Dextrose

What the research shows

Prototype

Not enough

published research on this page yet

1 health finding on this page so far · See the findings

A sugar found in fruits and plants.

It is a source of energy for living things.

Written from English Wikipedia1

What research says

Studies in people

  • Open question

    Appetite in older women3

    In older women, dextrose made appetite rise, but those with bigger GDF15 rises felt less hungry.

How it’s made and used

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least two findings in people. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.

Products

The 6 most-scanned of 49,605 products on Open Food Facts that list dextrose.

  • Paprika Pringles · 165 g 6 additives
  • Prince - Goût Lait - Choco Au Blé Compet LU · 300 g 3 additives
  • Pringles sour cream & onion Pringles · 40 g 8 additives
  • Pringles Sour Cream Pringles · 165 g 7 additives
  • petit déjeuner miel et pépites de chocolat TOBLERONE · 435 g 5 additives
  • Prince petit dej Lu · 300 g 5 additives

References

  1. 1Glucose. Wikipedia. Accessed September 26, 2026.
  2. 2Herpich C, Kochlik B, Haß U, Weber D, Grune T, Norman K. Altered Adiponectin Response in Older Women Following Dextrose and High-Fat Dietary Challenges. Mol Nutr Food Res. 2021;65(17):e2100487. doi:10.1002/mnfr.202100487
  3. 3Herpich C, Lehmann S, Kochlik B, et al. The Effect of Dextrose or Protein Ingestion on Circulating Growth Differentiation Factor 15 and Appetite in Older Compared to Younger Women. Nutrients. 2022;14(19). doi:10.3390/nu14194066
  4. 4Li L, Flores M, Salvador A, Belloch C. Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development. Int J Food Microbiol. 2024;421:110782. doi:10.1016/j.ijfoodmicro.2024.110782