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HHS HealthBeat (February 21, 2013)

Southern-cooked stroke

Overflowing salt shaker.

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From the U.S. Department of Health and Human Services, I’m Ira Dreyfuss with HHS HealthBeat.

A study says that people who eat more Southern cooking have a higher risk of stroke. At the University of Alabama at Birmingham, Suzanne Judd saw it in national survey and medical examination data on what people ate:

“This was common whether someone was black or white, male or female, and whether or not they lived inside or outside of the South.”

She says people who ate Southern food about six times a week had a 41 percent greater risk than those who had it about once a month.

Judd says Southern cooking has more fat, salt and sugar, which have been linked to stroke in other studies. Judd recommends lots of fruits, vegetables, legumes and whole grains.

The study presented at an American Stroke Association conference was supported by the National Institutes of Health.

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HHS HealthBeat is a production of the U.S. Department of Health and Human Services. I’m Ira Dreyfuss.

Last revised: March 20, 2013