Effects of Honey Supplementation on Hemoglobin and Blood Pressure in Elderly: A Double-blind RCT in Indonesia

Abstract

Background: The physiological changes associated with aging often predispose individuals to anemia and cardiovascular dysfunction, prompting interest in natural interventions that may support hematological and vascular health. This study aimed to evaluate the effects of honey supplementation on hemoglobin levels and blood pressure in elderly individuals. Methods: A double-blind randomized controlled trial was conducted in Makassar, Indonesia, involving 44 participants aged over 60 years. The intervention group received 10 milliliters of pure honey daily for two months, while the control group received standard nutritional counseling. Hemoglobin and blood pressure measurements were collected at baseline and post-intervention. Result: The results revealed a statistically significant increase in hemoglobin levels in the honey group, with a mean rise of 1.18 grams per deciliter, indicating honey’s potential to enhance erythropoiesis and improve hematological status through its antioxidant and anti-inflammatory properties. However, no significant changes were observed in systolic or diastolic blood pressure. This research contributes to the growing field of functional food science by offering empirical evidence on honey’s role in elderly care and guiding future integrative health interventions.