Dry‐Milled Corn and Corn Products and Health: A Narrative Review

TL;DR

Dry-milled corn products, especially whole grain versions, may offer health benefits, but more research is needed to understand their long-term effects.

Contribution

This paper reviews the health implications of dry-milled corn products and highlights the need for future studies on their nutritional impact.

Findings

Whole grain dry-milled corn products are associated with better health outcomes compared to refined versions.

Nixtamalization can influence the nutrient content and bioavailability of corn products.

Long-term studies are needed to evaluate the health effects of both whole and refined dry-milled corn products.

Abstract

Corn (maize) is commonly consumed after dry‐milling. Common products include whole or refined grits, cornmeal, corn flour, and more that can produce foods including polenta, tortillas, and tortilla chips, corn chips, breakfast cereals, and more. Processing can also include nixtamalization, which introduces alkali to the product. Whole grain products tend to be richer in nutrients that are lost when the bran and germ are removed to produce refined products. Epidemiological research supports the consumption of whole dry‐milled corn products. Limited clinical trials tend to report positive results for whole grain products and mixed results for refined products. Critical needs exist for long‐term dose–response studies of both whole and refined foods. Dry‐milled products should be studied for potential impacts on macular health via zeaxanthin. The potential values that dry‐milled corn products such as corn and tortilla chips, as well as breakfast cereal, as carriers for healthful foods should be explored.

This review describes research regarding products of dry‐milled corn (maize) including potential health implications. Foods can be produced from whole or more highly refined versions of grits, cornmeal, or corn flour and may or may not be nixtamalized, which can impact nutrient contents and bioavailability. Whole grain products tend to promote health while refined products yield mixed results. Future directions should include long‐term trials, evaluation as a carrier food and health impacts of phytochemicals present.

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