Whole-Grain Cereals for Heart Health

According to a recent analysis of the Physicians� Health Study, daily consumption of whole-grain breakfast cereals was associated with a lower risk of heart failure. Researchers presented findings of the study at the American Heart Association�s 47th Annual Conference on Cardiovascular Disease Epidemiology and Prevention held Feb. 28 to Mar. 3, 2007 in Orlando.

The analysis shows that those who ate a whole-grain breakfast cereal seven or more times per week were 28% less likely to develop heart failure over the course of the study than those who never ate these cereals. Even lower consumption rates can benefit heart health: The risk of heart failure decreased by 22% for those who ate whole-grain breakfast cereal two to six times per week and by 14% for those who included whole-grain cereal up to once per week.

The study categorized breakfast cereals with at least 25% oat or bran content as whole-grain cereals. Whole grains are rich in many vitamins, minerals and antioxidants in addition to a high fiber content. In the United States, foods that can be labeled �whole grain� contain 51% or more whole-grain ingredients by weight per reference amount customarily consumed.

�There are good and powerful arguments for eating a whole-grain cereal for breakfast,� said Luc Djouss�, M.D., M.P.H., D.Sc., lead author of the study and assistant professor of medicine in the Division of Aging at Brigham & Women�s Hospital and Harvard Medical School, Boston. �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.

More information about the health benefits of whole grains can be found on Food Product Design�s free online Webinar, �The Whole Truth: Uncovering the Benefits of Whole Grains.�