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.