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How Certain Beverages Impact Stroke Risk

A comprehensive global study led by researchers from the University of Galway and McMaster University has revealed new insights into the relationship between beverage consumption and stroke risk. The research, which analyzed data from nearly 27,000 participants across 27 countries, found that frequent consumption of fizzy drinks and fruit juices was associated with an increased risk of stroke. Additionally, drinking more than four cups of coffee daily also elevated stroke risk, while moderate tea consumption, particularly black and green tea without milk, was linked to a reduced likelihood of stroke.

The study highlighted geographical variations in these associations and emphasized the importance of considering the composition of fruit drinks, as those made from concentrates with added sugars may negate the benefits typically associated with fresh fruit. Based on these findings, researchers recommend minimizing the intake of fizzy and fruit drinks, suggesting water as a healthier alternative to potentially reduce stroke risk.

Read the science here.

See medical disclaimer below.

The ideas expressed here are solely the opinions of the author and are not researched or verified by AGEIST LLC, or anyone associated with AGEIST LLC. This material should not be construed as medical advice or recommendation, it is for informational use only. We encourage all readers to discuss with your qualified practitioners the relevance of the application of any of these ideas to your life. The recommendations contained herein are not intended to diagnose, treat, cure or prevent any disease. You should always consult your physician or other qualified health provider before starting any new treatment or stopping any treatment that has been prescribed for you by your physician or other qualified health provider. Please call your doctor or 911 immediately if you think you may have a medical or psychiatric emergency.

Taylor Marks
Taylor Marks is a certified holistic health coach and professionally trained chef from The Institute of Culinary Education. Her passions include the latest research in health science, culinary arts, holistic wellness, and guiding others towards feeling their best.