A spoonful of honey a day keeps cancer away?

8 May 2023

Honey is a thick, sweet substance produced by bees using a combination of their saliva and the nectar collected from flowers. The two main types of honey are stingless bee honey and honey bee honey. The former is superior due to its additional antioxidants, which are transferred to the honey from propolis pots in which it is kept. Stingless bees are smaller than honey bees, enabling them to gather high-quality nectar that larger bees cannot reach.

Manuka honey is a type of honey collected from unique plants in Australia and New Zealand. It is yellowish-brown, more viscous than other types of honey, and contains methylglyoxal, leptosperin, and docosahexaenoic acid (DHA). While widely researched, there is no conclusive evidence that manuka honey is "better" than other types of honey. Other types of honey, such as stingless bee honey and honey bee honey, contain different substances that are useful in combating cancer, such as benzoic acid, taxifolin, chrysin, gallic, ellagic, and ferulic acids.

Some people believe that cancer patients should avoid honey because cancer cells use glucose for energy.

"The idea that honey causes cancer is a misconception. Although cancer cells use 200 times more glucose than normal cells for energy, the type of sugar in honey differs. Honey contains not only glucose but also fructose, sucrose, and maltose. Fructose is the sweetest and has less impact on blood sugar levels and insulin levels, while sucrose and maltose take time to be broken down by the body. Therefore, moderate consumption of honey is acceptable even for cancer patients," stated Professor Gan Siew Hua, Head of the School of Pharmacy, Monash University Malaysia.

Honey is rich in antioxidants, making it a potential natural remedy for preventing and treating cancers. Various types of honey have been shown to prevent breast, skin, liver, and colorectal cancer. Honey has also been used to prevent radiation mucositis in head and neck cancers. However, these studies need to be confirmed in large clinical trials to verify their effects on humans.

"It's important to note that honey should not be used as a substitute for conventional cancer treatments. Rather, it can be a complementary therapy to help support overall health and well-being," Professor Gan highlighted.

Professor Gan recommends certain guidelines to follow when selecting honey. Firstly, it should be stored away from light to prevent the release of potentially harmful chemicals such as 5-hydroxymethylfurfural (5-HMF), which, when used alone, can cause cancer. Additionally, honey should be consumed within a year of its production and stored at room temperature. The colour of honey can indicate its antioxidant content, with darker honey generally containing more antioxidants than lighter honey.

In conclusion, honey has been used for centuries as a remedy for various ailments. It has antioxidant properties and has been shown to prevent and treat various types of cancers. While manuka honey is widely researched, other types of honey from different bee species also contain compounds beneficial against cancer. Therefore, moderate consumption of honey is acceptable, and its storage and selection are essential for maintaining its quality and safety.

Professor Gan emphasised the need for further research to fully comprehend honey's potential anti-cancer effects, despite encouraging results from existing studies. Nonetheless, adding honey as a natural sweetener to one's diet is not harmful and can serve as a source of antioxidants, making it a wise choice for promoting cancer prevention and overall health.