4 min learnNew DelhiAug 20, 2026 09:30 AM IST
Carbohydrates are sometimes blamed for a bunch of well being issues, with meals akin to sugar, bread and rice steadily singled out as dietary villains. Nevertheless, the larger concern will not be conventional carbohydrate-rich meals themselves, however the highly processed starches hidden in lots of packaged merchandise. These elements are extensively utilized by the meals trade to enhance texture, shelf life and consistency, but many shoppers could not realise how typically they seem on ingredient lists or what their metabolic results could possibly be.
DISCLAIMER: This text relies on info from the general public area and/or the consultants we spoke to. At all times seek the advice of your well being practitioner earlier than beginning any routine.
In a latest Instagram video, orthopaedic and sports activities surgeon Dr Obaidur Rahman of Delhi’s Dr. Ram Manohar Lohia Hospital challenged widespread beliefs about carbohydrates, warning folks towards what he described as “probably the most harmful carbohydrate”. In line with him, industrial starches — not on a regular basis meals like bread or rice — deserve better scrutiny. He mentioned, “That is such a substance that may increase your blood sugar degree from 200 to 250 mg per dL in a matter of some hours.” He additional claimed that repeated consumption can contribute to frequent glucose spikes, insulin resistance, sort 2 diabetes, fatty liver, poor intestine well being and joint irritation. Dr Rahman defined that industrial carbohydrates are extracted from sources akin to corn, potatoes and wheat earlier than being modified in factories and added to packaged meals as sweeteners, thickeners, stabilisers and fillers.
Widespread examples embody maltodextrin, corn starch, high-fructose corn syrup (HFCS), dextrose, corn syrup solids, modified meals starch, glucose syrup, polydextrose and sugar alcohols akin to sorbitol and xylitol. He additionally famous that these elements are cheap and extensively utilized in merchandise akin to sauces, chips, bakery gadgets and instantaneous mixes. However how correct are these claims, and may shoppers be extra involved about industrial starches than conventional carbohydrate-rich meals? We requested an knowledgeable to elucidate.
Are industrial starches totally different from pure starches?
Dr Raju Vaishya, senior marketing consultant orthopaedic and joint substitute surgeon at Indraprastha Apollo Hospitals, tells indianexpress.com, “Sure, many industrial starches akin to maltodextrin and glucose syrup are digested quicker than the starch in complete meals, to allow them to produce the next and faster blood glucose response per gram. That mentioned, not all ‘industrial starches’ behave the identical; some modified or resistant starches are designed to digest extra slowly and should blunt post-meal glucose rise.”
So it’s not scientifically correct to name them the “most harmful carbohydrate” typically. “Their impression is dependent upon portion dimension, frequency, and the general meals matrix, particularly whether or not the meals additionally comprises fibre, protein, and fats,” explains Dr Vaishya.
What does the proof truly say?
Dr Vaishya states that the proof is strongest that diets excessive in ultra-processed meals are linked with weight achieve, poorer cardiometabolic well being, and better irritation danger, however these are diet-pattern results relatively than proof that one starch additive alone causes illness.
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Quickly digestible starches can contribute to glucose spikes and repeated insulin demand, significantly in folks with diabetes or prediabetes, however the precise rise varies by dose, meal composition, and baseline glucose management. Dr Vaishya says, “Claims about fatty liver, intestine dysfunction, and joint irritation are biologically believable and partly supported in broader ultra-processed meals analysis, however direct proof particular to “industrial starch” stays restricted and context-dependent.”
How will you determine and restrict these elements?
On labels, Dr Vaishya recommeds to search for maltodextrin, modified meals starch, modified corn starch, glucose syrup, corn syrup solids, dextrin, and starches listed with a supply akin to corn or tapioca.
“Sensible steps embody selecting fewer packaged meals, checking ingredient lists, and favouring minimally processed carbohydrates like complete grains, beans, fruit, greens, and plain dairy. It helps to scale back ultra-processed snacks, instantaneous mixes, sauces, and “protein” merchandise that always disguise these components. The purpose is to not keep away from all carbohydrates, however to interchange refined, additive-heavy meals with high-fibre, nutrient-dense staples,” concludes Dr Vaishya.
