Based on PubMed | Is it true that honey is a safe alternative to sugar for people with diabetes and doesn’t significantly raise blood glucose?

Honey is not a “free” or uniformly safe substitute for sugar in diabetes; it still raises blood glucose and contains slightly more carbohydrate and calories than table sugar, so it should be used sparingly and counted within your carb plan. ^{[1] [2]} CDC dietary guidance also places honey among simple carbohydrates that can raise blood sugar quickly, especially when consumed alone. ^[3]

Key takeaways

• Honey affects blood glucose: Like other sugars, honey raises blood sugar and offers no general advantage over granulated sugar for diabetes management. ^{[1] [2]}
• Slightly higher carbs/calories: Per teaspoon, honey has slightly more carbohydrates and calories than table sugar, meaning it can impact glucose and calorie intake more if measured by volume. ^{[1] [2]}
• Glycemic response can vary: Some small studies suggest honey may produce a somewhat lower post‑meal spike than pure glucose or sucrose in selected settings, but results are mixed and not consistent enough to treat honey as “neutral.” ^{[4] [5]}
• Long‑term data are limited: Short trials in diabetes show mixed outcomes, including a small study in type 2 diabetes where HbA1c rose despite favorable lipid changes with honey intake, underscoring the need for caution. ^[6]

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How honey compares to sugar

• Composition: Honey is a natural sweetener mainly composed of fructose and glucose in varying ratios, while table sugar (sucrose) is a disaccharide of glucose and fructose. This composition can influence speed of absorption, but both provide digestible sugars that raise blood glucose. ^{[1] [2]}

• Glycemic impact: In older, small studies, honey sometimes produced a lower postprandial glucose rise than glucose or sucrose in some individuals, including those with diabetes. ^{[4] [5]} However, these studies were small, heterogeneous, and do not change the practical recommendation that honey still raises blood glucose and should be counted. ^{[1] [2]}

• Practical guidance: Diabetes nutrition guidance emphasizes counting carbs from all simple sugars including honey and using them in moderation rather than assuming one form is safer. There is generally no benefit to swapping sugar for honey in routine diabetes eating plans. ^{[1] [2]} Public health guidance also lists honey among simple carbs that can quickly raise blood sugar. ^[3]

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What clinical studies show

• Short-term glycemic responses:

  • In small trials, honey sometimes showed a blunted peak compared with glucose or sucrose, especially in specific designs, but individual responses varied widely. ^{[4] [5]}

• Longer-term outcomes:

  • An 8‑week randomized clinical trial in adults with type 2 diabetes found that while lipids improved and weight decreased with honey intake, HbA1c increased, indicating a worse average blood glucose over time. ^[6]
  • A small pilot in type 1 diabetes suggested some favorable metabolic signals with honey over 12 weeks, but it involved only 20 participants and needs confirmation in larger, rigorous studies. ^{[7] [8]}

Overall, the evidence does not support treating honey as metabolically “safe” for diabetes compared with sugar, especially for long‑term glycemic control. ^{[1] [2] [6]}

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Practical advice for using honey if you choose to

• Count the carbs: If you enjoy honey, you might use a smaller amount because it tastes sweeter than sugar, but you still need to count its carbohydrates within your meal plan. ^{[1] [2]}
• Pair with balanced meals: If included, take honey with meals that have fiber, protein, and healthy fats to slow absorption, rather than on an empty stomach. (General nutrition practice)
• Monitor your response: Check your blood glucose before and 1–2 hours after trying honey to see your personal response, as glycemic responses can differ. ^[4]
• Prefer noncaloric options when appropriate: For sweet taste without glucose impact, noncaloric sweeteners may help reduce energy intake compared with sucrose in some trials, though overall evidence is mixed and product choice should be individualized. ^[9]

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Safety notes

• General safety: Honey is generally safe for adults and children over 1 year old. ^[10] Avoid giving honey to infants under 1 due to the risk of infant botulism; this is not a concern for older children and adults. ^[10]
• Quality variability: Honey is not standardized; composition varies by source, which can affect taste and glycemic impact. ^[10]

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Bottom line

• Honey is not a “diabetes-safe” sweetener and will raise blood sugar; it typically offers no advantage over table sugar for glycemic control. ^{[1] [2]} If you prefer the taste, you can include small amounts in moderation, making sure to count the carbohydrates and monitor your individual glucose response. ^{[1] [2]} Public health guidance groups honey with other simple sugars that raise blood sugar quickly, so portion control and meal context are key. ^[3]

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Quick comparison table

Feature	Honey	Table sugar (sucrose)	What this means
Basic effect on blood glucose	Raises blood glucose	Raises blood glucose	Neither is “free”; both must be counted. [1] [2]
Carbs/calories per teaspoon	Slightly higher than sugar	Slightly lower per teaspoon	Honey can impact glucose/calories more if measured by volume. [1] [2]
Taste/sweetness	Often perceived sweeter	Baseline	May allow using a smaller amount, but carbs still count. [1]
Classification	Simple carbohydrate	Simple carbohydrate	Can raise blood sugar quickly if taken alone. [3]
Long‑term glycemic data	Mixed; one T2D trial showed HbA1c increase	Established hyperglycemic effect	No clear long‑term advantage for honey. [6]