Frequent Consumption Of Southern Cuisine Significantly Boosts The Risk Of Stroke – Study

Frequent consumption of fried chicken, fried fish, fried potatoes, bacon, ham, liver and gizzards – foods characteristic of Southern U.S. cuisine – significantly raises the risk of stroke, a U.S. study finds. Researchers who analyzed dietary data on more than 20,000 black and white adults found that the frequency of stroke was directly proportional to how much Southern food they ate. Those who ate Southern foods six times a week had a 41 percent higher stroke risk compared to those who ate it once a month. The Southern diet accounted for 63 percent of the higher risk of stroke among African-Americans above whites. Likewise, those who ate more fruits, vegetables, legumes and whole grains had a 29 percent lower risk of stroke risk than those who ate these foods less often.