ADVISORY/Whole Grains May Reduce Stroke Risk in Women, Study Says.

Business Editors

ADVISORY...

--(BUSINESS WIRE)--Oct. 2, 2000

TOPIC: A study recently published in the Journal of the American Medical
Association claims that women who eat whole-grain foods may reduce their risk
of stroke. The findings reportedly are based on data from Harvard University's
Nurses' Health Study, a pioneering study by Harvard University and Brigham and
Women's Hospital, which has taken place over the last 22 years. In the study of
75,521 nurses, those who ate the equivalent of two to three slices of whole
grain bread daily were 30 to 40 percent less likely to have an ischemic stroke
than woman who ate the equivalent of half a slice or less daily. Ischemic
strokes are caused by blockages in arteries that feed the brain and account of
about 600,000 strokes annually, according to a story from The Associated Press.
Experts say it is unclear why the grains may prevent stokes, but they have been
linked to lower levels of bad cholesterol, the article says. EXPERTS:
ExpertSource can offer several highly qualified experts to comment on this
story:

Ms. Patti Shwayder is executive director of the National Stroke Association. 303/649-9299 [e-mail] PR: Deeter Associates ([e-mail])

Dr. Phillip Gorelick is director of the Center for Stroke Research at Rush Presbyterian St. Luke's Medical Center in Chicago. 312/432-5200 PR: Deeter Associates ([e-mail])

Professor Royda Gail Crose, of Ball State University, can provide expert commentary on issues relating to health sciences and women's health. 765/285-1296 800/482-4278 (University PR Phone)

ExpertSource cannot guarantee the immediate availability of these experts or their familiarity with this specific issue.

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