The study found that a mixture of refined corn flour and bran significantly reduced LDL cholesterol levels.

Results of a clinical trial confirmed that consuming products made from refined corn flour and bran can reduce LDL cholesterol levels by 5-13.3% in just four weeks.

The study compared the effects of whole grain and refined flours and bran and found that 70% of participants experienced a significant reduction in LDL cholesterol. When consuming other corn flours, participants saw no reduction in LDL or total cholesterol in the blood, nor did they see an increase in either. People often think that dietary changes must be drastic to improve their health, but this is far from true.

Corrie Wiesner, an American doctor, researcher and associate professor at the College of Medicine, noted that the team deliberately focused the study to avoid drastic changes in diet. The researchers gave the study participants bread products to control the type and amount of corn flour, and the participants did not change the amount of grain products they consumed throughout the study.

These baked products were developed by a master baker familiar with the product formulas and special ingredients used in products commonly sold in stores. Their goal was for the study results to demonstrate how practical it is to regularly include products made with flour enriched with corn bran in a heart-healthy diet.

The results showed no significant changes in the diversity of the gut microbiome, as the participants did not report any digestive disturbances or changes. During the study, the participants individually repeated each dietary change for four weeks (with a minimum of two weeks between each). This was done in order to more evenly assess the impact of each change.

Disclaimer

This article contains general information for reference purposes only and should not be used as a substitute for medical advice.If you are concerned about your health, please consult a doctor.