Meaty, Fried Southern Diets Up Risks of Stroke

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.