Glycemic Index for Sucrose, Corn Syrup and Honey Entrained Highbush Cranberry Juice

Abstract

Glycemic Index (GI) is a measure of the effect foods have on blood glucose (i.e., blood sugar). In this study, it was aimed to find out the GI of highbush cranberry juice (HCJ) in four forms of use (juice with no added sugar and juice sweetened with corn syrup, sucrose or honey) based on data from a total of 20 healthy volunteers.

After not eating for 12 hours and consuming the test foods and the reference food, the participants were subject to blood drawing by automatic lancet, 15, 30, 45, 60, 90, and 120 minutes into the application. GI values of HCJ samples were found by calculating incremental areas for each individual. GI of HCJ with no added sugar had the lowest value (40.95), followed by that of the sucrose added HCJ (42.75). GIs of HCJ with corn syrup and honey were found to be similar, 54.16 and 56.98, respectively. Moreover, those with no added sugar and those with sucrose and corn syrup fell into the low GI category, while the GI of HCJ with honey fell into the medium GI category. In conclusion, it is suggested that consuming HCJ with low GI values might be a healthier choice for individuals with chronical illnesses.

Keywords: Glycemic index, highbush cranberry juice, sucrose, corn syrup, honey.