Whole Grain Maize Flour

About

What it is and where it shows up.

Whole grain maize flour is produced by milling the entire corn kernel (Zea mays L.) — including the bran/pericarp, germ, and endosperm — into a flour, retaining all anatomical fractions in their naturally occurring proportions. It is used as a staple food ingredient in tortillas, porridges, breads, and snacks, valued for its dietary fibre, complex carbohydrates, vitamins, and minerals.

Safety summary

The regulatory and scientific consensus.

Whole grain maize flour is broadly safe for the general adult population and is associated with reduced risks of cardiovascular disease, type 2 diabetes, and certain cancers. The primary food safety concern is naturally occurring mycotoxin contamination (particularly aflatoxins, fumonisins, and deoxynivalenol), which is regulated by major authorities including EFSA, FDA, and Codex Alimentarius; properly sourced and stored flour within regulatory limits poses no significant health risk. No ADI is established as it is a whole food ingredient, not a food additive.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FDA (Food and Drug Administration) (United States)	Restricted	FDA monitors maize flour for mycotoxins (aflatoxins, fumonisins, deoxynivalenol, ochratoxin A, zearalenone) under its Mycotoxins Monitoring Program. Action levels for aflatoxin in corn are 20 µg/kg (human food). Compliance Policy Guide Sec. 555.400 governs adulteration with aflatoxin.source
EFSA (European Food Safety Authority) (European Union)	Approved	Whole grain maize flour is an approved food ingredient in the EU. EFSA sets maximum levels for mycotoxins in maize-based products under Commission Regulation (EC) No 1881/2006 and amendments: total aflatoxins ≤4 µg/kg, DON ≤750 µg/kg (processed maize), fumonisins (FB1+FB2) ≤1000 µg/kg for maize flour. Health claims for whole grain as a broad food category have not been approved due to insufficient characterization under Regulation (EC) No 1924/2006.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Maize (Zea mays Linn.) is regulated under FSSAI Food Safety and Standards (Cereals and Cereal Products) standards. Standards specify moisture, damaged grain limits, and contaminant/toxin compliance under FSS (Contaminants, Toxins and Residues) Regulations, 2011. Maize flour products may contain food additives permitted in Appendix A.source

Who should approach with care

Whose guidance would steer them away.

Gluten Intolerance — Whole grain maize flour is naturally gluten-free and generally safe for celiac patients; however, cross-contamination with gluten-containing grains during milling or processing is possible, so celiac individuals should verify certified gluten-free labelling.

Infants — WHO and research highlight that maize-based complementary foods, particularly unfortified whole maize flour, may be low in key micronutrients (iron, zinc) required for infant growth, and infants face heightened mycotoxin exposure risk on a body-weight basis; fortified or purpose-formulated products are preferred.

Ibs — Whole grain maize flour contains significant insoluble fibre and resistant starch which may exacerbate gastrointestinal symptoms such as bloating, cramping, and altered bowel habits in individuals with irritable bowel syndrome.

Diabetes — Finely milled whole grain maize flour has a moderate-to-high glycaemic index, and studies show ordinary corn meal can cause greater postprandial blood glucose and insulin AUC compared to high-amylose variants; people with type 2 diabetes should monitor portion sizes and prefer high-amylose or less finely milled forms.

Research citations

The sources behind this verdict.

1WHO. WHO Guideline: Fortification of Maize Flour and Corn Meal with Vitamins and Minerals. ncbi.nlm.nih.gov
2EFSA. Aflatoxins in food – EFSA topic page. efsa.europa.eu
3PubMed. Effects of Corn Flour Consumption on Human Health across the Lifespan: A Scoping Review, 2024. pmc.ncbi.nlm.nih.gov
4WHO. WHO Fact Sheet: Mycotoxins, 2023. who.int
5PubMed. Health Benefits of Dietary Whole Grains: An Umbrella Review of Meta-analyses, 2017. pubmed.ncbi.nlm.nih.gov
6FDA. Draft Guidance for Industry and FDA Staff: Whole Grain Label Statements, 2006. fda.gov

Independently researched6 citations