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

Job Title Company Location
Director, Payer Marketing
Avalere Health
Washington, DC
Chief Quality Officer
UnityPoint Clinic
Des Moines, ID
Chief Medical Officer, Texas Children's Health Plan
Cejka Executive Search for Texas Childre's Health Plan
Houston, TX
The Pew Charitable Trusts
Director, Antibiotics and Innovation Project
Washington, DC
Senior Officer, Drugs and Medical Devices
The Pew Charitable Trusts
Washington, DC