Eating whole grain bread and other foods is associated with a significantly lower risk of developing cardiovascular disease, including heart disease and stroke. That's the conclusion of a new analysis conducted by researchers at Wake Forest University School of Medicine. ?Consuming an average of 2.5 servings of whole grains each day is associated with a 21 percent lower risk of cardiovascular disease compared to consuming only 0.2 servings,? said Dr. Philip Mellen, an assistant professor of internal medicine at Wake Forest University School of Medicine, in an online interview with ConsumerAffairs.com. ?These findings suggest that we should redouble our efforts to encourage patients to include more of these foods in their diets.?