Study Finds Refined Corn Flour With Added Corn Bran Can Lower Cholesterol

The findings of the randomized crossover clinical trial. Available online now and slated to appear in an upcoming issue of the Journal of Nutrition, revealed that simply swapping in foods made from refined corn flour + corn bran can lower LDL cholesterol concentrations by anywhere from 5% – 13.3% in just four weeks.

The trial compared the impact of whole-grain corn meal, refined corn flour meal, and a blend (refined corn meal plus corn bran) certainly found that 70% of the participants saw significant reductions in LDL cholesterol concentrations when consuming the blend. For the other corn flours, participants did not see a decrease in their LDL or total cholesterol levels, nor did they see an increase. 

A Practical Step for Heart-Healthy Diets

“People often think that dietary changes must be robust and significant to have a real impact on cardiovascular health and metabolic regulation,” said Corrie Whisner, PhD, lead researcher and Associate Professor in the College of Health Solutions at Arizona State University. “The bottom line is this: corn is unique and underappreciated. The art and science of refining grains and making full use of corn bran can result in delicious foods. In this case, also happen to produce real results for heart health.”

A Study On Corn Bran

Dr. Whisner noted that the team intentionally centered the study. Around avoiding dramatic dietary changes to create a realistic intervention that could be easily folded into a regular diet. Researchers provided study participants with baked goods in order to control type and quantity of corn flour. Study participants did not increase or decrease their grain food intake during the study. A master baker familiar with food formulation techniques developed these baked goods. Specialty ingredients used in foods commonly found in the grocery store. Their goal in this design was to ensure the study findings would illustrate how practical. It can be to regularly incorporate foods made with corn bran-enriched flour as part of a heart-healthy diet pattern.

Surprisingly, the findings did not reveal significant or consistent changes to gut microbiota diversity, which aligns with the fact that study participants reported no digestive discomforts or changes during the interventions. Two genera, unclassified Lachnospiraceae and Agathobaculum, differed significantly by treatment, and while an increase was seen in Agathobaculum (a common bacterium in the gut microbiota) during the whole-grain corn meal phase, that change was not seen in the other two phases.

How Whole Grain Corn Stands Out?

“The increase in Agathobaculum could be due to the greater diversity of polyphenols found in whole grain corn, which has the highest antioxidant capacity (compared to wheat, oats, and rice), but the study did not analyze this possibility,” said Whisner. “Nevertheless, while the influence of whole grains on the microbiota varies from person-to-person, some universals are generally known: fibers in whole grains can be fermented by microbes into butyrate, and both fiber and butyrate are frequently associated with a healthy gut. These findings support that understanding.”

The 36 study participants were all located in Phoenix, AZ, and spanned in age from 18-67. They included a mix of women (~58%) and men. Consequently, all entered the study with mild-to-moderately elevated LDL cholesterol levels, and none were taking cholesterol-lowering medications during the study. Over the course of the study, the participants individually cycled through each food intervention for four weeks (with a minimum of a two-week washout period in between interventions to return to baseline) to more evenly assess the impacts of each intervention.

An newly released study in the Journal of Nutrition is available for viewing online here. It was led by a team of researchers at Arizona State University. With funding from the Corn Division of the North American Millers’ Association (NAMA). NAMA did not provide any oversight over the study design. Collection, analysis, and interpretation of data, nor writing and revising the manuscript for publication.

NAMA is a member of the Grain Foods Foundation. Basically, an organization promoting grain-based foods and nutrition through peer-reviewed science. Experts in clinical and research nutrition, and a science-based, grains-positive communications program. For more information about the Foundation, research findings, and grain foods’ role in a healthful diet, visit Grain Foods Foundation.

About Grain Foods Foundation

Formed in 2004, Grain Foods Foundation (GFF) is committed to science-based, grains-positive programming, bringing a drumbeat of communications about the role of grain foods in a well-balanced eating pattern. GFF provides a comprehensive communications framework, conference participation, webinars, fact-based digital tools, and a robust voice on social media for GFF investors and the entire spectrum of health influencers. Grain food manufacturers, flour millers, and members of the allied trades fund GFF.

Disclaimer: The above content is originally posted on prnewswire.com. We have reposted the article. The relevant information is provided by the Grain Foods Foundation. All credit goes to their respective Copy Right Holders. ( Grain Foods Foundation )

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