According to a new study published in the Journal of the American Heart Association, regular eating of the American "Southern style" diet may increase the risk of sudden cardiac death, while regular eating of the Mediterranean diet will reduce this risk
The characteristics of the so-called Southern style diet are rich in fats, fried foods, eggs, offal, processed meats (such as cooked food, bacon, and hot dogs), and sugary drinks
"Although this study is observational in nature, the results indicate that diet may be an adjustable risk factor for sudden cardiac death, and therefore a controllable risk factor
This study surveyed data from 21,000 people aged 45 and over who participated in a national research project that is still in progress called "The Causes of Regional and Racial Differences in Stroke
This study is the latest study to investigate the relationship between cardiovascular disease and diet, and it may be the only study to date to investigate the relationship between dietary patterns and the risk of sudden cardiac death
The researchers first included participants with and without a history of coronary heart disease into the study, and completed an assessment of their diet through a food frequency questionnaire-asking the participants how often and how much they consumed 110 different foods in the past year
Researchers calculated Mediterranean diet scores based on specific food groups that are beneficial or harmful to health
The study found that more than 400 sudden cardiac deaths occurred in 21,000 study participants after an average of 6 months of follow-up for cardiovascular events for nearly 10 years
Overall, participants who regularly ate the Southern diet had a 46% higher risk of sudden cardiac death than those who did not adhere to this diet
"This study also raises important points about health equity, food security, and social determinants of health
"I think American society needs to study more extensively why this diet is more common in the South, and in certain races, ethnicities, or socioeconomic groups, so as to design interventions that can improve the quality of diet
Related paper information: https://doi.
https://doi.
org/10.
1161/JAHA.
120.
019158
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