Grain Foods Foundation (GFF) announced that foods made from refined corn flour and corn bran may reduce low-density lipoprotein (LDL) cholesterol concentrations from 5% to 13.3%, within four weeks.
The announcement is based on a randomised crossover clinical study, led by a team of researchers at Arizona State University.
The study compared the impact of whole-grain corn meal, refined corn meal, and a blend of refined corn meal and corn bran in 36 participants aged 18 to 67 years.
It included both women and men with mild-to-moderately elevated LDL cholesterol levels, who were not taking any cholesterol-lowering medications.
In the study, 70% of the participants experienced significant reductions in LDL cholesterol concentrations when consuming the blend.
The participants having other corn flours did not experience any increase or decrease in their LDL or total cholesterol levels.
Arizona State University College of Health Solutions associate professor and lead researcher of the study Corrie Whisner said: “People often think that dietary changes must be robust and significant to have a real impact on cardiovascular health and metabolic regulation.
“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 that, in this case, also happen to produce real results for heart health.”
The study was supported by funding from the Corn Division of the North American Millers’ Association (NAMA), a member of the Grain Foods Foundation
NAMA promotes grain-based foods and nutrition through peer-reviewed science, clinical and research nutrition experts, and a science-based, grains-positive communications programme.
The research team structured the study to focus on avoiding dramatic dietary changes to create a realistic intervention that could be easily folded into a regular diet.
It is designed to develop a practical method to regularly incorporate foods made with corn bran-enriched flour as part of a heart-healthy diet pattern.
During the study, the participants were individually cycled through each food intervention for four weeks to evenly evaluate the impacts of each intervention.
The study participants were offered baked goods to control the type and quantity of corn flour, and they did not increase or decrease their grain food intake during the study.
The baked goods were made by a master baker who knows food formulation techniques and speciality ingredients used in foods commonly found in grocery stores.
Furthermore, the study showed no significant changes to gut microbiota diversity, which is consistent with the fact that no study participants reported any digestive discomforts.
Whisner added: “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 analyse this possibility.
“Nevertheless, while the influence of whole grains on the microbiota varies from person to person, some universals are generally known: fibres in whole grains can be fermented by microbes into butyrate, and both fibre and butyrate are frequently associated with a healthy gut. These findings support that understanding.”
