Is maltodextrin bad for the liver？

Maltodextrin is a type of carbohydrate, but it undergoes intense processing. It is a white powder from rice, corn, wheat, or potato starch. Its makers first cook it, then add more acids or enzymes to break it down. The final product is a water-soluble white powder with a neutral taste. The powder is used as an additive in foods (like Weight-training supplements, Yogurt, Nutrition bars, and Chips) to replace sugar and improve their texture, shelf life, and taste.

Maltodextrin gives a fat-like body to food products, increases their shelf life, and mixes quite well with other ingredients. It's also cheap to produce and add to products. The food industry and diet-focused food products love this ingredient because they can use it in their food and say 'low' or 'no sugar'. Though not a sugar, it has a GI (glycemic index) of 130 (table sugar is only 65)! The glycemic index measures how quickly blood sugar rises after eating it. Its high glycemic index, which creates a huge upswing in blood sugar, results in a huge upswing of the hormone insulin. Insulin is the hormone secreted from your pancreas, and it is responsible for making sure the sugar levels in your blood are at an optimal level. The long-term effect of constantly eating foods containing maltodextrin is that your body will begin to secrete more and more insulin. Therefore, regardless of whether this substance damages the liver, long-term use is detrimental to pancreatic islet function.

While there is a scarcity of comprehensive studies specifically examining the direct impact of maltodextrin on liver health, it's imperative to recognize the broader implications of excessive consumption of high-glycemic foods like maltodextrin. Such foods have been implicated in the development of metabolic syndrome, a multifaceted condition characterized by insulin resistance, obesity, elevated blood sugar levels, and dyslipidemia. Metabolic syndrome, in turn, poses a significant risk to liver health, as it can lead to non-alcoholic fatty liver disease (NAFLD), a condition characterized by the accumulation of fat in the liver cells. Specifically, you want to avoid this dangerous food because the extra sugar in the blood from this bad additive causes insulin to take the sugar and store it. That is fat! This, in turn, causes fatty liver, which is now the number one disease in America, affecting 90 million Americans.

Furthermore, prolonged exposure to high-glycemic foods may contribute to elevated liver enzymes, indicating liver inflammation or damage. Therefore, while the direct relationship between maltodextrin and liver health requires further investigation, it's prudent to approach its consumption in moderation as part of a well-rounded diet to mitigate potential risks to liver function and overall metabolic health.