Dextrose vs Polydextrose: which is worse?

What is Dextrose?

Dextrose is a simple sugar (monosaccharide) derived from corn starch hydrolysis. It is chemically identical to glucose and is the primary energy source for human cells. In food manufacturing, dextrose is used as a sweetener, fermentation substrate, and browning agent. It has a glycemic index of approximately 100.

What is Polydextrose?

Polydextrose is a synthetic polymer of glucose (with some sorbitol and citric acid) created under heat and vacuum conditions. It functions as a soluble dietary fiber, providing only 1 kcal/g. It is used to add bulk to reduced-calorie foods while also contributing fiber content. The FDA approved it as GRAS in 1981.

Documented risks

Dextrose: Dextrose has a GI of 100 (the standard reference), causing rapid blood glucose elevation. Excessive consumption contributes to caloric overload, dental caries, and metabolic syndrome risk. However, as a single ingredient it is no more concerning than other simple sugars. The health risks of dextrose are those of added sugar generally, which the American Heart Association and WHO link to obesity, type 2 diabetes, and cardiovascular disease when consumed in excess.

Polydextrose: At doses above ~90 g/day, polydextrose can cause flatulence, bloating, and loose stools. At normal food use levels it is well tolerated. EFSA confirmed its safety in 2012. It functions as a soluble prebiotic fiber, feeding beneficial gut bacteria. No genotoxicity, carcinogenicity, or reproductive toxicity has been identified.