July 25, 2016 (foodconsumer.org) -- Eating a lot of whole grains may reduce your risk of myocardial infarction, according to a research report published recently in the American Journal of Clinical Nutrition.  

The study led by Anne Helnæs at Danish Cancer Society Research Center in Copenhagen, Denmark and colleagues shows that men and women who ate high amounts of whole grains were 25% less likely to experience myocardial infarction than those who ate only low amounts.

High intake of whole grains has been associated early with lower risk of coronary heart disease.   In addition to the association of the total intake of whole grain foods and risk of myocardial infarction, the current study examines the effects of individual whole grain cereals such as wheat, rye and oats which are commonly consumed in the West.

The report further reveals that in men, intake of both rye and oats, but not wheat was associated with significantly reduced risk for myocardial infarction while in women, no significant associations were found.

Also, men and women who ate high amounts of rye bread and men but not women who ate oatmeal were at significantly lower risk of myocardial infarction.  Whole-grain bread, crispbread, and wheat bread did not seem to provide the protective effect against myocardial infarction.

The study was based on data from a cohort of 54,871 Danish men and women aged 50 to 64 years of whom 2329 suffered myocardial infarction during a 13.6-year follow-up.  The dietary information was collected through a self-administered food-frequency questionnaire. (David Liu)

Anne Helnæs, Cecilie Kyrø, Ingelise Andersen, Sandra Lacoppidan, Kim Overvad, Jane Christensen, Anne Tjønneland, and Anja Olsen, Intake of whole grains is associated with lower risk of myocardial infarction: the Danish Diet, Cancer and Health Cohort, American  Journal of Clinical Nutrition April 2016, vol. 103 no. 4 999-1007