Heart Failure Risk Higher in High-Fat Dairy and Egg Eaters

A 13-year study of 14,153 African-American and white adults 45-64 years old from four U.S. communities investigated the relationships between heart failure incidents (death or hospitalization) and intake of seven food categories (whole grains, fruits/vegetables, fish, nuts, high-fat dairy, egg and red meat). During that time, 1,140 heart failure hospitalizations occurred. After adjusting for variables such as energy intake, demographics, lifestyle factors, prevalent cardiovascular disease, diabetes and hypertension, it was determined that participants with greater whole-grain intake had lower risk for heart failure than those who consumed more eggs and high-fat dairy.

The researchers concluded: "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."-American Dietetic Association