Global Ingredient Risk Index Specialty

Bee Bread

Also known as: Perga, Bee bread, Hlebina, Fermented bee pollen, Lactic acid fermented pollen

27 მარ 2026

LOW RISK 2.0/10 How?

This ingredient is classified as unclassified risk (GIRI score: 2.0/10).

Information not yet available for this ingredient profile.

═══════════════════════════════════════════════════════════════════════ -->

Information not yet available for this ingredient profile.

Bee bread (Perga) is bee-collected flower pollen fermented with bee enzymes and lactic acid bacteria, stored in honeycomb cells. It has higher bioavailability than raw pollen and contains amino acids, B vitamins, flavonoids, and enzymes. Generally well tolerated. Primary safety concern is allergy to bee products or pollen — can cause anaphylaxis in sensitive individuals; start with a small test dose. Contains natural bee products — avoid in bee/pollen allergy. May interact with warfarin at high doses (Vitamin K content). Avoid in pregnancy due to uterotonic pollen compounds at high doses.

Information not yet available for this ingredient profile.

SETI Score 50/100

Risk Level High risk

Scientific Confidence Low

Evidence Strength Limited

Key Benefit Specialty

Evidence Reviewed 10 PubMed studies

Scientific Confidence Low

Based on study quality, consistency, and recency

Executive Summary — Ingredient Assessment

SETI Score 50/100

Risk Level High risk

Evidence Strength Limited

Main Benefit Specialty

Ingredient Bee Bread

Scientific Evidence Overview

10 studies reviewed
0 high-quality studies (meta-analysis or RCT)
Main clinical benefit observed: Specialty
Evidence consistency: High consistency across studies (100%)

Safety Signals

No significant safety signals identified in the reviewed literature.

Evidence Strength Limited

Final Scientific Assessment

The available scientific evidence for Bee Bread indicates notable safety signals that warrant caution. Use should be considered carefully and monitored, particularly in sensitive populations or alongside other medications.

Ingredient Bee Bread

Evidence reviewed 10 peer-reviewed studies (last 10 years)

50 /100

Total SETI Score

High risk

Evidence quality	10/40
Evidence consistency	20/20
Safety signals	0/20
Study recency	10/10
Evidence transparency	10/10

Evidence Summary

10 studies reviewed
0 high-quality studies (meta-analysis or systematic review)
0 studies identified benefits or no safety concern (GREEN)
10 studies reported limited or advisory safety evidence (YELLOW)

Evidence Policy

Only peer-reviewed scientific literature indexed in PubMed or comparable databases is included in this evaluation. Commercial websites, blogs, and marketing materials are excluded. All references include direct traceable links to source documents.

Last updated: 06 აპრ 2026, 12:09

Evidence Distribution

10 Other / unclassified

Observational / other LOW evidence YELLOW
Chemical profile of Vicia faba L. bee bread and its antioxidant properties. ↗

PMID 41849723 ↗

Journal Nat Prod Res

Year 2026

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/41849723/

Abd El-Wahed AA et al.. Chemical profile of Vicia faba L. bee bread and its antioxidant properties.. Nat Prod Res. 2026. PMID:41849723.
Observational / other LOW evidence YELLOW
Effects of Bee Bread (Perga) on Pro-Inflammatory Cytokine Levels and Histopathological Alterations in the Liver and Kidneys of Streptozotocin-Induced Diabetic Rats. ↗

PMID 41823808 ↗

Journal Biology (Basel)

Year 2026

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/41823808/

Akman N et al.. Effects of Bee Bread (Perga) on Pro-Inflammatory Cytokine Levels and Histopathological Alterations in the Liver and Kidneys of Streptozotocin-Induced Diabetic Rats.. Biology (Basel). 2026. PMID:41823808.
Observational / other LOW evidence YELLOW
From Chemistry to Functionality: HPLC-DAD/LC-MS/MS Characterization of Bee Product-Enriched Prunus spinosa L. Kombucha with In Vitro Antidiabetic Activity and Bioaccessibility. ↗

PMID 41799090 ↗

Journal ACS Omega

Year 2026

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/41799090/

Tu00fcrkol M et al.. From Chemistry to Functionality: HPLC-DAD/LC-MS/MS Characterization of Bee Product-Enriched Prunus spinosa L. Kombucha with In Vitro Antidiabetic Activity and Bioaccessibility.. ACS Omega. 2026. PMID:41799090.
Observational / other LOW evidence YELLOW
Beehive Products: A Review on their Nutritional and Therapeutic Potential. ↗

PMID 41787999 ↗

Journal Curr Pharm Biotechnol

Year 2026

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/41787999/

Ranzato E et al.. Beehive Products: A Review on their Nutritional and Therapeutic Potential.. Curr Pharm Biotechnol. 2026. PMID:41787999.
Observational / other LOW evidence YELLOW
Honey Bees Reduce Pollen Viability While Foraging. ↗

PMID 41752602 ↗

Journal Insects

Year 2026

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/41752602/

Kurtt AC et al.. Honey Bees Reduce Pollen Viability While Foraging.. Insects. 2026. PMID:41752602.
Observational / other LOW evidence YELLOW
Honey and Bee Products: Characterization, Bioactivities, and Authenticity. ↗

PMID 41750839 ↗

Journal Foods

Year 2026

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/41750839/

Osu00e9s SM et al.. Honey and Bee Products: Characterization, Bioactivities, and Authenticity.. Foods. 2026. PMID:41750839.
Observational / other LOW evidence YELLOW
Health Effects of Bee Products: A Comprehensive Review. ↗

PMID 41640994 ↗

Journal Food Sci Nutr

Year 2026

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/41640994/

Sanlier N et al.. Health Effects of Bee Products: A Comprehensive Review.. Food Sci Nutr. 2026. PMID:41640994.
Observational / other LOW evidence YELLOW
Phenolic Composition and Antioxidant Properties of Bee Bread Collected in Three Consecutive Beekeeping Seasons in Poland. ↗

PMID 41599353 ↗

Journal Molecules

Year 2026

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/41599353/

Szczu0119sna T et al.. Phenolic Composition and Antioxidant Properties of Bee Bread Collected in Three Consecutive Beekeeping Seasons in Poland.. Molecules. 2026. PMID:41599353.
Observational / other LOW evidence YELLOW
Determination of pesticides, antibiotics, PAHs, PCBs, and plasticizers in honeybees, honey, and other bee products - modified QuEChERS method. Method review for… ↗

PMID 41520637 ↗

Journal Food Chem

Year 2026

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/41520637/

Su0142owik-Borowiec M et al.. Determination of pesticides, antibiotics, PAHs, PCBs, and plasticizers in honeybees, honey, and other bee products - modified QuEChERS method. Method review for 2018-2024.. Food Chem. 2026. PMID:41520637.
Observational / other LOW evidence YELLOW
Ensuring the Safe Use of Bee Products: A Review of Allergic Risks and Management. ↗

PMID 41465502 ↗

Journal Int J Mol Sci

Year 2025

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/41465502/

Matuszewska-Mach E et al.. Ensuring the Safe Use of Bee Products: A Review of Allergic Risks and Management.. Int J Mol Sci. 2025. PMID:41465502.

Q × L × D × S × 10 = 2.0 / 10

The GIRI Score is the product of four independently computed evidence components, each normalised to 0–1, then scaled to 0–10. Every component is derived exclusively from peer-reviewed references and regulatory data — no editorial judgement is applied.

0 of 10 approved references (score saturates at 10). More peer-reviewed studies = stronger evidence base.

Method: Q = number of approved references ÷ 10 (capped at 1.0)

50%

Limited — mostly case reports or animal studies

Method: L = mean study-level weight across approved references. Level 1 (meta-analysis / systematic review) = 1.0; Level 2 (RCT) = 0.8; Level 3 (cohort/case-control) = 0.6; Level 4 (case report) = 0.4; Level 5 (animal / in-vitro) = 0.2.

Benefit

Risk

50%

Mixed or neutral — roughly equal benefit and risk signals

Method: D = (sum of risk-scored references − sum of benefit-scored references) ÷ total evidence score, then scaled from [−1, 1] to [0, 1]. 0.0 = pure benefit; 0.5 = neutral; 1.0 = pure risk.

50%

One or more monitoring-level safety signals active

Method: S = 0.5 (neutral baseline) + sum of active signal severity deltas ÷ 10. Severity deltas: Critical = +2.0, High = +1.5, Moderate = +1.0, Low = +0.5. Capped at 1.0.

0Q × 5L × 5D × 5S = 2.0 / 10

Final GIRI Score for Bee Bread. Risk level thresholds: Low 0–3.0 · Moderate 3.0–5.5 · High 5.5–7.5 · Critical 7.5–10.

Full methodology & data sources

The GIRI Score is computed entirely from structured data — no editorial scoring or subjective weighting is applied at any step.

References: Only approved references are counted. Each reference is assigned an evidence level (L1–L5) and a direction (risk / neutral / benefit) by the reference manager or AI classifier.
Safety Signals: Sourced from regulatory agencies (FDA, EMA, Health Canada, TGA, and others) and pharmacovigilance databases. Only active signals count toward the score.
Formula version: GIRI Score v3.7.0 — Q × L × D × S × 10.
Limitations: The score reflects published evidence and recorded signals as of the last update date. It is not a clinical risk assessment and should not replace advice from a qualified healthcare professional.

LOW RISK 2.0/10

Based on available regulatory signals and scientific evidence, this ingredient presents a low safety concern under normal conditions of use.

LOW
0–3.0

MODERATE
3.0–5.5

HIGH
5.5–7.5

CRITICAL
7.5–10

2.0

The score pin shows exactly where this ingredient falls on the fixed risk scale.

What drove the Low classification for Bee Bread

A score of 2.0 places this ingredient in the Low band. Thresholds: Low 0–3.0 · Moderate 3.0–5.5 · High 5.5–7.5 · Critical 7.5–10.

0 approved references.

Limited — mostly case reports or animal studies (Level 4–5).

Neutral or mixed — benefit and risk signals roughly balanced.

No active signals — S component is at neutral baseline (0.5), contributing no extra risk weight.

No major regulatory restrictions or advisories recorded across monitored jurisdictions (FDA, EMA, Health Canada, TGA, and others).

How are the Low / Moderate / High / Critical thresholds defined?

The four risk levels are fixed score bands. A score is assigned to exactly one level based on where it falls:

Level	Score	Meaning
LOW	0.0 – 2.9	Sparse or predominantly beneficial evidence. No active safety alerts.
MODERATE	3.0 – 5.4	Mixed signals — some risk alongside benefit. Caution at high doses or in sensitive groups.
HIGH	5.5 – 7.4	Multiple studies or regulatory alerts documenting adverse effects. Professional oversight recommended.
CRITICAL	7.5 – 10	Regulatory restrictions in one or more major jurisdictions. Serious documented harm. Avoid without specialist supervision.

Thresholds are fixed constants (GIRI_Score_Utils::LEVEL_THRESHOLDS). They do not change per ingredient and are never subject to editorial adjustment.

← Back to Ingredient Database

Bee Bread

Safety Profile

Interactions

Evidence and Scientific Findings

Ingredient Overview

Biological and Chemical Classification

Mechanism of Action

Clinical Evidence of Effectiveness

Pharmacokinetics

Recommended Dosage

SETI — Scientific Evidence Transparency Index

Executive Summary — Ingredient Assessment

Evidence Summary

Evidence Policy

Evidence Distribution

Score Transparency

Risk Level Classification

What drove the Low classification for Bee Bread

ბოლო სიახლეები

500მლ პლასტმასის წყლის ბოთლები: ფარული საზოგადოებრივი ჯანმრთელობის რისკები

სკოლამდელი განათლება – მნიშვნელობა და გამოწვევები

ბავშვის უფლებები სკოლაში

პოპულარული ამბები

საუკეთესო ფილმები კულინარიის მოყვარულებისთვის

როგორ იყენებენ ახალგაზრდები ხელოვნურ ინტელექტს – სტუდენტების ხმა

კატეგორიები

ჩვენ შესახებ

გამოგვყევი სოციალურ ქსელებში