Volume 16, Issue 78 (1-2009)                   DMed 2009, 16(78): 1-4 | Back to browse issues page

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afaghi A, siratisabet M, sahmani M, khabaz F, beigdloo A. Glycemic Index (GI) of Iran's Free Wax Honey. DMed. 2009; 16 (78) :1-4
URL: http://daneshvarmed.shahed.ac.ir/article-1-86-en.html
Abstract:   (10676 Views)

  Introduction: The GI explains elevation of blood glucose after eating a food compared with standard blood glucose curve after glucose or white bread in the same subject. This index varies between 20 for fructose and 100 for glucose. Both the amount and source of carbohydrate influence the glycemic response, but the GI compares the same amount of carbohydrate and provides a measure of carbohydrate quality but not quantity.

  Aim: The purpose of this study was to determine the GI of Iran's free wax honey.

  Materials & Methods: Blood samples of 8 male subjects for glucose analysis (using glucose oxidase method) were collected after 12 hr fasting period at zero time (baseline) and at 30, 60, 90, 120 min after ingestion of identical amount of honey (test food), and glucose (standard food).

  Results: The area under the curve (AUC) was 1294 and 847.5 (mg/dl) for glucose and honey respectively. Based on this finding the GI of Iran's free wax honey is 65

  Conclusion: The Iran's free wax honey with GI of 65 is a medium GI food and can be replaced with high GI foods as a supplement food.

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Type of Study: Research |

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