Effects of Corn Flour Consumption on Human Health across the Lifespan: A Scoping Review.

Corn flour, a staple food in many regions worldwide, plays a significant role in the diet due to its versatility and broad food applications. Currently, there is no comprehensive synthesis of peer-reviewed research related to human corn flour consumption and health outcomes. This scoping review aimed to examine the current literature on the health effects of corn flour across diverse populations. Three databases (PubMed, Scopus, and CINAHL) were systematically searched in July 2024 for articles that reported on human corn flour consumption and health outcomes. Eligible studies were written in English, peer-reviewed, and compared corn flour to a grain-based or no-intervention comparator. Twenty-one studies were included, investigating a wide range of health outcomes, including metabolic markers, growth metrics in infants, and risk of chronic diseases such as type 2 diabetes, obesity, and hypercholesterolemia. Findings indicated that whole grain corn products, particularly those high in fiber-rich corn bran, were associated with favorable effects on blood lipid and glycemic profiles. Conversely, refined corn products, such as cornflakes and extruded snacks, were linked to less favorable metabolic outcomes, particularly in individuals with metabolic disorders. This review highlights the potential of corn flour to affect health depending on its processing and consumption context. Although fiber-rich forms of corn flour may offer metabolic benefits, highly processed varieties may exacerbate metabolic risks. There is a clear need for more rigorous, larger-scale studies to better understand the long-term health impacts of corn flour consumption and its role in health. TRIAL REGISTRATION NUMBER: This study was registered at Open Science Framework (https://doi.org/10.17605/OSF.IO/9B8KR).

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