Corn is generally considered safe. However, some concerns exist.
Antinutrients in corn
Like all cereal grains, whole grain corn contains phytic acid (phytate).
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Phytic acid impairs your absorption of dietary minerals, such as iron and zinc, from the same meal (16).
While usually not a problem for people who follow a well-balanced diet, it may be a serious concern in developing countries where cereal grains and legumes are staple foods.
Soaking, sprouting, and fermenting corn can reduce phytic acid levels substantially (16, 49, 50).
Mycotoxins
Some cereal grains and legumes are susceptible to contamination by fungi.
Fungi produce various toxins, known as mycotoxins, that are considered a significant health concern (51, 52).
The main classes of mycotoxins in corn are fumonisins, aflatoxins, and trichothecenes. Fumonisins are particularly noteworthy.
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They occur in stored cereals worldwide, but adverse health effects have mostly been linked to the consumption of corn and corn products — especially among people who depend on corn as their main dietary staple (53).
High consumption of contaminated corn is a suspected risk factor for cancer and neural tube defects, which are common birth defects that may result in disability or death (54, 55, 56, 57).
One observational study in South Africa indicates that regular consumption of cornmeal may increase the risk of cancer of the esophagus, the tube that carries food from the mouth to the stomach (58).
Other mycotoxins in corn may also have adverse effects. In April 2004, 125 people died in Kenya from aflatoxin poisoning after eating homegrown corn that had been improperly stored (59).
Effective preventive strategies may include fungicides and proper drying techniques.
In most developed countries, food safety authorities monitor the levels of mycotoxins in foods on the market, with food production and storage strictly regulated.
Corn intolerance
Gluten intolerance or celiac disease is a common condition caused by an auto-immune response to gluten in wheat, rye, and barley.
The symptoms of gluten intolerance include fatigue, bloating, diarrhea, and weight loss (60).
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For most people with celiac disease, the symptoms disappear on a strict gluten-free diet. However, in some people, the symptoms seem to persist.
In many cases, celiac disease may persist because of undeclared gluten in processed food. In other cases, a related food intolerance may be to blame.
Corn contains proteins known as zein that are related to gluten.
One study showed that corn zein caused an inflammatory reaction in a subgroup of people with celiac disease. Nevertheless, the reaction to zein was much smaller than that of gluten (61).
For this reason, scientists have hypothesized that corn intake may, in rare cases, be the cause of persistent symptoms in some people with celiac disease (62).
Corn has also been reported to be a symptom trigger in people with irritable bowel syndrome (IBS) or FODMAP intolerance (63).
FODMAPs are a category of soluble fiber that are poorly absorbed. High intake can cause digestive upset, such as bloating, gas, and diarrhea, in some people.
SUMMARY
Corn contains phytic acid, which may reduce mineral absorption. Mycotoxin contamination may also be a concern in developing countries. Finally, corn’s soluble fiber (FODMAPs) may cause symptoms for some people.
Source: https://en.congthucvatly.com
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