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DAIRY, WHOLE GRAINS AND HEART FAILURE RISK

November 26, 2008
People who eat higher amounts of whole-grain foods have a lower risk of heart failure than those who eat more high-fat dairy products and eggs, according to researchers from the University of Minnesota, the University of North Carolina and the University of Texas Health Sciences Center.

A 13-year study of 14,153 African-American and white adults 45-64 years old from four U.S. communities investigated relationships between heart failure incidents (defined as death or hospitalization) and eating seven food categories (whole grains, fruits/vegetables, fish, nuts, high-fat dairy, egg and red meat).

During that time, 1,140 heart failure hospitalizations occurred. After adjusting for variables such as calorie intake, demographics, lifestyle factors, pre-existing cardiovascular disease, diabetes and hypertension, the researchers determined participants who ate more whole grains had lower a risk for heart failure than those who consumed more eggs and high-fat dairy products.

The researchers concluded: "It would be prudent to recommend that those at high risk of heart failure increase their intake of whole grains and reduce intake of high-fat dairy foods and eggs, along with following other healthful dietary practices."

Source: The November 2008 Journal of the American Dietetic Association
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