Maltodextrin

Ordinary maltodextrin is a digestible carbohydrate, while resistant maltodextrin and resistant dextrin are different fiber ingredients. Human crossover studies using 33–50 grams in fasting drinks found higher insulin responses with maltodextrin than with a slower carbohydrate; glucose differences depended on dose and population, including people with type 2 diabetes. These studies measured short-term responses, not the development of diabetes or other chronic disease. Amounts in a particular food cannot be determined from the ingredient name alone.

Gut concerns remain less certain. Experiments in susceptible mice found reduced mucus protection and worse intestinal inflammation. Stool-culture studies found microbial and inflammatory-reporter changes, with mixed fermentation results; rapid digestion makes the amount reaching the colon uncertain, and these experiments did not test illness in people. Another 2026 mouse study reported DNA-damage signals after exposure during mating, pregnancy and nursing; its relevance to ordinary dietary amounts is unresolved.

Conversely, a small, seven-day human study found relatively mild digestive symptoms even with 180 grams daily. FDA permits food use under good manufacturing practice. A citizen petition seeks reconsideration, and proposed federal labeling legislation names maltodextrin; neither establishes a verified food ban.

Research reviewed on September 5, 2026 · 12 sources