Carbonated drinks, fruit juices/drinks, and excessive coffee consumption have been found to increase the risk of stroke and intracerebral hemorrhage by a pair of new analyses by international researchers. The researchers discovered that drinking four cups of coffee per day can increase the risk of stroke, while tea generally protects against stroke, with some regional variations. The analyses were based on data from the large, international INTERSTROKE case study involving 26,950 individuals from 32 countries. They found that carbonated beverages, fruit juices, and more than four cups of coffee per day significantly increase the risk of stroke or intracerebral hemorrhage.
According to the analyses, carbonated drinks were associated with an increased likelihood of stroke or ICH by 22%, especially in 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%, with women at a higher risk than men. Drinking more than four cups of coffee per day was linked to a 37% increased risk of stroke. However, moderate coffee consumption (less than four cups) was not associated with an increased risk. The researchers also found that tea has a protective effect against strokes in South America and China but was associated with a higher risk in South Asia.
In terms of hydration, the researchers found that drinking more than seven cups (56 oz.) of water per day reduced the risk of stroke by 18%. Conversely, artificially sweetened beverages may negatively impact vascular health, blood vessel function, and contribute to inflammation, thereby increasing stroke risk. While caffeine in coffee can cause an increase in blood pressure, there are also beneficial polyphenols in coffee that have anti-inflammatory and antioxidant properties. Moderation in coffee consumption is advised to reduce the risk of stroke.
The researchers also found that different types of tea, such as black and green tea, have slightly different effects in lowering stroke risk. Black tea and green tea were both found to reduce the risk of stroke when consumed in moderation. Adding milk to tea was found to reduce its beneficial effect against stroke, potentially inhibiting antioxidant effects. Dehydration, a significant risk factor for stroke, can be reduced by staying adequately hydrated with water. Dehydration can lead to more viscous blood, increased blood pressure, and a higher risk of clotting, all of which can contribute to stroke risk. Good blood volume is essential for regulating blood pressure and reducing the risk of stroke.
Overall, the analyses provide important insights into the effects of various beverages on stroke risk, highlighting the importance of moderation in consumption. While carbonated drinks, fruit juices, and excessive coffee intake can increase the risk of stroke, tea and water have been found to have protective effects against stroke. Understanding the impact of different beverages on stroke risk can help individuals make informed choices about their daily beverage consumption to reduce their risk of stroke and intracerebral hemorrhage.
