Experts find higher stroke risk with Southern diet

02/8/2013 | HealthDay News

People who reported eating Southern fare -- such as fried, salty and processed foods -- almost daily were up to 30% more likely than those who consumed less of such foods to suffer stroke, a study showed. Researchers also found that those who ate the most fruits and vegetables had a 15% to 26% lower risk of stroke than those who ate them only once a week. The findings were presented at the American Stroke Association meeting.

View Full Article in:

HealthDay News

Published in Briefs:

SmartBrief Job Listings for Health Care