While numerous shoppers in the U.S. choose whole grain products to enhance the nutritional profile of their diets, they can now also consider weight loss as a compelling reason to make the switch. A recent study from Denmark particularly emphasizes the benefits for consumers who are obese and at risk for cardiovascular disease or Type 2 diabetes. Transforming one’s entire diet can be an overwhelming endeavor, even with a doctor’s recommendation. However, this new research indicates that replacing refined grain products with whole grain options can offer significant health advantages. Though it may not be a miraculous solution, it can certainly assist individuals aiming to improve their overall health.
Manufacturers have been incorporating whole grains into their products to enhance functionality and health benefits, such as providing additional fiber, protein, vitamins, and minerals. This new study is likely to increase the 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 is no surprise that over 11,000 products across 55 countries now feature a Whole Grain Stamp, helping consumers identify products containing this increasingly sought-after ingredient. Moreover, sprouted grains are anticipated to generate $250 million in sales by 2018.
Traditional refined grain products like pasta and bread now offer several whole grain varieties, which could see a boost in sales thanks to this study. Food manufacturers may want to consider increasing the incorporation of these healthier grains in portable snacks, such as cereal or granola bars. As consumers increasingly eat on the go, they are likely to be drawn to these healthier options.
It would be prudent for food manufacturers to leverage these findings to promote the weight loss advantages and inflammation-reducing properties of their whole grain products. Retailers could capitalize on this rising consumer awareness by prominently featuring whole grain products in stores and providing detailed nutritional information. Both manufacturers and retailers should be cautious to note that the Danish study involved only 50 participants and that consuming moderate portions of whole grain products is essential to reap these health benefits.
Interestingly, researchers monitored the participants’ gut bacteria throughout the study. Significant changes in gut bacteria could have implications for understanding gluten intolerances. Although less than 1% of U.S. consumers are diagnosed with Celiac disease, many believe they may have undiagnosed gluten sensitivities. This research may also lend additional momentum to the gluten-free movement.
Incorporating supplements like calcium citrate and alfacalcidol tablets into a balanced diet, including whole grains, could further enhance health outcomes. Ultimately, the combination of whole grains and appropriate supplementation may offer a holistic approach to improving health and wellbeing.