Disease Prevention of Honey

In addition to its use as a wound healing agent, honey has been used as an alternative treatment for clinical conditions ranging from gastrointestinal problems to ophthalmologic disorders. Unfortunately, research documenting the effectiveness of honey for these conditions is scarce. On the other hand, medications for these conditions abound, rendering honey a less popular choice. More recently, honey has been examined for its potential to treat chronic conditions including risk factors for heart disease and seasonal allergies. Research into these areas is preliminary but potentially promising.

Honey may lower plasma insulin levels, C-reactive protein, and homocysteine in healthy and diabetic subjects,
Al-Waili N S. Natural honey lowers plasma glucose, C-reactive protein, and blood lipids in healthy, diabetic, and hyperlipidaemic comparison with dextrose and sucrose. Journal of Medicinal Food. 2004; (Spring), 7 (1)100-107

This “study” reports on the results of seven different pilot experiments designed to determine the effects of natural honey on factors known to impact cardiovascular health including plasma glucose, insulin and blood lipids levels, homocysteine, and C-reactive protein in normal, diabetic, and hyperlipidemic subjects. Each of the seven experiments is described briefly below.

Experiment 1: Effects of honey vs. dextrose on plasma glucose and insulin levels in healthy subjects: Using a double-blind random cross-over design, eight healthy subjects (5 men and 3 women) consumed either a dextrose solution (75 g dextrose in 250 ml water) or a honey solution (75 g honey in 250 ml water). Plasma glucose and insulin were measured at baseline and 1, 2, and 3 hours post consumption. Blood glucose elevations were not significantly different between honey and dextrose; however, insulin levels were significantly higher after dextrose at all time periods.

Experiment 2: Effects of honey, honey analogue, or dextrose on blood lipid levels in healthy subjects: Using a double-blind random cross-over design, nine healthy subjects (6 men and 3 women) consumed either a dextrose solution (75 g dextrose in 250 ml water), honey solutions (75 g honey in 250 ml water) or a honey analogue (35 g dextrose and 40 g fructose in 250 ml water). Blood lipids including total cholesterol, LDL-C, HDL-C, and triglycerides were measured at baseline and 1, 2, and 3 hours post consumption. No significant effects of time or treatment were noted.

Experiment 3: Effects of daily consumption of honey on blood glucose levels, blood lipids, homocysteine, and C-reactive protein in healthy subjects. Eight healthy subjects (5 men and 3 women) consumed a honey solution (75 g honey in 250 ml water) for 15 days while maintaining their normal diet and exercise regimens. Plasma glucose, blood lipid levels, homocysteine and C-reactive protein was measured at baseline and day 16. On average, decreases in cholesterol (7%), LDL-C (1%), triglycerides (2%), C-reactive protein (7%), homocysteine (8%) and blood glucose (6%) and an increase in HDL-C (2%) were observed.

Experiment 4: Effects of honey or a honey analogue on blood cholesterol and triglyceride levels in hyperlipidemic subjects. Using a double-blind, random cross-over design, six subjects (4 men and 2 women) with elevated total cholesterol and LDL-C and five subjects (3 men and 2 women) with elevated triglycerides consumed either a honey solution (75 g honey in 250 ml water) or a honey analogue (35 g dextrose and 40 g fructose in 250 ml water). Total cholesterol, LDL-C and triglycerides were measured at baseline and 1, 2, and 3 hours post consumption. Honey produced a significant reduction in triglycerides over the 3 hour period. No other differences were detected.

Experiment 5: Effect of daily honey consumption on total cholesterol and C-reactive protein: Five subjects (3 men and 2 women) with elevated blood lipid levels and C-reactive protein consumed a honey solution (75 g honey in 250 ml water) daily for 15 days. Total Cholesterol, LDL-C, and C-reactive protein were measured at baseline and on day 16. On average, decreases in cholesterol (8%), LDL-C (11%) and C-reactive protein (57%) were observed.

Experiment 6: Effects of honey vs glucose on blood glucose levels in type 2 diabetics: Using a double-blind, random, cross-over design, seven subjects (5 men and 2 women) with type 2 diabetes consumed either a honey solution (90 g honey in 250 ml water) or dextrose solution (70 g dextrose in 250 ml water). Blood glucose levels were measured at baseline, 30, 60, 90, 120, and 180 minutes post consumption. Plasma glucose after honey consumption was significantly lower compared to glucose consumption at all time periods.

Experiment 7: Effects of honey vs sucrose on blood glucose levels in type 2 diabetics: Using a double-blind, random, cross-over design, five male subjects with type 2 diabetes consumed either a honey solution (30 g honey in 250 ml water) or dextrose solution (30 g sucrose in 250 ml water). Blood glucose and insulin levels were measured at baseline, 30, 60, 90, 120, and 180 minutes post consumption. Honey and sucrose elicited similar elevations in blood glucose. Honey elicited significantly greater elevations in insulin levels compared to sucrose at 30, 120, and 180 minutes.

Despite the obvious limitations in these series of studies (e.g., small sample sizes and lack of adequate controls in some experiments), the data collectively indicate that honey consumption may have a positive effect on factors associated with heart disease risk. Specifically, honey appears to lower C-reactive protein and may have a lesser impact on blood glucose, insulin, and lipid levels compared to glucose or a honey analogue particularly in diabetic and/or hyperlipidemic subjects. Further studies employing a larger number of subjects, adequate controls, and longer treatment durations should be conducted to substantiate the findings of these pilot experiments.