Meaty, Fried Southern Diets Up Risks of Stroke
A new study out of the University of Alabama shows that traditional meat and fried food-filled Southern diets increase the risk of strokes.
Research debuted at the International Stroke Conference links fried food, processed meats, and high consumption of sugar to an increased risk of stroke. Studying the dietary habits of more than 20,000 people, researchers concluded that those who consume Southern staples such as fried chicken and bacon more than six times per week were 41 percent more likely to have a stroke than those who ate such dishes once a month. The study also showed people who ate high quantities of vegetables, fruits, and whole grains had a 29 percent lower risk of stroke. “Hamburgers, processed meats, hot dogs, bacon, ham, liver, gizzards … the likelihood of suffering a stroke rises in proportion to each Southern meal [consumed] in a week,” study leader Suzanne Judd told The Associated Press.
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More Flashbacks
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- NPR Program Features Hampton Creek’s Beyond Eggs
- Washington Post’s Advice for Parents with Veg Kids
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- Health Guru to Do Veg Cleanse With Wedding Guests
- Third Annual VegFest Houston Taking Place Today
- New York Magazine Marks 2013 the Year of Pleather
- Mercy For Animals Launches Anti-Foie Gras Campaign
- Researchers Propose Solution to Disappearing Bees
- Comedy Central’s Daily Show Addresses Ag-Gag Bills
- Proposed Rule Grants Protection to Captive Chimps
- Tia Mowry Joins PETA in Sharing Vegan Message
- Law May Bar Citizens from Voting on Hunting Issues
- Violet Sweet Shoppe Sells Cruelty-Free Confections
- Lush Cosmetics Employees Go Vegan for Five Days
- Plant-Strong High-Performance Athletes On the Rise
- Research Reveals Possibility of Meat Allergies
- Vegan Line Vaute Couture Offers Summer Sample Sale
- The Guardian Reports Brits Should Eat Less Meat
- Forbes Recognizes Veggie Grill’s Budding Success
