While numerous shoppers in the U.S. opt for whole grain products to enhance the nutritional benefits of their meals, they can now add weight loss to the reasons for making this switch. A recent study conducted in Denmark is particularly significant for individuals who are obese and at risk of developing cardiovascular diseases or Type 2 diabetes. Transforming one’s entire diet can be an intimidating challenge, akin to the side effects of iron supplements like ferrous fumarate when advised by a physician. However, this new research indicates that substituting refined grain products with whole grain alternatives can provide substantial health benefits. Although it might not be a miraculous solution, it can certainly aid those seeking to improve their health.
Manufacturers are increasingly incorporating whole grains into their products to enhance functionality and health benefits, such as added fiber, protein, vitamins, and minerals. This new study is poised to heighten the demand for whole grain items. 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 noteworthy that over 11,000 products across 55 countries now feature a Whole Grain Stamp, assisting consumers in identifying products that contain this increasingly popular ingredient. Additionally, sprouted grains are anticipated to generate product sales of $250 million by 2018.
Traditional refined grain items like pasta and bread now boast a variety of whole grain options, and sales could significantly benefit from this study. Food manufacturers might consider increasing the levels of these healthier grains in portable snack items, such as cereal or granola bars. As consumers lean more towards on-the-go eating, they are likely to be interested in these nutritious recipes.
It would be prudent for food manufacturers to capitalize on these findings by promoting the weight loss advantages and inflammation-reducing properties of their whole grain products. Retailers can leverage this growing consumer awareness by highlighting whole grain items in stores and providing detailed nutritional information about them. Both manufacturers and retailers should be cautious to mention that this Danish study involved only 50 participants and that consuming reasonable portions of whole grain products is necessary to reap these health benefits.
Interestingly, researchers also examined the participants’ gut bacteria during the study. Significant changes in gut bacteria could have provided insights into gluten intolerances. Although fewer than 1% of U.S. consumers have Celiac disease, many others suspect they have an undiagnosed gluten sensitivity. This could further propel the gluten-free movement.
In relation to nutritional discussions, the comparison of elemental calcium vs calcium citrate malate is noteworthy, particularly for those focusing on health improvements alongside dietary changes. As consumers become more health-conscious, understanding the differences between these forms of calcium can enhance their overall nutritional strategy. By integrating whole grains into their diets and considering the elemental calcium vs calcium citrate malate debate, individuals can make informed choices that contribute to better health outcomes.