How does manuka honey's glycemic index compare to other sweeteners for people with diabetes?
Executive summary
Manuka honey typically registers as a moderate–GI sweetener, often reported in the mid‑50s (about 54–59 or ~57 in several sources), which places it below pure glucose (GI 100) and generally below or similar to table sugar/sucrose (GI ~60–65) but well above low‑GI sweeteners and certain honeys with lower fructose proportions [1] [2] [3] [4]. The practical implication for people with diabetes is that Manuka honey may provoke smaller immediate blood‑glucose peaks than glucose or some refined sugars in single‑meal tests, but it remains a caloric, carbohydrate source whose real‑world impact depends on dose, individual response and accompanying foods — and the evidence in people with diabetes is limited [5] [3] [6].
1. What the numbers say: Manuka’s GI in context
Multiple experimental and review sources place Manuka honey in the “moderate” glycaemic index range, commonly cited between about 54 and 59 (with individual summaries listing a value around 57), a range lower than glucose (GI 100) and typically lower than sucrose/table sugar (around 60–65) but higher than low‑GI fructose (GI ~19) and some low‑GI honeys such as acacia or honeydew that have been reported much lower [2] [1] [3] [4] [7].
2. Why Manuka can score lower than plain sugar
The GI of a honey reflects its carbohydrate composition: honeys with a higher fructose-to-glucose ratio tend to raise blood glucose more slowly because fructose is absorbed differently and has a much lower GI than glucose (fructose GI ≈19, glucose = 100) — Manuka often has a relatively higher fructose proportion than some honeys, which helps explain moderate GI values versus pure glucose or some refined sugars [4] [8].
3. What the clinical studies actually tested
The most rigorous GI work on Manuka comes from small, controlled trials in healthy volunteers showing similar blood‑glucose curves between Manuka samples and glucose in timing (peaks at about 30 minutes), but with lower incremental area under the curve versus the glucose standard for many participants, producing the moderate GI classification cited above; these studies were small and largely not conducted in people with diabetes [5] [2].
4. Conflicting evidence and real‑world variability
Clinical reports and reviews disagree on whether honey broadly — and Manuka specifically — improves long‑term glycemic control: some small trials and animal studies suggest potential benefits or hypoglycaemic effects, while other human studies report blood‑sugar rises when honey is consumed by people with type 2 diabetes; individual response, dose, concurrent medications, and study size explain much of this conflict, and GI alone does not predict total glycaemic load or long‑term outcomes [4] [6] [9].
5. Limitations of GI for diabetes management
GI is a single metric that measures relative blood‑glucose response per equal carbohydrate portions and does not account for portion size, caloric load, or mixed meals; authoritative summaries and consumer resources caution that GI must be applied alongside carbohydrate counting, portion control and clinical monitoring — therefore a moderate‑GI Manuka honey can still cause meaningful glucose rises if used in typical culinary amounts [3] [10].
6. Non‑glycemic considerations that matter to people with diabetes
Separate from GI, Manuka honey is repeatedly highlighted for antibacterial, anti‑inflammatory and wound‑healing properties — attributes clinically relevant for diabetic foot ulcers and topical care — but those benefits do not negate its carbohydrate impact when eaten, and many commercial sources emphasize these therapeutic angles while also marketing product sales, a potential commercial interest readers should weigh [4] [5] [1] [9].
7. Bottom line for diabetes care
Manuka honey’s moderate GI (mid‑50s) means it generally causes smaller immediate blood‑glucose spikes than pure glucose and may be slightly lower than or comparable to table sugar, but it remains a digestible sugar that contributes carbohydrates and calories; because evidence in people with diabetes is limited and individual responses vary, its use must be managed like any other sweetener — monitored, portioned, and discussed with a clinician or diabetes educator [1] [5] [3] [6].