A recent study conducted by researchers at McMaster University in Ontario, Canada and the University of Galway in Ireland found that certain beverages commonly consumed in daily life can increase the risk of having a first ischemic stroke or intracerebral hemorrhage. The study analyzed data from the large, international INTERSTROKE case study involving 26,950 individuals from 32 countries. The researchers found that carbonated drinks, fruit juices and fruit drinks, as well as consuming more than four cups of coffee per day, were all associated with an increased risk of stroke or ICH. The risks varied depending on geographic location and population.
Carbonated drinks, both sugar- and artificially sweetened, were found to increase the likelihood of a first stroke or ICH by 22%. The association was strongest in regions such as Africa, Eastern and Central Europe, the Middle East, and South America. Fruit juice and fruit drinks were found to raise the risk of ICH by 37%, particularly in women. Drinking more than four cups of coffee per day raised one’s chances of having a first stroke by 37%. Tea was found to have a protective effect against strokes in some regions but was associated with a higher risk in South Asia.
Experts not involved in the research discussed the health implications of consuming these beverages. High sugar content in carbonated drinks can contribute to conditions such as obesity, diabetes, and hypertension, all of which are risk factors for stroke. Artificially sweetened drinks can also negatively impact vascular health and increase inflammation. Moderation is advised when consuming coffee, as while caffeine in coffee can increase blood pressure, it also contains beneficial polyphenols with anti-inflammatory and antioxidant properties.
While the data on coffee consumption and stroke risk may vary, tea has consistently been shown in studies to reduce the risk of stroke. Different types of tea, such as black and green tea, have beneficial effects on vascular health due to their high antioxidant content. Black tea was found to lower the risk of stroke by 29%, while green tea lowered the risk by 27%. The addition of milk to tea was found to reduce its beneficial effects against stroke, possibly due to its inhibition of antioxidant effects.
Water consumption was also found to play a role in reducing the risk of stroke by preventing dehydration. Dehydration can lead to thicker blood that is more likely to clot, increasing the risk of stroke. Maintaining good blood volume is essential for regulating blood pressure and preventing hypertension, a significant risk factor for stroke. Drinking more than seven cups of water per day was associated with an 18% reduced risk of stroke. Overall, the findings from this study highlight the importance of making informed choices about beverage consumption to reduce the risk of stroke and other health complications.
