Strategic Sipping to Reduce Stroke Risk

People who drank 6 or more ounces of coffee each day cut their stroke risk by 20 percent over folks who rarely imbibe, according to a study reported in Stroke: Journal of the American Heart Association. And green tea can be just as helpful—the same 20 percent risk reduction for people who drank 24 or more ounces per day. Drinking 12 to 18 ounces of green tea daily decreased risks 14 percent.

The study followed 83,269 Japanese adults for an average of 13 years. Participants were 45 to 74 years old, with a roughly equal gender split.

Researchers aren’t sure why the beverages protect us, although they noted that catechin compounds in green tea have anti-inflammatory and anti-clotting effects. And an ingredient in coffee (chlorogenic acid) helps to lower risk of type 2 diabetes, a disease that greatly increases stroke risks.

For this to work, the beverages, coffee and green tea, have to be a regular part of your diet. So there’s no “cheating” allowed—not one sip here or there, but a real effort to drink the liquid refreshment every day. Indulge your coffee and green tea habits, for health (and cravings) reasons.


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