Corn Meal | whatsinit

About

What it is and where it shows up.

Corn meal is a coarsely ground flour made from dried maize (Zea mays L.) kernels, produced by milling whole or degermed corn to varying degrees of fineness. It is used as a staple food ingredient in baking, porridges, breading, and as a base for products such as cornbread, polenta, and tortillas.

Safety summary

The regulatory and scientific consensus.

Corn meal is widely recognised as safe for the general adult population with no established ADI, as it is a whole food ingredient rather than a food additive. The primary documented food-safety concern is contamination with mycotoxins—particularly fumonisins produced by Fusarium mould—during cultivation or storage; regulatory bodies including WHO and the EU set provisional tolerable daily intake (PMTDI) limits for fumonisins at 2000 ng/kg body weight/day. Corn meal is naturally gluten-free but may be cross-contaminated with gluten-containing grains during processing, posing a risk to individuals with coeliac disease.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Corn meal is a conventional food ingredient not subject to pre-market authorisation under EU food additive or novel food regulations. EFSA monitors mycotoxin (fumonisin) contamination in maize-based products; the provisional maximum tolerable daily intake (PMTDI) for fumonisins in maize products is 2000 ng/kg body weight/day.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	FSSAI Chapter 2.4 (Cereals and Cereal Products, Version 1, 01.09.2023) defines maize as dried mature grains of Zea mays Linn. and sets quality/purity limits (moisture max 14%, mineral matter, damaged kernels, etc.).source
FDA (Food and Drug Administration) (United States)	Approved	Corn meal (cornmeal) is regulated as a standard-of-identity grain product under 21 CFR Part 137; self-rising cornmeal is explicitly referenced under FDA's food additive status list (GRAS/FS). No ADI applicable as it is a whole food commodity, not a food additive.source

Who should approach with care

Whose guidance would steer them away.

Gluten Intolerance — Pure corn meal is naturally gluten-free, but cross-contamination with wheat or other gluten-containing grains during milling or packaging is common; individuals with coeliac disease or non-coeliac gluten sensitivity should verify that the product is certified gluten-free.

Ibs — Whole-grain corn meal contains insoluble fibre and resistant starch that may exacerbate symptoms such as bloating and cramping in individuals with irritable bowel syndrome, particularly those sensitive to high-fibre or high-FODMAP foods.

Diabetes — Corn meal has a moderate-to-high glycaemic index; refined or degerminated varieties in particular can cause rapid postprandial glucose spikes, requiring portion control and preference for whole-grain versions in individuals managing blood sugar.

Infants — Maize-based products including cornmeal may carry fumonisin mycotoxin residues; WHO notes special consideration for vulnerable populations including infants and young children when setting safe intake guidance for maize flour products.

Research citations

The sources behind this verdict.

1FSSAI. FSSAI Food Category System — Appendix A: Corn Meal as a Recognised Flour Product. fssai.gov.in
2FDA. Food Additive Status List — Self-rising Cornmeal / Bicarbonate of Soda GRAS/FS 137.270, 2024. fda.gov
3PubMed. Safety of Corn and Corn-Based Products Intended for Human Consumption Concerning Fumonisins from a Brazilian Processing Plant, 2019. pmc.ncbi.nlm.nih.gov
4FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations 2017 — Regulation 2.4.24 Degermed Maize (Corn) Flour and Maize (Corn) Grits, 2017. fssai.gov.in
5WHO. Fortification of Maize Flour and Corn Meal with Vitamins and Minerals, 2016. who.int

Independently researched5 citations