Carbonated drinks, fruit juices/drinks, and excessive coffee consumption have been linked to an increased risk of stroke and intracerebral hemorrhage in a recently released study. Data from the large international INTERSTROKE case study involving 26,950 individuals from 32 countries was analyzed by researchers at McMaster University and the University of Galway. The findings indicate that carbonated drinks, especially in Africa, Eastern and Central Europe, the Middle East, and South America, increase the likelihood of stroke by 22%. Fruit juices and fruit drinks, particularly in women, were associated with a 37% higher risk of intracerebral hemorrhage when consuming two or more servings a day. Conversely, drinking more than four cups of coffee daily raised the risk of stroke by 37%, while moderate consumption was not shown to increase risk. Tea, on the other hand, had a protective effect against stroke in South America and China but had a higher risk in South Asia.
The researchers also found that water consumption played a role in reducing the risk of stroke. Drinking more than seven cups of water per day was linked to an 18% lower risk of stroke. On the other hand, the consumption of sugar-sweetened fizzy drinks, fruit drinks/juices, and excessive coffee can contribute to obesity, diabetes, hypertension, inflammation, and endothelial dysfunction. Artificial sweeteners found in beverages can negatively impact vascular health, blood vessel function, and promote inflammation, increasing the risk of stroke. The variation in study results concerning coffee consumption may be influenced by population characteristics, preparation methods, and lifestyle confounders. Although the caffeine in coffee can increase blood pressure, it also contains beneficial polyphenols that have anti-inflammatory and antioxidant properties which can reduce atherosclerosis and improve vascular function.
Experts suggest that moderation is key when it comes to coffee consumption, as excessive coffee intake can increase stroke risk due to elevated blood pressure. Tea, particularly green and black tea, has consistently been shown to reduce the risk of stroke. Black tea, such as Earl Grey or Breakfast tea, and green tea have been linked to a 29% and 27% reduction in stroke risk, respectively, due to their antioxidant content. Polyphenols found in tea can decrease inflammation in blood vessels, reduce oxidative damage, lower blood pressure, and improve endothelial function, thereby diminishing stroke risk. The addition of milk to tea may reduce its beneficial effect against stroke by inhibiting antioxidant effects. Dehydration is a significant stroke risk factor, as it can cause more viscous blood prone to clotting and lead to hypertension. Adequate hydration is essential for regulating blood pressure and reducing the risk of stroke.
In conclusion, the analysis of INTERSTROKE data revealed that certain beverages commonly consumed in daily life can increase the risk of stroke, particularly carbonated drinks, fruit juices/drinks, and excessive coffee consumption. Water consumption, on the other hand, was associated with a reduced risk of stroke. Moderation is emphasized in coffee consumption, as excessive intake can elevate blood pressure but may also contain beneficial polyphenols. Tea, particularly black and green tea, has consistently shown to reduce the risk of stroke due to their antioxidant properties. Dehydration is a significant stroke risk factor, as it can lead to more viscous blood, hypertension, and clotting. Maintaining a balanced and moderate consumption of beverages can play a crucial role in reducing the risk of stroke and intracerebral hemorrhage.
