According to a new study, a diet rich in whole grains significantly reduces risk of heart diseases, in contrast to a diet rich in egg and high-fat dairy consumption which could double the risk of a heart failure.
The results of the study, published in the November 2008 edition of the Journal of American Dietetic Association, indicate that diet could be one of the prominent lifestyle factors that influence the risk of heart failure, obesity, coronary artery disease, hypertension and diabetes.
Heart failure is a condition in which the heart becomes incapable of pumping blood, as effectively as it should. The risk of developing heart failure is in the range of one on five for an average 40 year old man or woman, according to researchers.
In the study, the researchers analyzed the results of more than 14,000 White and African American adults, conducted over a 12 year period. It has been found that with an increase in intake of whole grains during one serving per day, there was a 7 percent lower risk of heart failure. On the other hand, on increasing one serving of high-fat dairy intake, an 8 percent higher risk of heart failure was observed, while an increase in egg intake indicated 23 percent higher risk of heart disease.
Hence, Jennifer A. Nettleton, the study lead, recommends that people with high risk of heart failure need to increase their intake of whole grains, and reduce intake of high-fat dairy products and eggs, apart from following other necessary healthy dietary routine as suggested by the American Heart Association.
Further emphasizing this fact, another study which compared cereal intake with risk of heart failure among 21000 doctors, who participated in the Physicians Health Study I, revealed that the risk of heart failure decreased with increase in cereal consumption.
The study which continued for 19 years had about 1018 cases of heart failure. For instance, the heart failure risk for 29 percent lower among those who consumed cereal for breakfast atleast seven times a week, than those who never ate cereal, although they abided by the other requirements to ward of heart disease risk factor. However, these results were true only with whole grain cereals and not with refined breakfast cereals.
The study conducted by the Harvard Medical School, appeared in the ˜Archives of Internal Medicine.