A research by Division of Epidemiology and Community Health, University of Minnesota and the Department of Epidemiology and Cardiovascular Diseases Program, University of North Carolina has revealed that whole grain cereals can ward off heart failure risk. The researchers used data from the Atherosclerosis Risk in Communities (ARIC) for their study. They analyzed the results of baseline exams of more than 14,000 White and African American adults conducted in 1987-89, with follow-up exams completed during 1990-92, 1993-95, and 1996-98. By whole-grain foods the researchers meant oatmeal or grits, whole-grain cold cereal, and whole-grain or dark bread.

According to the research a greater intake of eggs in all forms -- including omelets, egg salad, and quiche increased the risk of heart failure by 23%. A greater consumption of high-fat dairy foods increased the risk by 8%. The researchers specified that high-fat dairy foods included whole milk, cheese, and ice cream.

But other food groups, such as fruits and vegetables, red meat or processed meat, fish, and nuts did not have any significant impact on increasing the risk of heart failure.

The researchers clarified that though the risk estimates were modest but it would be pertinent for those who are at high risk of heart failure. These people should increase their intake of whole grains and reduce their intake of high-fat diary products and eggs. By heart failure, the researchers did not mean milder heart failure symptoms that did not result in ospitalization. This research has received support from the National Institutes of Health and the National Heart, Lung, and Blood Institute.