Why Maltodextrin is used in the product? Is it dangerous?
Maltodextrins are part of the carbohydrates food group. They have a calorific value of 4 kcal/g. Carbohydrates support a number of the body’s basic metabolic processes and should form 50-55% of the body’s total energy intake. The EFSA has confirmed that the consumption of carbohydrates, including maltodextrins, supports the normal functioning of the brain and muscles. (EFSA, 2014)
Maltodextrins (MDs) are a class of carbohydrates (CHOs) extracted from a range of botanical sources. They are industrially produced by enzymatic or acid hydrolysis of the starch, followed by purification and spray drying.
Along with EFSA, even the Food and Drug Administration has labeled maltodextrin as GRAS — generally regarded as safe
Benefits of Adding Maltodextrin:
Maltodextrin (MDs) is used worldwide by many endurance athletes or sportspeople. It has been shown that a combination of MDs with protein
and/or amino acids can promote enhanced glycogen recovery and stimulate muscle protein synthesis following an intense exercise protocol. Thus, this carbohydrate provides the body with an easily digested quick supply of glycogen. Hence, acts as an ideal source of energy for intra and post-workouts. (D. L. HOFMAN et.al, 2019, Costill and Hargreaves, 1992; Shi et al., 1995; Brouns, 2003; Kerksick et al., 2008).
Glycogen replenishment can happen better when carbohydrates are consumed along with protein with amino acids. Recommendations for adequate post-exercise carbohydrate consumption are to consume 0.6–1.0 g/kg carbohydrate within 30 min of cessation of the exercise and again every 2 h for the next 4–6 h. Carbohydrate consumption of 1.2 g/kg every 30 min over 3.5 h also resulted in maximal glycogen replenishment. In cases of suboptimal post-exercise carbohydrate consumption, the addition of protein can improve glycogen replenishment and decrease symptoms of muscle damage.
Possible Health Concerns:
The article in Critical Reviews in Food Science and Nutrition acknowledges no direct link between maltodextrin consumption and negative health effects. These same researchers also conclude that there should not be the overconsumption of foods containing maltodextrin. (D.L Hoffman et. al, 2016)
It is a high GI carbohydrate and thus can spike up the blood sugar level. Hence, should be avoided by people suffering from hyperglycemia, pre-diabetes or type 2 diabetes. Or we recommend consulting your doctor before consuming products containing maltodextrin.