Honey is considered a health-promoting food based on current evidence from clinical trials and mechanistic studies. Honey contains a complex mixture of sugars, polyphenols, flavonoids, vitamins, and minerals, which contribute to its antioxidant, anti-inflammatory, and antimicrobial properties. Clinical studies and systematic reviews have demonstrated that honey consumption, particularly when replacing other sweeteners, is associated with beneficial effects on cardiovascular and metabolic risk factors, glycemic control, lipid profiles, and markers of inflammation and liver function.[1-4]
Honey has also shown efficacy in specific clinical contexts, such as improving glucose tolerance, supporting wound healing, and alleviating mucositis from chemo-radiotherapy. Its polyphenol content is thought to modulate the gut microbiota, which may further contribute to chronic disease prevention.[1][5] The health benefits are most pronounced with raw or minimally processed honey and may vary by floral source.[2]
However, while the evidence supports honey as a functional food with health-promoting properties, the certainty of evidence is generally low to moderate, and honey should still be consumed in moderation due to its high free sugar content. The literature emphasizes that honey is particularly beneficial when used as an alternative to refined sugars, rather than as an unrestricted addition to the diet.[1-4]
References
1) A Comprehensive Review of the Effect of Honey on Human Health. Palma-Morales M, Huertas JR, Rodríguez-Pérez C. Nutrients. 2023;15(13):3056. doi:10.3390/nu15133056.
2) Effect of Honey on Cardiometabolic Risk Factors: A Systematic Review and Meta-Analysis. Ahmed A, Tul-Noor Z, Lee D, et al. Nutrition Reviews. 2023;81(7):758-774. doi:10.1093/nutrit/nuac086.
3) Polyphenols as the Main Compounds Influencing the Antioxidant Effect of Honey-a Review. Wilczyńska A, Żak N. International Journal of Molecular Sciences. 2024;25(19):10606. doi:10.3390/ijms251910606.
4) Composition, Functional Properties and Safety of Honey: A Review. Wang H, Li L, Lin X, et al. Journal of the Science of Food and Agriculture. 2023;103(14):6767-6779. doi:10.1002/jsfa.12720.
5) Honey Polyphenols: Regulators of Human Microbiota and Health. Cárdenas-Escudero J, Mármol-Rojas C, Escribano Pintor S, Galán-Madruga D, Cáceres JO. Food & Function. 2023;14(2):602-620. doi:10.1039/d2fo02715a.