AI Article Synopsis
- The study involved 20 children with type 1 diabetes and 10 healthy controls to examine the effects of honey compared to glucose and sucrose on blood sugar levels.
- Oral sugar tolerance tests were performed, measuring fasting and postprandial serum C-peptide levels, with results indicating that honey had a significantly lower glycemic index (GI) and peak incremental index (PII) than sucrose for both groups.
- While honey didn’t significantly affect C-peptide levels in diabetic patients, it did increase C-peptide levels in healthy controls, suggesting honey could be a better sugar alternative for those with type 1 diabetes.
Article Abstract
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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| http://dx.doi.org/10.1007/s00592-009-0167-7 | DOI Listing |
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