Determination of Glycemic Index of Six Greek Honey Grades

Agricultural University of Athens

Status: Completed

Conditions: Appetitive Behavior; Potential Abnormality of Glucose Tolerance

Treatments: Other: Citrus honey; Other: Fir honey; Other: Glucose as reference food; Other: Chestnut honey; Other: Heather honey; Other: Thyme honey; Other: Pine honey

Study type: Interventional

Funder types: Other

Identifiers

NCT03331757

1254

Details and patient eligibility

About

This study determined the glycemic index and glycemic load of six Greek honey varieties

Full description

This randomized, double-blind, cross-over study investigated the glycemic response to six Greek honey grades differing in floral source and carbohydrate composition. Isoglucidic test meals (50g available carbohydrate) and 50g glucose reference were given to 11 clinically and metabolically healthy, fasting individuals (27±7 years; 9 women; BMI 24±4kg/m2), 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-120min. Salivary insulin samples were collected at 0,60-and-120min. Subjective appetite ratings (hunger, fullness and desire to eat) were assessed by visual analogue scales (VAS, 100mm) at baseline and 120min.

Enrollment: 11 patients

Sex: All

Ages: 18 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy
• non-smoking
• individuals with normal body mass index (between 18.5 and 24.9 kg/m2)

Exclusion criteria

• coronary heart disease
• diabetes mellitus
• kidney disease
• liver conditions
• endocrine conditions
• gastrointestinal disorders
• pregnancy
• lactation,
• competitive sports
• alcohol
• drug dependency

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Double Blind

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11 participants in 7 patient groups

Glucose as reference food

Experimental group

Description:

Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from D-glucose, tested three times, in different weeks as reference food along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.

Treatment:

Other: Thyme honey

Other: Heather honey

Other: Pine honey

Other: Chestnut honey

Other: Citrus honey

Other: Glucose as reference food

Other: Fir honey

Fir honey

Experimental group

Description:

Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from fir honey, tested once, along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.

Treatment:

Other: Thyme honey

Other: Heather honey

Other: Pine honey

Other: Chestnut honey

Other: Citrus honey

Other: Glucose as reference food

Other: Fir honey

Heather honey

Experimental group

Description:

Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from heather honey, tested once, along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.

Treatment:

Other: Thyme honey

Other: Heather honey

Other: Pine honey

Other: Chestnut honey

Other: Citrus honey

Other: Glucose as reference food

Other: Fir honey

Citrus honey

Experimental group

Description:

Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from citrus honey, tested once, along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.

Treatment:

Other: Thyme honey

Other: Heather honey

Other: Pine honey

Other: Chestnut honey

Other: Citrus honey

Other: Glucose as reference food

Other: Fir honey

Pine honey

Experimental group

Description:

Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from pine honey, tested once, along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.

Treatment:

Other: Thyme honey

Other: Heather honey

Other: Pine honey

Other: Chestnut honey

Other: Citrus honey

Other: Glucose as reference food

Other: Fir honey

Thyme honey

Experimental group

Description:

Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from thyme honey, tested once, along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.

Treatment:

Other: Thyme honey

Other: Heather honey

Other: Pine honey

Other: Chestnut honey

Other: Citrus honey

Other: Glucose as reference food

Other: Fir honey

Chestnut honey

Experimental group

Description:

Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from chestnut honey, tested once, along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.

Treatment:

Other: Thyme honey

Other: Heather honey

Other: Pine honey

Other: Chestnut honey

Other: Citrus honey

Other: Glucose as reference food

Other: Fir honey