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Sorghum clinical trial targets blood sugar, inflammation, and gut health

Researchers at the University of Nebraska-Lincoln recently launched the first human clinical trial to examine how sorghum could improve a person’s health.

Norma Ritz-Johnson, executive director of the United Sorghum Checkoff Program, says the study is targeting health challenges. “Those include things like insulin resistance. Inflammation, which has an effect on heart disease and all kinds of things in the human system. And then gut health.”

She tells Brownfield incorporating  sorghum in diets has already shown some benefits. “For example, its low glycemic index. That means it has a mitigating effect on blood sugar compared to other starch sources whether that is the gluten-free nature of sorghum. It’s also an important source of protein and fiber.”

Earlier this year, USCP made a matching investment in partnership with USDA’s Agriculture and Food Research Initiative Commodity Board program to determine if whole grain sorghum can improve several key health markers.

Ritz-Johnson says it can be served in several ways including whole grain, breading and popcorn.  

Norma Ritz-Johnson: