Wheat germ, bran and other whole grains may reduce a woman's risk of a stroke by nearly 50 per cent, according to a recent study. Researchers at Brigham and Women's Hospital and Harvard Medical School in Boston based their findings on the study of 75,521 American women ages 38 to 63 who completed food questionnaires in 1984, 1986, 1990 and 1994. None of the women had heart disease, diabetes, stroke or other cardiovascular problems. The average amount of whole grains consumed was one serving daily and those who gained the greatest reduction in stroke risk ate less than the three recommended daily servings. The full study is published in the September 27 issue of the Journal of the American Medical Association.