April 24, 2017

Southern diet increases stroke risk regardless of location, including among atrial fibrillation patients

New research found that a Southern diet is associated with increased stroke risk.

Stroke frequency was directly proportional to the quantity of Southern foods consumed by participants in the ongoing REGARDS study, accounting for a 30% increased risk of stroke. The relationship between Southern foods and stroke risk was consistent no matter where in the US people lived. The greater their intake of fried, salty, and sugary foods, the higher their stroke risk.

Fortunately, the researchers also found that risk could be reduced.

Learn more at:  New Data from REGARDS Study Shows Southern Foods Increase Stroke Risk

Comment