Carbonated drinks, fruit juices/drinks, and excessive coffee consumption have been identified as factors that can increase the risk of stroke and intracerebral hemorrhage in new research. The findings suggest that drinking more than four cups of coffee per day can raise the risk of stroke, while tea generally protects against stroke except in South Asia. The conclusions are based on data from the large international INTERSTROKE case study involving participants from 32 countries.
The analyses revealed that carbonated drinks, including sugar- and artificially sweetened sodas, were associated with a 22% increase in the risk of stroke or intracerebral hemorrhage. The risks varied by geographic location, with the association being strongest in Africa, Eastern and Central Europe, the Middle East, and South America. Fruit juice and fruit drinks were found to increase the risk of ICH by 37%, particularly in women. Drinking more than four cups of coffee per day raised the likelihood of a first stroke by 37%.
The research also highlighted the protective effects of tea against strokes in South America and China, while in South Asia, tea was associated with a higher risk of stroke. Drinking more than seven cups of water per day was found to reduce the risk of stroke by 18%. Experts not involved in the study pointed out the negative effects of sugar-sweetened fizzy drinks on health, including their contribution to obesity, diabetes, and hypertension, all of which are major risk factors for stroke and ICH.
Artificially sweetened drinks can also negatively impact vascular health, blood vessel function, and inflammation, thereby increasing the risk of stroke. While coffee consumption has been associated with both increased and decreased stroke risk in various studies, experts advise moderation. Coffee contains beneficial polyphenols that have anti-inflammatory and antioxidant properties, which can reduce atherosclerosis and improve vascular function. Different preparations and population characteristics may influence the varying conclusions from different coffee studies.
In contrast to the mixed findings on coffee, the data on tea has been more consistent, with green and black teas shown to reduce the risk of stroke. The antioxidants found in tea, such as catechins and epicatechins, can decrease inflammation in blood vessels and reduce oxidative damage that increases the risk of stroke. Adding milk to tea may diminish its beneficial effects against stroke. Water consumption plays a crucial role in reducing dehydration, a significant risk factor for stroke. Dehydration can lead to higher blood viscosity, clotting, and hypertension, all of which increase the risk of stroke. Maintaining good blood volume through adequate water intake is essential for regulating blood pressure and reducing the risk of stroke.
