yeahright
Well-known member
- Awards
- 1
March 2, 2007
Whole grain breakfasts lower heart failure risk
The American Heart Association’s 47th Annual Conference on Cardiovascular Disease Epidemiology and Prevention was the site of a presentation on March 2, 2007 by Luc Djoussé, MD, MPH of Harvard Medical School of the finding that eating a whole-grain breakfast reduces the risk of developing heart failure.
Dr Djoussé's team analyzed data from 1982 to 2006 obtained in the Physicians’ Health Study for the current research. In questionnaires completed at the beginning of the study, 79 percent of 10,469 physicians reported consuming breakfast cereals that contained at least 25 percent oat or bran.
Among the 35 percent of participants who reported consuming the cereals at least seven times per week, the risk of heart failure was reduced by 28 percent over the course of the study compared to participants who reported never eating them. A 22 percent risk reduction was observed among 39 percent subjects who consumed the cereals two to six times per week, and among the 26 percent who reported eating them up to once per week , there was a 14 percent reduction. When possible changes in cereal intake over time were taken into consideration, the results remained unchanged.
Dr Djoussé, who is assistant professor of medicine in the Division of Aging at Brigham & Women’s Hospital and Harvard Medical School, observed, "There are good and powerful arguments for eating a whole-grain cereal for breakfast. 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."
"The Physicians’ Health Study shows that even in a population with overall healthy behavior, it is possible to see less heart failure in those who eat a whole-grain cereal breakfast," he added.
Whole grain breakfasts lower heart failure risk
The American Heart Association’s 47th Annual Conference on Cardiovascular Disease Epidemiology and Prevention was the site of a presentation on March 2, 2007 by Luc Djoussé, MD, MPH of Harvard Medical School of the finding that eating a whole-grain breakfast reduces the risk of developing heart failure.
Dr Djoussé's team analyzed data from 1982 to 2006 obtained in the Physicians’ Health Study for the current research. In questionnaires completed at the beginning of the study, 79 percent of 10,469 physicians reported consuming breakfast cereals that contained at least 25 percent oat or bran.
Among the 35 percent of participants who reported consuming the cereals at least seven times per week, the risk of heart failure was reduced by 28 percent over the course of the study compared to participants who reported never eating them. A 22 percent risk reduction was observed among 39 percent subjects who consumed the cereals two to six times per week, and among the 26 percent who reported eating them up to once per week , there was a 14 percent reduction. When possible changes in cereal intake over time were taken into consideration, the results remained unchanged.
Dr Djoussé, who is assistant professor of medicine in the Division of Aging at Brigham & Women’s Hospital and Harvard Medical School, observed, "There are good and powerful arguments for eating a whole-grain cereal for breakfast. 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."
"The Physicians’ Health Study shows that even in a population with overall healthy behavior, it is possible to see less heart failure in those who eat a whole-grain cereal breakfast," he added.
