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# Southern diet linked to higher stroke risk
- URL: https://www.foodconsumer.org/southern_diet_linked_to_higher_stroke_risk_0208131130/
- Published: 2013-02-08T12:29:00.000Z
- Updated: 2026-09-22T16:23:45.000Z
- Description: Analyzing data from more than 20,000 black and white adults, Suzanne Judd's team reported at the American Stroke Association's 2013 conference that people eating Southern fried foods and sugary drinks six times a week had 41 percent higher stroke rates than those eating them monthly.
- Author: Food Consumer
- Tags: Diet, Nutrition, #vivvo-import

By David Liu, PHD

Friday Feb 8, 2013 (foodconsumer.org) -- Eating Southern-style foods may increase risk of stroke, according to a study presented at the American Stroke Association's International Stroke Conference 2013.

Southern diet consists of high amounts of fried foods including fried chicken, fried fish, fried potatoes, bacon, ham, liver and gizzards and sugary drinks. Fried foods tend to have high salt and high fat and also some frying-associated toxic chemicals.

Suzanne Judd, Ph.D., M.P.H. from the University of Alabama Birmingham and colleagues analysed data from more than 20,000 African American adults and white adults and found higher intake of Southern foods was associated with higher rate of stroke. 

Specifically, people eating Southern foods six times a week were found 41 percent more likely to experience stroke compared to those eating it about once a month.

In contrast, people eating a diet highest in fruit, vegetables, legumes and whole grain products were 29 percent less likely to experience stroke than those whose diet was lowest in these foods.

Prior research shows that Southerners are about 20 percent more likely to experience stroke than other Americans, a press release by the American Heart Association states.