Determination of Glycemic Index of Six Greek Honey Grades
Condition: Potential Abnormality of Glucose Tolerance; Appetitive Behavior
MeSH terms: Congenital Abnormalities
Study type: Interventional

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

Detailed 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.
    

Intervention name(s): Glucose as reference food; Fir honey; Heather honey; Citrus honey; Pine honey; Thyme honey; Chestnut honey
Intervention type(s): Other; Other; Other; Other; Other; Other; Other
Intervention description(s): Eleven subjects (male: 2, female: 9) consumed 50g glucose diluted in 300ml water, tested three times, in different weeks, within 5-10min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.; Eleven subjects (male: 2, female: 9) consumed 50g available carbohydrates of fir honey diluted in 300ml water, tested once, within 5-10min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.; Eleven subjects (male: 2, female: 9) consumed 50g available carbohydrates of heather honey diluted in 300ml water, tested once, within 5-10min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.; Eleven subjects (male: 2, female: 9) consumed 50g available carbohydrates of citrus honey diluted in 300ml water, tested once, within 5-10min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.; Eleven subjects (male: 2, female: 9) consumed 50g available carbohydrates of pine honey diluted in 300ml water, tested once, within 5-10min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.; Eleven subjects (male: 2, female: 9) consumed 50g available carbohydrates of thyme honey diluted in 300ml water, tested once, within 5-10min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.; Eleven subjects (male: 2, female: 9) consumed 50g available carbohydrates of chestnut honey diluted in 300ml water, tested once, within 5-10min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.
Allocation: Randomized
Intervention model: Crossover Assignment
Intervention model description: Eleven healthy participants consumed in random order 50g available carbohydrates as glucose (tested three times) and 50g available carbohydrates as fir, chestnut, healther, thyme, pine, citrus, tested once, on separate occasions
Masking: Double (Participant, Investigator)
Primary purpose: Other