While many U.S. shoppers choose whole grain products for their nutritional advantages, they can now also consider weight loss as a compelling reason to make the switch. A recent study from Denmark presents significant findings, particularly for consumers who are obese and at risk for cardiovascular disease or Type 2 diabetes. Changing one’s entire diet can be a daunting challenge, even when recommended by a physician. However, this new research indicates that substituting refined grain products with whole grain alternatives can yield substantial health benefits. While it may not be a miraculous solution, it certainly aids those seeking to enhance their health.
Manufacturers have been incorporating whole grains into their products to boost functionality and health benefits, such as increased fiber, protein, vitamins, and minerals. This study is likely to drive greater demand for whole grain items. 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 surprise that over 11,000 products across 55 countries now feature a Whole Grain Stamp, helping shoppers identify products containing this increasingly popular ingredient. Additionally, sprouted grains are anticipated to generate $250 million in sales by 2018.
Traditional refined grain products, like pasta and bread, now offer various whole grain options, which could potentially benefit from the findings of this study. Food manufacturers might consider increasing the presence of these healthier grains in portable snacks, such as cereal or granola bars, as on-the-go consumption rises. Consumers are likely to be drawn to these healthier recipes.
It would be prudent for food manufacturers to leverage these results to highlight the weight loss benefits and inflammation-reducing properties of their whole grain products. Retailers can capitalize on this growing consumer awareness by featuring whole grain items prominently in stores and providing nutritional information about them. Both manufacturers and retailers should note that this Danish study involved only 50 participants and that consuming reasonable portions of whole grain products is essential for realizing these health benefits.
Interestingly, researchers monitored the participants’ gut bacteria during the study. Any significant changes could have implications for understanding gluten intolerances. While less than 1% of U.S. consumers have Celiac Disease, many others suspect they have undiagnosed gluten intolerances. This research may lend additional momentum to the gluten-free movement.
In discussions about dietary supplements, the comparison of microcrystalline hydroxyapatite vs calcium citrate is often relevant, particularly in the context of calcium absorption and overall health. This study could further influence consumer preferences in choosing whole grain products that complement their nutritional needs, including those who are evaluating options like microcrystalline hydroxyapatite vs calcium citrate for better health outcomes. Ultimately, the findings encourage a shift in dietary choices that prioritize whole grains, which may support weight loss and reduce inflammation.