Maltodextrin vs Dextrose: which is worse?

What is Maltodextrin?

Maltodextrin is a polysaccharide derived by partial hydrolysis of starch — most commonly corn starch in the US, but also wheat, potato, or rice starch. It is a white powder with a mild, slightly sweet taste and is highly soluble. Despite being classified as a carbohydrate, maltodextrin has a high glycemic index (GI of 85–105), often higher than table sugar.

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.

Documented risks

Maltodextrin: Maltodextrin's very high glycemic index (GI 85–105) means it causes rapid blood glucose spikes, potentially problematic for people with diabetes or insulin resistance. A 2012 study in PLoS ONE (Bhatt et al.) found that maltodextrin suppressed beneficial gut bacteria (like Lactobacillus) and increased Escherichia coli biofilm formation associated with Crohn's disease. A 2022 study in Nutrients noted maltodextrin's potential to disrupt gut microbiome composition at typical dietary intakes. Regulatory agencies have not restricted its use, but nutrition researchers increasingly flag it as a low-quality carbohydrate.

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.