While many shoppers in the United States consume whole grain products for their nutritional advantages, they can now add weight loss to their reasons for making the switch. A recent study from Denmark is particularly impactful for consumers who are obese and at risk of cardiovascular disease or Type 2 diabetes. Transforming an entire diet can be overwhelming, even when advised by a healthcare professional. However, this new research indicates that replacing refined grain products with whole grain options can yield significant health benefits. While it may not be a cure-all, it can certainly assist those aiming to enhance their well-being.
Manufacturers have been incorporating whole grains into their products to provide added functionality and health benefits, such as increased fiber, protein, vitamins, and minerals. This latest study is likely to drive an even greater demand for whole grain offerings. 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 surprise that over 11,000 products across 55 countries now feature a Whole Grain Stamp, helping consumers identify these increasingly sought-after ingredients. Sales of sprouted grains are expected to reach $250 million by 2018.
Traditional refined grain items like pasta and bread now include numerous whole grain varieties, and this study could positively influence their sales. Food manufacturers may want to consider increasing the inclusion of these healthier grains in on-the-go snacks, such as cereal or granola bars, as consumers are increasingly seeking convenient yet nutritious options.
It would be prudent for food manufacturers to leverage these findings to promote the weight loss benefits and inflammation-reducing properties of their whole grain products. Retailers can capitalize on this growing consumer awareness by prominently featuring whole grain items in stores and providing nutritional information about them. However, both manufacturers and retailers must be cautious to emphasize that this Danish study involved only 50 participants and that consuming reasonable portions of whole grain products is essential for obtaining these health advantages.
Interestingly, researchers also examined the participants’ gut bacteria during the study. Any significant changes could have implications for understanding gluten intolerances. Although less than 1% of U.S. consumers are diagnosed with Celiac Disease, many more believe they may have an undiagnosed gluten sensitivity. This research could potentially lend additional momentum to the gluten-free movement.
Additionally, incorporating calcium and magnesium citrate into whole grain products could further enhance their health benefits. As manufacturers seek to develop new whole grain options, including these minerals could appeal to health-conscious consumers. With the evidence supporting the advantages of whole grains, along with minerals like calcium and magnesium citrate, the food industry may see a remarkable shift towards healthier choices.