Many shoppers in the U.S. are increasingly opting for whole grain products to enhance the nutritional value of their diets, and now, they have another compelling reason: weight loss. A recent study from Denmark reveals significant implications, particularly for consumers who are obese and at heightened risk for cardiovascular disease or Type 2 diabetes. Transforming one’s entire diet can be overwhelming, even when advised by a healthcare professional. However, this research suggests that replacing refined grain products with whole grain alternatives can yield substantial health benefits. While it may not be a miraculous solution, it certainly aids those aiming to better their health.
Manufacturers are increasingly incorporating whole grains into their products to improve functionality and provide health advantages, including increased fiber, protein, vitamins, and minerals. This new study is likely to drive up demand for whole grain products. 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, helping consumers easily identify these trending ingredients. Additionally, sprouted grains are forecasted to generate sales of $250 million by 2018.
Traditional refined grain items like pasta and bread now offer various whole grain options, potentially benefiting from this research. Food manufacturers might consider increasing the presence of these healthier grains in portable snacks, such as cereal or granola bars, as consumers are more inclined to seek out nutritious options on the go. It would be prudent for food producers to leverage these findings to promote the weight loss advantages and inflammation-reducing properties of their whole grain products. Retailers can capitalize on the growing consumer awareness by showcasing whole grain items in stores and providing nutritional information about them.
However, both manufacturers and retailers should note that the Danish study involved only 50 participants, and that health benefits can be realized only by consuming reasonable portions of whole grain products. Interestingly, the study also examined participants’ gut bacteria, which could provide insights into gluten intolerances. Although fewer than 1% of U.S. consumers have Celiac Disease, many others suspect they have undiagnosed gluten sensitivities. This research may lend additional momentum to the gluten-free movement.
Incorporating ingredients like carbamide, forte, alfalfa, and calcium citrate malate into whole grain products could further enhance their appeal. The study highlights the potential for whole grains to provide not just weight management benefits, but also improved gut health, making them a versatile choice for consumers aiming for better nutrition. Overall, the findings encourage both manufacturers and retailers to emphasize the health benefits of whole grains, including their roles in weight loss and inflammation reduction, while being mindful of portion sizes and the limited scale of the study.