3/12/2007 - Whole-grain cereal linked to lower heart failure risk March 11, 2007—Eating whole-grain breakfast cereals appears to help lower the risk of developing heart failure, according to research presented at the American Heart Association’s 47th Annual Conference on Cardiovascular Disease Epidemiology and Prevention. For the study, researchers looked at detailed questionnaires completed annually by men who took part in the Physicians Health Study, a research project begun in 1982 that involved more than 20,000 male physicians. Among other things, the questionnaires revealed information about the men's reported breakfast cereal consumption and major heart events. Of the 10,469 physicians (average age 53.7 years) who reported eating cereal at the start of the study, 8,266 ate whole-grain cereals and 2,203 ate cereals made from refined grains. The refinement process increases a grain's shelf life and gives it a finer texture, but it also removes dietary fiber, iron and many B vitamins, according to the United States Department of Agriculture (USDA). Researchers found that men who ate whole-grain breakfast cereal seven or more times per week reduced their risk of developing heart failure—a condition in which the heart cannot pump an adequate supply of blood—by 28 percent when compared to men who never ate whole-grain cereals. Men who ate a whole-grain cereal two to six times per week had a 22 percent risk reduction, while men who ate the cereal no more than once per week saw their risk fall by 14 percent. Though men only gave information about their cereal eating habits at the beginning of the study, researchers said the results did not change when possible changes in cereal consumption were accounted for. “There are good and powerful arguments for eating a whole-grain cereal for breakfast,” said Luc Djoussé, M.D., lead author of the study. “The significant health benefits of whole-grain cereal are not just for kids, but also for adults. A whole-grain, high-fiber breakfast may lower blood pressure and bad cholesterol and prevent heart attacks.” In addition to cereals, other sources of whole grains include brown rice, wild rice, popcorn, and whole-wheat pasta, bread, crackers or tortillas. How many whole grains a person needs each day varies depending on his or her age, sex and level of physical activity, according to the USDA. For more information about grains and other foods that make up a healthy diet, visit www.mypyramid.gov. Back