucose - analysis Carbohydrate composition Carbohydrates Chestnut Clinical trials Cross-Over Studies Crossovers Double-Blind Method Fasting Fasting - blood Female Fructose Glucose Glycemic Index - physiology Greece Healthy Volunteers Honey Humans Hunger Insulin Insulin - blood Laboratory testing Male Meals Oligosaccharides Postprandial Period Scale (ratio) Sucrose Sugar Thyme Young Adult |
| Title | Short-term effects of six Greek honey varieties on glycemic response: a randomized clinical trial in healthy subjects |
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