Our modern processed foods can contain many ingredients that you may not know much about such as maltodextrin.
Uses for maltodextrin
It is a highly processed, plant-based substance that is usually made from corn but also can be made from rice, potato, wheat, or tapioca. To produce maltodextrin these starches are cooked at very high temperatures and then enzymes or acids are mixed in until they are broken down into a neutral-tasting powder.
It can be used to improve consistency, add bulk, texture, and extend shelf life but is mainly used as a thickener. This white powder is relatively tasteless (it may sometimes add a slightly sweet taste to food) and dissolves well in water.
Because it is so easily absorbed and does not impact flavor it is frequently used in a wide range of foods such as:
- artificial sweeteners
- baked goods
- pasta
- yogurt
- beer
- nutrition bars
- cereals
- low-fat and reduced-calorie items
- meat substitutes
- frozen meats
- soups
- condiments
- sauces
- spice mixes
- salad dressings
- chips
- pie fillings
- snack foods
- energy/sport drinks
- weight-training supplements.
It can also be found in lotions, hair care products, and livestock feed. As well as being used in insecticides and in pharmaceuticals.
As you can see it can be in a lot of items. Even though maltodextrin has virtually no nutrients it can adversely affect your health. Let’s look at some concerns with this additive.
Health impact of maltodextrin
Maltodextrin contains 4 calories per gram which is the same as sugar. Because this additive is so highly processed, it is very easy to digest and be absorbed by the body.
Maltodextrin has a high glycemic index of anywhere between 95 to 136 compared to 65 for table sugar. Therefore, it can spike blood sugar, which is not good for anyone but especially challenging for diabetics.
Gut health is another area of concern. Studies have shown that food additives can exert a negative effect on the gut related to the development and progression of colitis, colorectal cancer, and metabolic syndrome.
For maltodextrin, there is accumulating evidence suggesting it can impair gut homeostasis and promote intestinal pathologies. By affecting the intestinal microbiota, maltodextrin may even promote the growth of pathogens such as E. coli.
Maltodextrin may also cause other health issues including rashes or skin irritation, cramping, asthma, or difficulty breathing. A large portion of maltodextrin is made from corn so if you have a food allergy to corn that is, of course, a problem.
And lastly, most maltodextrin is not labeled as organic. This means that if it is made from corn there is a high potential for it to be genetically modified (GMO) which in turn means the presence of glyphosate. Keep in mind that most corn grown in the United States is the GMO “Roundup Ready” variety.
In conclusion
It is important to read labels - look for the word maltodextrin. Not that this ingredient can also be labeled as corn syrup solids, modified corn starch, modified rice starch, modified tapioca starch, and modified wheat starch.
Sources
Laudisi F, Stolfi C, Monteleone G. Impact of Food Additives on Gut Homeostasis. Nutrients. 2019 Oct 1;11(10):2334. doi:10.3390/nu11102334. PMID: 31581570;PMCID: PMC6835893.
Nickerson KP, McDonald C (2012) Crohn's Disease-Associated Adherent-Invasive Escherichia
coli Adhesion Is Enhanced by Exposure to the Ubiquitous Dietary
Polysaccharide Maltodextrin. PLOS ONE7(12):e52132.https://doi.org/10.1371/journal.pone.0052132