Maltodextrin

What the research shows

Prototype

Concerning

in studies of people

1 of 2 health findings on this page · See the findings

A white solid made from plant starches.

It is digested fast and gives the body glucose for energy.

Written from English Wikipedia1

  • Vegan
  • Vegetarian

What research says

Studies in people

  • Concern

    Gut bacteria and body effects2

    In people, maltodextrin often changed gut bacteria and inflammation markers, so scientists question whether it truly works as a placebo.

Animal and lab studies only

  • Concern

    Gut inflammation3

    In lab studies, maltodextrin weakened cells' ability to fight bacteria and their gut defenses.

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 41,429 products on Open Food Facts that list maltodextrin.

  • Croissance réduit en sucre Jaouda · 500 ml 1 additive
  • Paprika Pringles · 165 g 6 additives
  • Protein Nut Bar Fruit & Chocolate Nature Valley · 160 g 4 additives
  • Pringles Original Pringles · 40 g 2 additives
  • Pringles Original Pringles · 165 g 1 additive
  • Pringles sour cream & onion Pringles · 40 g 8 additives

References

  1. 1Maltodextrin. Wikipedia. Accessed September 25, 2026.
  2. 2Almutairi R, Basson AR, Wearsh P, Cominelli F, Rodriguez-Palacios A. Validity of food additive maltodextrin as placebo and effects on human gut physiology: systematic review of placebo-controlled clinical trials. Eur J Nutr. 2022;61(6):2853-2871. doi:10.1007/s00394-022-02802-5
  3. 3Nickerson KP, Chanin R, McDonald C. Deregulation of intestinal anti-microbial defense by the dietary additive, maltodextrin. Gut Microbes. 2015;6(1):78-83. doi:10.1080/19490976.2015.1005477