Evidence supporting the use of: Maltodextrin
For the health condition: Hypoglycemia

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Synopsis

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

Maltodextrin is scientifically validated as a treatment for hypoglycemia, primarily due to its rapid absorption and effect on blood glucose levels. Hypoglycemia, characterized by abnormally low blood glucose, requires prompt correction, especially in diabetic patients who may experience acute episodes. Maltodextrin is a polysaccharide derived from starch that is broken down into glucose molecules quickly upon ingestion. This leads to a rapid spike in blood glucose, making it effective for treating mild to moderate hypoglycemia. Clinical guidelines, including those from the American Diabetes Association, recommend fast-acting carbohydrates—such as glucose tablets, gels, or drinks—containing 15-20 grams of carbohydrate for the treatment of hypoglycemia. Maltodextrin is frequently used in these products due to its bland taste, solubility, and quick absorption. Studies have shown that maltodextrin raises blood glucose levels comparably to glucose and is effective in reversing hypoglycemic episodes. For example, a study published in Diabetes Care (1997) found that maltodextrin and glucose both rapidly corrected hypoglycemia in insulin-treated diabetic individuals. In summary, maltodextrin’s use in hypoglycemia treatment is well-supported by scientific evidence, owing to its rapid conversion to glucose and its inclusion in numerous commercial hypoglycemia rescue products.

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