This peer-reviewed review synthesizes 130 studies from 2017–2025 on inulin's effects on gut microbiota, inflammation reduction, lipid/glucose metabolism, and gut-brain axis modulation. It highlights benefits like short-chain fatty acid production and gut barrier strengthening, but notes inconsistencies due to dose, polymerization degree, and individual microbiota variations. Future research should focus on standardized protocols and long-term safety.

UC Irvine researchers found inulin reshapes gut bacteria to break down dietary fructose, preventing its spillover to the liver and reducing fatty liver disease and insulin resistance. Published in Nature Metabolism, the study shows inulin boosts hepatic antioxidants, protecting against lipid accumulation and oxidative stress, with implications for non-obese metabolic diseases.

The global inulin market, valued at USD 1.69B in 2025, is projected to reach USD 2.2B by 2030 at a 5.3% CAGR, driven by demand in dietary supplements, functional foods, and pharmaceuticals. Key US players like Cargill and Ingredion capitalize on trends in plant-based wellness; the report notes FDA approvals supporting health claims for gut health and blood sugar regulation.