The U.S. Food and Drug Administration (FDA) authorised polydextrose as a low-calorie food ingredient in 1981. It received food approval in Japan in 1983. It is utilised in health drinks and processed meals in Japan and is recognised by the government as a safe food additive. 120 students participated in a significant clinical experiment examining the glycemic index at Shanghai University in China under the direction of Professor J. Zhong. They were given 50 grammes of glucose and 12 grammes of Polydextrose.
Despite its many benefits, Polydextrose is not without its drawbacks. Because it is a synthetic ingredient, some people are hesitant to consume it. Additionally, because polydextrose is not fully digested by the body, it can cause gastrointestinal discomfort in some people, including gas, bloating, and diarrhea. However, these side effects are generally mild and temporary.
Another potential concern with Polydextrose is that it may interfere with the absorption of certain nutrients. Some studies have suggested that polydextrose can reduce the absorption of calcium, iron, and zinc. However, these studies have generally used very high doses of polydextrose, and it is unclear whether the same effects would be seen with typical dietary intake levels.
According to the study, polydextrose decreased the glycemic index by 12% and the blood sugar spike. Also, it has been proposed that reducing blood sugar spikes lessens excessive insulin release, which in turn inhibits fat storage.
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