Insights & Discussion
Higher coffee consumption, specifically 3-4 cups daily, is associated with a 21% lower risk of stroke, with no further reductions with increased intake.
The research utilized a systematic review and meta-analysis approach to investigate the link between coffee consumption and stroke risk. Random-effects models were employed to compile relative risk estimates. The assessment was structured to compare the highest and lowest categories of coffee consumption and utilized a one-stage robust error meta-regression model for stroke risk assessment. The study incorporated 21 separate studies which in total included over 2.4 million participants.
The findings suggest a significant inverse connection between coffee consumption and the risk of stroke. According to the pooled relative risk analysis, the highest versus the lowest categories of coffee consumption showed a decrease in stroke risk. There seems to be a nonlinear (U-shaped) relationship between stroke risk and coffee consumption, with the lowest risk (21% lower) associated with consuming 3-4 cups of coffee per day. Sensitivity analysis suggested the influence of each individual data set on the overall result wasn't significant, and while some evidence of publication bias was witnessed, additional analysis established that potential bias didn't impact the findings noticeably.
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Our dose-response analysis indicated that moderate green tea consumption (500–1000 mL/d) was associated with a 21% to 24% lower risk of stroke.
2023 Nutrition Green tea consumption and the risk of stroke: A systematic review and meta-analysis of cohort studies Wang ZM, Chen B, Zhou B, Zhao D, Wang LS
Systematic Review Green Tea Stroke Stroke Risk
The meta-analysis aimed to clarify the inconsistent findings in epidemiologic studies regarding the link between green tea consumption and stroke risk. Five prospective cohort studies, involving 645,393 participants and 11,421 stroke cases, were analyzed. The summary relative risk (RR) revealed a substantial association, indicating a 26% reduction in stroke risk with the highest green tea consumption. The dose-response analysis indicated a nonlinear relationship, and compared with non-consumers, various levels of green tea intake showed progressively reduced RRs for stroke, emphasizing a potential protective effect.
The findings from the meta-analysis strongly suggest an inverse association between green tea consumption and stroke risk. Notably, the highest green tea consumption demonstrated a significant 26% risk reduction. The dose-response analysis further highlighted a nonlinear relationship, with moderate consumption levels (500–1000 mL/d) showing the most substantial risk reduction. These results provide support for recommending green tea consumption as a measure for the primary prevention of stroke.
Regular coffee consumption, due to its bioactive compounds, may have protective effects against chronic disorders and certain neurodegenerative conditions.
2020 International Journal of Molecular Sciences Neuroprotective Effects of Coffee Bioactive Compounds: A Review Socała K, Szopa A, Serefko A, Poleszak E, Wlaź P
Review Article Alzheimer's Disease Cardiovascular Disease Coffee
The paper evaluates the neuroprotective potential of the main bioactive elements in coffee: caffeine, chlorogenic acid, caffeic acid, trigonelline, kahweol, and cafestol. The analysis is focused on the coffee beverage as a complex mixture of these bioactive compounds. The comprehensive study includes in vitro and in vivo preclinical tests to determine the specific health benefits each of these compounds can offer.
The results indicate that regular coffee intake may have defensive effects against a variety of enduring disorders; including cardiovascular disease, type 2 diabetes, obesity, and some forms of cancer. Additionally, an interesting correlation is found between coffee consumption and a lower risk of developing certain neurodegenerative conditions such as Alzheimer's disease, Parkinson's disease, and dementia. The study also highlights that regular coffee intake could possibly lower the risk of stroke. However, the study mentions that the mechanisms enabling these effects are yet to be fully understood.