Maple Syrup
What is Maple Syrup?
Commonly used as a natural sweetener, pure maple sap and syrup have been shown to contain antioxidants with anti-inflammatory properties [1]. While more research is needed, maple may be a better alternative to other sweeteners with no nutritive value. As with any sugar, maple should be consumed in moderation.
The first step in producing pure maple products is to collect the sap from the tree. The sap is collected through a process called ‘tapping’. This process involves drilling a hole into the wood of the tree, just enough so that it reaches the sap-containing layer. After the sap is gathered, it boils down and undergoes evaporation until it reaches its desired consistency [2].
In the United States, pure maple syrup is classified based on both color and taste of the sap - not quality [3].
Grade A
“Golden Color, Delicate Taste” is lightest in color, and is usually the first syrup of the season to be tapped.
“Amber Color, Rich Flavor” has a slightly darker color, and is made mid-spring. It is the most popular grade of syrup.
“Dark Color, Robust Flavor” is darker and stronger in flavor.
“Very Dark, Strong Flavor” is the last to be tapped in the maple season, which gives it the darkest color and strongest maple flavor out of all the grades.
There are many different imitation syrups that can be found on the market. Some brands include, Log Cabin, Hungry Jack, and Mrs. Butterworth. Although they have a similar color and texture to pure maple syrup, they are not derived from the sap of maple trees. Often, they are made from artificial sweeteners (usually corn syrup) and added colorings.
Two separate studies showed that increased intake of high fructose corn syrup and food additives may produce changes contributing to metabolic dysregulation [4, 5]. More research is developing on added sugars and health outcomes.
Even though pure maple syrup is considered a more nutritious sweetener because it contains nutrients and has no artificial ingredients, it is important to always be mindful of your portion size and keep intake to a minimum.
When looking at the total antioxidant content of refined versus unrefined sweeteners, research shows that maple syrup contains higher antioxidant capacity than refined sugar, corn syrup, and agave nectar [6].
Nutrient Breakdown
Pure maple can be used as an alternative to refined sugar, as it contains no additives and does not undergo a refining process that removes nutrients. Pure maple contains:
Pure maple sap and syrup contain a number of naturally found nutrients in small amounts [1]. To benefit from these nutrients, one would have to consume multiple servings, much more than the recommended daily intake. When consumed in moderation, pure maple is a better alternative compared to less nutritious, refined sweeteners.
Foods Containing Maple
Pure maple syrup
Maple sugar
Maple butter
Maple candy and cream
Baked goods
Maple glazed donuts
Maple cream cookies
Prepackaged breakfast foods
Maple-flavored oatmeal, waffles, and granola
Maple sausage
Breakfast syrups (contains maple flavoring, not pure maple syrup. Typically derived from high fructose corn syrup)
Log Cabin
Hungry Jack
Mrs. Butterworth
Maple Alternatives
Dates (sugar or syrup)
Food Reactions
The body can respond to foods in many different ways including food allergies, food sensitivities, or food intolerances. If you suspect a food reaction, you can either choose to avoid the food or seek food reaction testing. Click here more information on the difference in types of food reactions and testing options.
DISCLAIMER: Always consult with your pediatrician and/or your Registered Dietitian to help you test for a food reaction or to aid you in making individualized dietary changes.
Maple & Autism in the Research
There are no current studies on autism and maple, but there is research that has shown a link between maple and its antioxidant and anti-inflammatory capacity.
Antioxidants
When looking at the total antioxidant content of refined versus unrefined sweeteners, research shows that maple syrup contains higher antioxidant capacity than refined sugar, corn syrup, and agave nectar [6].
Anti-Inflammatory Properties
Quebecol, a polyphenolic compound formed during the processing and/or extraction of maple syrup, was shown to have anti-inflammatory properties [7]. Further studies are needed to determine the validity of this finding.
Gut Health
Another study revealed the presence of inulin in pure maple. Inulin is a natural dietary fiber that works as a prebiotic and contributes to the growth of beneficial bacteria in the gut. However, more research is needed to support these findings [8].
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[1] Bhatta S, Ratti C, Poubelle PE, Stevanovic T. Nutrients, Antioxidant Capacity and Safety of Hot Water Extract from Sugar Maple (Acer saccharum M.) and Red Maple (Acer rubrum L.) Bark. Plant Foods Hum Nutr. 2018;73(1):25-33.
[2] Lagacé L, Pitre M, Jacques M, Roy D. Identification of the bacterial community of maple sap by using amplified ribosomal DNA (rDNA) restriction analysis and rDNA sequencing. Appl Environ Microbiol. 2004;70(4):2052-60.
[3] Maple syrup grades. Natural Foods Merchandiser. 2009;30(12):17. Accessed October 5, 2020. https://search-ebscohost-com.pitt.idm.oclc.org/login.aspx?direct=true&AuthType=ip,uid&db=bth&AN=47154545&scope=site
[4] Ferder L, Ferder MD, Inserra F. The role of high-fructose corn syrup in metabolic syndrome and hypertension. Curr Hypertens Rep. 2010;12(2):105-12.
[5] Paula neto HA, Ausina P, Gomez LS, Leandro JGB, Zancan P, Sola-penna M. Effects of Food Additives on Immune Cells As Contributors to Body Weight Gain and Immune-Mediated Metabolic Dysregulation. Front Immunol. 2017;8:1478.
[6] Phillips KM, Carlsen MH, Blomhoff R. Total antioxidant content of alternatives to refined sugar. J Am Diet Assoc. 2009;109(1):64-71.
[7] Cardinal S, Azelmat J, Grenier D, Voyer N. Anti-inflammatory properties of quebecol and its derivatives. Bioorg Med Chem Lett. 2016;26(2):440-444.
[8] Sun J, Ma H, Seeram NP, Rowley DC. Detection of Inulin, a Prebiotic Polysaccharide, in Maple Syrup. J Agric Food Chem. 2016;64(38):7142-7.
Authors
Brittyn Coleman, MS, RDN/LD, CLT
Laura Flournoy, dietetics student
