FREIBURG, Germany—Good news for diabetics and consumers with impaired glucose tolerance: A recent study out of Germany tested eight grades of German honey and six of the eight honeys tested scored lower than 10 on the glycemic index (GI) (Eu J Clin Nutr. 2010;64:762–64). Researchers also discovered the fructose content was a huge determining factor for the GI of each grade of honey.
The study tested eight German honey grades differing in their floral source and carbohydrate composition. A 25-g carbohydrate test meal and a 25-g glucose reference were given to 10 clinically and metabolically healthy, fasting individuals. Glycemic and insulin index were calculated by the recommended FAO/WHO measure. Five of the eight tested honey varieties show a low GI below 55; for six of the eight tested varieties, the glycemic load was lower than 10 (portion size of 20 g honey). Glycemic index and insulin index correlated significantly with the fructose content of honey varieties. The study concluded specific honey varieties may be recommended for subjects with impaired glucose tolerance instead of saccharine in food preparations.