Chemistry Reference
In-Depth Information
Chepulis and Starkey (2008) investigated whether honey and sucrose would have differential
effects on weight gain during long-term feeding. Forty-ive 2-month-old Sprague Dawley rats were
fed a powdered diet that was either sugar-free or contained 7.9% sucrose or 10% honey
ad libitum
for 52 weeks (honey is 21% water). Weight gain was assessed every 1-2 weeks, and food intake
was measured every 2 months. At the completion of the study, blood samples were removed for
the measurement of blood sugar (HbA1c) and a fasting lipid proile. Dual X-ray absorptiometry
analyses were then performed to determine body composition and bone mineral densities. Overall
weight gain and body fat levels were signiicantly higher in sucrose-fed rats and similar for those fed
honey or a sugar-free diet. HbA1c levels were signiicantly reduced, and high-density lipoprotein
(HDL) cholesterol signiicantly increased in honey-fed rats compared with rats fed on sucrose or a
sugar-free diet, but no other differences in lipid proiles were found. No differences in bone mineral
density were observed between honey- and sucrose-fed rats, although it was signiicantly increased
in honey-fed rats compared with those fed the sugar-free diet.
Certainly, the aforementioned results agree with the literature that low-GI foods can improve
weight regulation compared with their higher GI counterparts (Agus et al. 2000; Spieth et al.
2000; Dumesnil et al. 2001; Brand-Miller et al. 2002; Bahrami et al. 2009), and the World Health
Organization has even issued an extensive report detailing the use of low-GI foods as an appropriate
way of preventing obesity (FAO/WHO Expert Consultation 1998).
As reported by Chepulis (2007), the reduced weight gain seen in honey-fed rats may be due
to the insulin-mimetic effects of hydrogen peroxide produced by the honey. No studies have been
undertaken to assess whether hydrogen peroxide could reach suficient levels
in vivo
to elicit such a
response, although it warrants further investigation.
Nemoseck et al. (2011) hypothesized that, in comparison with sucrose, a honey-based diet would
promote lower weight gain, adiposity, and related biomarkers (leptin, insulin, and adiponectin) as
well as a better blood lipid proile. Thirty-six male Sprague Dawley rats (228.1 ± 12.5 g) were
equally divided by weight into two groups (
n
= 18) and provided free access to one of the two diets
of equal energy densities, differing only in a portion of the carbohydrate. Diets contained 20%
carbohydrate (by the weight of the total diet) from either clover honey or sucrose. After 33 days,
epididymal fat pads were excised and weighed, and blood was collected for analyses of serum con-
centrations of lipids, glucose, and markers of adiposity and inlammation. The body weight gain
was 14.7% lower (
P
≤ 0.05) for rats fed on honey, corresponding to a 13.3% lower (
P
≤ 0.05) con-
sumption of food/energy, whereas food eficiency ratios were nearly identical. The epididymal fat
weight was 20.1% lower (
P
≤ 0.05) for rats fed on honey. Serum concentrations of triglycerides and
leptin were lower (
P
≤ 0.05) by 29.6% and 21.6%, respectively, and non-HDL cholesterol was higher
(
P
≤ 0.05) by 16.8% for honey-fed rats. No signiicant differences in serum total cholesterol, HDL
cholesterol, adiponectin, C-reactive protein, monocyte chemoattractant protein-1, glucose, or insu-
lin were detected. These results suggest that, in comparison with sucrose, honey may reduce weight
gain and adiposity, presumably due to lower food intake, and promote lower serum triglycerides but
higher non-HDL cholesterol concentrations.
11.5.9 Sugar-Sweetened Beverages and Weight Gain
The consumption of SSBs has been linked to obesity and type 2 diabetes. Over the past decade,
U.S. adult SSB consumption has increased. SSB comprises a considerable source of total daily
intake and is the largest source of beverage calories. SSB consumption is highest among subgroups
also at greatest risk of obesity and type 2 diabetes.
Bleich et al. (2009) examined national trends in SSB consumption among U.S. adults by socio-
demographic characteristics, body weight status, and weight loss intention. They analyzed 24-h
dietary recall data to estimate beverage consumption among adults (aged older than 20 years old)
Search WWH ::
Custom Search