Is Maltodextrin Anti-Inflammatory? A Look at Two Different Types

December 8, 2025 •

4 min read

Recent research reveals that the common food additive maltodextrin may not be as inert as once thought, with some studies linking it to intestinal inflammation. The question of is maltodextrin anti-inflammatory is more complex than it appears, with the answer depending heavily on the type being consumed and where the inflammation is located.

Quick Summary

The impact of maltodextrin on inflammation is not uniform, varying significantly between standard and resistant forms. Standard maltodextrin is associated with increased gut inflammation, while resistant maltodextrin can exert anti-inflammatory effects by promoting beneficial gut bacteria.

Key Points

Standard vs. Resistant: The effect of maltodextrin on inflammation depends critically on whether it is the standard, rapidly-digested form or the resistant, fiber-like version.
Standard Maltodextrin Worsens Gut Inflammation: Regular maltodextrin is associated with exacerbating intestinal inflammation by harming the gut's protective mucus layer and altering the microbial balance.
Resistant Maltodextrin Is Anti-Inflammatory: Resistant maltodextrin acts as a prebiotic fiber, which is fermented in the colon to produce anti-inflammatory compounds like butyric acid.
Impact on Gut Microbiota: Standard maltodextrin can promote the growth of harmful gut bacteria and may be a risk factor for inflammatory bowel diseases (IBD).
Topical vs. Dietary Use: Maltodextrin's topical application in wound care can be antibacterial and anti-inflammatory at the wound site, but this differs entirely from its dietary effects.
Not All Maltodextrin Is Equal: Consumers should read ingredient labels carefully and understand the difference between standard and resistant maltodextrin to make informed dietary decisions.

What Is Maltodextrin?

Maltodextrin is a processed carbohydrate derived from the starch of various plants, including corn, rice, potato, or wheat. It is produced by cooking and treating the starch to break it down into a water-soluble white powder. Due to its properties as a neutral-tasting thickener, it's widely used as a food additive in many processed foods and nutritional supplements.

There are two main forms: standard maltodextrin and resistant maltodextrin. Standard maltodextrin is easily digested, leading to a high glycemic index and potential blood sugar spikes. Resistant maltodextrin, however, is a type of soluble dietary fiber that is not digested in the small intestine but ferments in the colon.

The Anti-Inflammatory Case for Resistant Maltodextrin

Resistant maltodextrin (RM), also known as soluble corn fiber, has been suggested to have anti-inflammatory benefits primarily through its positive effects on gut health. Its fermentation by gut bacteria produces short-chain fatty acids (SCFAs), like butyric acid, which is known to be anti-inflammatory and supports the health and integrity of the colon's cells and intestinal barrier.

Benefits of Resistant Maltodextrin

Butyrate Production: Increases butyric acid levels, potentially reducing pro-inflammatory markers.
Improved Gut Barrier Function: Supports the intestinal barrier, which can help prevent inflammation.
Reduced Inflammatory Markers: Studies suggest it can lower certain inflammation markers in individuals with conditions like Type 2 diabetes.
Support for Healthy Microbiota: Acts as a prebiotic, nourishing beneficial gut bacteria.

The Pro-Inflammatory Risks of Standard Maltodextrin

Standard maltodextrin has been linked in numerous studies to potential pro-inflammatory effects, particularly in the gut. This is largely attributed to its high glycemic index and its impact on the gut microbiome and protective mucus layer.

Negative Effects of Standard Maltodextrin

Exacerbates Intestinal Inflammation: Studies, including those in mouse models, indicate that high intake can worsen gut inflammation and conditions like colitis, potentially linked to cellular stress in the gut lining.
Depletes the Mucus Barrier: Chronic consumption has been shown to reduce the gut's protective mucus layer, potentially leading to increased contact between microbes and the intestinal lining, triggering inflammation.
Promotes Harmful Bacteria: Can shift the gut microbiome towards a more pro-inflammatory state and may aid harmful bacteria like certain E. coli strains associated with Crohn's disease.
Triggers Blood Sugar Spikes: Its high glycemic index can cause rapid increases in blood glucose, and sustained high blood sugar may contribute to chronic inflammation.

The Case of Topical vs. Dietary Maltodextrin

Maltodextrin's effects can vary depending on its application. When used topically in certain wound dressings, it can have antibacterial properties, helping with healing and modulating inflammation at the wound site. This localized effect is different from the systemic and gut-related inflammation that can be associated with dietary intake.

What Does This Mean for Your Diet?

The significant difference between standard and resistant maltodextrin highlights the need for consumers to be aware of what they are eating. The standard, highly processed form found in many packaged foods poses potential inflammatory risks, particularly for those with gut sensitivities or inflammatory bowel disease (IBD). Resistant maltodextrin, often found as 'soluble corn fiber,' can offer beneficial prebiotic and potentially anti-inflammatory effects by supporting gut health. Understanding this distinction and reading product labels is crucial. Prioritizing whole, less-processed foods is generally recommended over diets high in additives like standard maltodextrin.

Comparison: Standard vs. Resistant Maltodextrin


Feature	Standard Maltodextrin	Resistant Maltodextrin
Processing	Highly processed starch treated with acids/enzymes	Processed starch with modified structure, acting like soluble fiber
Gut Impact	Negatively affects gut microbiota and mucus barrier	Acts as a prebiotic, promoting beneficial gut bacteria
Inflammatory Effect	Potentially pro-inflammatory, worsens gut inflammation	Potentially anti-inflammatory, reduces inflammatory markers
Glycemic Index (GI)	Very high, causing rapid blood sugar spikes	Low impact on blood sugar, as it is indigestible
Common Uses	Bulking agent, thickener, and filler in processed foods	Dietary fiber supplement, prebiotic formulas

Foods Containing Maltodextrin

Packaged Snacks: Often used as a thickener or carrier for flavorings.
Energy and Sports Drinks: Used for rapid energy due to high glycemic index.
Protein Powders: Added as a carbohydrate source.
Instant Pudding and Desserts: Used as a thickener and stabilizer.
Sauces and Dressings: Provides smoother consistency.
Infant Formulas: Its use is debated given potential gut effects.
Sugar-Free Products: Used for bulk and texture, but can still cause blood sugar spikes.

Conclusion

The question "is maltodextrin anti-inflammatory?" reveals a significant difference between its two forms. Standard maltodextrin, common in processed foods, is linked to increased intestinal inflammation, impaired gut barrier, and shifts in gut bacteria. Resistant maltodextrin, a soluble fiber, shows potential anti-inflammatory effects by promoting beneficial gut bacteria and anti-inflammatory butyrate. Understanding this distinction is key for dietary choices, particularly for those with inflammatory conditions. Opting for whole foods and being aware of product labels specifying resistant maltodextrin is recommended.

Resistant Maltodextrin Alleviates Dextran Sulfate Sodium-Induced Intestinal Inflammatory Injury by Increasing Butyric Acid to Inhibit Proinflammatory Cytokine Levels

Frequently Asked Questions

Yes, research indicates that standard maltodextrin can worsen intestinal inflammation. Studies have shown it can alter the intestinal mucus barrier, promote harmful bacteria, and exacerbate colitis in animal models.

Resistant maltodextrin functions as a prebiotic fiber that beneficial gut bacteria ferment to produce anti-inflammatory short-chain fatty acids, such as butyric acid. Butyrate helps maintain gut health and suppresses pro-inflammatory cytokines.

For individuals with Inflammatory Bowel Disease (IBD) or those prone to such conditions, the consumption of standard maltodextrin is considered a potential risk factor. Its ability to reduce the protective gut mucus layer and affect the microbiome can accelerate or worsen disease symptoms.

Standard maltodextrin is typically just listed as 'maltodextrin' in processed food ingredient lists. Resistant maltodextrin is often specifically labeled as 'resistant maltodextrin' or 'soluble corn fiber'.

In these products, maltodextrin is used for its high glycemic index to provide a rapid energy boost or aid in post-workout recovery. While it is useful for elite athletes, the general population should be aware of its high sugar impact and potential for contributing to inflammation.

Yes, standard maltodextrin has been shown to disrupt the balance of the gut microbiome, potentially suppressing the growth of beneficial bacteria while promoting the proliferation of harmful ones.

Yes, but in a different context. Maltodextrin mixed with ascorbic acid can be used as a topical wound dressing. In this application, it has antibacterial properties and helps modulate inflammation to facilitate wound healing.

Reducing or eliminating standard maltodextrin from your diet, especially if you have a sensitive gut or inflammatory conditions, can help support a healthier gut microbiome and maintain the integrity of your intestinal lining.