Surprising baking ingredient could be the secret to lowering bad cholesterol
By Study Finds
Researchers have discovered an unexpected hero in the fight against high cholesterol: corn flour. A recent study conducted by Arizona State University scientists has revealed that a specific type of corn flour blend could be a game-changer for those struggling with elevated cholesterol levels.
The study, published in The Journal of Nutrition, focused on three different types of corn flour: whole-grain corn meal, refined corn meal, and a unique blend of refined corn meal with added corn bran. Participants with higher-than-normal cholesterol levels consumed these flours daily for four weeks, incorporated into tasty muffins and pita bread.
The results were eye-opening. While whole-grain and refined corn meals showed little effect, the blend of refined corn meal and corn bran emerged as a clear winner. This special mix significantly lowered LDL cholesterol – often called “bad” cholesterol – by an average of 10 mg/dL, or about 5%. For some participants, the reduction was even more dramatic, reaching up to 13%.
These findings are particularly exciting because they offer a simple, practical way to improve heart health through diet. Unlike many cholesterol-lowering strategies that involve strict dietary changes or medication, this approach simply involves swapping regular flour for a corn-based alternative in everyday foods.
“People often think that dietary changes must be robust and significant to have a real impact on cardiovascular health and metabolic regulation,” says Corrie Whisner, PhD, lead researcher and Associate Professor in the College of Health Solutions at Arizona State University, in a media release. “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.”
What makes this corn flour blend so effective?
The secret lies in its fiber content. Corn bran is rich in insoluble fiber, which plays a crucial role in digestive health and cholesterol management. By combining refined corn meal with corn bran, researchers created a flour that’s not only heart-healthy but also more palatable than whole-grain alternatives.
Interestingly, the study also examined the effects of these flours on gut bacteria, often referred to as the gut microbiome. While the changes in gut bacteria were minimal, researchers noted a slight increase in a beneficial bacteria called Agathobaculum in those consuming whole-grain corn meal. This bacterium is known for producing butyrate, a compound that supports gut health.
“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,” adds 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 implications of this study are far-reaching. For food manufacturers, it suggests a new way to create healthier products without sacrificing taste or texture. For consumers, it offers a simple dietary change that could have significant health benefits. And for healthcare providers, it presents a new tool in the arsenal against high cholesterol and heart disease.
However, it’s important to note that this isn’t a magic solution. The study’s authors emphasize that incorporating this corn flour blend should be part of a broader approach to heart health, including a balanced diet and regular exercise.
Paper Summary
Methodology
The study involved 36 adults with elevated LDL cholesterol. Each participant tried all three types of corn flour (whole-grain, refined, and the bran blend) for four weeks each, with breaks in between. They ate specially made muffins and pita bread containing the flours. Blood tests were done before and after each four-week period to measure cholesterol levels. Stool samples were also collected to analyze gut bacteria.
Key Results
The key finding was that the corn flour blend with added bran lowered LDL cholesterol by about 5% on average. Some participants saw even bigger drops, up to 13%. The other two flour types didn’t have significant effects on cholesterol. There were minimal changes in gut bacteria, except for a slight increase in one beneficial type with whole-grain corn meal.
Study Limitations
The study had a relatively small sample size of 36 people, which limits how broadly the results can be applied. It was also a short-term study, lasting only four weeks per flour type. Long-term effects weren’t explored. Additionally, the study didn’t look at how these flours might interact with other dietary changes or medications.
Discussion & Takeaways
This study suggests that adding corn bran to refined corn flour could be a simple way to help lower cholesterol. It’s a practical approach because it doesn’t require major diet changes – just swapping one type of flour for another in baked goods. However, it’s not a standalone solution for heart health. The researchers emphasize that this should be part of a broader healthy lifestyle.
The minimal changes in gut bacteria were surprising, as fiber often affects gut health more significantly. This highlights how complex the relationship is between diet and gut bacteria, and suggests more research is needed in this area.
Overall, this study opens up new possibilities for creating healthier food products and offers a promising dietary strategy for managing cholesterol. It underscores the importance of looking at how different components of grains affect our health, rather than just focusing on whole versus refined grains.
Source: Study Finds
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