Drinking coffee may cut stroke risk slightly
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By David Liu, Ph.D.
Saturday Sept 17, 2011 (foodconsumer.org) -- Dr. Susanna C. Larsson of Karolinska Institutet meta-analysed data from prospective studies and found that drinking coffee may reduce the risk of stroke slightly.
The researchers found, however, increased intake of coffee may reduce the protective effect.
To be specific, they found that compared with those who did not drink coffee, men and women who drank two cups to six cups of coffee a day were about 13 percent less likely to suffer stroke.
But when the intake of coffee increased, the protection was reduced. Drinking eight cups a day was linked to only a 7 percent reduction in the risk of stroke.
Previous studies have linked coffee consumption to the lower risk of stroke. But their results were inconsistent.
The meta- analysis was based on data from 11 studies of 10,000 cases of stroke and 478,700 participants, which were conducted from 1966 through 2011 and reported in Pubmed and Embase .
The current study was released in Sept, 2011 in American Journal of Epidemiology.
It should be noted that no trials have ever proved that drinking coffee is the cause of the reduced stroke risk.
Coffee, which offers almost zero nutrition, should be used to please taste buds on the tongue, but should never be used as a preventive against stroke, a health observer suggested.
There are better things food consumers may do to reduce the risk.
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