Nutrition Diet: What Are the Disadvantages of Dextrin?

November 1, 2025 •

4 min read

According to the FDA, maltodextrin, a common form of dextrin, is generally recognized as safe (GRAS), but its widespread use in processed foods raises important health questions. Understanding what are the disadvantages of dextrin is crucial for making informed nutritional choices, especially regarding its high glycemic index and potential impact on gut bacteria.

Quick Summary

Dextrin, in its various forms like maltodextrin, can trigger rapid blood sugar spikes, disrupt the balance of gut bacteria, and cause digestive discomfort. Individuals with specific health issues like diabetes or gluten sensitivity need to be cautious due to potential risks from its consumption.

Key Points

High Glycemic Impact: Maltodextrin, a common dextrin type, has a high glycemic index that can cause rapid blood sugar spikes, posing a risk for individuals with diabetes.
Digestive Discomfort: Common side effects of dextrin, especially when first introduced or in high doses, include gas, bloating, and cramping.
Potential Gut Flora Disruption: Studies suggest maltodextrin may negatively alter the balance of gut bacteria, potentially increasing harmful strains and impacting intestinal health.
Weight Gain Association: Often found in processed foods, maltodextrin provides calories with no nutritional value, and high consumption is correlated with an increased risk of weight gain.
Allergy and Gluten Risks: While usually gluten-free, wheat-derived dextrin may contain trace gluten, which is a concern for celiac patients. Dextrin can also trigger general allergic reactions.
Risks for Specific Conditions: Individuals with certain GI tract issues or those who do not consume enough fluids should be cautious, as dextrin can worsen symptoms or cause blockages.

What is Dextrin?

Dextrin is a type of low-molecular-weight carbohydrate produced by the hydrolysis of starch, which is found in foods like corn, wheat, rice, and potatoes. It is often used in the food industry as a thickener, stabilizer, and fat replacer. The term 'dextrin' encompasses different types, including maltodextrin and resistant dextrin, each with distinct properties and potential drawbacks.

The High Glycemic Impact of Maltodextrin

One of the most significant disadvantages of maltodextrin, a fast-digesting form of dextrin, is its high glycemic index (GI), which is even higher than table sugar. This means it can cause a rapid and significant spike in blood sugar levels after consumption. For most people, this is a minor concern in small quantities. However, for individuals with certain conditions, it poses a serious risk.

Risk for Diabetics and Insulin Resistance

For people with diabetes or insulin resistance, this rapid increase in blood glucose can be particularly problematic. The body quickly absorbs the sugars, which can lead to potentially serious issues if blood glucose remains high for a long time. Many low-calorie, processed foods use maltodextrin to replace sugar or fat, and consuming too many of these can lead to a diet high in sugar and low in fiber, increasing the risk of type 2 diabetes and high cholesterol.

Digestive Side Effects and Gut Health Disruption

Certain types of dextrin can lead to unpleasant gastrointestinal symptoms, especially when consumed in large amounts or when the body is not accustomed to them.

Common Gastrointestinal Issues

Side effects related to digestion can include:

Bloating
Flatulence (gas)
Gurgling sounds in the stomach
Cramping
Diarrhea

Impact on Gut Microbiome

Research suggests that maltodextrin may also negatively affect the balance of gut bacteria, which is critical for overall health. Studies from 2014 and 2015 linked maltodextrin consumption to a reduction in beneficial bacteria and an increase in potentially harmful bacteria, such as E. coli and Salmonella. This imbalance could lead to intestine damage and potentially increase the risk of inflammatory bowel diseases like Crohn’s disease.

Maltodextrin's Link to Weight Gain

Maltodextrin is a simple carbohydrate that provides a quick source of calories but no nutritional value. Since it lacks fiber and other vital nutrients, consuming large amounts can contribute to weight gain. Moreover, foods containing maltodextrin are often highly processed, and a diet dominated by these products is linked to higher calorie intake and weight gain.

Allergies and Sensitivities

Allergies and intolerances are possible with food additives like dextrin. Symptoms can range from digestive distress to skin reactions and respiratory issues.

Celiac Disease and Gluten Traces

For individuals with celiac disease or gluten intolerance, special caution is needed. While most dextrin is produced from corn or tapioca in the U.S. and is gluten-free, some can be derived from wheat. Although the manufacturing process typically removes most gluten proteins, trace amounts might remain. Individuals with high gluten sensitivity may need to avoid wheat dextrin.

A Comparative Look: Maltodextrin vs. Resistant Dextrin


Feature	Maltodextrin	Resistant Dextrin
Type	Rapidly digestible starch sugar	Soluble dietary fiber
Glycemic Index	High, causes sharp blood sugar spikes	Low, minimal effect on blood sugar
Digestive Effect	Potential for bloating, gas, cramps	May cause temporary gas and bloating at first
Gut Microbiome	Potential to disrupt balance, increase bad bacteria	Acts as a prebiotic, can improve gut flora
Weight Impact	Higher risk for weight gain due to empty calories	Can aid in weight management by increasing satiety
Gluten Concern	Possible trace gluten if wheat-derived	Can contain traces if wheat-derived, but often considered safe

Resistant Dextrin: A Different Set of Concerns

Resistant dextrin functions more like a soluble dietary fiber, offering potential health benefits like improving gut flora and blood sugar control. However, even this healthier version isn't without its disadvantages.

Digestive Discomfort During Adaptation

Some individuals may experience temporary digestive discomfort, such as gas, bloating, or diarrhea, when first adding resistant dextrin to their diet. These side effects are generally mild and subside as the body adapts to the increased fiber.

High-Dose Flatulence

While resistant dextrin is better tolerated than many other fibers, very high doses (over 45g per day) can lead to unpleasant flatulence. It is important to increase intake gradually to minimize these effects.

Ineffectiveness for Some Constipation

Certain non-viscous soluble fibers, including wheat dextrin, may not have a laxative effect at physiological doses and, in some cases, can even be constipating.

Specific Cautions and Contraindications

GI Conditions: Caution should be exercised by individuals with pre-existing gastrointestinal conditions like esophageal strictures, intestinal adhesions, or GI obstruction.
Insufficient Fluid Intake: Inadequate fluid intake when consuming dextrin, particularly resistant dextrin as a fiber supplement, can increase the risk of fecal impaction or bowel obstruction.
Active Diarrhea: For individuals with active diarrhea, prebiotics like resistant dextrin might exacerbate the side effects of simple sugar absorption.

Conclusion: Making Informed Nutritional Choices

While dextrin serves several purposes in the food industry, it is not without its disadvantages, and different types present varying concerns. Maltodextrin’s high glycemic impact, potential to disrupt gut flora, and association with processed foods make it a less-than-ideal carbohydrate source for those with blood sugar management goals or sensitive digestion. Even resistant dextrin, a form with recognized health benefits, requires a gradual introduction to avoid digestive discomfort. Ultimately, reading product labels, moderating intake, and opting for whole food sources of carbohydrates and fiber can help mitigate the risks associated with dextrin consumption.

For more information on balancing processed foods with healthy alternatives, consider reviewing resources like WebMD on balancing diet.

Frequently Asked Questions

The main disadvantages of maltodextrin include its high glycemic index, which can cause blood sugar spikes, its potential to disrupt gut bacteria balance, and its association with processed foods that can contribute to weight gain.

Yes, many forms of dextrin, including maltodextrin and resistant dextrin, can cause bloating, gas, and gastrointestinal distress, especially during the initial intake period or in high doses.

Maltodextrin, due to its high glycemic index, can cause a sharp increase in blood sugar and is not ideal for people with diabetes or insulin resistance. Consumption should be limited and monitored carefully.

Some studies indicate that maltodextrin may affect the balance of gut bacteria by potentially suppressing beneficial strains and promoting the growth of harmful bacteria. In contrast, resistant dextrin is a prebiotic that generally supports healthy gut flora.

Wheat dextrin, even when processed to be considered gluten-free (under 20 ppm), may still pose a risk for highly sensitive individuals with celiac disease due to potential trace amounts of gluten. Non-wheat sources like corn or tapioca dextrin are a safer alternative.

Initial intake of resistant dextrin can cause mild, temporary digestive discomfort like gas or bloating. High daily doses (over 45g) may also cause increased flatulence. However, these effects often decrease as the body adjusts.

Dextrin, particularly maltodextrin, is a simple carbohydrate that provides calories without significant nutritional benefit. Since it is often added to processed, low-fiber foods, it can contribute to higher overall calorie consumption and weight gain.