About
What it is and where it shows up.
Corn flakes are a ready-to-eat breakfast cereal produced from dehulled, degermed, and cooked corn (Zea mays L.) by flaking, partially drying, and toasting. They are widely consumed as a breakfast food and are frequently fortified with vitamins and minerals.
Safety summary
The regulatory and scientific consensus.
Corn flakes are broadly safe for the general population but carry a very high glycemic index (estimated ~96 for conventional products), causing rapid post-meal blood glucose and insulin spikes. Research shows that a high-GI cornflake breakfast significantly impairs postprandial endothelial function compared to low-GI alternatives, raising cardiovascular concerns. Individuals with diabetes, pre-diabetes, or metabolic syndrome should exercise caution with regular consumption.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Regulated as a ready-to-eat cereal food under Standard 2.1.1 of the Australia New Zealand Food Standards Code. No ADI; fortification of breakfast cereals with vitamins and minerals permitted under Standard 2.1.1 and Schedule 17.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Corn flakes are regulated as processed cereal-based foods under Regulation (EC) No 178/2002 (General Food Law). No specific restriction or ADI applicable. Additives used in their manufacture must comply with Regulation (EC) No 1333/2008. Subject to Regulation (EU) No 1169/2011 on food information to consumers (labelling).source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Defined under Section 2.4 of the FSS (Food Products Standards and Food Additives) Regulations, 2011 (amended through Version 3, November 2024) as dehulled, degermed, cooked corn (Zea mays L.) that is flaked, partially dried, and toasted. Standards: moisture ≤12.0%, total ash ≤0.50%, acid insoluble ash ≤0.10%, starch ≥98.0% (dry basis), pH 4.5–7.0; must be golden brown, uniform crisp flakes, free from impurities. Food additives permitted only from Appendix A.source |
| FDA (Food and Drug Administration) (United States) | Approved | Corn (Zea mays) and processed corn-based foods are approved conventional foods under 21 CFR Part 137 (Cereal Flours and Related Products). No ADI established; regulated as a standard food, not a food additive. Fortification and added ingredients (e.g., BHA/BHT antioxidants up to 50 ppm) are subject to separate FDA regulations under 21 CFR 172. |
Who should approach with care
Whose guidance would steer them away.
Diabetes — The very high glycemic index (~96) of corn flakes causes rapid and large rises in blood glucose and insulin, making regular consumption problematic for blood sugar management in people with type 1 or type 2 diabetes.
Heart Disease — A high-GI cornflake breakfast has been shown in PMC literature to significantly impair postprandial endothelial function (flow-mediated dilation), a recognised marker of cardiovascular risk.
Children — Commercial corn flakes are frequently high in added sugar and sodium; their high glycemic index may contribute to excessive blood glucose fluctuations in children, and whole-grain lower-GI alternatives are preferred by paediatric nutrition guidelines.
Ibs — Corn flakes are low in dietary fibre and high in rapidly digestible starch; the lack of fermentable fibre provides little benefit for gut microbiota balance, and rapid starch digestion may worsen bloating in some IBS patients.
Gluten Intolerance — Although corn is naturally gluten-free, many commercial corn flake products contain barley malt flavouring or are subject to cross-contamination during processing, posing a risk for individuals with coeliac disease or non-coeliac gluten sensitivity.
Research citations
The sources behind this verdict.
- 1PubMed. A new approach to snack production: sourdough corn flakes with low glycemic index, 2024. pubmed.ncbi.nlm.nih.gov
- 2PubMed. Effects of Glycemic Index and Cereal Fiber on Postprandial Endothelial Function, Glycemia, and Insulinemia in Healthy Adults, 2019. pmc.ncbi.nlm.nih.gov
- 3PubMed. The Benefits of Breakfast Cereal Consumption: A Systematic Review of the Evidence Base, 2014. pmc.ncbi.nlm.nih.gov
- 4FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 2.4: Cereals and Cereal Products, 2011. fssai.gov.in
- 5PubMed. All bran vs corn flakes: plasma glucose and insulin responses in young females, 1990. pubmed.ncbi.nlm.nih.gov
Independently researched5 citations