Many shoppers in the U.S. opt for whole grain products for their nutritional advantages, and a recent study reveals another compelling reason: weight loss. This research from Denmark is particularly relevant for individuals who are obese and at risk for cardiovascular disease or Type 2 diabetes. Transforming one’s entire diet can be an overwhelming challenge, even with a doctor’s recommendation. However, this new study illustrates that replacing refined grain products with whole grain options can lead to significant health improvements. While it may not be a magical solution, it certainly aids those seeking to enhance their well-being.
Food manufacturers have been incorporating whole grains into their products to provide added functionality and health benefits, such as increased fiber, protein, vitamins, and minerals. The findings of this latest research are sure to heighten the demand for whole grain foods. According to Technavio, the global market for whole grain foods is projected to grow at a compound annual growth rate of 6.7% from 2017 to 2021. It’s no wonder that over 11,000 products across 55 countries now feature a Whole Grain Stamp to help consumers easily identify those containing this sought-after ingredient. Additionally, sprouted grains are anticipated to generate $250 million in product sales by 2018.
Traditional refined grain items, including pasta and bread, now offer various whole grain alternatives, which could see a boost in sales due to this study. Food manufacturers might consider increasing the inclusion of these healthier grains in portable snacks like cereal or granola bars, catering to the growing trend of on-the-go eating.
It would be advantageous for food producers to leverage these findings to promote the weight loss benefits and inflammation-reducing properties of their whole grain products. Retailers can capitalize on this rising consumer awareness by showcasing whole grain items in stores and providing relevant nutritional information. Both manufacturers and retailers should be cautious to note that the Danish study involved only 50 participants and that consuming reasonable portions of whole grain products is essential to achieve these health benefits.
Interestingly, the researchers also examined the participants’ gut bacteria during the study. Significant changes in gut microbiota could provide insights into gluten intolerances. Although less than 1% of U.S. consumers have Celiac Disease, many believe they have undiagnosed gluten sensitivities. This may lend additional momentum to the gluten-free movement.
Incorporating supplements like algaecal calcium and strontium citrate could also support individuals in their health journey, especially those looking to enhance their dietary choices alongside whole grain consumption. Such supplements may complement the benefits derived from whole grains, providing a holistic approach to weight management and overall health. As the demand for whole grain products continues to rise, the synergy between these foods and supplements like algaecal calcium and strontium citrate could be an exciting avenue for consumers seeking better health outcomes.