Glycemic index values of monofloral Turkish honeys and the effect of their consumption on glucose metabolism

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dc.authoridAtayoglu, Ali Timucin/0000-0003-4568-4234
dc.contributor.authorAtayoglu, Ali Timucin
dc.contributor.authorSoylu, Meltem
dc.contributor.authorSilici, Sibel
dc.contributor.authorİnanç, Neriman
dc.date.accessioned2025-02-24T17:18:47Z
dc.date.available2025-02-24T17:18:47Z
dc.date.issued2016
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractBackground/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.
dc.description.sponsorshipTUBITAK (the Scientific and Technological Research Council of Turkey) [1002-112S549]
dc.description.sponsorshipThe authors express their gratitude for the grant by TUBITAK (the Scientific and Technological Research Council of Turkey) (code 1002-112S549). The authors also would like to express special thanks to the academicians from the Department of Biostatistics and Medical Informatics at Erciyes University for their supervision in the statistical work.
dc.identifier.doi10.3906/sag-1502-102
dc.identifier.endpage488
dc.identifier.issn1300-0144
dc.identifier.issn1303-6165
dc.identifier.issue2
dc.identifier.pmid27511515
dc.identifier.scopus2-s2.0-84958537219
dc.identifier.scopusqualityQ1
dc.identifier.startpage483
dc.identifier.urihttps://doi.org/10.3906/sag-1502-102
dc.identifier.urihttps://hdl.handle.net/20.500.14440/859
dc.identifier.volume46
dc.identifier.wosWOS:000370271100037
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTubitak Scientific & Technological Research Council Turkey
dc.relation.ispartofTurkish Journal of Medical Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250201
dc.subjectHoney
dc.subjectglycemic index
dc.subjectglucose metabolism
dc.subjectnutrition
dc.titleGlycemic index values of monofloral Turkish honeys and the effect of their consumption on glucose metabolism
dc.typeArticle

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