About
What it is and where it shows up.
Corn (Zea mays), also known as maize, is a cereal grain and one of the world's most widely cultivated staple foods. It is consumed whole or processed into flour, starch, oil, syrups, and other derivatives used across a vast range of food products.
Safety summary
The regulatory and scientific consensus.
Corn is broadly recognized as safe for the general population, holding GRAS status with the US FDA in whole and derived forms. Individuals with a corn allergy should strictly avoid it. High intake of refined corn derivatives (e.g., high-fructose corn syrup, cornstarch) may raise blood glucose and poses metabolic concerns for people with diabetes or insulin resistance.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Conventional maize is approved as a foodstuff under general EU food law; genetically modified (GM) maize varieties are individually assessed under Regulation (EC) No 1829/2003; EFSA GMO Panel has repeatedly concluded multiple GM maize varieties are as safe and nutritionally equivalent as their conventional counterparts.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Maize (Zea mays) is standardized as a cereal grain under Chapter 2.4 (Cereals and Cereal Products) of the FSS (Food Products Standards and Food Additives) Regulations, 2011; must be sweet, hard, clean, and wholesome; FSSAI also notified updated standards for Whole Maize (Corn) Flour in 2018.source |
| FDA (Food and Drug Administration) (United States) | Approved | Corn and corn-derived ingredients (corn starch, corn oil, corn syrup) are recognized as GRAS under 21 CFR Parts 182 and 184; no ADI established for whole food ingredients; regulated under the Federal Food, Drug, and Cosmetic Act sections 201(s) and 409.source |
Who should approach with care
Whose guidance would steer them away.
Other — Individuals with a diagnosed corn (maize) allergy may experience immune-mediated reactions ranging from hives to anaphylaxis and must strictly avoid corn and all corn-derived food ingredients; while not among FDA's top 9 major allergens, corn allergy is a recognized clinical condition.
Diabetes — Refined corn derivatives such as high-fructose corn syrup, cornstarch, and corn flour have a high glycemic index and can cause rapid blood glucose spikes; people with diabetes should prefer whole-grain corn and strictly moderate consumption of processed corn derivatives.
Ibs — Whole corn kernels and high-fiber corn products may trigger bloating, gas, and digestive discomfort in individuals with irritable bowel syndrome, particularly those sensitive to insoluble dietary fiber or fermentable carbohydrates (FODMAPs).
Gluten Intolerance — Although corn is naturally gluten-free, corn products processed in shared facilities may be cross-contaminated with wheat or other gluten-containing grains; individuals with celiac disease should verify dedicated gluten-free labeling before consumption.
Research citations
The sources behind this verdict.
- 1FDA. Generally Recognized as Safe (GRAS) – U.S. Food and Drug Administration. fda.gov
- 2FDA. Substances Added to Food (formerly EAFUS) – Corn Starch – FDA Human Foods Program. hfpappexternal.fda.gov
- 3EFSA. Assessment of genetically modified maize DP202216 for food and feed uses, under Regulation (EC) No 1829/2003 – EFSA Journal, 2024. efsa.europa.eu
- 4PubMed. Assessment of genetically modified maize MON 87411 for food and feed uses, import and processing, under Regulation (EC) No 1829/2003 – EFSA Journal via PubMed, 2018. pubmed.ncbi.nlm.nih.gov
- 5FSSAI. FSSAI Gazette Notification – FSS (Food Product Standards and Food Additives) Amendment Regulation: Whole Maize (Corn) Flour and Related Cereal Standards, 2018. archive.fssai.gov.in
- 6FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 2.4: Cereals and Cereal Products, 2011.
Independently researched6 citations