Whole grains reduce risk of heart failure - study

Healthcare News
29/10/2008
Scientists speak about the impact of various dietary choices on the cardiovascular system.

Eating whole grains reduces the risk of developing heart failure (HF), a team of US scientists has said.

The consumption of eggs and high-fat dairy products was associated with an increased risk of the condition, according to the study published in the Journal of the American Dietetic Association.

No direct effect on the risk was found with other food groups.

Dr Jennifer Nettleton, an author of the report, pointed out that the effects they had identified were relatively modest.

However, she added: "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."

Meanwhile, an expert from the British Dietetic Association has said that people are enable to enjoy a healthy diet without it costing them too much money.

Frankie Phelps suggested that although there is currently an increasing cost of living, there are nevertheless inexpensive ways to eat healthily, such as purchasing frozen, tinned and dried vegetables.

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