While numerous shoppers in the U.S. choose whole grain products for enhanced nutritional benefits, a new study from Denmark suggests they can also add weight loss to their list of motivations for making the switch. This research is particularly significant for consumers who are obese and at a heightened risk of cardiovascular disease or Type 2 diabetes. Revamping an entire diet can be intimidating, even with a doctor’s recommendation. However, this study indicates that replacing refined grain products with whole grain alternatives can yield substantial health advantages. Although it may not be a miracle solution, it can certainly assist individuals aiming to improve 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 research is likely to drive demand for more whole grain options. 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’s no wonder that over 11,000 products across 55 countries now feature a Whole Grain Stamp, making it easier for shoppers to identify these increasingly favored items. Furthermore, sprouted grains are anticipated to generate product sales of $250 million by 2018. Traditional refined grain products like pasta and bread now offer various whole grain versions, which could see a boost in sales due to this study.
Food manufacturers might consider increasing the inclusion of these healthier grains in portable snack items, such as cereal or granola bars, to cater to the growing number of consumers eating on the go. 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 rising consumer awareness by prominently displaying whole grain products in stores and providing nutritional information about them.
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 reaping these health benefits. Interestingly, the researchers examined the participants’ gut bacteria throughout the study. Significant changes in gut bacteria could have implications for understanding gluten intolerances. While less than 1% of U.S. consumers have Celiac Disease, many believe they suffer from undiagnosed gluten intolerances. This could potentially lend additional momentum to the gluten-free movement.
In conclusion, as the tab for whole grain products continues to rise, with a ccm of 500 indicating increased consumer interest, it is vital for both manufacturers and retailers to effectively communicate the health benefits of these items while maintaining transparency about the study’s limitations.