The aim of this study was to evaluate the influence of short-term dietary intake of bread obtained by a selected variety of old grain grown in Tuscany, Italy on some parameters related to the atherosclerotic process. Twenty healthy subjects (median age, 39.5 years) followed for 10 weeks a diet containing bread (150 g/day) made from the test grain (test period) and for the same period a diet containing commercially available bread of the same quantity (control period). Lipid, inflammatory, and hemorheological profiles before and after dietary intervention were evaluated. The test period showed a significant (P<.05) improvement of total cholesterol (pre-intervention, $211.2{pm}10.8$ mg/dL; post-intervention $196.5{pm}9.8$ mg/dL) and low-density lipoprotein-cholesterol levels (pre-intervention, $137.5{pm}8.1$ mg/dL; post-intervention $119.5{pm}7.5$ mg/dL), whereas no significant changes during the control period were observed. With regard to inflammatory and hemorheological parameters, the test period showed a significant decrease in some of the parameters investigated (interleukin-8 [pre-intervention vs. post-intervention, $67.4{pm}10.7$ vs. $43.9{pm}4.1$ pg/mL], whole blood viscosity at high [$4.36{pm}0.03$ vs. $4.32{pm}0.03;mPa{cdot}s$, respectively] and low [$26.1{pm}0.4$ vs. $24.8{pm}0.5;mPa{cdot}s$, respectively] shear rates, and erythrocyte filtration [$8.4{pm}0.7%$ vs. $9.1{pm}0.6%$, respectively]) relative to the control period, which showed no significant changes. Short-term dietary intake of whole grain bread obtained from an old grain variety seems to impose a favorable status with regard to lower circulating levels of markers of atherosclerosis.