Frequent fizzy, fruit drinks and high coffee intake linked to stroke risk.

Recent studies indicate a potential link between frequent consumption of fizzy and fruit drinks, as well as high coffee intake, and an increased risk of stroke. Researchers emphasize the need for individuals to be mindful of their beverage choices to promote better cardiovascular health. Understanding the implications of these dietary habits is crucial for reducing stroke risk and maintaining overall well-being.

According to recent findings, regularly consuming fizzy drinks or fruit juice is linked to a higher risk of stroke. Additionally, the research indicates that drinking more than four cups of coffee each day also raises the risk of stroke.

Regular consumption of fizzy drinks or fruit juice is linked to a higher risk of stroke, based on new findings from international research studies co-led by the University of Galway, alongside McMaster University in Canada and a global network of stroke researchers.

The research also indicated that exceeding four cups of coffee daily further increases stroke risk.

These insights stem from two analyses of the INTERSTROKE research project, published in relevant journals—the effects of fizzy drinks, fruit juice, and water were discussed in the Journal of Stroke, while tea and coffee findings appeared in the International Journal of Stroke.

A stroke occurs when blood supply to a portion of the brain is interrupted, leading to brain cell damage. It can be classified as an ischemic stroke, usually caused by a blood clot, or as intracerebral hemorrhage, which involves bleeding within the brain tissue.

INTERSTROKE is among the largest international studies examining stroke risk factors, involving nearly 27,000 participants across 27 countries, including around 13,500 individuals who experienced their first stroke.

The study participants represented a diverse array of geographical and ethnic backgrounds, each with distinct cardiovascular risk profiles, including individuals from Ireland and the UK.

The study that investigated fizzy drinks and fruit juice consumption found that:

Both sugar-sweetened and artificially sweetened fizzy drinks were associated with a 22% higher chance of stroke, with the risk escalating significantly for those consuming two or more of these beverages daily.

The strongest correlation between fizzy drinks and stroke risk was observed in Eastern and Central Europe, the Middle East, Africa, and South America.

The research noted that many products labeled as fruit juice are derived from concentrates and contain added sugars and preservatives, which may negate the benefits typically associated with fresh fruit and potentially elevate stroke risk.

Consumption of fruit juice drinks was linked to a 37% increase in the likelihood of stroke due to bleeding (intracranial hemorrhage), and drinking two of these beverages a day could triple that risk.

Women displayed the highest increased risk of stroke due to bleeding associated with fruit juice drinks.

Drinking more than seven cups of water daily was connected to lower odds of stroke caused by a clot.

Lead researcher of both studies, Professor Andrew Smyth, who is a Professor of Clinical Epidemiology at the University of Galway and a Consultant Physician at Galway University Hospitals, remarked: "Not all fruit drinks offer the same benefits—freshly squeezed juices are most likely to provide health benefits, while fruit drinks made from concentrates that contain added sugars and preservatives may pose risks. Our research indicates that the likelihood of stroke rises with the frequency of fizzy drink consumption."

"As a physician and researcher in stroke risk, I advise people to limit or avoid fizzy and fruit drinks and consider opting for water instead."

The study focusing on coffee and tea consumption revealed that:

Drinking more than four cups of coffee daily raised the chance of stroke by 37%, while lower intake levels did not show an associated risk.

Tea consumption was found to correlate with an 18-20% reduced chance of stroke.

Drinking three to four cups per day of black tea—including varieties such as Breakfast and Earl Grey, but excluding green and herbal teas—was linked to a 29% lower risk of stroke.

Consuming three to four cups of green tea per day was associated with a 27% reduction in stroke risk.

Adding milk to tea might diminish or negate the beneficial effects of antioxidants present in the beverage, and the reduced risk of stroke was not observed among those who added milk.

There were significant geographical variations in the results; tea was associated with a lower chance of stroke in China and South America, but a higher chance in South Asia.

Professor Martin O'Donnell, Executive Dean of the College of Medicine, Nursing and Health Sciences at the University of Galway and a Consultant Stroke Physician at Galway University Hospitals, co-leads the INTERSTROKE study with Professor Salim Yusuf from the Population Health Research Institute at McMaster University in Canada.

Professor O'Donnell stated, "A primary aim of the INTERSTROKE study is to provide actionable information on reducing stroke risk. While hypertension remains the most significant risk factor, making healthy lifestyle choices regarding diet and physical activity can also lower our risk. This study adds further insights into what constitutes healthy beverage choices on a daily basis."

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Source: Sciencedaily‍