Baking ingredient found to help reduce bad cholesterol
A recent investigation by researchers at Arizona State University has uncovered a potential new approach to managing high cholesterol. According to a recent study, a specific blend of corn flour might offer significant benefits for those with elevated levels of low-density lipoproteins (LDL), also known as bad cholesterol.
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.
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