In a surprising twist, scientists have uncovered an unlikely ally in the battle against high cholesterol: corn flour. A recent study by Arizona State University researchers reveals that a specific blend of corn flour may be a game-changer for those struggling with elevated cholesterol levels.
Published in The Journal of Nutrition, the study explored the effects of three types of corn flour: whole-grain cornmeal, refined cornmeal, and a unique mix of refined cornmeal with added corn bran. Participants with higher-than-normal cholesterol consumed these flours daily for four weeks, incorporated into muffins and pita bread.
The results were striking. While whole-grain and refined cornmeal had little effect, the refined cornmeal and corn bran blend stood out. This powerful combo reduced LDL cholesterol – the “bad” cholesterol – by about 10 mg/dL, or approximately 5%. For some participants, the reduction was even more dramatic, reaching up to 13%.
These findings are significant because they offer a simple, accessible way to improve heart health through diet. Unlike many cholesterol-lowering methods that require drastic dietary changes or medications, this approach involves simply swapping regular flour for a corn-based alternative in daily meals.
“People often think that dietary changes need to be major to make a real impact on heart health,” said Dr. Corrie Whisner, lead researcher and Associate Professor at Arizona State University’s College of Health Solutions. “The bottom line is this: corn is unique and underappreciated. The science of refining grains and using corn bran effectively can lead to delicious foods that also provide real results for heart health.”
The key to this discovery lies in corn bran’s high fiber content. Rich in insoluble fiber, corn bran plays an essential role in managing cholesterol and supporting digestive health. By blending refined cornmeal with corn bran, the researchers created a flour that’s not only heart-healthy but also tastier than whole-grain alternatives.
In an interesting twist, the study also looked at how these corn flours affected gut bacteria, commonly referred to as the gut microbiome. While changes were minimal, researchers noted a slight increase in beneficial bacteria called Agathobaculum among participants consuming whole-grain cornmeal. This bacteria is known to produce butyrate, a compound that supports gut health.
“The increase in Agathobaculum may be linked to the higher polyphenol content found in whole-grain corn, which has the highest antioxidant capacity compared to wheat, oats, and rice,” Dr. Whisner noted. “However, the study didn’t specifically explore this link. It’s clear that fibers in whole grains can be fermented by gut bacteria into butyrate, which is often associated with a healthy gut.”
The implications of this study are far-reaching. For food manufacturers, it presents an opportunity to create healthier products without sacrificing taste or texture. For consumers, it offers a simple dietary change with potential health benefits. For healthcare providers, it introduces a new tool in the fight against high cholesterol and heart disease.
However, the researchers caution that this is not a magic bullet. They emphasize that adding the corn flour blend should be part of a broader approach to heart health, including a balanced diet and regular exercise.
The study involved 36 adults with elevated LDL cholesterol levels. Each participant consumed all three types of corn flour (whole-grain, refined, and the bran blend) for four weeks, with breaks in between. Blood tests were taken before and after each four-week period to measure cholesterol levels, and stool samples were analyzed for changes in gut bacteria.
The key finding was that the corn flour blend with added corn bran lowered LDL cholesterol by around 5%, with some participants experiencing reductions of up to 13%. The other two types of flour had little impact on cholesterol levels. The gut bacteria changes were minimal, with only a slight increase in Agathobaculum in the whole-grain cornmeal group.
While the study’s small sample size (36 people) and short duration (four weeks per flour type) limit its generalizability, the researchers note that longer-term studies are needed. The study also didn’t explore how these flours might interact with other dietary changes or medications.
This research offers promising potential for lowering cholesterol with a simple dietary swap. While it’s not a standalone solution for heart health, it provides a practical and accessible option for consumers. The scientists stress that this should be part of a broader healthy lifestyle.
The study’s minimal impact on gut bacteria highlights the complexity of diet-gut microbiome interactions, suggesting that more research is needed in this area.
Ultimately, this research opens up exciting possibilities for creating healthier foods and offers a straightforward dietary approach for managing cholesterol. It underscores the importance of examining the various components of grains and their impact on our health, rather than focusing solely on whole vs. refined grains.