Can a person with diabetes use honey? Navigating safe consumption

November 20, 2025 •

4 min read

While honey has a lower glycemic index (GI) than table sugar, it still affects blood glucose levels and should not be considered a "free pass" for sweets. This raises the critical question for many managing their health: can a person with diabetes use honey effectively within their diet?

Quick Summary

People with diabetes can consume honey in strict moderation, but it still raises blood glucose levels. Prioritize portion control, monitor blood sugar, and select raw, pure honey to avoid added sugars and potential spikes.

Key Points

Moderation is Essential: Even natural honey raises blood sugar and must be consumed in very small, controlled amounts as an occasional treat.
Not a Free Pass: Honey is a sugar source, not a healthier substitute for refined sugar that can be used freely. It still impacts blood glucose.
Monitor Your Blood Sugar: Always track your glucose levels before and after consuming honey to understand your body's individual response.
Choose Raw and Pure: Opt for unprocessed, raw honey to avoid potential added sugars found in many commercial varieties.
Consult a Professional: It is crucial to discuss including honey in your diet with your doctor or dietitian to determine a safe and appropriate approach.
Consider Alternatives: Other options like zero-calorie sweeteners (e.g., stevia) or fresh fruits offer sweetness with less glycemic impact.

Understanding Honey's Impact on Blood Sugar

Honey, like all carbohydrates, will affect your blood glucose levels. Unlike refined table sugar, which is nearly pure sucrose, honey is a complex natural sweetener composed primarily of fructose and glucose, along with trace amounts of vitamins, minerals, and antioxidants. However, this distinction does not mean it has a negligible effect on blood sugar.

Glycemic Index (GI)

The glycemic index is a system that measures how quickly a carbohydrate raises your blood sugar. While table sugar has a GI of around 65, honey has a slightly lower GI, averaging around 58. This means honey raises blood sugar more gradually than table sugar, but it still causes an elevation that must be accounted for in a diabetic's diet. Factors such as the honey's origin, botanical source, and processing can cause its GI to vary. Acacia honey, for example, is known for its relatively lower GI.

Nutritional Differences from Table Sugar

Unlike nutritionally empty table sugar, honey contains small amounts of beneficial compounds. These include:

Antioxidants and phenolic compounds
Trace minerals like iron, zinc, and potassium
Enzymes with anti-inflammatory properties

However, the quantity of honey needed to gain a significant amount of these nutrients would be far too much for a person with diabetes to consume safely. Therefore, it is far more prudent to obtain these nutrients from sources that have a minimal impact on blood sugar, such as fruits and vegetables.

Can a Person with Diabetes Use Honey? The Verdict

The short answer is yes, but with careful consideration, moderation, and the guidance of a healthcare professional. Honey is not a universal solution or a replacement for proper diabetes management. For individuals with well-controlled blood sugar, incorporating a small, measured amount of honey may be possible as part of a balanced diet. It is not a "health food" for diabetics, but rather a treat to be managed carefully.

Risks and Considerations for Diabetics

Several risks are associated with honey consumption for a person with diabetes, including:

Blood Sugar Spikes: The most immediate concern is that honey, being a source of natural sugars, will cause a rise in blood glucose levels. Excessive or uncontrolled consumption can lead to dangerous hyperglycemia.
Added Sugars in Commercial Honey: Many commercial honey products are processed or mixed with cheaper syrups like high-fructose corn syrup, which can worsen blood sugar control. Always check labels for pure, unprocessed honey.
Limited Nutrients: The trace vitamins and minerals in honey are not a valid reason to consume it freely. You can get superior nutritional benefits from non-sugar sources.
Long-Term Research Needed: Many studies on honey and diabetes are small or conducted on animals, and the long-term effects on humans require more research.

Benefits of Honey (When Consumed Safely)

For those with well-managed diabetes, some potential benefits can be found in small, controlled doses:

Antioxidant Properties: The antioxidants found in honey may help protect against oxidative stress, which is often heightened in individuals with diabetes.
Anti-inflammatory Effects: Chronic inflammation is linked to insulin resistance. The anti-inflammatory compounds in certain honeys may offer a modest benefit.
Wound Healing: Medical-grade honey, especially Manuka, is renowned for its antibacterial and healing properties and is used topically for diabetic ulcers.
Improved Insulin Response: Some limited studies suggest honey may increase insulin levels and help improve glycemic control, though more research is needed.

How to Safely Incorporate Honey (If Approved by a Doctor)

If you and your healthcare provider decide to include honey in your diet, follow these key strategies to minimize its impact on blood sugar:

Strictly Control Portion Size: A limit of one to two teaspoons per day is often recommended, but your personal threshold may be lower. Use a measuring spoon to avoid overconsumption.
Monitor Your Blood Glucose Closely: Always check your blood sugar levels before and after consuming honey to understand your body's specific response.
Pair with Other Foods: Consume honey with high-fiber, high-protein, or healthy-fat foods. This helps slow the absorption of sugar and reduces the risk of a rapid spike.
Choose Raw or Unfiltered Honey: Look for pure, unprocessed honey that does not contain any added sugars or syrups. Raw varieties retain more natural nutrients.
Treat It as an Occasional Indulgence: View honey as a rare treat rather than a daily staple, replacing other sweets rather than adding to your overall sugar intake.

Honey vs. Other Sweeteners for Diabetes: A Comparison


Feature	Honey	Table Sugar	Stevia	Sugar Alcohols (e.g., Erythritol)
Glycemic Index (GI)	~58 (varies)	~65	0	0-7
Calories (per tbsp)	~64	~46	0	0-4 (varies)
Nutritional Value	Trace vitamins, minerals, antioxidants	None	None (plant-derived)	None
Effect on Blood Sugar	Raises levels, but slower than sugar	Raises levels significantly faster	No effect	Minimal to no effect
Main Carbohydrates	Glucose, Fructose	Sucrose (glucose+fructose)	None (steviol glycosides)	Polyols (e.g., Maltitol, Erythritol)
Potential Risks	Spikes if overconsumed; adulteration	High spikes; nutritionally void	May have mixed long-term health data	Gastrointestinal issues in excess

Conclusion

While honey offers some nutritional benefits over refined sugar, it is not a suitable substitute for most diabetics on a regular basis due to its carbohydrate and sugar content. The key to safe consumption is moderation, portion control, and careful blood glucose monitoring. The potential benefits are minimal when compared to the significant nutritional advantages of whole foods like fruits and vegetables, which also provide fiber to slow sugar absorption. For many, zero-calorie natural sweeteners like stevia may be a safer and more effective alternative for satisfying a sweet tooth without compromising glycemic control. As always, consult your healthcare provider or a registered dietitian before making any changes to your diabetes management plan or diet.

For more detailed information on honey's potential health effects and limitations for diabetic patients, refer to scientific reviews such as this one: Honey and Diabetes: The Importance of Natural Simple Sugars on Human Health and Glycemic Control.

Frequently Asked Questions

Honey has a slightly lower glycemic index (GI) than table sugar, meaning it raises blood sugar a little less rapidly. However, it is still a source of sugar and calories that will affect your blood glucose levels. From a practical standpoint, the difference is not significant enough for honey to be considered a healthier alternative for regular use.

There is no one-size-fits-all answer, but in moderation, one to two teaspoons per day is a common guideline, after consulting a healthcare provider. The exact amount depends on your blood sugar control, diet, and how you personally respond. Monitoring your glucose levels is the most reliable way to determine your limit.

Yes, raw, unprocessed honey is generally a better choice for diabetics because it lacks the added sugars or syrups often found in processed commercial honey. Raw honey also retains more of its natural antioxidants and enzymes, though it will still impact blood sugar.

Manuka honey is known for its high antibacterial and anti-inflammatory properties, but it still contains natural sugars and will raise blood glucose levels, although perhaps more moderately than regular honey. It is not a cure for diabetes and should be consumed in moderation and under medical guidance, like any other honey.

While honey is a source of fast-acting carbohydrates and can be used for hypoglycemia, it may not be the optimal choice. It is digested more slowly than pure glucose or fruit juice, which are often recommended for treating low blood sugar quickly and efficiently.

If you are well-managed and want to use honey, it's best to use it as a replacement for other sugars, not as an addition. The total carbohydrate count is most important. Forgoing all forms of added sugar, including honey, is often the safest course of action.

Zero-calorie sweeteners like stevia or erythritol do not raise blood sugar and are often a better option for people with diabetes seeking to manage their glucose levels. They provide sweetness without the calories or sugar content found in honey, though some people have concerns about long-term health effects.