Coffee vs tea: Which one raises stroke risk, and which one lowers it

When it comes to stroke risk, coffee and tea have different impacts, depending on how they are consumed and in what quantity.

Coffee: Moderate coffee consumption (2–3 cups daily) has been linked to a lower risk of stroke in several studies.

The antioxidants in coffee, particularly chlorogenic acids, may help improve blood vessel function and reduce inflammation.

However, excessive coffee intake (more than 6 cups a day) or high-sugar coffee drinks could increase stroke risk by raising blood pressure and contributing to unhealthy weight gain.

Tea: Tea, especially green and black varieties, is considered highly beneficial for reducing stroke risk.

Both are rich in flavonoids, which improve blood circulation, lower cholesterol levels, and decrease blood pressure.

Regular tea drinkers, consuming 2–4 cups daily, often show a reduced risk of stroke, particularly ischemic strokes.

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