Palomo-de León Brenda A, Castro Heriberto, Sánchez-Murillo Mayra E, de la Garza Ana Laura, Rodríguez-Romero Beatriz A, Alonzo-Macías Maritza, Ramírez-Jiménez Aurea K, Cardador-Martínez Anaberta, Hernández-Salazar Marcelo
Centro de Investigación en Nutrición y Salud Pública, Facultad de Salud Pública y Nutrición, Autonomous University of Nuevo León, San Nicolás de los Garza 66455, Mexico.
Laboratorio de Evaluación Sensorial y Desarrollo de Nuevos Productos, Autonomous University of Nuevo León, San Nicolás de los Garza 66455, Mexico.
Foods. 2023 Oct 6;12(19):3670. doi: 10.3390/foods12193670.
Honey is considered one of the last untreated natural food substances, with a complex composition. It is produced by bees () from nectar. The glycemic index (GI) is a physiological assessment of a food's carbohydrate content via its effect on postprandial blood glucose concentrations. This study evaluated the GI and the satiety response to three Mexican types of honey administered to 26 healthy volunteers. The fructose values ranged from 272.40 g/kg to 395.10 g/kg, while the glucose value ranged from 232.20 g/kg to 355.50 g/kg. The fructose/glucose (F/G) ratio of honey was 1.45, 1.00, and 1.17 for highland, multifloral, and avocado honey, respectively. Highland and avocado honey were classified as medium-GI (69.20 ± 4.07 and 66.36 ± 5.74, respectively), while multifloral honey was classified as high-GI (74.24 ± 5.98). Highland honey presented a higher satiety values response than glucose. The difference in GI values and the satiety response effect of highland honey could be explained by its different carbohydrate composition and the possible presence of other honey components such as phytochemicals. Honey, especially avocado, could therefore be used as a sweetener without altering significantly the blood glucose concentration.
蜂蜜被认为是最后一批未经处理的天然食物物质之一，其成分复杂。它是蜜蜂从花蜜中酿造出来的。血糖生成指数（GI）是通过食物对餐后血糖浓度的影响对其碳水化合物含量进行的生理评估。本研究评估了给26名健康志愿者服用的三种墨西哥蜂蜜的血糖生成指数和饱腹感反应。果糖含量范围为272.40克/千克至395.10克/千克，而葡萄糖含量范围为232.20克/千克至355.50克/千克。高地蜂蜜、多花蜂蜜和鳄梨蜂蜜的果糖/葡萄糖（F/G）比值分别为1.45、1.00和1.17。高地蜂蜜和鳄梨蜂蜜被归类为中等血糖生成指数（分别为69.20±4.07和66.36±5.74），而多花蜂蜜被归类为高血糖生成指数（74.24±5.98）。高地蜂蜜比葡萄糖表现出更高的饱腹感反应值。高地蜂蜜血糖生成指数值和饱腹感反应效果的差异可以用其不同的碳水化合物组成以及可能存在的其他蜂蜜成分（如植物化学物质）来解释。因此，蜂蜜，尤其是鳄梨蜂蜜，可以用作甜味剂而不会显著改变血糖浓度。
