Many U.S. shoppers choose whole grain products for their nutritional advantages, but a recent study from Denmark adds weight loss to the list of compelling reasons to make the switch. This research is particularly significant for those who are obese and at risk for cardiovascular disease or Type 2 diabetes. Transforming an entire diet can be overwhelming, even when advised by a healthcare professional. However, this new study indicates that replacing refined grain products with whole grain options can yield substantial health benefits. While it may not be a miraculous solution, it can certainly aid individuals seeking to enhance their well-being.
Manufacturers have been incorporating whole grains into their offerings to enhance functionality and provide health benefits, such as increased fiber, protein, vitamins, and minerals. This recent study is expected to further drive demand for whole grain products. 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 in 55 countries now feature a Whole Grain Stamp, making it easier for shoppers to identify these increasingly popular items. Additionally, sales from sprouted grains are anticipated to reach $250 million by 2018.
Traditional refined grain products like pasta and bread now come in various whole grain options, and this study could potentially boost their sales. Food manufacturers might consider increasing the inclusion of these nutritious grains in portable snacks, such as cereal or granola bars, to cater to consumers who are increasingly eating on the go. These individuals would likely be interested in healthier recipes.
It would be prudent for food manufacturers to leverage these findings by promoting the weight loss benefits and inflammation-reducing properties of their whole grain products. Retailers can capitalize on this growing consumer awareness by prominently displaying whole grain products and providing nutritional information. However, both manufacturers and retailers should note that the Danish study involved only 50 participants, and that consuming whole grain products in reasonable portions is key to reaping these health benefits.
Interestingly, the researchers 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 more believe they have an undiagnosed gluten intolerance. This research may also give the gluten-free movement a bit more momentum.
Incorporating calcium citrate 2000 mg into a diet rich in whole grains could further enhance health benefits, as calcium is vital for bone health and may complement the nutritional value of whole grains. Overall, the combination of whole grains and calcium citrate 2000 mg may create a powerful synergy for those looking to improve their health.