The Science of Isomaltulose
What scientific evidence is there to support the use of Isomaltulose?
“Consumption of foods/drinks containing isomaltulose instead of other sugars induces a lower blood glucose rise after their consumption compared to sugar-containing foods/drinks.”
Consumption of foods/drinks containing isomaltulose instead of other sugars contributes to the maintenance of tooth mineralization.”
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Isomaltulose has a low glycaemic index, which means that it is absorbed slowly by the body, leading to a gradual and sustained supply of energy.
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Isomaltulose can enhance cognitive performance and memory, possibly by improving blood flow to the brain and reducing inflammation.
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Isomaltulose may help to regulate blood sugar levels and reduce the risk of type 2 diabetes. It has also been shown to reduce triglyceride levels, which can lower the risk of cardiovascular disease.
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Isomaltulose has been shown to have anti-inflammatory properties, which may protect cells from damage caused by inflammation.
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Isomaltulose has been shown to have anti-inflammatory properties, which may protect cells from damage caused by inflammation.
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Isomaltulose promotes the growth of beneficial bacteria in the gut, specifically bifidobacteria and lactobacilli, which play a crucial role in gut health. It also improves intestinal barrier function, reducing inflammation and preventing the entry of pathogens and toxins into the bloodstream.
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Isomaltulose does not have a significant impact on the immune system but does not cause inflammation, which can support immune function. In addition, it may have a prebiotic effect that indirectly enhances immune function through promoting the growth of beneficial gut bacteria.
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Isomaltulose is slowly metabolized, providing sustained energy without causing spikes in blood sugar or insulin. This can help improve metabolic health and insulin sensitivity over time. In addition, it may help reduce body fat accumulation and promote weight loss by reducing hunger and increasing satiety.
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Isomaltulose has a low glycaemic index and does not cause a significant insulin response. This makes it a better choice for liver health than high glycaemic index sugars. Studies in animals have also shown that isomaltulose can improve liver function and reduce inflammation.
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Isomaltulose is not fermented by oral bacteria and does not promote tooth decay. It can also promote the production of saliva, which helps maintain oral health.
Dr. Coy and Intelligent Sugar Research
Award winning scientist Dr. Johannes Coy discovered the TKTL1 gene. This gene allowed modern humans to evolve from our Neanderthal ancestors.
Homo sapiens produce more neurons in the frontal lobe than Neanderthals due to a single amino acid change in the protein TKTL1.
Unfortunately, our modern diet contains an excess of glucose, fructose and sucrose (‘classic sugars’) and we need half the calories our ancestors needed to survive. This has turned TKTL1 against us.
Classic sugars spike blood sugar, causing inflammation, insulin resistance and disease. The epidemic of lifestyle diseases, like diabetes and cancer, are driven by TKTL1 and our sweet excess. But it doesn’t have to be this way.
Isomaltulose provides a sweet and sustaining energy which actively nourishes the body and, crucially, doesn’t activate the TKTL1 gene.
“The suffering for those affected, and their relatives (as well as the financial impact on society, and the burden on the next generation) could be avoided, if knowledge about the importance of blood sugar levels were implemented promptly, and our diet adapted to today’s situation with little physical exercise and a lot of stress”
Dr Johannes Coy
Want to know more?
If you would like to learn more about the extensive research supporting the way isomaltulose impacts wellness, here is a small sample of some studies we think you’ll find interesting.
Effect of Oral Nutritional Supplements with Sucromalt and Isomaltulose versus Standard Formula on Glycaemic Index, Entero-Insular Axis Peptides and Subjective Appetite in Patients with Type 2 Diabetes: A Randomised Cross-Over Study
This study looked at how special oral nutritional supplements for people with type 2 diabetes (ONS-D) affect their blood sugar levels, insulin levels, hormones related to digestion (GIP and GLP-1), and subjective appetite. The ONS-D supplements had a lower impact on blood sugar levels compared to a standard formula, and they also resulted in lower insulin and GIP levels. However, the ONS-D supplements increased the levels of GLP-1, which is beneficial for diabetes management. People who consumed the ONS-D felt less hungry compared to those who had the standard formula. These findings suggest that the ONS-D supplements can help control blood sugar levels and appetite in individuals with type 2 diabetes.
Low Glycemic Index Prototype Isomaltulose-Update of Clinical Trials
Low glycemic index diets are considered beneficial for blood glucose control in diabetes and overall metabolic health. Isomaltulose, a natural disaccharide derived from sucrose, is a prototype of low-glycemic index carbohydrates. It is widely used in various food applications and clinical nutrition feeds. This overview examines clinical trials on isomaltulose, including its impact on glycemia, fat oxidation, weight-loss maintenance, and pregnancy. The findings suggest potential advantages of isomaltulose compared to high glycemic index sugars and carbohydrates in these contexts.
Substrate Utilization and Cycling Performance Following Palatinose™ Ingestion: A Randomized, Double-Blind, Controlled Trial
This study compared the effects of isomaltulose (PSE) and maltodextrin (MDX) ingestion on endurance exercise performance. PSE resulted in improved time trial performance, higher fat oxidation, and a more stable blood glucose profile compared to MDX. PSE may enhance endurance by promoting fat utilization and preserving glycogen.
Novel findings on the metabolic effects of the low glycaemic carbohydrate isomaltulose (Palatinose)
This study included three human intervention trials to investigate the physiological characteristics of isomaltulose (iso). The results showed that iso is effectively absorbed from the small intestine, regardless of the food matrix, and provides a prolonged delivery of blood glucose. It was found to have lower postprandial blood glucose and insulin responses compared to sucrose. Regular consumption of iso within a Western-type diet was well tolerated and did not affect blood lipids in individuals with hyperlipidemia. Although no significant differences were observed compared to sucrose after the 4-week intervention, iso shows promise as a carbohydrate option for individuals at risk of vascular diseases.
Short-term replacement of starch with isomaltulose enhances both insulin-dependent and -independent glucose uptake in rat skeletal muscle
This study investigated the impact of replacing high-glycemic index carbohydrates with a low-glycemic index disaccharide called isomaltulose on insulin action in skeletal muscle. Male rats were fed isomaltulose for 12 hours, and the results showed that isomaltulose increased insulin-induced glucose uptake in muscle tissue compared to starch. This effect was not influenced by changes in visceral fat mass. Additionally, isomaltulose treatment enhanced glucose uptake in response to exercise and increased AMP-activated protein kinase phosphorylation. These findings suggest that temporarily replacing starch with isomaltulose, along with exercise, may be a promising approach for managing insulin resistance.
Ingesting isomaltulose versus fructose-maltodextrin during prolonged moderate-heavy exercise increases fat oxidation but impairs gastrointestinal comfort and cycling performance
This study examined the metabolic and performance effects of ingesting isomaltulose, a slowly absorbed carbohydrate, during exercise. The results showed that isomaltulose increased plasma nonesterified fatty acid concentration and fat oxidation while decreasing carbohydrate oxidation compared to fructose-maltodextrin supplementation. However, isomaltulose ingestion led to severe gastrointestinal symptoms and negatively affected exercise performance. These findings suggest that isomaltulose may not be suitable for prolonged or high-intensity exercise compared to other carbohydrate supplements.
Exogenous Oxidation of Isomaltulose Is Lower than That of Sucrose during Exercise in Men
This study compared the effects of orally ingested isomaltulose (ISO) and sucrose (SUC) during moderate intensity exercise. ISO showed lower exogenous carbohydrate oxidation rates and higher fat oxidation compared to SUC. Total endogenous carbohydrate oxidation was lower in the SUC trial. ISO had a lower plasma insulin response and a slower rate of digestion compared to SUC. These findings suggest that ISO may promote higher fat utilization and lower reliance on exogenous
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