Tuesday, October 28, 2008

Whole Grains Reduce Heart Failure Risk

Food sources are increasingly becoming recognized for disease prevention. It’s difficult to give enough emphasis to the benefits, given our current rates of diabetes, heart disease and obesity. According to a new study, eating whole grains can modestly reduce your risk of heart failure, a condition that affects 5 million Americans. Past studies suggest that heart failure risk can be reduced by eating whole grains. Results of a large analysis, published in the November 2008 issue of the Journal of the American Dietetic Association, examining 14,000 White and African American adults shows that though the results were modest, whole grain consumption can certainly help.

Jennifer A. Nettleton, Ph.D writes, "Although risk estimates were modest, the totality of literature in this area suggests it would be prudent to recommend that those at high risk of HF increase their intake of whole grains and reduce intake of high-fat dairy and eggs…” In addition to eating more grains, it would also be prudent to reduce dietary fat and egg intake – the study found that heart failure risk increased by 23% per one serving of eggs.

Risks for heart failure include coronary artery disease, hypertension, obesity and insulin resistance. Good dietary habits are extremely important for protection from heart disease. According to the study, anyone at high risk for heart failure should reduce their intake of high fat and dairy products, focusing more on the benefits of whole grains. Follow the American Heart Association’s dietary guidelines for a healthy heart. It’s never too late to start.

Eating whole grains lowers heart failure risk, according to new study