Consumption of grain products and dietary fiber has been shown to reduce the risk of hypertension and myocardial infarction. However, it is not known whether a higher consumption of breakfast cereals is associated with the risk of heart failure (HF). Djoussé and Gaziano studied prospectively 21 376 men from the Physicians' Health Study to examine the relationship between intake of breakfast cereals and HF. During a mean follow-up of 19.6 years, 1018 new cases of HF occurred. Consumption of whole grain but not refined breakfast cereals was associated with a lower risk of HF in a graded manner. Compared with people who did not consume whole grain cereal, intake of 1 or fewer, 2 to 6, and 7 or more servings per week was associated with 14%, 22%, and 28% lower risk of HF, respectively, adjusting for potential confounders (P for trend, <.001).