New research led by University of Galway and McMaster University Canada has found that frequent consumption of fizzy drinks, fruit juice, and coffee is associated with an increased risk of stroke. The study, which analyzed data from the INTERSTROKE project including almost 27,000 people across 27 countries, found that drinking more than four cups of coffee a day increased the risk of stroke by 37%. Additionally, consuming fizzy drinks was linked to a 22% increased chance of stroke, with the risk rising with two or more drinks per day.
The researchers noted that not all fruit drinks are created equal, with freshly squeezed fruit juices likely to have benefits while drinks made from concentrates with added sugars and preservatives may actually increase stroke risk. Fruit juice drinks were found to increase the chance of stroke due to bleeding by 37%, with the risk tripling with two drinks per day. Drinking more than seven cups of water a day, on the other hand, was associated with a reduced odds of stroke caused by a clot.
In terms of coffee and tea consumption, the study found that drinking more than four cups of coffee a day increased the risk of stroke by 37%, while tea was linked with a reduced chance of stroke by 18-20%. Black tea, including Breakfast and Earl Grey teas, was associated with a 29% lower chance of stroke with 3-4 cups per day, while green tea showed a 27% lower chance of stroke with the same consumption. Adding milk to tea, however, may reduce or block the beneficial effects of antioxidants found in tea.
Geographical differences were also observed in the study, with tea associated with a lower chance of stroke in China and South America, but a higher chance in South Asia. Lead researcher Professor Andrew Smyth emphasized the importance of minimizing consumption of fizzy drinks and fruit drinks, and switching to water instead. Professor Martin O’Donnell, who co-leads the INTERSTROKE study, highlighted the importance of healthy lifestyle choices in reducing the risk of stroke, in addition to managing hypertension.
Overall, the research suggests that making healthier beverage choices, such as reducing intake of fizzy drinks and fruit juice, and opting for water instead, can help lower the risk of stroke. Moderation in coffee consumption and choosing unsweetened teas like black or green tea may also have beneficial effects in reducing the risk of stroke. By being mindful of what we drink and making informed choices, individuals can take proactive steps towards reducing their risk of stroke and promoting overall health and well-being.
