Özet:

The glycemic response is dependent on the rate of digestion and absorption of carbohydrates present in food. Considering the importance of the application of the glycemic index as a tool to aid in the prescription of diets, this study aimed to evaluate the glycemic response of honey produced in the state of Piauí­. This is an experimental study with a quantitative and analytical approach. The sample of honey was purchased in the local market of the city of Teresina. Eight volunteers were recruited, and the honey was characterized as regards the glycemic index (GI) and glycemic load (GL), by means of the evaluation of the glycemic response after its ingestion. A healthy sedentary population was observed. The ingestion of the honey caused an increase in the glycemia and peak of the glycemic response in 30 minutes, and from that time up to 60 minutes, there was a severe decline. After 90 minutes there was a gradual decline in blood glucose levels. The result of the calculation under the glucose response curve (IUAC) obtained with the average glucose values for both glucose and honey showed that the glucose IUAC was 158.4 mmol / L and the honey was 111.6. The determination of the glycemic response of honey showed GI results of 70.04%, which can be classified as high GI (≥70) and high GL (24.5 g). Therefore, despite being a product widely used by the population for its content of countless beneficial compounds to health, attention should be paid to its consumption, since it causes a rapid increase in postprandial blood glucose.

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