Is honey good for diabetics type 2? This question arises frequently as people with type 2 diabetes seek natural alternatives to refined sugar. Honey is a natural sweetener containing fructose, glucose, and trace nutrients, but it remains a source of carbohydrates that raises blood glucose levels. Whilst honey has a slightly lower glycaemic index than table sugar, it is classified as a 'free sugar' under NHS guidance and must be carefully managed within daily carbohydrate allowances. Understanding how honey affects blood glucose, safe portion sizes, and when to choose alternative sweeteners is essential for maintaining optimal diabetes control. This article examines the evidence, NHS and NICE guidance, and practical considerations for people with type 2 diabetes considering honey consumption.

Understanding Honey and Blood Sugar Levels in Type 2 Diabetes

Honey is a natural sweetener composed primarily of fructose and glucose, with small amounts of vitamins, minerals, and antioxidants. For people with type 2 diabetes, understanding how honey affects blood glucose is essential for making informed dietary choices. Unlike table sugar (sucrose), honey contains approximately 40% fructose and 30% glucose, along with water and trace nutrients. This composition means honey still raises blood sugar levels, though the glycaemic response may differ slightly from refined sugars.

The glycaemic index (GI) of honey varies depending on its floral source. According to the University of Sydney GI database, honey typically ranges from approximately 35 to 58, compared to table sugar's GI of around 65. A lower GI indicates a potentially slower rise in blood glucose, but this does not mean honey is 'safe' for unrestricted consumption in diabetes. The total carbohydrate content remains the critical factor—one tablespoon (approximately 20g) of honey contains about 17 grams of carbohydrate, which must be accounted for in daily carbohydrate allowances.

People with type 2 diabetes experience impaired insulin secretion and insulin resistance, meaning their bodies struggle to regulate blood glucose effectively. Any carbohydrate-containing food, including honey, will impact blood sugar levels. Whilst some studies suggest honey may cause a marginally lower glycaemic response than sucrose, the clinical significance of this difference remains debatable. Honey is classified as a 'free sugar' under NHS and SACN (Scientific Advisory Committee on Nutrition) definitions—sugars added to foods or naturally present in honey, syrups, and fruit juices. The presence of fructose in honey also raises considerations, as excessive fructose intake (particularly at higher doses) has been associated with increased triglycerides and potential worsening of insulin resistance, according to SACN's Carbohydrates and Health report.

Individual responses to honey vary considerably based on factors including overall diet, medication regimen, physical activity, and degree of glycaemic control. If you are advised by your diabetes care team to monitor blood glucose (particularly if you take insulin or medications that can cause hypoglycaemia such as sulphonylureas), testing before and approximately two hours after consuming honey can provide personalised insights. However, NICE guidance (NG28) does not recommend routine self-monitoring for all people with type 2 diabetes—follow your agreed monitoring plan.

How Honey Affects Glucose Control Compared to Other Sweeteners

When comparing honey to other sweeteners, it is important to distinguish between nutritive sweeteners (those containing calories and carbohydrates) and non-nutritive sweeteners (artificial or natural zero-calorie alternatives). Honey falls into the nutritive category alongside table sugar, brown sugar, agave nectar, and maple syrup—all of which raise blood glucose levels.

Research comparing honey directly to table sugar in people with type 2 diabetes shows mixed results. Some small studies suggest honey may produce a slightly lower postprandial (after-meal) glucose spike compared to sucrose, potentially due to its fructose content and the presence of bioactive compounds. However, these differences are often modest and may not translate into meaningful improvements in HbA1c (a measure of long-term glucose control). Systematic reviews examining honey consumption in diabetes have found no consistent evidence that honey offers significant advantages over other sugars for glycaemic management.

In contrast, non-nutritive sweeteners such as steviol glycosides (stevia), sucralose, aspartame, and saccharin do not raise blood glucose levels and contain negligible calories. For individuals with type 2 diabetes seeking to reduce carbohydrate intake whilst maintaining sweetness in their diet, these alternatives are generally more appropriate. The European Food Safety Authority (EFSA) conducts safety assessments of sweeteners, and in the UK the Food Standards Agency (FSA) provides regulatory oversight. Several non-nutritive sweeteners have been approved as safe for consumption, including for people with diabetes, within acceptable daily intakes (ADIs). The NHS and Diabetes UK confirm that approved sweeteners are safe options. It is worth noting that sugar alcohols (polyols) such as sorbitol and xylitol, whilst lower in calories than sugar, do contain some carbohydrate and can modestly affect blood glucose.

Honey does contain trace amounts of antioxidants and antimicrobial compounds not found in refined sugar, which has led to claims about potential health benefits. Whilst these properties may have value in other contexts (such as wound healing), they do not offset the impact of honey's carbohydrate content on blood glucose. For diabetes management, the primary consideration remains total carbohydrate intake rather than the source of those carbohydrates. Any perceived benefits of honey's micronutrients are insufficient to recommend it over blood glucose control priorities.

Safe Amounts of Honey for People with Type 2 Diabetes

There is no specific 'safe' amount of honey universally recommended for people with type 2 diabetes, as individual tolerance depends on multiple factors including current glycaemic control, medication regimen, overall dietary pattern, and physical activity levels. However, general principles of carbohydrate management can guide appropriate use.

The NHS recommends that people with type 2 diabetes follow a balanced diet that controls total carbohydrate intake rather than focusing on eliminating specific foods. If honey is consumed, it must be counted as part of the daily carbohydrate allowance. For context, one level tablespoon (approximately 20g) of honey contains about 17g of carbohydrate. This amount could reasonably fit into a meal plan if other carbohydrate sources are adjusted accordingly.

Portion control is paramount. Using honey sparingly—for example, a teaspoon (approximately 6g, containing 5g carbohydrate) to sweeten porridge or natural yoghurt—may be manageable for some individuals without significantly disrupting glucose control. However, larger amounts or frequent consumption throughout the day will accumulate carbohydrates and likely cause problematic blood glucose elevations.

People taking insulin or certain oral diabetes medications (particularly sulphonylureas or meglitinides) must be especially cautious, as these medications increase insulin levels and can cause hypoglycaemia if carbohydrate intake is inconsistent. Conversely, consuming excess honey whilst on these medications may lead to hyperglycaemia requiring dose adjustments.

Self-monitoring blood glucose may help individuals understand their personal response if this is part of their agreed care plan. Diabetes UK recommends that blood glucose levels approximately two hours after meals should generally be below 8.5 mmol/L, though individual targets vary and should be agreed with your diabetes care team. If blood glucose rises above your target range after consuming honey, this indicates the amount consumed was excessive. NICE guidance (NG28) notes that routine self-monitoring is most relevant for people at risk of hypoglycaemia (such as those on insulin or sulphonylureas); not all people with type 2 diabetes are advised to test regularly. Anyone considering regular honey consumption should discuss this with their diabetes care team, including dietitians who can provide personalised carbohydrate counting guidance.

NHS and NICE Guidance on Natural Sweeteners for People with Type 2 Diabetes

The National Institute for Health and Care Excellence (NICE) provides comprehensive guidance on type 2 diabetes management through its clinical guideline NG28. Whilst NICE does not specifically address honey, the guidance emphasises that dietary management should focus on overall dietary patterns rather than individual foods. NICE recommends that people with type 2 diabetes receive individualised dietary advice from healthcare professionals, ideally including referral to a registered dietitian.

NICE guidance supports a diet that includes high-fibre, lower-glycaemic-index carbohydrate sources such as wholegrains, fruits, vegetables, and pulses—an approach endorsed by Diabetes UK and the British Dietetic Association. The guideline does not promote 'diabetic' foods or special sweeteners, noting that foods marketed as diabetic-specific often provide no advantage and may be expensive. The emphasis remains on portion control, carbohydrate distribution throughout the day, and overall nutritional quality.

The NHS Eatwell Guide, which applies to the general population including those with diabetes, recommends limiting foods high in sugar. Natural sweeteners like honey fall into the category of 'free sugars'—sugars added to foods or naturally present in honey, syrups, and fruit juices. Current UK dietary recommendations from SACN (Scientific Advisory Committee on Nutrition) advise that free sugars should comprise no more than 5% of total daily energy intake (approximately 30g for adults). For someone with type 2 diabetes, staying within or below this limit is advisable, with the understanding that even this amount may be too high for optimal glucose control in some individuals.

Diabetes UK, the leading UK diabetes charity, acknowledges that small amounts of honey can be incorporated into a diabetes meal plan but emphasises that it offers no particular advantage over other sugars. Their guidance reinforces that non-nutritive sweeteners are preferable for those wishing to reduce carbohydrate and calorie intake. The organisation recommends working with healthcare professionals to develop sustainable, individualised eating plans rather than following restrictive or fad diets. The Food Standards Agency (FSA) and NHS provide information confirming that approved non-nutritive sweeteners are safe for people with diabetes.

There is no official NHS or NICE recommendation suggesting honey as a therapeutic option or preferred sweetener for diabetes management. Any claims that honey can improve diabetes outcomes or replace conventional treatment lack robust clinical evidence and should be viewed with scepticism.

Risks and Precautions When Using Honey with Type 2 Diabetes

Several important risks and precautions warrant consideration when people with type 2 diabetes choose to consume honey. Firstly, the most significant concern is uncontrolled hyperglycaemia. Regular or excessive honey consumption can lead to elevated blood glucose levels, contributing to poor glycaemic control. Chronic hyperglycaemia increases the risk of diabetes complications including cardiovascular disease, neuropathy, nephropathy, and retinopathy. Monitoring HbA1c levels helps assess long-term glucose control. NICE NG28 recommends an HbA1c target of 48 mmol/mol (6.5%) for most adults with type 2 diabetes managed by lifestyle and a single medication not associated with hypoglycaemia. A target of 53 mmol/mol (7.0%) may be appropriate for those on medications associated with hypoglycaemia or where the lower target is not safely achievable. Targets should be individualised in discussion with your diabetes care team.

Weight management presents another consideration. Honey is calorie-dense, providing approximately 64 calories per tablespoon. For individuals with type 2 diabetes who are overweight or obese—which applies to the majority—excess calorie intake from any source, including honey, can hinder weight loss efforts. Since weight reduction often improves insulin sensitivity and glycaemic control, prioritising lower-calorie food choices generally supports better diabetes outcomes.

People with coexisting conditions require additional caution. Those with hypertriglyceridaemia or non-alcoholic fatty liver disease should be particularly mindful of fructose intake, as excessive fructose consumption (particularly at higher intakes) may worsen these conditions, according to SACN's Carbohydrates and Health report. Individuals with dental problems should also note that honey, like all sugars, contributes to dental caries.

Medication interactions must be considered. Whilst there is no direct pharmacological interaction between honey and diabetes medications, the carbohydrate content affects blood glucose and may necessitate medication adjustments. Anyone using insulin should account for honey's carbohydrate content in their insulin dosing calculations.

When to contact your GP or diabetes care team:

• If blood glucose levels consistently exceed target ranges after dietary changes

• If you experience symptoms of hyperglycaemia (increased thirst, frequent urination, fatigue, blurred vision)

• Before making significant dietary changes, especially if taking insulin or other glucose-lowering medications

• If you have questions about incorporating honey or other sweeteners into your meal plan

Seek urgent medical help (contact NHS 111 or your GP urgently, or attend A&E if very unwell) if you have very high blood glucose with signs of illness, dehydration, confusion, or difficulty breathing.

Finally, it is crucial to recognise that honey is not a treatment for diabetes. Claims suggesting honey can cure or significantly improve diabetes lack scientific support. Effective type 2 diabetes management requires a comprehensive approach including appropriate medication, regular physical activity, weight management where indicated, and evidence-based dietary modifications—all under professional healthcare supervision.

Frequently Asked Questions