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Corn and Heart Health Study

NCT03967990 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 58

Last updated 2024-02-05

No results posted yet for this study

Summary

The purpose of this study is to investigate the effects of 3 different corn flours: (1) whole grain corn flour, (2) 50% refined corn flour + 50% corn bran derived from whole corn meal, and (3) refined corn flour, on cardio-metabolic outcomes and changes in the gut microbiome.

Conditions

  • Gut Microbiome
  • Cholesterol, LDL
  • Cholesterol, HDL

Interventions

OTHER

Refined cornmeal flour

48 g/d of refined cornmeal flour served to participants as two daily 24 g servings via pita breads and/or muffins

OTHER

50/50 refined cornmeal-bran mix

48 g/d of a mix of 50% refined cornmeal flour and 50% corn bran flour served to participants as two daily 24 g servings via pita breads and/or muffins

OTHER

Whole grain cornmeal flour

48 g/d of whole grain cornmeal flour served to participants as two daily 24 g servings via pita breads and/or muffins

Sponsors & Collaborators

  • North American Millers Association - Corn Division

    collaborator UNKNOWN

  • Arizona State University

    lead OTHER

Principal Investigators

  • Corrie M Whisner, PhD · Arizona State University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
70 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2018-03-20
Primary Completion
2023-08-30
Completion
2023-10-30

Countries

  • United States

Study Locations

More Related Trials

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT03967990 on ClinicalTrials.gov