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Maple syrup lovers can keep enjoying the pleasures of consuming their national product, knowing that they’re making a healthier choice. Indeed, the conclusions of a new study, presented in Québec City as part of the 7th Scientific Meeting of the International Society of Nutrigenetics and Nutrigenomics, show a favourable link between maple syrup and metabolic health. The in vivo study, conducted by a team led by Dr. André Marette, who holds a Ph. D. from Université Laval, aimed to compare the glycemic index of maple syrup to that of other sweetening agents, including brown rice syrup, corn syrup, agave syrup, honey, molasses and benchmark solution (dextrose), on healthy animals.

“As part of this comparative study, we observed a weak glycemic response to 100% pure maple syrup, which would be beneficial at the metabolic level, said Dr. Marette. Indeed, greater glycemic increases lead to higher insulin demands, thereby contributing to pancreatic fatigue, which in turn speeds up the development of type 2 diabetes. Consequently, the long-term onset of type 2 diabetes could be limited, as pancreatic functions are protected due to maple syrup’s weak pancreatic response compared to other sweetening agents.”