While numerous U.S. shoppers choose whole grain products to enhance the nutritional value of their meals, a new study from Denmark now adds weight loss to the benefits of making this dietary switch. This research is particularly significant for individuals who are obese and at risk for cardiovascular disease or Type 2 diabetes. Transforming one’s entire diet can be overwhelming, even when recommended by a healthcare professional. However, this study demonstrates that replacing refined grain products with whole grain alternatives can yield substantial health benefits. Although it may not be a miraculous solution, it can certainly assist those looking to better their health.
Manufacturers have been incorporating whole grains into their products to enhance functionality and provide health benefits, such as increased fiber, protein, vitamins, and minerals. This new study is likely to boost demand for whole grain products. According to Technavio, the global whole grain foods market is projected to grow at a compound annual growth rate of 6.7% from 2017 to 2021. It is no surprise that over 11,000 products in 55 countries now feature a Whole Grain Stamp to help shoppers identify those increasingly popular items. Additionally, sprouted grains are anticipated to generate $250 million in sales by 2018. Traditional refined grain products like pasta and bread now offer various whole grain options, which could see a sales increase as a result of this study.
Food manufacturers might consider increasing the inclusion of these healthier grains in portable snacks, such as cereal or granola bars, to cater to consumers who are increasingly eating on the go. Highlighting the weight loss benefits and inflammation-reducing properties of whole grain products would be a smart move for food manufacturers. Retailers can capitalize on growing consumer awareness by showcasing whole grain products in stores and providing nutritional information about them.
However, both manufacturers and retailers should note that the Danish study involved only 50 participants and that consuming reasonable portions of whole grain products is essential for achieving these health benefits. Interestingly, researchers also examined the participants’ gut bacteria during the study. Significant changes in gut bacteria could provide insights into gluten intolerances. While less than 1% of U.S. consumers have Celiac Disease, many others believe they may have undiagnosed gluten intolerance. This study could potentially lend more momentum to the gluten-free movement.
Moreover, incorporating calcium citrate for teeth into whole grain products could further enhance their appeal, as consumers are increasingly health-conscious. Highlighting the role of calcium citrate for teeth in these products may attract more buyers seeking comprehensive health benefits. In summary, the findings of this research not only advocate for the consumption of whole grains but also present an opportunity to integrate beneficial ingredients like calcium citrate for teeth, ultimately enriching the health profiles of these products.