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Traditional Southern Diet, Stroke May be Linked, Researcher Says
By Mary MacVean
February 7, 2013, 5:37 p.m.
Los Angeles Times
http://www.latimes.com/health/boostershots/
la-heb-southern-diet-stroke-20130207,0,901477.story
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A shorter URL for the above link:
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http://tinyurl.com/b22gzsu
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Traditional Southern diets may be linked to a higher risk of stroke, a
researcher said at a conference on Thursday.
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The lead researcher, Suzanne Judd, a nutritional epidemiologist at the
University of Alabama, said her study is the first large-scale effort to
look at stroke and a diet of such foods as fried chicken and fish, bacon,
ham and sweet teas.
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Fatty foods are high in cholesterol, sugary drinks are linked to diabetes
and salty foods lead to high blood pressure, Judd said in a statement.
Those are all factors in the risk of cardiovascular disease.
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The research was presented at the International Stroke Conference in
Hawaii.
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Southern diet could raise your risk of stroke
posted on: february 7, 2013 - 5:31pm
Science Codex
http://www.sciencecodex.com/
southern_diet_could_raise_your_risk_of_stroke-106475
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A shorter URL for the above link:
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http://tinyurl.com/awp78ur
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Eating Southern-style foods may be linked to a higher risk of stroke,
according to research presented at the American Stroke Association's
International Stroke Conference 2013.
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In the first large-scale study on the relationship between Southern foods
and stroke, researchers characterized a Southern diet by a high intake of
foods such as fried chicken, fried fish, fried potatoes, bacon, ham, liver
and gizzards, and sugary drinks such as sweet tea. In addition to being
high in fat, fried foods tend to be heavily salted.
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"We've got three major factors working together in the Southern-style diet
to raise risks of cardiovascular disease: fatty foods are high in
cholesterol, sugary drinks are linked to diabetes and salty foods lead to
high blood pressure," said Suzanne Judd, Ph.D., M.P.H., lead researcher
and a nutritional epidemiologist at the University of Alabama Birmingham's
biostatistics department.
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Previous research has shown that Southerners are about 20 percent more
likely to have a stroke than the rest of Americans.
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Comparing the dietary habits of more than 20,000 black and white adults,
researchers found:
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Stroke frequency was directly proportional to how much Southern food
participants ate.
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People who ate Southern foods about six times a week had a 41 percent
higher stroke risk compared to those who ate it about once a month.
Eating a Southern diet accounted for 63 percent of the higher risk of
stroke among African-Americans above that of their white counterparts.
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