Exploring the Metabolic Implications of Dextrin and Maltodextrin on Type 2 Diabetes Mellitus and Insulin Resistance: A Systematic Analysis (Part 1)

Abstract

Aim: This study evaluates the effects of dextrin and maltodextrin on insulin resistance and Type 2 Diabetes Mellitus (T2DM). Background: Dextrin and maltodextrin are dietary fibers with known benefits for modulating blood glucose levels and insulin responses. Their use in dietary management to improve glucose and lipid profiles has been explored, yet there remains a lack of comprehensive reviews that summarize their impacts specifically on insulin resistance and T2DM. This paper seeks to fill that gap by providing an overview of the existing research on these compounds. Methods: A systematic review was conducted, examining the influence of dextrin and maltodextrin on insulin resistance and T2DM. Relevant studies were sourced from databases like PubMed, Scopus, and Web of Science, with the literature search extending up to December 2023. Only human subjects were considered, allowing for a focused examination of the effects. Results: Thirty studies were included in the review. Findings showed that resistant dextrin notably enhances insulin sensitivity and beneficially alters serum lipid profiles in individuals with T2DM. The data on maltodextrin, however, was more variable; while some studies suggested it might worsen glycemic control, others did not corroborate this effect. This indicates the complexity of its actions and the variability among subjects. Conclusion: The review confirms that resistant dextrin has positive impacts on insulin sensitivity and lipid metabolism, likely through the modulation of gut microbiota. On the other hand, the evidence on maltodextrin points to a need for cautious use in populations at risk for or managing T2DM. Future work, including Part 2 of this series, will employ direct HPLC analysis to further investigate the biochemical interactions and mechanisms by which these dietary fibers influence T2DM, aiming to provide a clearer understanding of their role in dietary management of this condition.