Swapping out eggs, white bread for oatmeal linked to lowered stroke riskPeople who eat oatmeal for breakfast instead of eggs and white toast may be lowering their risk of stroke, a Danish study suggests. Consuming breakfast every day, and oatmeal in particular, has long been linked to reduced stroke risk. Eating oatmeal instead of yogurt didn’t appear to impact stroke risk. Replacing one weekly serving of eggs or white bread with oatmeal was specifically associated with a 5 per cent lower risk of ischemic stroke from blockages in small arteries, the researchers note. Overall, study participants who ate more eggs and white bread tended to have less healthy eating habits than people who ate more oatmeal.

Source: Standard Digital December 30, 2019 05:26 UTC