Researchers at Arizona State University have identified a simple dietary approach that may help lower the levels of the so-called “bad” LDL cholesterol in the bloodstream. The findings, summarized from a study published in the Journal of Nutrition, indicate that incorporating corn flour bran into daily meals can influence blood lipid profiles in a favorable way. The study was designed to explore how different forms of corn flour—whole bran, refined flour, and a blend of flour with bran—affect cholesterol markers in adults who started the trial with elevated LDL cholesterol levels.
LDL, or low-density lipoprotein, is widely recognized as a primary carrier of cholesterol in the blood. When LDL particles accumulate on the walls of arteries, they can contribute to the formation of atherosclerotic plaques, which are linked to an increased risk of heart disease. In contrast, HDL particles help remove cholesterol from the bloodstream. The investigators aimed to determine whether dietary modification with corn flour bran could shift this balance by reducing LDL cholesterol and potentially impacting total cholesterol levels as well.
Over a four‑week period, volunteers consumed 48 grams of a corn flour preparation daily. The researchers tracked changes in lipid levels, comparing outcomes across different dietary inclusions: full corn flour with bran, refined corn flour, and a mixed formulation that combined flour and bran. The results showed that the bran-rich portion of corn flour produced the most notable decrease in LDL cholesterol among participants, with roughly seven in ten individuals experiencing a meaningful reduction. Some participants also demonstrated a modest decline in overall cholesterol metrics, suggesting a broader, though variable, lipid benefit associated with bran-enriched corn products.
The researchers propose that the high dietary fiber content present in bran is the key driver behind these shifts in lipid markers. Plant-based fiber, abundant in bran, has long been associated with improvements in digestive health and metabolic processes. In this study, the fiber component appears to play a role in modulating cholesterol metabolism, possibly by accelerating intestinal transit, altering bile acid circulation, and influencing the gut microbiota. The authors note that incorporating bran-enriched corn flour into finished food products or using it as a raw baking ingredient can positively influence metabolic pathways relevant to lipid management.
From a practical standpoint, the study suggests that everyday food choices can contribute to cardiovascular health when they include fiber‑rich ingredients. The researchers emphasize that the fiber found in bran acts as a functional component that can be readily integrated into breakfast cereals, baked goods, and other common staples. For individuals seeking to improve their lipid profile, swapping some refined flour in recipes for bran-enriched corn flour could be a simple, accessible strategy with potential benefits that extend beyond LDL reduction alone.
It is important to note that dietary changes are only one aspect of managing cholesterol. A comprehensive approach typically combines fiber-rich foods with other heart-healthy practices, including regular physical activity, maintaining a healthy body weight, limiting saturated fat intake, and avoiding tobacco use. While the study highlights a promising link between bran-containing corn flour and improved lipid markers, individual results may vary, and such dietary modifications should be considered as part of an overall lifestyle plan rather than a single remedy.
Overall, these findings contribute to the growing body of evidence supporting the role of dietary fiber in lipid regulation. By focusing on practical food choices—specifically corn flour bran as a fiber source—researchers underscore the potential for common ingredients to support cardiovascular health. Further investigations are encouraged to clarify the mechanisms involved and to determine whether these effects persist with longer-term use and in broader populations. [Source: Journal of Nutrition]