Researchers from Harvard Medical School report that eating whole grain cereal on a regular basis can cut the risk of heart failure by up to 28 percent. Heart failure is a progressive disorder when damage to the heart causes weakening of the cardiovascular system.
The study, part of the Physicians Health Study, used food frequency questionnaires to assess the consumption of whole grain cereals between 1982 and 2006 in over 10, 400 men and women.
Researchers found that eating seven or more servings of whole grain breakfast cereal per week was associated with a 28 percent lower risk of heart failure, while 2 to 6 servings per week was associated with a 22 percent lower risk. Eating only one serving of whole grain cereal per week was associated with a 14 percent lower risk of heart failure.
To choose a whole grain breakfast cereal, read the ingredient list and choose a cereal that lists a whole grain first. Examples of whole grains include "whole grain whole wheat", "whole rye", "whole spelt", oats and brown rice.
Better breakfast cereals should have no more than 4 grams of fat and 8 grams of sugar, and contain at least 5 grams of fibre per serving (read the Nutrition Facts box).
For more information on serving sizes of whole grain products, visit Canada's Food Guide.
All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.