Replacing refined sugar with pure maple syrup helps prevent metabolic diseases.

Maple syrup is a minimally convertible sweetener and rich in polyphenolsmay have effects and improve metabolic parameters in animal models. However, to date, no randomized clinical trial has examined this issue, despite the fact that it contains more 100 natural compoundsincluding polyphenols, which are known to prevent disease, partly due to their anti-inflammatory effects.

To learn more about its benefits, researchers from Laval University and the Quebec Heart and Lung Institute in Canada analyzed its intake in forty-two volunteers from the Quebec metropolitan region. aged between 18 and 75 years, in good health and a BMI between 23 and 40.

Although this was a small study, several benefits were noted, some of which surprised the researchers because they were unexpected. The main finding of the study, published in the Journal of Nutrition, was that substitute two tablespoons pure maple syrup refined sugar reduces some cardiometabolic risk factors in humans.

“We know from decades of research that maple syrup is more than just sugar. It contains over 100 natural compounds, including polyphenols, which are known to prevent disease due in part to its anti-inflammatory effect,” said Dr. Andre Marette, lead author of the study.

“Because the fundamental chemistry of maple syrup is unique, I wondered whether taking maple syrup instead of an equivalent amount of refined sugar would impact cardiometabolic health and gut microbiota in humans. The results were extremely encouraging. No. “I expected to see so much improvement in risk factors in a relatively short period of treatment,” he added.

participants replaced 5% of their daily calorie intake (equivalent to 2 tablespoons) sugar, refined with Canadian maple syrup or artificially flavored sucrose syrup. Each phase lasted eight weeks, and participants switched between the maple syrup and sucrose syrup groups after a four-week washout period. The crossover design ensured that the same subject was their own control, consuming both placebo and maple syrup.

Primary outcomes focused on the oral glucose tolerance test, OGTT. Secondary outcomes included changes in blood lipid profile, blood pressure, adipose tissue composition (measured by DEXA scan), and changes in gut microbiota composition.

“The promising results from this first-in-human trial give us more reasons to educate consumers about the many health benefits of maple syrup. “It really is a ‘smarter sweetener’ and a healthier alternative to refined sugar,” said Dr. Andre Marette, who led the study from the University of Lavalo.

What benefit did two tablespoons bring?

First, study participants had improved blood sugar levels. Anyone who consumed pure maple syrup had best response to oral glucose tolerance test (PTGO) than those who received refined sugar-flavored syrup. Their bodies were better able to manage blood sugar levels after meals (-50.59 versus +29.93).

Second, blood pressure decreased in subjects who consumed maple syrup during the study. Systolic blood pressure decreased significantly in the maple syrup group (-2.72 mmHg), while it increased slightly in the sucrose group (+0.87 mmHg).

“Lowering blood pressure remains an important factor in reducing the risk of cardiovascular disease.. “Natural sweeteners like pure maple syrup, when replaced with refined sugar, can be part of a complete solution to help prevent metabolic disease,” Marette said.

Third, benefits were seen on visceral fat, which is the deep fat surrounding the abdominal organs. This can increase a person’s risk of serious health problems such as heart disease, diabetes, and stroke. The maple syrup trial found that android fat mass, or belly fat, decreased significantly in the maple syrup group compared to an increase in the sucrose solution group (-7.83 g vs. +67.61 g).

Finally, the benefit that most surprised the researchers was the improvement in gut microbiota. They said it was a “surprising discovery” to see how increases levels of potentially beneficial gut bacteria and reduced levels of potentially harmful gut bacteria in participants who consumed maple syrup.

The study found a decrease in Klebsiella and Bacteroides pectinophilus species, which are associated with inflammation and metabolic disorders, and an increase in the growth of beneficial bacteria such as Lactocaseibacillus casei and Clostridium beijerinckii.

Additionally, researchers remember that two tablespoons of maple syrup is an excellent source of manganese (35%); strong source of riboflavin (15%); source of calcium (2%), thiamine (2%), potassium (2%) and copper (8%); Plus, it contains 12 percent fewer calories than light corn syrup. In comparison, refined sugar requires a lot of processing and therefore has no real nutritional value.

“Working together to reduce these key risk factors can help reduce your risk of diabetes and cardiovascular disease. Lifestyle changes and small adjustments to our daily diet are important and can be a powerful tool in preventing future diseases,” the researcher added.

Although this study was limited to a relatively small sample (42 men and women) and was conducted over a relatively short period of time, the results are still significant. The next goal is to conduct larger studies with other populations to find out how replacing refined sugar with maple syrup might affect their specific health conditions.