People who have diabetes must be careful to balance their meals throughout the day to avoid sharp spikes in blood sugar. In addition to distributing carbohydrates, proteins and fats evenly throughout the day, it is important to limit the overall number of calories eaten to achieve or maintain a healthy weight. It is possible that the addition of honey will skew both the distribution and total amount of calories.
Honey Basics
Each tablespoon of honey contains 64 calories -- almost entirely from carbohydrates -- which is the equivalent of just over one carbohydrate exchange on the exchange lists for meal planning. The carbohydrates in honey split almost evenly between fructose and glucose, with small amounts of sucrose, galactose and maltose.
Sweets
Often touted as a better sweetening option with a number of potential health benefits, it is important to remember that honey is a sweetener. Even healthy people should keep their intake of sweets to 10 percent or less of total caloric consumption. Sweeteners, like sugar and honey, are simple carbohydrates. Because of the rapid blood sugar increase that simple carbohydrates cause, they are not the ideal choice for people who have diabetes.
Moderation
It is OK to eat some sweets in moderation, but people with diabetes need to practice good sense and caution when they indulge. For example, adding honey to a whole-grain bread recipe for just a touch of sweetness will have much less impact than spreading a tablespoon of honey on a piece of white bread. The lesson is that combining sweets with foods that have lower glycemic response -- such as whole grains, vegetables or protein -- is a safer option than combining sweets with foods like refined grains, which have a higher glycemic response.
Monitor
Building a diet that works is the most important thing for a person with diabetes. It will involve some trial and error, but regular glucose monitoring, staying in regular contact with your dietitian and physician, and learning to make good decisions will help you adapt to your new lifestyle.
References
- "Krause's Food and Nutrition Therapy: 12th Edition"; L. Kathleen Mahan and Sylvia Escott-Stump; 2008
- USDA National Nutrient Database for Standard Reference: Honey
- University of Arkansas Division of Agriculture; The Exchange List System for Diabetic Meal Planning; Rosemary Rodibaugh
