Agave syrup: analysis, food uses and health impacts
What it found
Agave syrup is mostly fructose and has a low glycemic index, but the authors say there is not enough research on how it affects human metabolism to back health claims.
The evidence on gut bacteria and weight comes from mice.
What they found
Animal and lab studies
Gut bacteria, in mice
In mice, agavins from agave reached the large intestine and were fermented by gut bacteria, raising butyric, acetic and propionic acids and lowering the pH of caecal contents. One study found agavin consumption sped up body weight loss in mice by changing gut bacteria.
Studies in people and animals
Fructose and health
Recent research links eating too much fructose to fat building up in the liver, which is tied to heart disease and insulin resistance. One study found people eating 25% of daily calories as high-fructose corn syrup had higher triglyceride and cholesterol levels, but the authors say this is more than most people eat.
Other findings
Sugar makeup
Agave syrup is mostly fructose, around 80% of its sugars, with glucose and small amounts of sucrose, kestose and nystose. Its fructose content can reach up to 90%.
Glycemic index
Agave syrup has a low glycemic index of 10 to 27, much lower than honey and sucrose. The authors note the glycemic index does not reflect processing, cooking, a person's diet or how much is eaten.
Vitamins and minerals
Compared with other traditional sweeteners, agave syrup is a source of polyphenols, vitamins and minerals.
Authenticity testing
Of 11 commercial agave syrups tested, only 1 was authentic, and maize and cane syrups can be masked by the glucose-fructose ratio. Mid-infrared with principal components analysis, high-performance anion exchange chromatography and thin-layer chromatography can identify and tell apart syrups from natural sources.
What the authors conclude
“However, further research into the effects of AS on human metabolism is necessary to back its health claims as a natural sugar substitute.”
Also in their conclusions
- They say further research into the effects of agave syrup on human metabolism is necessary to back its health claims as a natural sugar substitute.
- They advise consumers to eat energy-dense foods in moderation, including agave syrup, and say one calorie is one calorie for body fatness regardless of the sugar source.
- They say companies should not claim agave syrup is more natural or healthier than other widely used sweeteners or sucrose, and strong claims favouring its intake should be avoided.
How it was done
Demand for naturally derived sweeteners has grown, and agave syrup is popular as a vegan substitute for sugar and honey. The authors wanted to look at its nutritional profile, health impacts, food industry uses, sustainability and quality control.
They reviewed published research on agave syrup, covering its chemical analysis, food industry applications, sustainability, safety and quality control, and nutritional profile and health impacts. The review included studies in mice and analytical studies of syrup samples.
What it can’t tell you
- The gut bacteria and weight loss findings come from mice, so they cannot show what happens in people.
- The review did not find long-term studies in people on eating fructose-high foods or drinks, so the long-term effects on human health are not known.
- The review cannot show whether agave syrup causes any health outcome in people, because it looked at existing research rather than running its own study.
Who paid
- Conflicts
- The authors declare no conflict of interest.
- Authors work at
- Faculty of Veterinary, Spain; University of Coimbra, Portugal; University of Lapland, Finland
The paper
- Title
- Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people · animals · lab
- Summarised from
- Full text
- Cite
- Saraiva A, Carrascosa C, Ramos F, Raheem D, Raposo A (2022). Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts. International journal of environmental research and public health. doi:10.3390/ijerph19127022Free full textPubMed 35742286DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error