Glycemıc ındex values of multıfloral Turkish honeys and effect of theır consumptıon on glucose metabolısm

Abstract

The purpose of this study was to investigate the glycemic index (GI) of five honeys from different geographical origin in Turkey and the effect of their consumption on glucose metabolism. Five multifloral honeys (Bingöl, Şemdinli, Kayseri, Yüksekova, and Muş) were used in this study. Processing data from twenty healthy volunteers, GI values were determined from the glycemic values using the incremental area method. The serum insulin and C-peptide levels were also measured just before and 120 min after the test. Şemdinli and Yüksekova honeys were determined to have low GI while Kayseri and Bingöl honeys have medium GI, and Muş honey has the highest GI. No significant correlation has been found between the GI values and sugar contents of the honeys (r = 0.42) (p > 0.05). Two hours after ingestions, all the honey samples with the exception of Bingöl honey have given rise to a statistically significant decrease in serum glucose levels (p < 0.05). Honeys have also given rise to a decrease in insulin levels, and this decrease is statistically significant after Şemdinli honey. Meanwhile, C-peptide levels generally gave rise to an increase after honey ingestion, and this increase is not statistically significant, except for Muş honey (p > 0.05). A comparative research is needed on healthy and diabetic individuals as a future recommendation.

El propósito de este estudio es investigar el índice glucémico (IG) de cinco mieles de distinta procedencia geográfica de Turquía, y el efecto de su consumo sobre el metabolismo de la glucosa. Se utilizaron cinco mieles multiflorales (Bingöl, Şemdinli, Kayseri, Yuksekova y MUS) en el presente estudio. Tras el procesado de los datos de veinte voluntarios sanos, se determinaron los valores de GI a partir de los valores de glucemia mediante el método del área incrementado. Los niveles séricos de insulina y péptido C también se midieron antes y a los 120 minutos después de la prueba. Las mieles de Şemdinli y Yuksekova mostraron bajo valores bajos GI, mientras que las mieles de Kayseri y Bingöl tienen GI medio y la miel de Muş tiene el GI más alto. No se ha encontrado correlación significativa entre los valores de GI y el contenido de azúcar de las mieles (r = 0,42) (p> 0,05). Dos horas después de la ingestión, todas las muestras de miel con la excepción de la miel de Bingöl, han dado lugar a una disminución estadísticamente significativa de los niveles de glucosa en suero (p 0,05). Se necesita una investigación comparativa de individuos sanos y diabéticos para futuras recomendaciones.

Keywords:

• honey
• glycemic index
• glucose metabolism
• nutrition

Acknowledgments

The authors express their thanks of gratitude for the grant by TUBITAK (The Scientific and Technological Research Council of Turkey) under the code of 1002-112S549. The authors also would like to express special thanks to the academicians from the Department of Biostatistics and Medical Informatics at Erciyes University for their supervision in the statistical works.