Corn and Heart Health Study
common.study.values.description
“Corn and Heart Health Study”
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.
common.study.values.location
participant.ui.study.affiliations-map.online-study.header-virtual
participant.ui.study.affiliations-map.online-study.text
common.study.values.methods
common.study.methods.has-drugs-no
common.study.methods.is-healthy-no
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
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
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
participant.views.study.view.additional
participant.views.study.view.scientific-title
Evaluating the Effects of Corn Flour Consumption on Cardio-metabolic Outcomes and the Gut Microbiome in Adults With High Cholesterol
common.study.values.clinical-trial-id
NCT03967990
participant.views.study.view.id
aM8Ame
