Does the type of honey matter?

    Written by:
    Peter Woznik

    Fact-checked

    by:

    Katie Jantz, Conni Covington
    Last Updated: April 23, 2025

    Different types of honey generally show little variation in their effects, although natural or raw honey may have stronger benefits, particularly for oral mucositis and metabolic outcomes. Some studies indicate that raw honey can positively affect body weight and cholesterol levels, but further research is needed to clarify the significance of honey type in various contexts.

    Overall, different types of honey appear to have little to no difference in their effects, though the effects of natural or raw honey might be stronger.[1][2]

    In a 2019 meta-analysis of RCTs, “pure, natural” honey reduced the odds of having moderate to severe oral mucositis (OM) from cancer treatment by 89%, compared to 75% for honey overall, where the difference between honey types (pure, natural honey vs. manuka honey vs. local honey) reached statistical significance.[1]

    In contrast, a 2024 meta-analysis of RCTs found no differences between different types of honey for the treatment of OM.[3] Furthermore, manuka honey and Medihoney have had similar effects on wound healing.[4][5]

    The honey type might matter more for metabolic outcomes. In the subanalyses of a 2023 meta-analysis of RCTs examining honey’s cardiometabolic effects, raw honey reduced body weight, total cholesterol, triglycerides, and fasting glucose, whereas processed honey did not. Furthermore, clover or Robinia honeys reduced total cholesterol, triglycerides, and fasting blood glucose, whereas polyfloral honeys did not.[2]

    More research is required to assess whether the honey type matters and in what contexts, and if so, which properties of honey (e.g., if the honey has been pasteurized and/or filtered, which flowers the nectar came from) may be responsible for these different effects.