Study overview
Published in The Journal of Nutrition, the study examined the impact of various corn flour types on both cardiovascular health and gut microbiota in 36 adults aged between 18 and 70 years old who had high LDL levels.
Participant criteria
The study excluded individuals with significant food allergies, recent antibiotic treatments, recent weight changes, restrictive diets, specific medical conditions or supplement use. Additionally, individuals with certain medical histories, pregnant or breastfeeding women, those on cholesterol medications and those involved in high-intensity exercises were not included.
Methodology
Study participants first completed an online questionnaire to determine eligibility. Those who qualified underwent further screening, including a 12-hour fasting blood test to check their cholesterol levels. Eligible participants then completed health and diet surveys, provided informed consent and submitted stool samples for analysis of their gut microbiome.
Participants consumed muffins and pita bread made from three different types of corn flour – whole-grain cornmeal, refined cornmeal and a unique blend of refined cornmeal with corn bran – for four weeks each, with breaks in between.
Researchers monitored compliance and gastrointestinal symptoms weekly, defining compliance as consuming over 80 percent of the provided foods. Dietary intake was tracked using three-day food diaries and the nutritional data was analyzed with specialized software.
Blood tests were performed before and after each four-week phase to measure changes in key markers, such as LDL cholesterol, HDL cholesterol, total cholesterol and triglycerides. Stool samples were also analyzed to assess changes in gut microbiota composition and function.
Findings
Of the three corn flour types tested, only the refined corn meal blend with added corn bran led to a notable reduction in LDL cholesterol, averaging five percent, with some participants experiencing decreases of up to 13 percent.
This blend also slightly lowered total cholesterol. The other two corn flour varieties did not show significant effects on cholesterol levels, although whole-grain cornmeal was associated with a minor increase in beneficial gut bacteria.
Implications of the study
While the study’s sample size may limit the broader applicability of the findings, the research points to a promising approach for enhancing metabolic health by blending milled whole-grain corn fractions, such as bran, with refined corn flour. This method offers a potential alternative to supplementing manufactured grain products with isolated or synthetic fibers and a more natural route to improving metabolic outcomes.
The findings are particularly compelling as they provide a straightforward, practical solution for boosting heart health through dietary adjustments. Unlike many cholesterol-lowering methods that require significant dietary overhauls or medications, this strategy simply involves substituting regular flour with a corn-based option in daily meals. (Related: Have a taste of frontier survival cooking with cornmeal pancakes.)
Corrie Whisner, the study’s lead researcher, pointed out that many people assume significant dietary changes are necessary to influence cardiovascular health and metabolic function. However, she stressed the overlooked value of corn, noting that the careful refinement of grains and the full use of corn bran can result in tasty foods that, in this case, provide genuine heart health benefits.
Why bran-enriched corn flour helps reduce bad cholesterol
The effectiveness of bran-enriched corn flour in lowering bad cholesterol can be attributed to its fiber content. Corn bran is abundant in insoluble fiber that is vital for maintaining digestive health and managing cholesterol levels. By blending refined corn meal with corn bran, researchers developed a flour that is beneficial for heart health.
The study also explored the impact of different varieties of corn flour on gut microbiome. Although overall changes in gut bacteria were minimal, a notable increase in a beneficial bacterial strain known as Agathobaculum was observed in participants who consumed whole-grain cornmeal. This bacterium is recognized for its role in producing butyrate, a compound that supports gut health.
Whisner suggests that the rise in Agathobaculum might be linked to the wide variety of polyphenols present in whole-grain corn, which boasts higher antioxidant levels compared to oats, rice and wheat.
Whisner also mentioned that the impact of whole grains on gut bacteria can differ between individuals, but it is generally known that gut microbes can break down fibers in whole grains into butyrate. Both fiber and butyrate are often connected with a healthy gut and these findings reinforce that idea.
ReverseHeartDisease.news has more stories like this.
Learn about "Corn (maize) nutrition and health benefits and issues" by watching the following video.
This video is from the Daily Videos channel on Brighteon.com.
More related stories:
Corn collapse: Just 57% of US corn crop is in good or excellent condition.
Corn prices are up by over 50% in 2021 alone.
The incredible health benefits of corn silk.
Homestead must-haves: 23 Ways to use cornstarch.
Sources include:
Please contact us for more information.
