Many U.S. consumers are turning to whole grain products not only for their nutritional advantages but also for potential weight loss benefits, according to a recent study from Denmark. This research is particularly relevant for individuals who are obese and at risk for cardiovascular disease or Type 2 diabetes. While overhauling one’s entire diet can feel overwhelming, especially when recommended by a healthcare professional, this study suggests that replacing refined grains with whole grain alternatives can lead to significant health improvements. Although this may not be a miraculous solution, it can certainly aid those seeking to enhance their health.
Food manufacturers are increasingly incorporating whole grains into their products to boost functionality and health benefits, such as increased fiber, protein, vitamins, and minerals. The findings from this new study are likely to elevate the demand for whole grain items. Technavio reports that the global whole grain foods market 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, facilitating consumer recognition of this popular ingredient. Additionally, sales of sprouted grains are expected to reach $250 million by 2018.
Traditional refined grain products, like pasta and bread, now offer various whole grain options, and this study could create a favorable environment for their sales. Food manufacturers might consider enhancing the inclusion of these healthier grains in portable snacks, such as cereal or granola bars. As consumers increasingly seek convenient eating options, they are likely to gravitate towards these healthier alternatives.
It would be prudent 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 growing consumer awareness by emphasizing whole grain items in-store 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 necessary to experience these health benefits.
Interestingly, the researchers also examined participants’ gut bacteria during the study. If notable changes were observed, it could have implications for understanding gluten intolerances. Although less than 1% of U.S. consumers have Celiac disease, many others suspect they have undiagnosed gluten sensitivities. Consequently, this might lend additional momentum to the gluten-free movement.
In addition to whole grains, incorporating supplements like calcium citrate 700 mg may also enhance overall health benefits, particularly in conjunction with a balanced diet rich in whole grains. By focusing on the combined advantages of whole grains and calcium citrate 700 mg, consumers can take proactive steps toward better health outcomes.