Nutrition Business Journal

Study: Whole Grains Could Lower Risk of Heart Failure



Eating whole grains lowers the risk of heart failure, according to a recent study published in the Journal of the American Dietetic Association. Alternatively, the study found that eating eggs and high-fat dairy raised the risk for heart failure. Researchers from the Division of Epidemiology and Community Health at the University of Minnesota, along with the Department of Epidemiology and Cardiovascular Diseases Program at the University of North Carolina, analyzed medical exam findings from more than 14,000 people over a 10-year period. The data was obtained from the Atherosclerosis Risk in Communities study with four field centers, from Minnesota to Mississippi, participating.

The findings, published in the November 2008 issue of the Journal ofAmerican Dietetic Association, indicate that those who regularly consumed whole grains could lower their risk of heart failure by 7%, whereas those who ate high-fat dairy had an 8% greater risk, and those who regularly ate eggs had a 23% greater risk of heart failure.

In a recent Nutrition Business Journal survey of more than 1,000 consumers and 90 food manufacturers, nearly 57% of consumers and 62% of manufacturers ranked whole grains as being an important healthy product attribute. Whole grains were ranked higher than 11 other product attributes in terms of importance to a healthy product, and No. 2 overall with only reduced trans fat being ranked as more important.

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