Resistant Dextrin

Recently, I have noticed a new ingredient in many of the cereals I eat.  The additive is a compound called resistant dextrin.  Dextrin is a soluble gummy substance or prebiotic that is obtained by hydrolysis of starch, used as a thickening agent and in adhesives and dietary supplements.  Resistant dextrins are a class of soluble fiber isolated from wheat or corn that is believed to reduce the glycemic response and promote satiety. Dextrins are also believed to also improve insulin resistance and assist in the management of type 2 diabetes.  It is hypothesized to absorb water and should expand the gut and reduce your appetite, but there is limited evidence that prebiotics improves insulin resistance or reduce weight.

Researchers conducted a systematic review with to summarize the available research and compare the efficacy of resistant dextrin for weight loss in overweight adults[1]. Of the 484 studies retrieved, three randomized controlled trials involving 275 subjects were included in the review.  The duration of trials ranged between 8 and 12 weeks.  All of the research was conducted in Asian countries.  The analysis found that resistant dextrin significantly improved body mass index, and body weight in overweight adults.

Additional studies have shown that resistant dextrin can modulate inflammation and improve insulin resistance in women with type 2 diabetes, but blood sugar and insulin levels decreased but were not significantly improved[2].   

The bottom line:  Resistant dextrin beneficial effects for weight loss in overweight adults.  Longer studies should elicit a favorable effect on blood sugar and insulin level by decreasing insulin resistance because central obesity or elevated BMI is tied to an increase in insulin resistance.