Honey and Type 1 Diabetes Mellitus

Type 1 diabetes mellitus is by far the most common metabolic and endocrinal disease in children (Peters & Schriger, 1997). The major dietary component responsible for fluctuations in blood glucose levels is carbohydrate. The amount, source (Jenkins et al., 1981; Gannon et al., 1989) and type (Brand et al., 1985) of carbohydrate appear to have profound influence on postprandial glucose levels. The chronic hyperglycemia of diabetes is associated with longterm damage, dysfunction and failure of various organs especially the eyes, kidneys, nerves, heart and blood vessels (American Diabetes Association, 2001). The glycemic effect of any foodstuff is defined as its effect on blood glucose level postprandially. Both the glycemic index (GI) and the peak incremental index (PII) are used to assess the glycemic effect of different food stuffs (Jenkins et al., 1981). Jennie et al (2003) who studied the use of low glycemic index diets in the management of diabetes found that diets with low glycemic indices (GI), compared with conventional or high-GI diets, improved overall glycemic control in individuals with diabetes, as assessed by glycemic index, peak incremental index, reduced HbA1c and fructosamine. They concluded that using low-GI foods in place of conventional or high-GI foods has a clinically useful effect on postprandial hyperglycemia similar to that offered by pharmacological agents that target postprandial hyperglycemia. Similarly, the American Diabetes Association (2002) stated that the use of low-GI foods may reduce postprandial hyperglycemia. Honey is the substance made when the nectar and sweet deposits from plants are gathered, modified and stored in the honeycomb by honey bees. It is composed primarily of the sugars glucose and fructose; its third greatest component is water. Honey also contains numerous other types of sugars, as well as acids, proteins and minerals (White et al., 1962; White, 1980; White, 1975). The water content of honey ranges between 15 to 20% (average 17.2%). Glucose and fructose, the major constituents of honey, account for about 85% of the honey solids. Besides, about 25 different sugars have been detected. The principal oligosaccharides in blossom honeys are disaccharides: sucrose, maltose, turanose, erlose. Trace amounts of tetra and pentasaccharides have also been isolated (Bogdanov, 2010). The protein and amino acid content of honey varies from 0.05 to 0.3 %. The honey proteins are mainly enzymes (White, 1975). Honey also contains varying amounts of mineral substances ranging from 0.02 to 1.03 g/100 g (White, 1975). Among honey benefits are its anti-