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    Glycemic index values of monofloral Turkish honeys and the effect of their consumption on glucose metabolism
    (Tubitak Scientific & Technical Research Council Turkey, 2016) Atayoğlu, Ali Timuçin; Soylu, Meltem; Silici, Sibel; İnanç, Neriman
    Background/aim: Clinical trials have shown that low glycemic index (GI) nutrition reduces mean blood glucose concentrations and insulin secretions. The aim of the present study was to determine the GI values of various monofloral (citrus, milk-vetch, chestnut, thyme, lime, pine) honeys of Turkey, and the effect of their consumption on glucose metabolism. Materials and methods: Processing data from 20 healthy volunteers, GI values were determined from the glycemia values by using the incremental area method. Serum insulin and C-peptide levels were also measured before and 120 min after the test. Results: The GI values of citrus, thyme, lime, chestnut, pine, and milk-vetch honeys were found to be 44.9, 52.6, 55.3, 55.5, 58.8, and 69, respectively. Serum insulin and C-peptide values after honey consumption were relatively lower than those after reference food (glucose) consumption. By the end of the 120 min, serum insulin levels were significantly higher, while a significant decrease was observed after the consumption of chestnut honey (P < 0.05). Conclusion: Citrus and thyme honeys were determined to have low GI, while serum insulin levels were significantly lower after the consumption of chestnut honey. Long-term research is needed to compare the effects of honey consumption on healthy and diabetic individuals.
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    Glycemic index values of multifloral Turkish honeys and effect of their consumption on glucose metabolism
    (Taylor and Francis, 2015) Soylu, Meltem; Atayoğlu, Timuçin; İnanç, Neriman; Silici, Sibel
    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 (Bingol, Semdinli, Kayseri, Yuksekova, and Mu) 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 120min after the test. Semdinli and Yuksekova honeys were determined to have low GI while Kayseri and Bingol honeys have medium GI, and Mu 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 Bingol 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 Semdinli honey. Meanwhile, C-peptide levels generally gave rise to an increase after honey ingestion, and this increase is not statistically significant, except for Mu honey (p>0.05). A comparative research is needed on healthy and diabetic individuals as a future recommendation.