Maltodextrin and Coeliac Disease: Is It Safe?
Introduction
I’ve been noticing a lot of comments recently on social media from people with coeliac disease who are concerned about an ingredient that pops up in all kinds of foods—maltodextrin. There seems to be quite a bit of confusion about whether this ingredient is safe for coeliacs, especially when it's derived from wheat. I wanted to take a moment to clear up some misconceptions and offer both my personal experience and some well-researched information on the subject.
My Experience with Maltodextrin
First, let me share my own perspective. I’m someone who is extremely sensitive to gluten—I can become severely ill if I ingest even trace amounts. That said, I have never had any issues with products containing maltodextrin. It’s important to note, though, that I rarely eat processed foods since I make most of my meals from scratch. This means maltodextrin doesn’t feature prominently in my diet. Nonetheless, based on my own experience and the available scientific evidence, I’ve always felt safe consuming products that contain it.
However, I completely understand why some people with coeliac disease might be wary of ingredients like maltodextrin, especially when the source is wheat. Let’s dig into the facts to help you feel more confident about your choices.
What Exactly is Maltodextrin?
Maltodextrin is a food additive that’s often used as a thickener, preservative, or sweetener in processed foods. It’s a type of carbohydrate made from starches such as corn, rice, potato, or wheat. Even though it's not a sugar, it can add a slight sweetness to foods, which is why you’ll find it in everything from snacks to soups to drinks.
What’s important to understand is the process used to create maltodextrin. Whether it’s derived from wheat or another starch, the manufacturing process called hydrolysis breaks down the starch so much that it’s essentially reduced to simple sugar molecules. The key takeaway here is that this process removes any gluten proteins to a level where they become negligible.
Is Maltodextrin Safe for Coeliacs?
Here’s the big question: Is maltodextrin safe for coeliacs? The short answer is yes, even when it's derived from wheat.
According to experts, including the Coeliac Society and leading research on coeliac disease, maltodextrin undergoes extensive processing that removes or breaks down any gluten to levels far below the threshold that would trigger a reaction. Specifically, the final product must contain less than 20 parts per million (ppm) of gluten to meet the standard for gluten-free labelling. This standard is set based on research showing that the vast majority of people with coeliac disease can safely consume products with gluten levels below 20 ppm without experiencing symptoms.
In fact, the gluten content in wheat-derived maltodextrin is typically undetectable. Multiple studies support this, including one published in the Journal of Cereal Science, which found that the hydrolysis process removes almost all traces of gluten, rendering the final product safe for those with coeliac disease .
Wheat-Derived Maltodextrin and Labeling
One of the reasons why maltodextrin causes confusion is because it can sometimes be derived from wheat, and many of us instinctively avoid any ingredient that mentions wheat on the label. By law, any ingredient derived from wheat has to be clearly labelled, so you may see “wheat” listed next to maltodextrin. However, because the gluten protein is removed or reduced to safe levels during processing, this does not necessarily mean the product contains gluten.
In countries like the UK and the EU, products can be labelled gluten-free as long as the gluten content is below 20 ppm. So, if a product is certified gluten-free and contains maltodextrin, even wheat-derived maltodextrin, it is safe to eat.
Some Personal Thoughts
From my own experience, I’ve never had a problem with maltodextrin, but as I mentioned earlier, I don’t often consume highly processed foods where this ingredient is most commonly found. If you’re someone who relies more on pre-packaged foods or snacks, it’s understandable to want to be cautious. But rest assured, if a product is labelled gluten-free, you can trust that it adheres to strict regulations designed to protect people with coeliac disease.
If you still feel uneasy, one tip is to stick with foods that are certified gluten-free or naturally gluten-free whole foods—this way, you can avoid the anxiety of hidden gluten altogether.
Resources and Further Reading
For those who want to dive deeper into the science behind this, here are a couple of useful references:
Coeliac UK – Their website offers detailed explanations of safe and unsafe ingredients for people with coeliac disease, and maltodextrin is explicitly listed as safe: Coeliac UK Ingredients
Beyond Celiac – This trusted resource explains why maltodextrin, even when derived from wheat, is gluten-free and safe for coeliacs: Beyond Celiac – Maltodextrin Information
Food and Drink Federation (FDF) Gluten Labelling Guidance – For a comprehensive overview of gluten-free labeling requirements and how ingredients like maltodextrin are classified, this guide is invaluable: FDF Gluten Labelling Guidance
Final Thoughts
If you’re someone with coeliac disease and you’ve been wondering about maltodextrin, I hope this post has provided some clarity. In short, maltodextrin is safe, even when derived from wheat, as long as the product is labelled gluten-free. Personally, I haven’t experienced any issues with it, but as always, it’s important to listen to your body and make food choices that you feel comfortable with.
If you have any questions or experiences with maltodextrin, please share them in the comments below. Let’s keep the conversation going!
Warm regards,
The Celiac Scientist