This blog post explores how resistant maltodextrin delays sugar absorption to mitigate post-meal blood sugar spikes and aids diabetes management.
According to the International Diabetes Federation (IDF)‘s 2021 ‘Diabetes Atlas’ 10th Edition, approximately 537 million adults aged 20-79 worldwide have diabetes, representing about 10.5% of the total adult population. This upward trend is projected to continue, reaching approximately 643 million people (11.3%) by 2030 and about 783 million people (12.2%) by 2045. Diabetes is not merely a blood sugar issue; it can lead to serious complications like hypertension, heart disease, and kidney disease, potentially resulting in death. Specifically, approximately 30-40% of diabetes patients are at risk of developing chronic kidney disease (CKD). For these reasons, diabetes is called a global catastrophe, imposing a massive burden on national healthcare finances beyond individual health issues. Failure to manage the various complications caused by imbalanced glucose absorption can lead to fatal health problems.
The reason diabetes is so dangerous is that glucose remaining in the blood gradually damages blood vessel walls and triggers chronic inflammatory responses throughout the body. Persistently high blood sugar levels cause blood to become sticky, slowing blood flow, and blood vessels gradually stiffen or become damaged. This makes problems more likely to occur in organs with many small blood vessels, such as the kidneys, eyes, and nervous system. Diabetes can impair vision, reduce kidney function, and even lead to amputations when toes or fingers don’t receive sufficient blood supply. As the risk of these diabetes complications increases, the importance of blood sugar control grows even greater. Consequently, many people recognize the importance of understanding and preventing diabetes, particularly striving to improve lifestyle habits through healthy eating and regular exercise.
Diabetes is often referred to as a “rich man’s disease” caused by excessive nutrition. In the past, when fatty foods were not readily available, it was primarily the aristocracy who suffered from diabetes. Historically, records indicate a high prevalence of diabetes among the French aristocracy and royalty. Indeed, King Cheoljong and King Sejong of the Joseon Dynasty are also known to have suffered from diabetes. However, this trend has changed in modern times, with Westernized eating habits and unbalanced lifestyles now cited as the primary causes of diabetes onset. Consuming fatty and sugary foods combined with a lack of physical activity is a major factor in elevated blood sugar levels and increased diabetes risk.
So how does diabetes develop? When we eat, food is broken down into glucose through digestion. This glucose is absorbed into the bloodstream and, with the help of the hormone insulin, enters cells to be used as energy. However, when blood sugar becomes excessively high due to overconsumption or lack of exercise, the pancreas secretes large amounts of insulin to manage it. If this overload persists, insulin resistance gradually develops, making blood sugar control difficult. At this point, the glucose remaining in the blood maintains a hyperglycemic state, placing strain on blood vessels and various organs, leading to various complications.
A new alternative emerging for diabetes management is resistant maltodextrin. Resistant maltodextrin is an indigestible component that helps slow blood sugar spikes due to its difficult digestion. This substance was developed by a Japanese food manufacturer, extracted from corn starch. Corn contains water, carbohydrates, minerals, and fiber, and resistant maltodextrin is a type of this fiber. Researchers spent years developing a patented method to extract minute amounts of resistant components from hundreds of corn kernels. During this process, they discovered that the isolated maltodextrin was effective at lowering blood sugar. Because it is a food ingredient, it has few side effects and can be used safely, making it utilized as a health supplement in many countries worldwide.
One of the main functions of resistant maltodextrin is to mitigate the sharp rise in blood sugar levels after meals. When eating, glucose is typically absorbed rapidly into the bloodstream. However, resistant maltodextrin delays this absorption process, preventing a sharp rise in blood sugar. This is because resistant maltodextrin is difficult to absorb in the small intestine; specifically, the digestive enzyme amylase cannot break down this substance, making it effective for blood sugar control. Indeed, a study by Mizushima et al. (2000) observed a reduction in fasting blood glucose levels after 10 men with slightly elevated blood sugar consumed a beverage containing resistant dextrin for 12 weeks. Furthermore, studies by Kawasaki (2000) and Sekizaki (2001) confirmed that postprandial blood glucose rises were suppressed. This demonstrates that it can have a positive effect not only on diabetic patients but also on individuals with impaired glucose tolerance.
Products containing resistant maltodextrin are gaining particular attention in Korea. Resistant maltodextrin, developed in Japan, was certified by the Korea Food and Drug Administration (KFDA) in 2005 as a ‘functional food ingredient for lowering blood glucose’. Consequently, in August 2013, the domestic food company CJ CheilJedang launched a blood glucose control instant rice product based on this material. This instant rice is made by coating white rice with resistant maltodextrin, enabling blood sugar control effects compared to regular cooked rice. This can be especially beneficial for those needing blood sugar management, offering a convenient, tasty meal option that also supports health.
Resistant maltodextrin is now establishing itself as a useful alternative not only for diabetes patients but also for anyone seeking healthy blood sugar management. Consuming foods containing this substance inhibits blood sugar spikes and helps maintain the balance of glucose and insulin within the body, positively impacting blood sugar management. This technological advancement offers new hope to diabetes patients, and various foods utilizing resistant maltodextrin are gradually expanding into broader markets.
