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Nutrition, Vitamins & Supplements for Seniors
Older Men Can Reduce Heart Failure Risk by Eating
More Whole Grain Cereal
Breakfast cereals with at least 25% oat or bran
content were used in study
 Oct. 23, 2007 - Men who consume a higher amount of
whole grain breakfast cereals may have a reduced risk of heart failure,
according to a report in the October 22 issue of Archives of Internal
Medicine, one of the JAMA/Archives journals.
Older men who eat whole-grain breakfast cereals
seven or more times per week appear to lower their risk of heart failure
by as much as 28 percent over those who never eat such cereals. Results
of this study were first reported in March and now appear in the October
22 issue of Archives of Internal Medicine, one of the JAMA/Archives.
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The risk of heart failure decreased by 22 percent
in the study for those who ate a whole-grain breakfast cereal from two
to six times per week and by 14 percent in those who ate a whole-grain
breakfast cereal up to once per week.
Breakfast cereals that contain at least 25 percent
oat or bran content were classified as whole grain cereals in this
study. In the United States, foods considered "whole grain" contain 51
percent or more whole grain ingredients by weight per reference amount
customarily consumed. Whole grains are rich in vitamins, minerals, and
antioxidants and have a high fiber content.
“The lifetime risk of heart failure is estimated
at 20 percent (one in five) for both men and women aged 40 years,”
according to the article. Previous studies have shown that the risk of
hypertension, coronary heart disease, hypercholesterolemia (high blood
cholesterol) and mortality can be reduced with a diet rich in grain
products.
This study analyzed the association between
breakfast cereal, as the source of whole grain, intake and new cases of
heart failure among 21,376 men (average age 53.7) participating in the
Physician’s Health Study I.
Cereal intake was estimated by using a food
frequency questionnaire and incident heart failure was assessed by
annual follow-up questionnaires for an average of 19.6 years by Luc
Djoussé, M.D., M.P.H., D.Sc. and Michael Gaziano, M.D., M.P.H. of the
Brigham and Women’s Hospital and Harvard Medical School, Boston.
During follow-up, 1,018 of the participants
experienced heart failure.
This included
● 362 of 6,995 participants who did not eat any cereal,
● 237 of 4,987 of those who ate one serving or less per week,
● 230 of 5,227 of those who ate two to six servings per week and
● 189 of 4,167 of those who ate seven or more servings per week.
"There are good and powerful arguments for eating a
whole-grain cereal for breakfast," said Dr. Djoussé, in making the March
presentation to the American Heart Association’s 47th Annual Conference
on Cardiovascular Disease Epidemiology and Prevention.
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What is Whole Grain
Whole grains are cereal grains which retain the
bran and germ as well as the endosperm, in contrast to refined grains
which retain only the endosperm. Whole meal products are made from whole
grain flour.
Common whole grain products include oatmeal,
popcorn, brown rice, whole wheat flour, sprouted grains and whole wheat
bread. Common refined grain products include white rice (raw rice;
parboiled rice however retains some of the "wholeness"), white bread,
hominy and pasta (although whole-grain varieties of pasta are
available).
Whole grains are believed to be nutritionally
superior to refined grains, richer in dietary fiber, antioxidants,
protein (and in particular the amino acid lysine), dietary minerals
(including magnesium, manganese, phosphorus, and selenium), and vitamins
(including niacin, vitamin B6, and vitamin E). Manufacturers are
sometimes required by law to fortify refined grain products to make up
for the loss of vitamins and minerals.
>>
Read more at Wikipedia
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"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."
“Our data demonstrate that a higher intake of whole
grain breakfast cereals is associated with a lower risk of heart
failure,” the authors conclude in the new report.
This association may be due to the beneficial
effects of whole grains on heart failure risk factors such as
hypertension, myocardial infarction [heart attack], diabetes mellitus
and obesity.
“If confirmed in other studies, a higher intake of
whole grains along with other preventive measures could help lower the
risk of heart failure,” they write
Editor's Note: The Physicians’ Health Study is
supported by grants from the National Cancer Institute and the National
Heart, Lung, and Blood Institute, Bethesda, MD. Dr. Djoussé is principal
investigator on a grant from the National Heart, Lung, and Blood
Institute, Bethesda, MD.
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