Maple syrup, a minimally processed sweetener high in polyphenols, has been shown in animal studies to have potential health benefits and improve metabolic parameters. However, no randomized clinical trials have investigated these effects in humans.
A new study aims to determine whether replacing refined sugars with equivalent maple syrup could decrease key cardiometabolic risk factors in individuals with mild metabolic alterations.
Maple syrup contains over 100 natural compounds, including polyphenols, which are known to prevent disease in part through their anti-inflammatory effects. Because of its unique fundamental chemistry, researchers wondered if ingesting maple syrup instead of an equivalent amount of refined sugar would differently impact the cardiometabolic health and intestinal microbiota in humans.
The new findings were extremely encouraging. It found that substituting two tablespoons of pure maple syrup for refined sugars reduced several cardiometabolic risk factors in humans.
In this study, 42 healthy volunteers from the Québec City area, aged 18-75 with a BMI of 23-40, participated to assess the effects of maple syrup on metabolic health. Participants replaced 5% of their daily caloric intake (approximately 2 tablespoons) of refined sugars with either Canadian maple syrup or artificially flavored sucrose syrup. The study followed a cross-over design, with each phase lasting 8 weeks and a 4-week washout period in between, allowing participants to switch between the two syrup groups.
The primary outcome was the oral glucose tolerance test (OGTT). In contrast, secondary outcomes included changes in blood lipid profile, blood pressure, body fat composition (measured by DEXA scan), and gut microbiota composition.
The outcomes are as follows:
Lowered blood pressure: Subjects who consumed maple syrup during the trial have lowered blood pressure. In the study, systolic blood pressure decreased significantly in the maple syrup group by -2.72 mm Hg, while it slightly increased by +0.87 mm Hg in the sucrose group.
Reduced Abdominal Fat: In the maple syrup trial, android fat mass (the fat stored in the abdominal region) significantly decreased in the maple syrup group by -7.83 g. In comparison, it increased by +67.61 g in the sucrose group. This suggests that maple syrup may benefit abdominal fat, which is associated with an increased risk of heart disease, diabetes, and stroke.
Healthier gut: The study unexpectedly found that participants consuming maple syrup showed improvements in gut microbiota. Specifically, harmful bacteria, such as Klebsiella species and Bacteroides pectinophilus, were reduced, which are linked to inflammation and metabolic disorders.
At the same time, beneficial bacteria like Lactocaseibacillus case and Clostridium beijerinckii increased, suggesting a positive effect on gut health.
Dr. André Marette, PhD, at the Quebec Heart and Lung Institute, said, “Both individually and collectively, the study findings are quite significant. The combined decrease of such key risk factors may help to reduce the risk of diabetes and cardiovascular disease. Making a commitment to lifestyle changes and small adjustments to our everyday diets is important and can be a powerful tool in preventing future diseases.”
“While this study was limited to a relatively small sample size (42 men and women) and took place during a relatively short time, the results are still significant. We now have human evidence to support replacing refined sugars with maple syrup, a natural sweetener, for preventing metabolic diseases. Our next goal is to conduct larger studies with other populations to explore how replacing refined sugars with maple syrup might impact their unique health conditions.”
Two tablespoons of maple syrup provide several nutritional benefits:
- Excellent source of manganese (35% of daily value).
- Good source of riboflavin (15% of daily value)
- Source of calcium (2%), thiamin (2%), potassium (2%), and copper (8%)
Additionally, maple syrup contains 12% fewer calories than light corn syrup. In contrast to refined sugar, which undergoes extensive processing and lacks significant nutritional value, maple syrup offers more nutrients naturally.
Journal Reference:
- Arianne Morissette, Anne-Laure Agrinier et al. Substituting Refined Sugars With Maple Syrup Decreases Key Cardiometabolic Risk Factors in Individuals With Mild Metabolic Alterations: A Randomized, Double-Blind, Controlled Crossover Trial. The Journal of Nutrition. DOI: 10.1016/j.tjnut.2024.08.014