Recent research unveiled at the Canadian Nutrition Society in Québec City has confirmed that maple syrup is a better option than refined sugars for cardiovascular health. According to the clinical nutrition study, maple syrup has polyphenols that provide cardiometabolic support and satisfies the “recognized criteria of a functional food”. This makes it a healthier substitute for refined sweeteners and sugars, and a natural way for food and beverage manufacturers to increase the sweetness of their products without the need for unhealthy or refined sources.
The study was jointly funded by Québec Maple Syrup Producers (QMSP) and the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ) as part of its healthy food production initiative, the Programme Alimentation santé. It was conducted by researchers at the Université Laval, led by André Marette and Marie-Claude Vohl.
The team examined the effect of replacing 5% of the total daily energy provided by added sugars with an equivalent quantity of maple syrup on the composition of subject’s intestinal microbiota and its impact on cardiometabolic diseases. Over eight weeks, the researchers studied 42 adults who consumed one serving (2tbsp) of maple syrup or one serving of flavoured sucrose syrup (the placebo) per day. The research discovered that replacing refined sugar with maple syrup had a positive effect on cardiometabolic health, improving glycemic response and decreasing abdominal fat and systolic blood pressure.
The President of QMSP, Luc Goulet, highlights, “This research builds on years of ongoing research on the properties of maple syrup, made solely from the sap of maple trees harvested by our hard-working producers”.
Manufacturers looking to improve their product formulations while meeting consumer demand for healthy and functional alternatives may want to consider using maple syrup due to its polyphenols that can “exert a probiotic-like action on gut microbiota that improve cardiometabolic wellbeing.” It has been discovered that maple syrup could be an efficient alternative to refined sugars as it “lessens liver damage and glucose homeostasis” according to animal studies.
According to the study, “100% pure maple syrup contains over 100 compounds such as vitamins and minerals, amino acids, phytohormones and 67 polyphenols.” Its versatility makes it possible to add to paleo foods, raw foods, and natural products, and to flavour desserts, baked goods, snacks and more.
In conclusion, the results of the study show that maple syrup is an excellent option for anyone seeking healthier substitutions for refined sugars. With its various health benefits and versatility, food and beverage manufacturers can improve their product formulations while meeting the demand for healthier alternatives.
