Whole Grains Lower Heart Failure Risk

Whole grain consumption lowers heart failure risk, while eggs and high-fat dairy raise risks. That’s the finding of researchers from the University of Minnesota and the University of North Carolina, who followed more than 14,000 people for over 13 years. “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,” said lead researcher Jennifer Nettleton, PhD.
Journal of the American Dietetic Association, November 2008; vol 108(11)