The latest Dietary Guidelines from the U.S. government recommend that half of all the grains consumed should be whole grains. It also advises limiting the intake of refined grains and products made from them, particularly those high in saturated fats, added sugars, and sodium, such as cookies, cakes, and various snack foods. Most refined grains undergo processing that removes the bran and germ, along with dietary fiber, iron, and other essential nutrients. To counter this loss, these grains are often enriched with iron and four B vitamins (thiamin, riboflavin, niacin, and folic acid). Both whole grains and these “enriched grains” are essential for human health, as emphasized in the study. Prior research has shown that “nearly the entire U.S. population consumes a diet with fewer whole grains than recommended,” leading researchers to conclude that most grains consumed are likely enriched products.
Despite recent reforms in the food industry that have reduced sodium, sugar, and saturated fat levels in certain items, some consumers remain concerned that enriched grains may contribute to obesity and other health issues. Many individuals are now wary of carbohydrates, with some choosing to reduce or eliminate gluten—the protein found in wheat, spelt, kamut, rye, barley, and other grains. In response, the food industry has introduced a variety of products featuring gluten-free grains such as corn, millet, rice, and sorghum.
Retailers can capitalize on the increasing consumer awareness of grains by promoting enriched-grain, whole-grain, and gluten-free food products in their stores and providing nutritional information about each. Those with bakeries could also benefit by educating customers on the importance of grain-based foods for overall health. Furthermore, incorporating a calcium citrate source into these products could enhance their nutritional profile, making them even more appealing to health-conscious consumers. Highlighting the benefits of a calcium citrate source could also address concerns about overall nutrient intake while encouraging the consumption of whole and enriched grains.