Hydration with isomaltulose

Isomaltulose can support hydration during exercise and recovery in a hot environment

Endurance sport such as cycling in a hot environment is very stressful for the regulation of the body temperature which is controlled by sweating. Therefore sufficient fluid intake is crucial to keep the body hydrated in order to maintain performance during exercise and to ensure recovery after exercise.

A Japanese research group studied the question whether isomaltulose as part of a carbohydrate-electrolyte drink influences hydration and body temperature regulation. They performed 5 studies where isomaltulose was consumed with an electrolyte-drink during or after exercise and the results are promising.
During exercise, the isomaltulose-electrolyte-drink was just as good as an electrolyte drink with sucrose in regulating the body temperature (Otsuka et al. 2021, Takada et al. 2022) and even showed a beneficial effect on hydration as more fluid was stored in the body and less urine was excreted (Amano et al. 2022, Takada et al. 2022). In addition, cardiovascular stress was reduced and performance was slightly improved as endurance athletes were able to run for a longer distance (Takada et al. 2022). Consumed after exercise, the isomaltulose-electrolyte-drink showed benefits for the recovery from exercise by increasing hydration. While it took more time to rehydrate, the amount of fluid that was restored to the body was higher compared to the same electrolyte-drink with sucrose (Amano et al. 2019, Amano et al. 2021).
This clearly shows that isomaltulose is a good choice for sport under hot conditions.

Studies with isomaltulose intake during exercise:
https://pubmed.ncbi.nlm.nih.gov/34072006/ (Otsuka et al. 2021)
https://link.springer.com/article/10.1007/s00421-022-05044-9 (Takada et al 2022)
https://doi.org/10.1016/j.physbeh.2022.113770 (Amano et al. 2022)
Studies with isomaltulose intake after exercise:
https://physoc.onlinelibrary.wiley.com/doi/pdf/10.1113/EP087843 (Amano et al. 2019)
https://link.springer.com/article/10.1007%2Fs00394-021-02614-z (Amano et al. 2021)