People who eat oatmeal for breakfast instead of eggs and white toast may be lowering their risk of stroke as well, a Danish study suggests.

Researchers examined dietary data on about 55,000 adults in Denmark who were 56 years old, on average, and had no history of stroke. Using Cox proportional hazards models, the researchers estimated that hypothetical replacement of one serving of either eggs or white bread with one serving of oatmeal would yield 4% lower risk of stroke compared to someone who stayed with eggs or bread for breakfast, and a 5% lower risk of ischemic stroke caused by blockages in small arteries specifically. The findings are published in the journal Stroke.