Is Malt Good for Inflammation? The Surprising Health Facts

October 30, 2025 •

4 min read

According to research published by the National Institutes of Health, the malting process significantly increases the levels of anti-inflammatory phenolic compounds in cereals. This finding prompts a closer look at a common question: Is malt good for inflammation, and what are the key factors to consider for health-conscious consumers?

Quick Summary

Malt extract contains beneficial antioxidants and prebiotics that may combat inflammation, particularly by supporting gut health. However, as it is often derived from barley, its gluten content is a major inflammatory risk for sensitive individuals, warranting careful consideration.

Key Points

Antioxidant Power: Malt extract contains potent polyphenols and antioxidants that combat inflammation and oxidative stress, potentially exceeding the capacity of some vegetables like broccoli.
Gut Health Benefits: The soluble fiber in malt acts as a prebiotic, fostering the growth of beneficial gut bacteria that are crucial for a healthy immune system and for regulating systemic inflammation.
Gluten is a Major Factor: For individuals with celiac disease or non-celiac gluten sensitivity, the gluten found in barley-based malt is a significant source of inflammation and should be avoided.
Nutrient-Dense Alternative: When compared to refined sugars, malt extract offers a richer nutrient profile, including vitamins and minerals, making it a healthier alternative for general use in moderation.
Context Matters: The anti-inflammatory effect of malt is highly dependent on individual tolerance (gluten), the form of malt consumed, and overall dietary context, not just its antioxidant content.
Less Processed is Better: Less processed forms of malt and other barley products like barley grass may offer more consistent anti-inflammatory benefits, especially for those sensitive to gluten.

Understanding Malt and Its Composition

Malt is produced by steeping and sprouting a cereal grain, most commonly barley, and then halting the process by drying with hot air. This malting process activates enzymes within the grain, which break down starches into simpler sugars like maltose. What is often less discussed is how this process also enhances the grain's nutritional profile, including its antioxidant capacity. Malt extract, the concentrated liquid derived from this process, is packed with beneficial compounds that differentiate it from refined sugars.

The Anti-inflammatory Compounds in Malt

Unlike empty-calorie sweeteners, malt is rich in micronutrients and phytochemicals that contribute to its potential anti-inflammatory properties. The primary players in this regard are antioxidants and soluble fiber.

Polyphenols and Antioxidants: Malt extract is an excellent source of powerful antioxidants, including various phenolic compounds like flavonoids. In fact, some studies show malt extract can have five times the antioxidant power of fresh broccoli. These compounds work to neutralize free radicals and reduce oxidative stress, a key driver of chronic inflammation. The malting process itself can release these bound compounds, making them more bioavailable.
Gut Health and Prebiotic Effects: Chronic inflammation is often linked to an unhealthy gut microbiome. Malt extract contains soluble fiber, particularly beta-glucans, which act as prebiotics. Prebiotics feed the beneficial bacteria in the gut, promoting a healthier digestive environment. A healthier gut can, in turn, lead to a stronger immune system and a reduction in systemic inflammation. Research has specifically shown that malt extract supports the growth of probiotic cultures that enhance digestive health.
Amino Acids and Minerals: Malt is also a source of B vitamins, minerals like selenium and magnesium, and amino acids. Selenium, for example, is a powerful antioxidant that helps prevent inflammation, and studies have shown it can protect cells from free radical damage.

The Crucial Role of Gluten

While malt contains anti-inflammatory compounds, a critical consideration is its source. Malt is most frequently derived from barley, which contains gluten. For the general population, this is not an issue. However, for individuals with celiac disease or non-celiac gluten sensitivity, consuming malt can be highly inflammatory.

Celiac Disease: In those with celiac disease, gluten triggers an autoimmune response that damages the lining of the small intestine, leading to inflammation and impairing nutrient absorption. This can have severe and long-lasting health consequences.
Non-Celiac Gluten Sensitivity (NCGS): People with NCGS may experience similar gastrointestinal distress and other inflammatory symptoms upon consuming gluten, even though their small intestine isn't damaged in the same way as with celiac disease. For these individuals, malt is not a good choice for managing inflammation.

Comparing Malt Extract and Refined Sugars

When evaluating malt, it is useful to compare it to the refined sugars it often replaces, such as high-fructose corn syrup or table sugar. This comparison highlights why malt may be a better option for general health, even with its sugar content.


Feature	Malt Extract	Refined Sugar (e.g., Table Sugar)
Nutrient Content	Rich in antioxidants, vitamins, minerals, and soluble fiber.	Contains no nutrients, only empty calories.
Glycemic Index	Significantly lower than table sugar, releasing energy more slowly.	High, causing rapid spikes in blood sugar and insulin.
Inflammatory Potential	Contains anti-inflammatory antioxidants and prebiotics; pro-inflammatory only for gluten-sensitive individuals.	Excess consumption is associated with increased inflammation and insulin resistance.
Processing	Germinated grain is dried and concentrated, preserving nutrients.	Highly processed, stripped of all beneficial compounds.
Gut Health	Supports beneficial gut bacteria due to prebiotic fiber.	Can promote unhealthy gut bacteria balance when consumed in excess.

Potential Risks and Considerations

While malt has anti-inflammatory potential due to its nutrient profile, it is not a magic bullet and should be consumed in moderation, especially in its sweetened forms. As a sugar, maltose can still contribute to weight gain and blood sugar issues if overconsumed. Furthermore, the final product's anti-inflammatory properties can vary depending on the specific malting process, the source grain, and subsequent processing.

It is also important to recognize that malt is not the only option for anti-inflammatory benefits from barley. Whole grain barley, which retains more fiber and nutrients, also offers significant benefits for cholesterol and blood sugar control. Barley grass, derived from the young leaves of the barley plant, is gluten-free and extremely rich in antioxidant and anti-inflammatory compounds. A comparison of these options is warranted for those seeking targeted health outcomes.

Conclusion: A Balanced Perspective

Is malt good for inflammation? The answer is nuanced. On one hand, malt extract is a nutrient-dense alternative to refined sugar, containing antioxidants, vitamins, and prebiotics that can support a healthy gut and combat oxidative stress. On the other hand, its gluten content means it is a source of inflammation for those with celiac disease or gluten sensitivity. For the general population, choosing malt in moderation as a substitute for refined sugars, particularly in less processed forms, can offer anti-inflammatory benefits. However, individuals with gluten issues should seek alternative sources of anti-inflammatory nutrients, such as gluten-free barley grass.

Ultimately, the health impact of malt depends heavily on individual health status and the context of its consumption. As with any dietary choice, understanding the full picture is key to making an informed decision that supports your body's overall wellness. More research, particularly human clinical trials, is still needed to fully understand the effects of malt on inflammation.

Authoritative Source

Anti-Inflammatory Substances in Wheat Malt Inducing Antisecretory Factor (AF): A scientific study published in Pflügers Archiv - European Journal of Physiology examines the molecular basis of malt's anti-inflammatory properties. The full text is available at https://pmc.ncbi.nlm.nih.gov/articles/PMC6900268/.

Frequently Asked Questions

No, most commercial malt extract is derived from barley, which is a gluten-containing grain. It is not suitable for individuals with celiac disease or non-celiac gluten sensitivity.

Yes. For those with celiac disease, the gluten in malt triggers an autoimmune inflammatory response. Individuals with non-celiac gluten sensitivity may also experience inflammatory symptoms from consuming malt.

Malt extract contains anti-inflammatory antioxidants and has a lower glycemic index than refined sugar. Excess consumption of refined sugar is more likely to cause inflammation and metabolic issues.

Malt contains phenolic compounds, including flavonoids, and a high concentration of antioxidants. The malting process increases the bioavailability of these substances, which combat oxidative stress.

Yes. Malt contains soluble fiber that acts as a prebiotic, promoting the growth of beneficial gut bacteria. Refined grains lack this fiber and can contribute to poor gut health.

Yes, gluten-free barley grass is a great option. It comes from the young leaves of the barley plant and is rich in antioxidants and anti-inflammatory compounds without the gluten.

Malted beverages like beer contain anti-inflammatory compounds, but the potential health benefits must be weighed against the risks of alcohol consumption. Non-alcoholic malt beverages may be a better option.