Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Isomaltulose is a disaccharide carbohydrate used in some sports and exercise aids as an alternative to traditional sugars like sucrose or glucose. Scientific studies have investigated isomaltulose primarily for its unique metabolic profile: it is digested and absorbed more slowly than sucrose, resulting in a lower glycemic response and a more gradual release of glucose into the bloodstream. This slower digestion is thought to provide more sustained energy during prolonged exercise, reducing the risk of blood sugar spikes and crashes.

Clinical studies in athletes have shown that isomaltulose can support endurance performance comparably to sucrose/glucose, but with some benefits in fat oxidation and stable blood glucose. For example, a few randomized controlled trials have reported that cyclists consuming isomaltulose-based drinks maintained more stable blood glucose and showed increased fat utilization during long-duration exercise, theoretically sparing muscle glycogen. However, these advantages do not translate into consistently superior performance outcomes versus other sugars, and evidence is limited in scope and quality.

Overall, the scientific evidence supporting isomaltulose for athletic and exercise aids is emerging but still modest (rated 2/5). Its primary justification lies in its ability to provide sustained carbohydrate energy with a lower glycemic impact, which may be beneficial for some athletes, especially those sensitive to blood sugar fluctuations. However, more robust, long-term studies are needed to establish clear advantages over conventional carbohydrate sources.

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