Whole-grain cereals reduce risk of heart failure

NEWS IN BRIEF — Posted March 19, 2007

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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

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