Whole-grain cereals reduce risk of heart failure
NEWS IN BRIEF — Posted March 19, 2007
Eating whole-grain breakfast cereals seven or more times a week was associated with a lower risk of heart failure, according to an analysis of the long-running observational Physicians' Health Study. Researchers presented findings from the study March 2 at the American Heart Assn.'s Annual Conference on Cardiovascular Disease Epidemiology and Prevention in Orlando, Fla.
The analysis showed those who ate a whole-grain breakfast cereal (defined as one that contained at least 25% oat or bran) were 28% less likely to develop heart failure over the course of the study -- from 1982 to 2006 -- than those who never ate such cereal.
The risk of heart failure dropped to 22% among those who ate a whole-grain cereal two to six times per week and to 14% for those who ate such a cereal once a week.
If the data are confirmed by other studies, the researchers said a healthy diet that includes whole-grain breakfast cereal and other measures may help reduce the risk of heart failure.
Note: This item originally appeared at http://www.ama-assn.org/amednews/2007/03/19/hlbf0319.htm.