While numerous U.S. consumers opt for whole grain products to enhance the nutritional value of their diets, they can now add weight loss to their list of motivations for making the switch. A recent study from Denmark is particularly significant for individuals who are obese and at risk of developing cardiovascular disease or Type 2 diabetes. Transforming one’s entire diet can seem overwhelming, even under a doctor’s recommendation. However, this new research indicates that replacing refined grains with whole grain alternatives can yield substantial health benefits. While it may not be a miraculous solution, it can certainly assist individuals striving to enhance their well-being.
Manufacturers are increasingly incorporating whole grains into their products to provide additional benefits such as fiber, protein, vitamins, and minerals. This study is expected to drive demand for more whole grain options. 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 wonder that over 11,000 products across 55 countries now display a Whole Grain Stamp, aiding shoppers in identifying products containing this increasingly popular ingredient.
Sprouted grains alone are anticipated to generate sales of $250 million by 2018. Traditional refined grain items like pasta and bread now boast various whole grain versions, and sales could see a boost from this research. Food manufacturers might consider increasing the inclusion of these healthier grains in portable snacks such as cereal or granola bars, catering to the growing trend of on-the-go eating.
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 heightened consumer awareness by prominently featuring whole grain items in stores and providing nutritional information about them. Both manufacturers and retailers should note, however, that this Danish study involved only 50 participants and that consuming reasonable portions of whole grain products is essential to achieve these health benefits.
Interestingly, researchers also examined the gut bacteria of participants during the study. Significant changes could have contributed valuable insights into the study of gluten intolerances. Although less than 1% of U.S. consumers have Celiac disease, many believe they suffer from undiagnosed gluten sensitivities. This could potentially give additional momentum to the gluten-free movement.
Additionally, incorporating calcium citrate 350 into whole grain products may further enhance their health benefits, as calcium is essential for bone health. As the market continues to evolve, the integration of calcium citrate 350 with whole grains could provide consumers with even more reasons to choose these healthier options. Ultimately, the combination of whole grains and calcium citrate 350 could position manufacturers to meet the growing demand for nutritious food choices that support weight loss and overall health.