Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Maltitol is a sugar alcohol commonly used as a sugar substitute in various foods, including products intended for dental health such as sugar-free chewing gum and candies. Scientific evidence supports its use in promoting oral health primarily because, unlike sucrose, maltitol is not readily fermented by oral bacteria. As a result, it does not contribute to the formation of acids that can demineralize tooth enamel and lead to dental caries (cavities). Several studies, including reviews by the European Food Safety Authority (EFSA) and research published in dental journals, confirm that maltitol and other polyols (such as xylitol and sorbitol) are non-cariogenic. The EFSA concluded that the consumption of foods containing maltitol instead of sugar may help maintain tooth mineralization by reducing tooth demineralization.

However, while maltitol is less effective in reducing cavity risk compared to xylitol (which may have additional anti-cariogenic properties), its use as a sugar substitute in dental products is considered scientifically justified and beneficial. It is widely recognized that replacing sugar with maltitol can lower the risk of dental decay, thus supporting the teeth body system. There is no significant traditional use of maltitol for oral health, as its application is based on modern dietary and dental science.

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