Read Your Food Labels: Watch out for Maltodextrin

Janet Tiberian Author
By Janet Tiberian, MA, MPH, CHES
January 29, 2021
Look for Maltodextrin on Food Labels

Check the nutrition labels on the packaged foods you have in your refrigerator, freezer and cupboard. There’s a good chance the ingredients list includes maltodextrin, a commonly used food additive that’s linked to inflammatory bowel diseases (IBD) like Crohn’s disease and ulcerative colitis, according to Cleveland Clinic researchers. 

What is Maltodextrin?

Maltodextrin is a highly processed, plant-based substance usually made from corn, but rice, potato, wheat or tapioca can also be used. Starches from these foods undergo partial hydrolysis, which involves cooking the starch at a very high temperature and mixing it with enzymes or acids until they're broken down into a neutral-tasting powder.     

What Is Maltodextrin Used For?

Food manufacturers add the powder to a wide-range of processed foods such as artificial sweeteners, baked goods, yogurt, beer, nutrition bars, weight-training supplements, cereals, meal-replacement shakes, low-fat and reduced-calorie products, condiments, sauces, spice mixes, salad dressings, chips, pie fillings and snack foods to improve consistency, texture and taste.  

“Maltodextrin is plant-based, gluten-free and vegan, so it often flies under the radar and used as an ingredient in foods considered healthful,” says Bernard Kaminetsky, MD, medical director, MDVIP. “Although you can’t possibly know all the ingredients in restaurant prepared foods, you can control the foods and ingredients you buy at your supermarket by reading labels.”

Is Maltodextrin Bad for You? Here are Some Maltodextrin Side Effects

Although maltodextrin is deemed safe by the U.S. Food and Drug Administration (FDA), Cleveland Clinic researchers found that maltodextrin alters gut bacteria. The additive with the normal digestive process causes the bacteria to adhere to the layers of cells that line the intestines – a characteristic of IBD. 

Another concern is the side effects maltodextrin can have on blood sugar. Despite being low in sugar, it ranges between 95 and 136 on the glycemic index. For some perspective, table sugar has a glycemic value of 65. 

The higher the glycemic value a food or additive is, the quicker it goes through the digestive system, enters the bloodstream and raises blood sugar levels. If you’re trying to manage your blood sugar levels, foods containing maltodextrin are not your best choice — too many of them can cause your blood sugar to rise.     

Can Maltodextrin Produced with Wheat Cause Health Problems?

Maltodextrin produced with wheat doesn’t pose a problem if you have Celiac disease or a gluten sensitivity because the wheat is stripped of gluten during processing, making maltodextrin a gluten-free ingredient.

Benefits for Athletes and Avid Exercisers

If you’re an athlete, maltodextrin can be beneficial, which is why you’ll find it in many brands of sports drinks. It helps you rehydrate and replenish carbohydrate stores simultaneously. And since it’s an easily digestible carbohydrate, it can help your body absorb protein and promote muscle recovery, if you consume enough protein before and after your training session.  

“The drawbacks of maltodextrin may outweigh the benefits, especially if you have tummy troubles. From what I understand, food manufacturers are working to find alternatives to maltodextrin. But until a replacement is available, consider limiting your intake,” Kaminetsky says. 

Consult your primary care doctor before making any changes to your diet. Need a primary care physician? Consider an MDVIP affiliated doctor. They can work with you to develop a personalized wellness program that focuses on nutrition. Find one near you and begin your partnership in health »


This content was last reviewed January 2021.


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About the Author
Janet Tiberian Author
Janet Tiberian, MA, MPH, CHES

Janet Tiberian is MDVIP's health educator. She has more than 25 years experience in chronic disease prevention and therapeutic exercise.

View All Posts By Janet Tiberian, MA, MPH, CHES
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