Eating whole-grain breakfast cereals seven or more times per week was associated with a lower (28 percent) risk of heart failure, according to an analysis of the observational Physicians’ Health Study.

Researchers presented findings of the study at the American Heart Association’s 47th Annual Conference on Cardiovascular Disease Epidemiology and Prevention. The study is supported by grants from the National Cancer Institute and the National Heart, Lung, and Blood Institute.

Whole grains are rich in vitamins, minerals, and antioxidants and have a high fiber content.