Are there safety concerns or adverse events reported when people with diabetes consume manuka honey?
Executive summary
Manuka honey contains high levels of methylglyoxal (MGO), which gives it antibacterial power but is also implicated in mechanisms that could worsen diabetic complications; commentators and some reviews warn MGO might delay wound healing or contribute to oxidative stress and vascular dysfunction in people with diabetes [1] [2]. At the same time, consumer health sites and smaller clinical reports present the opposite view—that manuka honey can be used cautiously because its glycemic index is moderate (GI ~54–59) and small, monitored portions may be acceptable for people with diabetes [3] [4].
1. MGO: the double-edged ingredient
Researchers single out methylglyoxal (MGO) as the active antibacterial ingredient in manuka honey and also as the compound that raises concern for people with diabetes; scientific commentary notes MGO could delay healing in diabetic ulcers and calls for randomized controlled trials to test efficacy and safety specifically in diabetic patients [1]. Opposing coverage stresses MGO is what gives manuka honey medical value—its antimicrobial potency used topically—but warns ingestion of sugar-rich products can still affect blood glucose [2] [5].
2. Wound healing: topical benefit vs. systemic worry
Clinical and commentary sources show a mixed picture: some trials used manuka honey dressings in chronic wounds and diabetic patients were often excluded from trials, so evidence specific to diabetics is sparse [1]. One non-manuka honey trial of diabetic foot ulcers found honey dressings were a safe alternative to povidone iodine, but that finding does not resolve whether manuka’s high MGO is harmful or helpful when used systemically versus topically [1].
3. Blood sugar and metabolic effects: moderate GI but still sugar
Manufacturers and health articles report manuka honey’s glycemic index around 54–59—lower than table sugar—leading some sources to argue moderate, portion‑controlled consumption may be acceptable for some people with diabetes [3] [4]. Major health guidance reiterates the obvious: manuka honey is still sugar and “too much can raise your blood sugar,” so people with diabetes should consult their doctor before regular dietary use [5].
4. Long-term and mechanistic safety concerns
Several sources highlight mechanistic concerns from MGO beyond wounds: reviews and commercial health commentary link elevated MGO to oxidative stress, insulin resistance, β‑cell dysfunction, and microvascular complications in diabetes—claims based on laboratory and some clinical associations rather than definitive human trials of dietary manuka intake [2] [6]. Independent reviews caution that there are “no official recommendations” on honey for preventing diabetic oxidative damage because larger human trials are lacking [7].
5. Conflicting recommendations from vendors and health sites
Commercial manuka sellers and blogs typically promote potential benefits (antioxidants, anti‑inflammatory effects) and advise cautious, portioned use for diabetics—often recommending consultation with a healthcare professional—while also sometimes suggesting high‑UMF/MGO grades for therapeutic effect, reflecting a pro‑product agenda that may understate unresolved safety questions [8] [9] [10]. Independent consumer health outlets present a more cautious stance: honey might be used in small amounts but remains a simple carbohydrate with real blood‑glucose effects [11] [5].
6. What the evidence definitively says — and what it does not
Available sources establish three facts: manuka honey has high MGO (antibacterial) [2], manuka’s GI is generally lower than table sugar (reported ~54–59) [3] [4], and specific randomized trials testing manuka honey consumption or topical use specifically in people with diabetes are limited or exclude diabetic participants, leaving safety questions unresolved [1]. Available sources do not mention large, conclusive human trials showing that dietary manuka honey either prevents or causes diabetic complications when used in typical culinary amounts.
7. Practical guidance emerging from current reporting
Current reporting converges on pragmatic caution: if you have diabetes, treat manuka honey like any other sugar—expect it to raise blood glucose if consumed in quantity—and discuss any plan to use it (especially daily ingestion or topical wound use) with your clinician; clinicians should weigh potential topical antimicrobial benefits against theoretical risks from MGO in impaired wound healing [5] [1] [3].
Limitations: the sources provided include academic commentary, vendor material and popular health articles with differing agendas; definitive clinical trials targeting diabetic consumers are not found in the supplied material [1] [7].