Glossary
The complex relationship between honey consumption and blood sugar management. While honey raises blood glucose (it is predominantly sugar), research shows it has a lower glycemic index than table sugar, may improve lipid profiles, and demonstrates potential pancreatic beta-cell protective effects in preliminary studies.
Honey is approximately 80% sugar (38% fructose, 31% glucose, with smaller amounts of maltose and sucrose). It absolutely raises blood glucose when consumed. For people managing diabetes, honey is not a "free food." However, the comparison to refined sugar is more nuanced than "sugar is sugar." Honey's glycemic index (GI) is approximately 55 to 61 (varies by floral source), compared to table sugar at 65 and white bread at 75. This lower GI means honey produces a somewhat moderated blood glucose spike compared to equivalent amounts of table sugar.
A 2018 systematic review in Nutrition and Metabolism found that honey consumption in diabetic patients produced lower postprandial blood glucose spikes compared to equivalent amounts of dextrose or sucrose. A 2020 study found that 8 weeks of honey supplementation improved fasting blood glucose, HbA1c, and lipid profiles in type 2 diabetic patients compared to the sugar control group. Some researchers hypothesize that honey's antioxidant and anti-inflammatory compounds may provide protective effects on pancreatic beta-cells.
Honey should never be used as a diabetes treatment. It is a caloric sweetener that must be accounted for in carbohydrate calculations. If you have diabetes and wish to use honey as a sweetener instead of table sugar, discuss it with your endocrinologist or dietitian. The research suggests it may be a modestly better choice than refined sugar for some diabetic patients, but "better than sugar" does not mean "good for diabetes." Individual glucose monitoring remains essential.
Research suggests honey produces a somewhat lower glycemic response than equivalent amounts of table sugar, and may provide antioxidant benefits that sugar lacks. However, both are caloric sweeteners that raise blood glucose. Any honey consumption must be factored into carbohydrate targets. Consult your healthcare provider before making changes to your dietary sweetener choices.
There is no universal safe amount; it depends entirely on your individual glucose management, medication regimen, and overall carbohydrate targets. One tablespoon of honey contains approximately 17 grams of carbohydrate. Work with your dietitian to determine if and how honey fits within your meal plan.
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