May 9, 2026, 9:56 am | Read time: 4 minutes
Some time ago, Olympic hero Matthias Steiner pointed out a topic that affects him personally: maltitol, an ingredient commonly used as a sugar substitute, can raise blood sugar levels. This is not only relevant for him as a type 1 diabetic but also for those who believe it is a sugar alternative without affecting glucose levels. In fact, some manufacturers deliberately use maltitol as a sweetener. I have reviewed the studies on this and explain the effects it can have on our bodies, whether it is unhealthy, and where potential benefits lie.
What Exactly Is Maltitol?
Maltitol, also known as maltitol, belongs to the group of sugar alcohols, also called polyols. Like xylitol, mannitol, or erythritol, it is used as a sweetener and is listed as an additive under the designation E 965. In the food industry, it is mainly found in sugar-free or sugar-reduced candies, baked goods, and desserts. There, it serves multiple functions, such as a sweetener and as a moisture and structure provider.1
What Is Maltitol Made Of?
Like other sugar alcohols, maltitol originates from plant-based raw materials. The starting base is usually corn or wheat starch, which is converted into maltitol or maltitol syrup through chemical-enzymatic processes. Despite this natural origin, it is an industrially manufactured product.
What Studies Say About the Effects of Maltitol
The body of research is not easy to categorize. A significant reason for this is potential conflicts of interest, such as the funding of individual studies by manufacturers. Even if meta-analyses or systematic reviews do not always directly disclose such conflicts, it does not mean that the individual studies contained within are free from them. Considering these limitations, a fairly clear picture still emerges.
Impact on Blood Sugar
Maltitol has a measurable impact on blood sugar levels. Although the increase is smaller and more delayed compared to table sugar, it is still present. This can be relevant for people with prediabetes as well as type 1 or type 2 diabetes.
The reason is that part of the maltitol is split into glucose in the small intestine and absorbed. Consequently, blood sugar rises. How strong this effect is depends, among other things, on the amount consumed and individual metabolic differences.2
What Else Happens in the Body?
Part of the maltitol reaches the colon unchanged and is fermented there by gut bacteria. This produces short-chain fatty acids, which are absorbed by the body and provide some energy. This process is somewhat similar to the utilization of dietary fiber. It would thus be plausible that maltitol could also have similar positive effects.3
At the same time, maltitol acts osmotically, drawing water into the intestine. Combined with bacterial fermentation, this can lead to bloating, intestinal noises, and at higher amounts, even diarrhea. How well maltitol is tolerated varies significantly between individuals and strongly depends on the amount consumed. Accordingly, in the EU, products with high polyol content are required to carry a warning that excessive consumption may have a laxative effect.
Regular consumption can lead to some adaptation of the gut flora without consistently proven negative effects.
Calories and Sweetness
The effective caloric value is about 200 to 240 kilocalories per 100 grams, significantly lower than table sugar at around 400 kilocalories. At the same time, maltitol achieves about 90 percent of the sweetness of sugar. A technological advantage is that it does not cause a cooling effect in the mouth, as can occur with some other sugar alcohols.
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Dental Health and Safety
Maltitol is not cariogenic, as oral bacteria do not efficiently break it down into acid-forming metabolic products. There are no indications of relevant toxic or carcinogenic effects with typical consumption.
Conclusion
For metabolism, maltitol is not a neutral sugar substitute. It measurably affects blood sugar and can have a stronger effect than some other sweeteners, even though the effect is less than that of table sugar. At the same time, the calorie content is reduced.
Those looking to save calories and occasionally indulge in sweet products can use maltitol. However, those who want to avoid blood sugar fluctuations as much as possible should opt for alternatives with a lesser impact on glucose levels. At higher amounts, it can also lead to gastrointestinal discomfort.4