Raw honey and Blood sugar

In this study, researchers from Arizona State University examined the effects of daily consumption of raw and heat-treated (pasteurized) honey on glycemic control in adults with type 2 diabetes mellitus.

A total of fifty-six subjects completed the study and forty-eight subjects were included in final data analysis. The results showed that consumption of raw honey lowered fasting blood sugar by 10% within 30 days when compared to a placebo group.

There was no significant difference between raw and pasteurized honey groups after 4 weeks of treatment on fasting serum glucose, hemoglobin A1C, lipids or insulin levels.

However, there was a marginally significant decrease in serum LDL cholesterol level at week 4 with raw vs pasteurized honey (-9%, p=0.066) that was not observed at 2 weeks.

In conclusion, this study shows that daily consumption of either raw or pasteurized honey resulted in a significant reduction in fasting serum glucose within 30 days compared to a placebo group. However, more studies are needed to understand the effects of honey on glycemic control and other health related outcomes.

Source:  Elahe Asemani, Abbas Kebriaeezadeh, et al. A Randomized Crossover Honey-Controlled Study Evaluating the Efficacy of Raw and Heat-Treated Honey as a Supplement for Improved Glycemic Control of Subjects With Type 2 Diabetes Mellitus. J Med Food. June 2012; 15 (6): 494-500.

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