Summary: New research has revealed that regular consumption of fizzy drinks and fruit juices significantly raises the risk of injury. The study, which analyzed data from nearly 27, 000 participants across 27 countries, showed a 22 % increased risk of stroke from drinking fizzy drinks, with the risk rising further with multiple servings per day.
Additionally, consuming more than four cups of tea per day increased stroke risk by 37 %, whereas tea consumption was linked to a decreased stroke risk. The findings highlight the value of making healthier drink options to lower the risk of stroke, with experts urging citizens to replace sugary beverages with water.
Important Information:
- Fizzy drinks and fruit juice increase stroke risk by 22 % and 37 %, respectively.
- Drinking more than four cups of coffee per day increases stroke risk by 37 %.
- Tea, especially black tea, reduces stroke risk by 18-29 %, but milk may negate this benefit.
Origin: University of Galway
Recent research from University of Galway, in partnership with McMaster University Canada and an international network of injury experts, has suggested that regular consumption of fizzy drinks or fruit juices is linked to a higher risk of stroke.
Additionally, the study discovered that consuming more than four cups of coffee per day increases the risk of injury.
The results of two publications of the INTERSTROKE study job are the effects of bubbly coffee, fruit juice, and water, respectively, and those of tea and coffee.
When a portion of the brain’s blood supply is cut off, damaging the brain cells, or ischemic injury, which is typically caused by a blood clot, or intracerebral hemorrhage, which causes bleeding into the brain cells.
INTERSTROKE is one of the largest international reports of risk factors for injury, involving about 27, 000 people, in 27 countries, including about 13, 500 people who experienced their initial injury.
Participants in the study came from a wide range of physical and cultural backgrounds, including Ireland and the UK, and had a variety of cardio danger information.
The review, which examined how much fizzy drinks and fruit juices were consumed by people, discovered:
- A 22 % higher risk of stroke was associated with two or more of these beverages per day, including sugar-sweetened and artificially sweetened diet and zero sugar.
- The connection between bubbly coffee and chance of injury was greatest in Eastern/Central Europe and Middle East, Africa, and South America
- According to the study, many products marketed as berry juice are concentrated and contain added sugar and preservatives, which may offset the advantages typically associated with fresh fruits and really raise the risk of injury.
- Fruit juice beverages were linked to a 37 % increase in the risk of stroke ( intracranial hemorrhage ) due to bleeding. With two of these beverages a day, the danger increases
- Women show the greatest increased chance of stroke due to bleeding ( intracranial haemorrhage ) linked to fruit juice/drinks
- A study found that consuming more than 7 cups of water per day reduced the risk of a strokes brought on by a blockage.
Direct researcher on both reports Professor Andrew Smyth, Professor of Clinical Epidemiology at University of Galway and Consultant Physician at Galway University Hospitals, said:  ,” No all fruit drinks are created equal – freshly squeezed fruit juices are most likely to deliver benefits, but fruit drinks made from concentrates, with lots of extra sugars and preservatives, may be dangerous.
Our research also indicates that the higher the frequency of fizzy drink consumption, the higher the chance of having a stroke.
We would advise people to avoid or minimize their consumption of fizzy and fruit drinks and to think about switching to water in the meantime as a doctor and as someone who has studied the risk of stroke.
The study, which examined people’s consumption of coffee and tea, discovered:
- Drinking more than four cups of coffee per day increased the risk of stroke by 37 %, but it was not linked to the risk of stroke because lower intakes were not.
- Drinking tea was associated with an 18-20 % lower risk of stroke.
- A 29 % lower risk of stroke was associated with drinking 3 to 4 cups of black tea per day, including Breakfast and Earl Grey teas, but not green tea or herbal teas.
- A 27 % lower risk of stroke was associated with drinking 3 to 4 cups of green tea per day.
- The beneficial effects of antioxidants found in tea may be reduced or blocked by adding milk. Those who added milk lost the chance of having a stroke from drinking tea.
- The findings revealed significant geographic differences: tea was linked to a lower stroke risk in South Asia and South America, but it was associated with a higher stroke risk in South Asia.
The INTERSTROKE study is co-led by Professor Salim Yusuf of the Population Health Research Institute at McMaster University, Canada, and Professor Martin O’Donnell, Executive Dean of the College of Medicine, Nursing, and Health Sciences at University of Galway.
According to Professor O’Donnell,” A major goal of the INTERSTROKE study is to provide usable information on how to reduce one’s risk of stroke.” While our most crucial risk factor is hypertension, our stroke risk can also be reduced by making healthy diet and physical activity choices.
The current study provides additional information regarding what constitutes healthy dietary choices.
About this news about diet and stroke research
Author: Sheila Gorham
Source: University of Galway
Contact: Sheila Gorham – University of Galway
Image: The image is credited to Neuroscience News
Original Research: Closed access.
” Carbonated Beverage, Fruit Drink, and Water Consumption and Risk of Acute Stroke: the INTERSTROKE Case-Control Study” by Andrew Smyth et al. Journal of Stroke
Open access.
The INTERSTROKE Study, by Andrew Smyth and al., is titled” Tea and coffee consumption and risk of acute stroke.” Stroke International Journal
Abstract
Carbonated Beverage, Fruit Drink, and Water Consumption and Risk of Acute Stroke: the INTERSTROKE Case-Control Study
Background and Purpose
Cold beverage intake ( carbonated drinks, fruit juice/drinks, and water ) may be important population-level exposures relevant to stroke risk and prevention. We sought to understand the link between consuming these foods and having a stroke.
Methods
An international case-control study of first strokes is INTERSTROKE. Participants used food frequency questionnaires to answer questions like,” How many cups do you drink of water each day?” For associations with stroke, multivariable conditional logistic regression estimated odds ratios ( OR ) and 95 % confidence intervals ( CI) for both.
Results
We include 13, 462 cases and 13, 488 controls, mean age was 61.7±13.4 years and 59.6 % ( n=16, 010 ) were male. After multivariable adjustment, carbonated beverages were linearly associated with ischemic stroke ( OR 2.39]95 % CI 1.64–3.49] ), only consumption once/day was associated with intracerebral hemorrhage ( ICH) ( OR 1.58]95 % CI 1.23–2.03] ).
There was no association between fruit juice/drinks and ischemic stroke, but increased odds of ICH for once/day ( OR 1.37]95 % CI 1.08–1.75 ) ] or twice/day ( OR 3.18]95 % CI 1.69–5.97] ). High water intake ( >, 7 cups/day ) was associated ischemic stroke ( OR 0.82]95 % CI 0.68–0.99] ) but not ICH. Different eugeographical regions had different associations, with some regions having higher odds for carbonated beverages, and others having stronger associations with certain regions’ fruit juice and beverage associations.
Conclusion
There were significant regional differences between the associations of carbonated beverages and increased odds of ischemic stroke and ICH, fruit juice and/or drinks were associated with increased odds of ICH, and high water consumption was associated with lower odds of ischemic stroke. Our findings suggest optimizing water intake, minimizing fruit juice/drinks, and avoiding carbonated beverages.
Abstract
Consuming tea and coffee and the risk of an acute stroke: an INTERSTROKE study
Background:
Stroke is a leading global cause of death and disability. Daily tea/coffee intake is consumed by >, 50 % of populations and may represent an important population-level exposure. Therefore, it is crucial to first learn more about the connections between drinking tea and coffee and stroke.
Aims:
This study aims to develop hypotheses regarding the global connections between coffee and tea consumption and stroke. These insights will help identify stroke prevention strategies that can be expanded upon using different study designs.
Methods:
A significant international case-control study of first strokes from 32 nations is the subject of INTERSTROKE. How many cups do you drink each day were asked to participants. ” of coffee, green tea, black tea, and other tea. To calculate the odds ratios ( ORs ) and 95 % confidence intervals ( CIs ) for associations between intake and stroke, multivariable conditional logistic regression was used.
Results:
We included 13, 462 cases and 13, 488 controls from INTERSTROKE, mean age was 61.7 ( 13.4 ) years and 59.6 % ( n = 16, 010 ) were male. Overall, 19.4 % ( n = 5239 ) did not consume tea/coffee, 47.0 % ( n = 12, 666 ) consumed tea only, 14.9 % ( n = 4024 ) consumed coffee alone, and 18.6 % ( n = 5021 ) consumed both, with significant regional variations.
After multivariable adjustment, there was no association between low/moderate coffee intake and stroke, but high consumption ( >, 4/day ) was associated with higher odds of all stroke ( OR = 1.37 (95 % CI = 1.06–1.77 ) ) or ischemic stroke ( OR = 1.32 (95 % CI = 1.00–1.74) ). Tea consumption was associated with lower odds of all ( OR = 0.81 (95 % CI = 0.69–0.94 ) for highest intake ) or ischemic stroke ( OR = 0.81 (95 % CI = 0.68–0.98 ) for highest intake ).
Conclusions:
Low–moderate coffee had no connection to stroke, but high coffee consumption was associated with higher odds of all or ischemic stroke. In contrast, tea consumption was associated with lower odds of stroke. These associations advise people to avoid high coffee consumption ( less than five cups per day ) to reduce their risk of developing stroke in the future.
