New global research co-led by the University of Galway and McMaster University in Canada highlights the environmental and health risks of frequent consumption of fizzy drinks, fruit juices, and coffee, linking them to a higher chance of stroke.
The study, published in the Journal of Stroke and the International Journal of Stroke, analyzed data from the INTERSTROKE project, one of the largest studies on stroke risk factors globally, involving 27,000 participants from 27 countries.
It found that drinking two or more sugary beverages a day—both sugar-sweetened and artificially sweetened—was associated with a 22% increased chance of stroke.
Drinking water and reducing sugary beverages can lower stroke risk, a study suggests.The risk was particularly high in regions like Eastern Europe, the Middle East, and South America.
Fruit juice drinks, often marketed as healthy, were linked to a 37% increase in stroke risk due to brain hemorrhage.
Those consuming two or more fruit drinks daily tripled their stroke risk, with women being particularly vulnerable.
The study points out that many fruit juices are made from concentrates with added sugars and preservatives, which may offset the benefits of fresh fruit.
Drinking over four cups of coffee per day was also shown to increase the risk of stroke by 37%, while tea consumption—especially black or green—was linked to a reduced risk. However, adding milk to tea diminished its protective effect.
These findings emphasize the importance of reducing the consumption of sugary and processed beverages to lower stroke risk and encourage sustainable choices like drinking more water and reducing processed drinks.