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| Ref | Research groups | Honey/sugars treatment schemes | Obtained results |
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| [16] | 17 subjects (control group)
38 subjects (experimental group) | 70 g sucrose daily for 30 days in the control group and 70 g of honey in the experimental group | Honey caused a mild reduction in body weight (1.3%) and body fat (1.1%), reduced total cholesterol (3%), LDL-C (5.8), triacylglycerol (11%), FBG (4.2%), and CRP (3.2%), and increase HDL-C (3.3%) in normal subject and in patients honey cause reduction in total cholesterol by 3.3%, LDL-C by 4.3%, triacylglycerol by 19%, and CRP by 3.3%. |
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| [31] | 48 type II diabetic patients:
Honey group
Control group | 1 g/kg BW/day for 2 weeks; 1.5 g/kg BW/day for next 2 weeks; 2 g/kg BW/day for next 2 weeks; and 2.5 g/kg BW/day for the last 2 weeks | Body weight, total cholesterol, low-density lipoprotein cholesterol, and triglyceride decreased, and high-density lipoprotein cholesterol increased significantly in the honey group. The levels of hemoglobin A (1C) increased significantly in the honey group. |
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| [36] | 24 healthy subjects, 16 type II diabetic subjects
6 patients with hypertension | 12 healthy subjects receive inhalation with distilled water for 10 min; after one week, they received inhalation of honey solution (60% wt/v) for 10 min. 12 healthy subjects received inhalation of 10% dextrose for 10 min | Honey inhalation significantly reduced random blood glucose level from 199+/−40.9 mg/dl to 156+/−52.3 mg/dl after 30 min. Fasting blood glucose level was reduced after honey inhalation during 3 hr postinhalation, which was significant at hour 3. Intensity of hyperglycemia was significantly lowered in glucose tolerance test when patients received honey inhalation. |
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| [54] | 32 type II (noninsulin-dependent) diabetic patients | Diet of 25 g glucose, fructose, or lactose or 30 g honey, 50 g white bread, 125 g white rice or potatoes, and 150 g apples or 260 g carrots | Blood glucose and plasma insulin were measured at zero time and then at 15, 30, 60, 90, and 120 min after the meal. Counting the blood glucose increase after glucose as 100%, the corresponding increases in glycemia for other carbohydrates were fructose, 81.3%; lactose, 68.6%; apples, 46.9%; potatoes, 41.4%; bread, 36.3%; rice, 33.8%; honey, 32.4%; and carrots, 16.1%. |
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| [73] | 20 young type I diabetic patients in the experimental group; 10 healthy nondiabetics in the control group | Calculated amount of glucose, sucrose, and honey (amount = weight of the subject in kg × 1.75 with a maximum of 75 g/patient) | Honey, compared to sucrose, had lower GI and PII in both patients and control groups. In the patient group, the increase in the level of C-peptide after using honey was not significant when compared with glucose or sucrose. |
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| [76] | 30 individuals with a proven parental (mother or father) history of type II diabetes mellitus | Glucose diet supplementation
Honey diet supplementation | The plasma glucose levels in response to honey peaked at 30–60 minutes and showed a rapid decline as compared to that of glucose. Significantly, the high degree of tolerance to honey was recorded in subjects with diabetes as well, indicating a lower glycemic index of honey. |
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| [78] | 48 subjects: healthy and diabetic and with hyperlipidemia | (i) Dextrose solution (250 ml of water containing 75 g of dextrose) or honey solution (250 ml of water containing 75 g of natural honey)
(ii) Dextrose, honey, or artificial honey (250 ml of water containing 35 g of dextrose and 40 g of fructose)
(iii) Honey solution, administered for 15 days
(iv) Honey or artificial honey
(v) 70 g of dextrose or 90 g of honey in patients with type 2 diabetes mellitus
(vi) 30 g of sucrose or 30 g of honey in diabetic patients | Healthy subjects: dextrose elevated PGL at 1 and 2 hours and decreased PGL after 3 hours. Honey elevated PGL after 1 hour and decreased it after 3 hours. Elevation of insulin and C-peptide was significantly higher after dextrose than after honey. Dextrose slightly reduced cholesterol and low-density lipoprotein cholesterol (LDL-C) after 1 hour and significantly after 2 hours and increased TG after 1, 2, and 3 hours. Artificial honey slightly decreased cholesterol and LDL-C and elevated TG. Honey reduced cholesterol, LDL-C, and TG and slightly elevated high-density lipoprotein cholesterol (HDL-C). Honey consumed for 15 days decreased cholesterol, LDL-C, TG, CRP, homocysteine, and PGL but increased HDL-C.
Hypertriglyceridemic patients: artificial honey increased TG, but honey decreased TG. In patients with hyperlipidemia, artificial honey increased LDL-C, while honey decreased LDL-C. Honey decreased cholesterol, LDL-C, and CRP after 15 days.
In diabetic patients, honey compared with dextrose caused a significantly lower rise of PGL. Elevation of PGL was greater after honey than after sucrose at 30 minutes and was lower after honey than it was after sucrose at different intervals. Honey caused elevation of insulin compared to sucrose after different intervals and lower elevation of PGL in diabetics. |
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| [80] | 20 adult patient volunteers suffering from type 2 DM and its associated metabolic disorders from 30 to 65 years and both sexes | Honey dose of 2 g/kg BW/day,
(i) 50 ml (60 g) honey was dissolved in water (ratio of 1 : 3) and given before meals twice daily;
(ii) the remaining 25 ml (30 g) was used for sweetening purposes | Honey consumption resulted in more hyperglycemia in these patients but without diabetic ketoacidosis (DKA) or hyperglycemic hyperosmolar state (HHS). Longer-term honey consumption resulted also in weight reduction in all the patients, and control of the blood pressure in the patients, who had hypertension before the honey intervention. The cardiovascular status improved in the patients, who had coronary heart disease (CHD) before the intervention. |
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| [88] | 50 patients with type I diabetes mellitus
30 controls without diabetes | The honey dose: 1.75 g/kg BW
Sucrose dose: 1.75 g sugar/kg BW | The GI and PII of either sucrose or honey did not differ significantly between patients and controls. Both the GI and PII of honey were significantly lower when compared with sucrose in patients and controls. In both patients with diabetes and controls, the increase in the level of C-peptide after the honey was significant when compared with either glucose or sucrose. |
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