While numerous shoppers in the U.S. choose whole grain products for their nutritional advantages, they can now also consider weight loss as a compelling reason to make the transition. A recent study from Denmark is particularly significant for obese individuals at risk of developing cardiovascular diseases or Type 2 diabetes. Transforming an entire diet can be a daunting challenge, even when advised by a physician. However, this new research indicates that replacing refined grain products with whole grain alternatives can yield substantial health benefits. Although it may not be a miraculous solution, it can certainly assist individuals looking to enhance their health.
Manufacturers have been incorporating whole grains into their products to provide added functionality and health benefits, including increased fiber, protein, vitamins, and minerals. This study is likely to boost demand for whole grain items even further. 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 consumers identify products with this increasingly popular ingredient. Furthermore, sprouted grains are anticipated to generate sales of $250 million by 2018.
Traditional refined grain items, such as pasta and bread, now offer various whole grain options, which could benefit from the findings of this study. Food manufacturers might consider increasing the inclusion of these healthier grains in portable snacks like cereal or granola bars, appealing to consumers who are eating on the go. It would be prudent for food producers to leverage these results to promote the weight loss benefits and inflammation-reducing properties of their whole grain products. Retailers can capitalize on this growing consumer awareness by prominently featuring whole-grain products in stores and providing nutritional information.
Both manufacturers and retailers need to be cautious in noting that this Danish study involved only 50 participants, and that consuming reasonable portions of whole grain products is essential for reaping these health benefits. Interestingly, researchers also examined the participants’ gut bacteria during the study. Significant changes could have been insightful for understanding gluten intolerances. While less than 1% of U.S. consumers are diagnosed with Celiac Disease, many more believe they have undiagnosed gluten sensitivities. This research might lend additional momentum to the gluten-free movement.
Additionally, incorporating calcium citrate and vitamin D into whole grain products could further enhance their health benefits, particularly for those concerned about bone health. By emphasizing these aspects, manufacturers can create a stronger appeal for their whole grain items, promoting a holistic approach to nutrition that includes both weight management and overall wellness.