Evidence supporting the use of: Malt
For the health condition: Convalescence

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Malt, derived from germinated cereal grains (most commonly barley), has a long history of use in convalescence, particularly in the late 19th and early 20th centuries. Traditionally, malt extract was included in tonics and dietary supplements to aid recovery from illness, malnutrition, or general debility. The rationale behind this practice was that malt is a source of easily digestible carbohydrates, some B vitamins, and small amounts of minerals, providing quick energy and mild nutritional support when appetite and digestive capacity are low.

However, the scientific evidence supporting malt as a specific agent for convalescence is limited. While malt extract can offer calories and minor nutritional value, it lacks the broad spectrum of nutrients (especially high-quality protein and essential micronutrients) needed for optimal recovery. Historical use was driven more by palatability, digestibility, and the limited availability of other supplements at the time, rather than by rigorous clinical trials. Modern nutrition for convalescence emphasizes balanced diets or specialized medical nutrition products with proven efficacy. Thus, while the traditional use of malt in convalescence is well-documented, its clinical significance is modest and not strongly supported by contemporary scientific research.

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Products containing malt

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