Cited by 51Natural Antidiabetic Agents StudiesBee Products Chemical AnalysisAdipokines, Inflammation, and Metabolic Diseases

The effect of a cinnamon-, chromium- and magnesium-formulated honey on glycaemic control, weight loss and lipid parameters in type 2 diabetes: An open-label cross-over randomised controlled trial

Whitfield, Patricia, Parry-Strong, Amber, Walsh, Emily, Weatherall, Mark, Krebs, Jeremy D.·2016·European Journal of Nutrition

Abstract

Purpose This randomised controlled trial assessed the acute and long-term effects of daily supplementation of kanuka honey, formulated with cinnamon, chromium and magnesium on glucose metabolism, weight and lipid parameters in individuals with type 2 diabetes. Methods Twelve individuals with type 2 diabetes received 53.5 g of a formulated honey and a control (non-formulated) kanuka honey in a random order for 40 days, using cross-over design. Fasting glucose, insulin, HbA1c, lipids and anthropometric measures were measured at baseline and end of treatment. A meal tolerance test was performed at baseline to assess acute metabolic response. Results There was no statistically significant difference in acute glucose metabolism between treatment groups, as measured by the Matsuda index and AUC for glucose and insulin. After the 40-day intervention with honey, fasting glucose did not differ significantly between the two treatments (95 % CI -2.6 to 0.07). There was no statistically significant change in HbA1c or fasting insulin. There was a statistically significant reduction in total cholesterol by -0.29 mmol/L (95 % CI -0.57 to -0.23), LDL cholesterol by -0.29 mmol/L (95 % CI -0.57 to -0.23) and weight by -2.2 kg (95 % CI -4.2 to -0.1). There was a trend towards increased HDL and reduced systolic blood pressure in the intervention treatment. Conclusion The addition of cinnamon, chromium and magnesium supplementation to kanuka honey was not associated with a significant improvement in glucose metabolism or glycaemic control in individuals with type 2 diabetes. Use of the formulated honey was associated with a reduction in weight and improvements in lipid parameters, and should be investigated further.

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Authors
Whitfield, P., Parry-Strong, A., Walsh, E., Weatherall, M., & Krebs, J. D.
Affiliations
  • Wellington Hospital (NZ)
  • University of Otago (NZ)
Corresponding author
Whitfield, Patricia
Venue
European Journal of Nutrition
Published
2015-05-19
Volume
55
Issue
3
Pages
1123-1131
ISSN
  • 1436-6207 (ISSN-L)
  • 1436-6215
OpenAlex
W276273251
Cited by
51
References
45
Citations by year
2025: 2 · 2024: 7 · 2022: 3 · 2021: 10 · 2020: 10 · 2019: 5 · 2018: 7 · 2017: 2 · 2016: 4 · 2015: 1
FWCI
3.65
Type
journal article
Language
en
Open access
closed
Locations
  • European Journal of Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Natural Antidiabetic Agents Studies
  • Life Sciences › Agricultural and Biological Sciences › Insect Science › Bee Products Chemical Analysis
  • Health Sciences › Medicine › Epidemiology › Adipokines, Inflammation, and Metabolic Diseases
Keywords
type 2 diabetes, cinnamon, chromium, magnesium, functional food formulation, glycemic control, weight loss, lipid profile, fasting blood glucose, insulin sensitivity, HbA1c, LDL cholesterol, HDL cholesterol, systolic blood pressure
MeSH terms
Aged, Blood Glucose, Body Weight, Energy Intake, Cholesterol, Chromium, Cinnamomum zeylanicum, Diabetes Mellitus, Type 2, Female, Food, Fortified, Glycated Hemoglobin, Honey, Humans, Insulin, Magnesium, Male, Middle Aged, Weight Loss, Treatment Outcome, Cross-Over Studies

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