Beverages many of us drink in our daily lives can increase the risk of having a first ischemic stroke, or intracerebral hemorrhage (ICH), according to a pair of new analyses from an international team of researchers. The analyses implicate carbonated beverages, fruit juices and fruit drinks, and more than four cups of coffee per day, significantly increase the risk of stroke or ICH.
The data upon which the analyses were based was the large, international INTERSTROKE case study whose results were first published in 2016.
According to the analyses:
- Carbonated drinks, both sugar- and artificially sweetened, such as sodas, were associated with an increased likelihood of a first stroke or ICH by 22%.
- Fruit juice and fruit drinks raise the risk of ICH by 37%, with women at a higher risk than men. Two such drinks a day triples this risk. The researchers suggest this may be due to sugar and other ingredients added to fruit-based drinks that overwhelm their healthy properties.
- Drinking more than four cups of coffee per day raises one’s chances of having a first stroke by 37%.
Moderate daily consumption of coffee—less than four cups—was not associated with an increased risk of stroke.
The researchers also found that drinking more than seven cups (56 oz.) of water per day reduced the risk of stroke by 18%.
The study of carbonated beverages and fruit juices and drinks is published in the Journal of Stroke, and the coffee and tea study was published in the International Journal of Stroke.
Fizzy drinks and fruit drinks: The conclusion that carbonated beverages—most of which are sodas—may not be healthy is not especially surprising. The high sugar content in regular carbonated drinks can contribute to obesity, diabetes, and hypertension, all of which are major risk factors for ischemic stroke and ICH.
The sugar additives to fruit drinks can cause rapid spikes of blood sugar and insulin levels, which can promote inflammation and endothelial dysfunction. As for artificially sweetened drinks, artificial sugars can negatively impact vascular health, blood vessel function, and even contribute to inflammation, thereby increasing the risk of stroke.
A 2019 study in the journal Stroke that found people who consumed two or more artificially sweetened beverages a day had a greater risk of stroke than those who consumed less, or zero, daily.
How coffee, tea, and water compare: Moderation, as always, is the key. While the caffeine in coffee can cause an increase in blood pressure, increasing stroke risk, coffee also contains beneficial polyphenols. Polyphenols have anti-inflammatory and antioxidant properties that can reduce atherosclerosis and improve vascular function.
Researchers note the coffee data is all over the place, but the tea data has been more reproducible and consistent. Specifically, green and black teas have been shown to reduce the risk of stroke.
In regions where tea was found to lower risk, different teas had slightly different effects. Three to four cups of black tea a day—such as Earl Grey or breakfast tea—lowered the risk of stroke by 29%. The same number of cups of green tea lowered the risk by 27%. This effect is thought to be due to the rich amount of antioxidants found in tea.
However, it’s been suggested that adding milk to tea reduced its beneficial effect against stroke, perhaps due to its inhibition of antioxidant effects.
The bottom line is to stay hydrated—and drinking water works best for that.
Adapted from an article written by Robby Berman on October 5, 2024 — Fact checked by Jennifer Chesak, MSJ
Source: https://www.medicalnewstoday.com/articles/too-much-coffee-soda-may-raise-stroke-risk-tea-may-reduce
