Can Honey Cause Diabetes?
By
Dr Fernanda Papa Spada (PhD)
Author bio
Dr Fernanda Papa Spada (PhD) is a Food Scientist with expertise in Food Technology, eggs, meat, fruits, vegetable, and volatile compounds. She writes and reviews content on these topics.
Dr Spada’s Highlights:
Research at the University of São Paulo
PhD in Food Science and Technology at the University of São Paulo/ Brazil and six-month visitor Recherche at Reading University/ United Kingdom.
Bachelor of Food Science at the University of São Paulo/ Brazil and a one-year scholarship at the Agrosup and Institute of Agronomic Research (INRA) Dijon/ France.
The most important qualities that could be presented are determination and persistence. I am always willing to learn and have new goals. I have abilities to work in group, and technical abilities in languages (French and English), and in many computational tools such as data analysis and bio-statistical advanced analysis.
Professional Experience:
Dr Spada is PhD in Food Science and Technology. I have a partnership with the “Flavor center”; at the University of Reading-UK specialising in analysis chromatography olfactometry (GCO) and technical aids for identifying volatile compounds (GCMS and SPE).
Dr Fernanda Spada did her interuniversity exchange graduation (Brazil/France) in Food Science at USP/ESALQ and the Institut National de la Recherche Agronomique (INRA-Dijon). In mid-2010 she returned to USP / ESALQ in 2012 and completed her Master’s in food science and technology, focusing on products with reduced fat and high sensory acceptance from consumer groups at different ages.
Education:
2019 – 2022 Post-doctorate
Faculty of Pharmaceutical Sciences, FCF/USP, Brazil
Knowledge area: Science and Technology of the Food
2013 – 2017 Doctorate Food Science.
Luiz de Queiroz College of Agriculture, ESALQ, Brazil
with Sandwich Doctorate in University of Reading
Title: Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application, Year of degree: 2017
2011 – 2013 Masters in Food Science.
Luiz de Queiroz College of Agriculture, ESALQ, Brazil
Title: Reducing fat levels in mortadella bologna and its sensory influence on tasters of different ages, Year of Degree: 2013
2005 – 2010 Undergraduate in Food Science.
Luiz de Queiroz College of Agriculture, ESALQ/USP, Brazil
Title: Analysis of the water-soluble fraction in human milk and its impact on infants’ taste preferences.
Relevant Published Work:
Articles Published in Scientific Journals
- SPADA, F. P.; LAZARINI, J. G.; BATISTA, P. S.; SARTORI, A. G. O.; SALIBA, A. S. M. C.; AMARAL, J. E. P. G.; PURGATTO, E.; ALENCAR, S. M.
Cocoa powder and fermented jackfruit seed flour: a comparative cell-based study on their potential antioxidant and anti-inflammatory activities after simulated gastrointestinal digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. Impact factor (2021 JCR): 4,1250, v.xx, p.10.1002/jsfa.12, 2023.
Home page: [https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.12568]
- SPADA, FERNANDA PAPA; DE ALENCAR, SEVERINO MATIAS; PURGATTO, EDUARDO
Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods., v.6, p.100158, 2022.
Home page: [https://www.sciencedirect.com/science/article/pii/S2666833522000466]
- GIOVANINI DE OLIVEIRA SARTORI, ALAN; PAPA SPADA, FERNANDA; PENA RIBEIRO, VICTOR; ROSALEN, PEDRO LUIZ; IKEGAKI, MASAHARU; KENUPP BASTOS, JAIRO; DE ALENCAR, SEVERINO MATIAS. An insight into the botanical origins of propolis from permanent preservation and reforestation areas of southern Brazil. Scientific Reports. Impact factor (2021 JCR): 4,9960, v.11, p.22043 (2021), 2021.
Home page: [https://doi.org/10.1038/s41598-021-01709-1]
- SPADA, FERNANDA PAPA; BALAGIANNIS, DIMITRIOS P.; PURGATTO, EDUARDO; DO ALENCAR, SEVERINO MATIAS; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN; PARKER, JANE K. Characterisation of the chocolate aroma in roast jackfruit seeds. FOOD CHEMISTRY. Impact factor (2021 JCR): 9,2310, v.354, p.129537, 2021.
Home page: [https://www.sciencedirect.com/science/article/abs/pii/S0308814621005434]
- SPADA, F. P.; MANDRO, GABRIELA FERNANDA; DA MATTA, MANOEL DIVINO; CANNIATTI-BRAZACA, S. G. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder. Food Bioscience. Impact factor (2021 JCR): 5,3180, v.37, p.100683, 2020.
Home page: [https://www.sciencedirect.com/science/article/pii/S2212429220310208]
- SPADA, F. P.; SILVA, P. P. M.; MANDRO, G. F.; MARGIOTTA, G. B.; SPOTO, M. H. F.; BRAZACA, S. G. C. Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. PLoS One. Impact factor (2021 JCR): 3,7520, v.13, p.e0197654, 2018.
Home page: [https://doi.org/10.1371/journal.pone.0197654] or
[https://journals.plos.org/plosone/article/authors?id=10.1371/journal.pone.0197654]
- SPADA, FERNANDA PAPA; ZERBETO, LAIS MASSON; RAGAZI, GABRIEL BERNARDES CABREIRA; GUTIERREZ, ÉRIKA MARIA ROEL; DE SOUZA, MIRIAM COELHO; PARKER, JANE K.; CANNIATTI BRAZACA, SOLANGE GUIDOLIN. Optimization of Chocolate Aroma Production in Roasted Jackfruit Seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. Impact factor (2021 JCR): 5,8950, v.21, p.2017 – 1208, 2017.
Home page: [ http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b04836]
- SELANI, M.; SHIRADO, G. A. N.; MARGIOTTA, G. B.; SPADA, F. P.; PIEDADE, S. M. S.; CASTILLO, C.J.C.; BRAZACA, S. G. C. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Science. Impact factor (2021 JCR): 7,0770, v.112, p.69 – 76, 2016.
Home page: [http://www.sciencedirect.com/science/article/pii/S0309174015301157]
- SPADA, F. P.; SELANI, M.; COELHO, A.A.D.; SAVINO, V.J.M.; RODELLA, A. A.; SOUZA, M.C.; Fávia Salgado Fischer; LEMES, D. E. A.; Solange Guidolin Canniatti. Influence of natural and synthetic carotenoids on the color of egg yolk. SCIENTIA AGRICOLA. Impact factor (2015 JCR): 0,9540, v.73, p.234 – 242, 2016.
Home page: [https://doi.org/10.1590/0103-9016-2014-0337]
- SALDANA, E.; LEMOS, A. L. C.; SELANI, M.; SPADA, F. P.; ALMEIDA, M. A.; CASTILLO, C.J.C. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids. SCIENTIA AGRICOLA. Impact factor (2015 JCR): 0,9540, v.72, p.495 – 503, 2015.
Home page:
[http://www.scielo.br/scielo.php?pid=S0103-90162015000600495&script=sci_arttext]
Conference Papers:
- SPADA, FERNANDA PAPA; GIOVANINI DE OLIVEIRA SARTORI, ALAN; ALENCAR, S. M.; PURGATTO, EDUARDO. Brown propolis as an authentical functional ingredient to food industry, 2021. (Symposium, Presentations in Events). Additional references: Canada/English. Home page: http://www.pangbornsymposium.com/; Canada; Vancouver; Pangborn2021; Elsevier.
- SPADA, FERNANDA PAPA; SALIBA, A. S. M. C.; DE ALENCAR, SEVERINO MATIAS; PURGATTO, E. Evaluating the peculiar aroma of Syzygium malaccense, 2021. (Symposium,Presentations in Events). Additional references: China/English. Online; SenseAsia2021; Elsevier.
- SPADA, F. P.; BATISTA, P. S.; PURGATTO, E.; JACOMINO, A. P.; ALENCAR, S. M. Evaluating the peculiar aroma of Eugenia pyriformis Cambess, 2020. (Congress,Presentations in Events). Additional references: Holanda/English. Netherlands – Online; Netherlands; Evento: Eurosense; Elsevier.
- SPADA, F. P.; ALENCAR, S. M.; PURGATTO, E. Production of natural chocolate aroma by jackfruit seeds applied and their application in beverages, 2020. (Congress,Presentations in Events). Additional references: Holanda/English. Netherlands – Online; Netherlands; Eurosense; Elsevier.
- SPADA, FERNANDA PAPA. The use of jackfruit seeds as a chocolate aroma in food, beverages and make-be products., 2020. (Conference or lecture, Presentations in Events). Additional references: Great Britain/English. England; London; 29th World Conference on Food and Beverages; Food Tec Conferences.
- SPADA, F. P.; METHVEN, L.; Solange Guidolin Canniatti; PARKER, J. K. Jackfruit seed as a potential substitute for chocolate aroma, 2015. (Congress,Presentations in Events). Additional references: Great Britain /English. Home page: https://www.northumbria.ac.uk/about-us/news-events/events/2015/07/3rd-nursten-postgraduate-flavour-symposium/; Local: Newcastle; Newcastle; Evento: 3rd Nursten Postgraduate Flavour Symposium; Northumbria University.
Other References:
Reading University -SPADA 2017
https://centaur.reading.ac.uk/68248/1/FINAL%20Paper%20Jack%20I%20-22nd%20Jan%202017.pdf
Confectionery News – SPADA 2017
PubMed SPADA 2023 https://pubmed.ncbi.nlm.nih.gov/36960787/
EUREKALERT – SPADA 2018 – https://www.eurekalert.org/news-releases/506333
LIVEKINDLY – SPADA 2018 – https://www.livekindly.com/chocolatey-aroma-jackfruit-seeds/
DAILY NEWS – SPADA 2018 – http://dailynews.lk/2018/11/05/tc/167435/jackfruit-seed-may-soon-be-substitute-cocoa?page=16
You can view some of Dr. Spada’s research, as well as links to her professional profile:
In this article, we will explore the question, “Can honey cause diabetes?” We will also delve into other significant topics, including types of honey and nutrient profile.
Can honey cause diabetes?
The answer is not direct. Honey, with its low glycemic index (primarily composed of fructose followed by glucose) and minimal impact on blood sugar levels in individuals (1).
Along with its abundance of non-sugar components (enzymes, amino acids, vitamins, minerals, phenolic compounds), it may offer potential nutritional benefits (1).
However, it is crucial to ensure the use of genuine, unprocessed natural honey at suitable therapeutic dosages (1).
Which types of honey are safe for diabetics and which are not?
For diabetics it ensures the use of genuine, natural honey at balanced dosages (1). There are seven main types of honey, as classified by the USDA’s commercial item description for honey (2).
- Liquid honey: Honey separated from the comb using different methods.
- Granulated honey: Honey that naturally crystallizes or granulates due to its composition and storage conditions.
- Creamed honey: Honey with a smooth consistency, made by heating, straining, and seeding crystallized honey.
- Comb honey: Honey stored by bees in sealed whole combs or sections.
- Chunk honey: Comb honey sold in a container with liquid honey poured around it.
- Raw honey: Honey in its natural state, containing fine particles, pollen grains, air bubbles, comb, propolis, and other natural elements.
- Unfiltered/unstrained honey: Honey that has not been filtered or strained, including fine particles, pollen grains, air bubbles, comb, propolis, and other natural elements.
- Filtered honey: Honey that has been filtered to remove most of the particles, comb, propolis, and other defects found in suspension, but not less than 1.0 micron in size.
- Strained honey: Honey that has been strained to remove most particles, including comb, propolis, or other defects, while retaining grains of pollen, small air bubbles, and very fine particles.
What does natural honey contain that is good for diabetes?
Honey can be a beneficial sugar substitute and can be safely consumed by individuals with diabetes (1). Natural honey contains a wide range of beneficial substances. It contains a complex mixture of healthy components such as phenolic compounds, flavonoids, organic acids, and essential micronutrients (1 and 2).
It also provides enzymes, proteins, and important vitamins like B vitamins and vitamin C. Additionally, honey is a rich source of minerals and trace elements that our bodies need, such as calcium, potassium, iron, and zinc (1).
These incredible components found in honey have numerous positive effects on health. They support the restoration of health, help repair and maintain our cells, and play a vital role in regulating metabolism (1).
They have particularly beneficial impacts on the nervous system, heart health, and muscles and bones. Moreover, honey can help counteract degenerative processes, prevent complications, and improve the overall quality of life for individuals with diabetes (1 and 3).
In a nutshell, natural honey is a powerhouse of goodness, providing essential nutrients that our bodies need to function properly.
Can individuals with diabetes consume honey?
Each diabetic person responds to the number of carbohydrates differently. Limited usage of honey is fine even for diabetic patients. But, honey being a carbohydrate source should be consumed in limited or controlled amounts (1).
In a clinical study, 30 patients with type-2 diabetes underwent honey tolerance tests (1 and 3).
The results showed that when given a high dose of honey (90 g), there was a significant reduction in postprandial plasma glucose levels. This effect was observed even in individuals with a high degree of glucose intolerance (1 and 3).
These findings support the claim made by Indian Ayurvedic physicians that honey can be a beneficial sugar substitute and can be safely consumed by individuals with diabetes (1).
What are the main benefits of consuming honey?
The primary advantage of honey lies in its nutritional composition, which has the potential to improve overall health.
Honey’s antioxidant and anti-inflammatory properties make it a wise substitute for sugar. Including honey in your diet can provide benefits such as improved metabolism and overall well-being (1 and 3).
What are the main risks of consuming honey?
Infants and young children: Honey should not be given to infants under the age of one year due to the risk of infant botulism.
Contamination: Honey can sometimes be contaminated with harmful bacteria, such as Clostridium botulinum.
Adulteration: Honey adulteration is a concern in the food industry, where impure or low-quality honey is mixed with other substances or artificially modified. Adulteration compromising its quality and potentially diminishing its health benefits and improving risks.
Conclusion:
In this article, we have addressed the question, ‘Can honey cause diabetes?’ Honey, when genuine, unprocessed, and natural, offers potential nutritional benefits. Therefore, it can be used as part of a balanced diet with appropriate dosages.
References:
1. Sharma R, Martins N, Chaudhary A, Garg N, Sharma V, Kuca K, et al. Adjunct use of honey in diabetes mellitus: A consensus or conundrum? Trends Food Sci Technol [Internet]. 2020;106:254–74. Available from: https://www.sciencedirect.com/science/article/pii/S0924224420306439
2. USDA. Commercial item description for honey. [Internet]. [cited 2023 Jun 07]. Available from: https://www.ams.usda.gov/sites/default/files/media/AA20380_Honey.pdf
3. Agrawal OP, Pachauri A, Yadav H, Urmila J, Goswamy HM, Chapperwal A, Bisen PS, Prasad GB. Subjects with impaired glucose tolerance exhibit a high degree of tolerance to honey. Journal of Medicinal Food. 2007 Sep 1;10(3):473-8.
