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Abstract

Eating Southern style foods may be linked to a higher risk of stroke. In the first large scale study by Suzanne Judd, nutritional epidemiologist at the University of Alabama Birmingham's Biostatistics department on the relationship between Southern foods and stroke, characterized a Southern diet by a high intake of foods such as fried chicken, fried fish, fried potatoes, bacon, ham, liver and gizzards and sugary drinks such as sweet tea.

Subject Discipline

Pharmacy and Pharmacology

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