About
What it is and where it shows up.
Refined wheat flour (Maida) is produced by milling wheat grain and removing the bran and germ, retaining primarily the starchy endosperm; it is a fine, white flour widely used in bread, biscuits, pasta, noodles, and bakery products for its texture, binding, and leavening properties. It is one of the most consumed staple food ingredients globally but is nutritionally inferior to whole wheat flour due to the loss of fiber, vitamins, and minerals during milling.
Safety summary
The regulatory and scientific consensus.
Refined wheat flour carries a high glycemic index (~70–74) because removal of bran and germ strips out dietary fiber, B-vitamins, and minerals, with habitual high intake linked to elevated risk of type 2 diabetes, metabolic syndrome, and cardiovascular disease. It contains gluten, making it hazardous for individuals with celiac disease or non-celiac gluten sensitivity. No ADI is established, as it is regulated as a primary staple food ingredient rather than a food additive.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Regulated as a primary food commodity under the Australia New Zealand Food Standards Code. Standard 2.1.1 covers cereal and cereal products. Mandatory fortification of wheat flour for breadmaking with folic acid and thiamine is required under Standard 2.1.1 of the Food Standards Code.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Regulated as a primary agricultural food commodity under the EU general food law framework (Regulation (EC) No 178/2002); no E-number or specific pre-market additive approval required. Also covered by Codex Alimentarius Standard for Wheat Flour (Codex Stan 152-1985). Subject to EU regulation on maximum levels for contaminants (e.g., mycotoxins in cereals) under Regulation (EC) No 1881/2006.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Standards prescribed under Sub-regulation 2.4.2 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. FSSAI directed food business operators via Section 16(5) order dated 13 May 2019 to mandatorily label the product as 'Refined Wheat Flour (Maida)' on packaging to accurately convey ingredient nature to consumers. Voluntary fortification with iron, folic acid, and Vitamin B-12 is permitted and promoted under the FSSAI Food Safety and Standards (Fortification of Foods) Regulations, 2018.source |
| FDA (Food and Drug Administration) (United States) |
Who should approach with care
Whose guidance would steer them away.
Gluten Intolerance — Refined wheat flour contains gluten proteins (gliadin and glutenin), which trigger an autoimmune intestinal response in individuals with celiac disease and cause symptoms in those with non-celiac gluten sensitivity; complete avoidance is required.
Diabetes — The high glycemic index (~70–74) of refined wheat flour products causes rapid postprandial blood glucose spikes, impairing glycemic control in individuals with type 2 diabetes, as supported by multiple RCTs and meta-analyses.
Ibs — Refined wheat flour contains fermentable fructans (a type of FODMAP), which may exacerbate bloating, cramping, and altered bowel habits in individuals with irritable bowel syndrome, particularly those following a low-FODMAP dietary protocol.
Ibd — The low fiber content and pro-inflammatory potential of high refined-carbohydrate diets may be poorly tolerated during active inflammatory bowel disease flares; a gastroenterologist should guide intake.
Children — Frequent consumption of refined wheat flour products in children displaces more nutrient-dense whole grain foods, contributes excessive glycemic load, and may promote early-onset metabolic dysregulation and poor micronutrient status.
Research citations
The sources behind this verdict.
- 1FDA. 21 CFR Part 137 – Cereal Flours and Related Products (Section 137.105: Flour; Section 137.165: Enriched Flour). accessdata.fda.gov
- 2PubMed. Effects of whole grain intake on glycemic control: A meta-analysis of randomized controlled trials, 2022. pmc.ncbi.nlm.nih.gov
- 3PubMed. Matched whole grain wheat and refined wheat milled products do not differ in glycemic response or gastric emptying in a randomized, crossover trial, 2022. pubmed.ncbi.nlm.nih.gov
- 4FSSAI. Food Safety and Standards (Fortification of Foods) Regulations, 2018 – Compendium, FSSAI, 2021. fssai.gov.in
- 5FSSAI. Direction under Section 16(5) of Food Safety and Standards Act, 2006 dated 13th May 2019 regarding usage of the term Wheat Flour (Atta) and Refined Wheat Flour (Maida) on labels of food products, 2019. archive.fssai.gov.in
- 6
Independently researched6 citations