New research: Beverage choices can affect stroke risk

Professor Andrew Smyth, who led the research, explained that not all fruit drinks are the same: freshly squeezed fruit juices are likely to be beneficial, while drinks with added sugar and preservatives may pose a risk. According to the research, carbonated drinks – including sugary and artificially sweetened versions – increase the risk of stroke by 22%, while the consumption of fruit drinks increases the risk of hemorrhagic stroke by 37%. Four or more cups of coffee a day also increases the risk.

In contrast, tea, especially black and green tea, reduces the risk of stroke. The researchers found that 3-4 cups of black tea a day reduces the risk of stroke by 29%, while the same amount of green tea reduces the risk of stroke by 27%.

Professor Martin O’Donnell, co-leader of the INTERSTROKE study, emphasized that although high blood pressure is the most important risk factor, a healthy lifestyle, diet and physical activity play a major role in stroke prevention.