Processed and Unprocessed Honey: A Comparative Study on the Effect of Honey on Blood Sugar Levels in Diabetics

Background: Honey is a natural sweetener that has been used for hundreds of years for its nutritional and medicinal properties, but the impact of unprocessed versus processed honey on blood glucose levels in diabetics is subject to debate. This study aimed to assess the impact of processed and unprocessed honey on blood sugar levels in diabetics. Methods: This randomized, double-masked clinical trial included 90 diabetic patients. The patients consumed 30 g of both unprocessed and processed honey, and blood samples were collected before and after the consumption of each honey type to measure the blood glucose levels. Laboratory factors of honey, such as sugar before hydrolysis, proline, and fructose to glucose ratio (F/G), hydroxymethylfurfural (HMF), and sucrose content, were also analyzed. Results: The results showed that unprocessed honey had a more substantial effect on blood glucose levels compared to processed honey, but the difference was not significant (P<0.07). The glucose levels were 241.2±72.4 after ingesting unprocessed honey and 197.7±53.3 after ingesting processed honey. There was no correlation between the laboratory factors of honey and the blood glucose levels. Conclusion: Unprocessed honey had a more detrimental impact on blood glucose levels in diabetics than processed honey, and the laboratory factors of honey did not have a significant impact on the glycemic reaction. Consequently, diabetics have to abstain from eating unprocessed honey and restrict their intake of processed honey. The implications and mechanisms involved in the effect of honey on blood sugar levels require further research.