Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Isomaltulose is a disaccharide carbohydrate used as a sugar substitute, and there is scientific evidence supporting its potential benefits in metabolic syndrome. Unlike sucrose, isomaltulose is digested more slowly, leading to a lower glycemic index (GI). Several clinical studies have demonstrated that isomaltulose consumption results in lower postprandial blood glucose and insulin responses compared to sucrose or glucose. This has particular relevance for metabolic syndrome, which is characterized by insulin resistance, elevated fasting glucose, and other metabolic disturbances.

A number of randomized controlled trials (RCTs) and reviews suggest that replacing high-GI carbohydrates with isomaltulose may help improve glycemic control and reduce insulin demand in individuals at risk for or suffering from metabolic syndrome. Some studies have also reported favorable effects on fat oxidation and weight management, although the magnitude of these effects tends to be modest. There is also some evidence for improved markers of lipid metabolism and reduced inflammation, but these outcomes are less consistently reported.

Overall, while isomaltulose is not a treatment for metabolic syndrome per se, its use as a low-GI carbohydrate is supported by moderate-quality evidence for improving certain metabolic parameters relevant to metabolic syndrome. The evidence base is growing but not yet conclusive; hence, it receives a rating of 3 out of 5.

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