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:
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.