Is MGO in Honey Good or Bad? A Balanced Look at Methylglyoxal

January 3, 2026 •

4 min read

While honey has been valued for its therapeutic properties for millennia, the compound methylglyoxal (MGO) is largely responsible for the potent antibacterial effects of certain types, particularly Manuka honey. However, the question remains: is MGO in honey good or bad? The answer is nuanced, involving a careful balance of potential health benefits and emerging research on the effects of high concentrations.

Quick Summary

Methylglyoxal (MGO) is a natural compound in honey, notably Manuka, that provides strong antibacterial activity. Its high concentrations offer therapeutic benefits for wound healing and immunity, but some studies raise concerns about high intake and its potential links to long-term health issues via Advanced Glycation End Products (AGEs).

Key Points

MGO is the primary antibacterial agent in Manuka honey, making it potent against pathogens.
High-MGO honey has clinically proven benefits for wound healing, soothing sore throats, and supporting digestive health.
MGO's formation of Advanced Glycation End Products (AGEs) is a potential risk, linked to long-term chronic diseases.
The amount of dietary MGO absorbed by the body is debated, but high intake warrants caution due to potential negative effects.
Lower MGO honey is safer for daily consumption, while high-MGO products should be reserved for targeted therapeutic use.
MGO offers a more stable antibacterial effect than the hydrogen peroxide found in most other honey varieties.
Choose the right MGO rating for your purpose, from daily wellness to specific medical applications.
Authenticity is key, so look for certifications like MGO and UMF to ensure genuine, tested Manuka honey.

Understanding Methylglyoxal (MGO) in Honey

Methylglyoxal (MGO) is a naturally occurring compound found in various foods, but it is present in exceptionally high and stable concentrations in Manuka honey. This compound is formed over time from dihydroxyacetone (DHA), a precursor found in the nectar of the Manuka tea tree. The concentration of MGO is measured in milligrams per kilogram (mg/kg), and a higher number indicates greater antibacterial potency. Unlike the hydrogen peroxide-based antibacterial activity in most honeys, MGO's effect is more stable and robust.

The Arguments for MGO: Why it's Considered 'Good'

For years, MGO has been lauded for its powerful health-promoting properties, particularly in Manuka honey. Proponents highlight its strong antimicrobial, anti-inflammatory, and wound-healing capabilities..

Therapeutic Benefits

Potent Antibacterial Activity: MGO has been scientifically proven to inhibit or kill a wide range of bacteria, including antibiotic-resistant strains like MRSA. This is one of the most compelling arguments for its therapeutic value, especially for topical use on wounds and burns.
Wound Healing: Medical-grade Manuka honey, with high MGO levels, is used in clinical settings to promote wound healing. It creates a moist healing environment, protects against infection, and reduces inflammation, leading to faster tissue regeneration.
Soothes Sore Throats and Coughs: The thick, coating texture of Manuka honey, combined with MGO's antibacterial properties, provides effective relief for sore throats and helps fight the bacteria causing the discomfort.
Digestive Health Support: Some studies suggest that MGO-rich honey can support digestive health by helping to balance gut bacteria and potentially combat harmful bacteria like C. difficile and H. pylori, though more research is needed.
Skin Health: When applied topically, the antibacterial and anti-inflammatory properties of MGO can help with skin conditions like acne and eczema.

Immune System Support

The antimicrobial and anti-inflammatory effects of MGO contribute to overall immune system support. By helping the body fight off infections, it keeps the immune system strong, which is particularly beneficial during cold and flu seasons.

The Arguments Against MGO: The 'Bad' Side of Methylglyoxal

Despite the celebrated benefits, research has also raised concerns about the potential negative effects of MGO, particularly in high concentrations over long periods. This is where the debate around whether MGO in honey is good or bad becomes critical.

The Formation of Advanced Glycation End Products (AGEs)

MGO and AGEs: MGO is a primary precursor to Advanced Glycation End Products (AGEs). AGEs are harmful compounds that form when proteins or lipids become glycated as a result of exposure to sugars. The accumulation of AGEs in the body is associated with chronic inflammation and oxidative stress.
Link to Chronic Diseases: High levels of AGEs are strongly linked to the development of serious health conditions, including diabetes and its complications, cardiovascular disease, neurodegenerative diseases like Alzheimer's and Parkinson's, and certain types of cancer.
Cellular and Genetic Toxicity: Studies have shown that high concentrations of MGO can be cytotoxic and genotoxic, meaning they are toxic to cells and can damage genetic material.

The Question of Dietary Absorption

There is ongoing debate about how much dietary MGO from honey is actually absorbed and accumulates in the body versus how much is broken down during digestion. Some studies suggest that the amount of MGO from typical honey consumption is low and may not pose a significant risk, while others indicate that dietary MGO can indeed increase plasma MGO concentrations. More research is needed to fully understand the long-term impact of regular, high-dose MGO honey consumption.

MGO vs. Hydrogen Peroxide in Honey

Most types of honey contain an enzyme that produces hydrogen peroxide, which provides its antibacterial effect. However, this effect can be unstable when exposed to heat or certain enzymes found in bodily fluids. MGO, on the other hand, provides a more stable and longer-lasting non-peroxide antibacterial activity, making it more reliable for specific therapeutic uses. However, some research suggests that high MGO concentrations can inhibit the enzyme responsible for hydrogen peroxide production in honey, potentially affecting its overall benefits.

Comparison Table: MGO vs. Hydrogen Peroxide-Based Antibacterial Activity


Feature	MGO-Based Activity (e.g., Manuka)	Hydrogen Peroxide-Based Activity (Most Honeys)
Mechanism	Derived from the conversion of Dihydroxyacetone (DHA).	Produced enzymatically when diluted.
Stability	Highly stable and not easily neutralized by heat or bodily fluids.	Unstable and can be broken down by heat and enzymes in the body.
Strength	Potency is directly correlated with MGO concentration; can be very high.	Generally weaker and more variable in strength.
Application	Preferred for targeted medical and therapeutic uses due to stable potency.	More suitable for general consumption and culinary uses.

Making an Informed Decision

The verdict on whether MGO in honey is good or bad is not a simple yes or no. For those seeking specific, potent antimicrobial effects for targeted health issues like wound care or severe sore throats, high-MGO honey like Manuka is demonstrably beneficial. However, for general wellness or as a daily sweetener, the potential long-term risks associated with high MGO levels and AGEs warrant caution. For everyday consumption, a lower MGO honey is likely sufficient, offering general health benefits without the potential downsides of higher concentrations.

Navigating MGO Ratings

Lower MGO (MGO 83+ to 300+): Best for daily wellness, adding to food and drinks, and general immune support.
Mid-Range MGO (MGO 300+ to 900+): Suitable for daily support with more pronounced antibacterial activity for targeted issues like minor topical use or mild digestive problems.
Higher MGO (MGO 900+ and above): Reserved for therapeutic purposes under medical guidance, such as intensive wound care or combating stubborn infections.

Conclusion

Ultimately, the value of MGO in honey depends on its intended use. Its potent antimicrobial properties make it a powerful natural tool for specific therapeutic applications, but its potential long-term health implications from high and sustained intake cannot be ignored. Consumers should weigh the targeted benefits against the potential risks and choose MGO levels appropriate for their needs, consulting a healthcare provider for specific medical conditions. The key is balance and moderation, ensuring you reap the rewards of this natural compound without overexposure to its potential downsides.

Frequently Asked Questions

MGO, or Methylglyoxal, is a naturally occurring chemical compound that provides Manuka honey with its powerful antibacterial properties. It forms from the conversion of another compound, dihydroxyacetone (DHA), which is found in high concentrations in the nectar of the Manuka flower.

While MGO can be found in some other honeys, it is present in exceptionally high and stable concentrations in Manuka honey. The therapeutic benefits linked to MGO are primarily associated with Manuka honey due to its high potency.

High MGO levels are considered potentially bad because MGO is a precursor to Advanced Glycation End Products (AGEs). The accumulation of AGEs is associated with chronic inflammation and a higher risk of diseases like diabetes, cardiovascular disease, and neurodegenerative disorders.

The safety of consuming high-MGO honey daily is debated, and more research is needed. For general consumption, lower MGO honey is recommended. High-MGO products are typically reserved for targeted, short-term therapeutic uses under guidance, not for regular daily intake.

Unlike the antibacterial activity in most honeys, which is due to unstable hydrogen peroxide, MGO provides a stable, non-peroxide activity that is more reliable for medical purposes. The MGO level is often used to rate the potency of Manuka honey.

Honey is generally not recommended for infants under one year old due to the risk of botulism. For older children and adults, MGO honey is generally safe, but moderation is advised, especially with higher-potency varieties.

The right MGO level depends on your purpose. For daily wellness and as a general food, lower MGO levels (83+ to 300+) are sufficient. For targeted health support, such as wound care or persistent ailments, higher MGO levels (900+) are often recommended, ideally with a doctor's consultation.