Plasma Glucose Responses to Glucose, Sucrose, and Honey in Patients with Diabetes Mellitus: An Analysis of Glycaemic and Peak Incremental Indices

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Abstract
We have studied the hyperglycaemic effect of the carbohydrate of glucose, sucrose, and honey equivalent to 20g in twelve normal volunteers, eight patients with insulin‐dependent diabetes mellitus (IDDM), and six patients with non‐insulin‐dependent diabetes mellitus (NIDDM). Honey produced an attenuated postprandial glycaemic response in normal volunteers (vs glucose pppp<0.05). The glycaemic index (GI) showed considerable variability within each subject group. Combined with a peak incremental index (PI), the two indices appear to be more valuable in predicting the glycaemic effects of carbohydrates rather than either one alone. We suggest that honey may prove to be a valuable sugar substitute in diabetics, and that both the GI and PI should be used in the analysis of food.