Whole Grains and Heart Failure

An article appearing in the Archives of Internal Medicine (Vol. 167, Number 19) covered results from the Physican’s Health Study I. It followed over 21,000 men for nearly 20 years, looking at both their eating habits and health. Over the course of the study, the researchers found 1018 cases of heart failure. After adjusting for other factors, like smoking, alcohol consumption, age, vitamin use, etc. they found an association between eating a whole grain cereal for breakfast and a reduction in the incidence of heart failure. Consuming between two and six servings of a whole grain cereal each week was associated with a 21% reduction in risk of heart failure. Consuming seven or more servings per week reduced the risk by 29%. The reduction in risk was only true for whole grain cereals and not refined cereals.

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