Studies warn that soda, juice and too much coffee may boost the risk of stroke

Choose water to quench your thirst, other options may have health risks. Recent research shows that constant consumption of soda, fruit juice and excessive coffee consumption may boost the risk of stroke.

As part of the large-scale INTERSTROKE research project, a large-scale study of stroke risk factors, researchers conducted two separate analyses, one on the effects of soda, fruit juice and water, and the other on tea and coffee consumption.

“Not all fruit drinks are created equal – freshly squeezed fruit juices are most likely to provide benefits, but fruit drinks made from concentrates, with lots of added sugar and preservatives, can be harmful. Our research also shows that stroke risk increases. more often someone consumes carbonated drinks. As a doctor and someone who has studied stroke risk, we encourage people to avoid or minimize their consumption of soda and fruit drinks and consider switching to water,” said the lead researcher, Professor. Andrew Smyth w press release.

According to results published in the Journal of Stroke, consuming soda, sugar-sweetened or artificially sweetened drinks increases the risk of stroke by 22%. The risk increases further for people who drink two or more of these drinks a day. Similarly, fruit juice drinks are associated with an even greater (37%) increased risk of stroke. Additionally, drinking two of these drinks a day can triple your risk. However, researchers noted that the risk of stroke caused by blood clots was reduced in people who drank 7 glasses of water a day.

The arrangements related to tea and coffee consumption was published in the International Journal of Stroke. While drinking more than four cups of coffee increased the risk of stroke by 37%, drinking tea was associated with a 18-20% reduction in stroke risk.

Drinking 3 to 4 cups of black tea a day is associated with a 29% lower risk of stroke, while the same amount of green tea can reduce the risk of stroke by 27%. However, researchers found that tea’s antioxidant properties and beneficial effects on stroke were blocked when milk was added to it.

“The key aim of the INTERSTROKE study is to provide actionable information on reducing the risk of stroke. Although hypertension is the most crucial risk factor, the risk of stroke can also be reduced through a hearty lifestyle, diet and physical activity. The current study provides further insight into hearty choices in everyday beverage consumption,” said Professor Martin O’Donnell, who is co-investigator of the INTERSTROKE study.