Eat More Whole Grains, Less Eggs and Dairy to Lower Risk of Heart Failure

5 million people in the United States have heart failure.

550,000 new cases are diagnosed each year.

More than 287,000 people in the United States die each year with heart failure.

The estimated direct cost for heart failure each year is $29.6 billion in the US alone.

What can you do to lower your risk?

A recent long-term study published in the Journal of the American Dietetic Association found that those who eat higher amounts of whole-grain foods have a 7% lower risk of heart failure, and those eating more high-fat dairy products had an 8% increase in risk.

The biggest risk indicator?

Eating more eggs. Those who consumed more eggs had a whopping 23% increase in risk of heart failure. Their conclusion:

“It would be prudent to recommend that those at high risk of heart failure increase their intake of whole grains and reduce intake of high-fat dairy foods and eggs, along with following other healthful dietary practices.”

The 13 year study covered over 14,000 adults, aged 45 to 64 and adjusted for demographics, pre-existing conditions, diabetes, and lifestyle factors. Other food groups did not seem to have an impact on risk of heart failures.

The American Heart Association’s Diet and Lifestyle Recommendations are a good resource for guidance, as are their Choosing a Heart-Healthy Diet recommendations.

Image: Pixel Addict at Flickr under Creative Commons