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 Associations 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 Djoussé, M.D., M.P.H., D.Sc., lead author of the study and assistant professor of medicine in the Division of Aging at Brigham & Womens 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 Designs free online Webinar, The Whole Truth: Uncovering the Benefits of Whole Grains.