Peter Langhorne

Jun 18, 2024 | journals.sagepub.com | Andrew Smyth |Graeme J. Hankey |Peter Langhorne |Catriona Reddin

IntroductionStroke is a leading cause of death and disability;1 modification of common risk factors presents an attractive population-level approach for prevention. While dietary modification is a major target, daily beverage intake may represent an equally important exposure.2 In particular, coffee and tea are widely consumed (> 50% of people consuming one or both).3,4The rationale for considering tea and coffee as risk factors for stroke is based on biological and epidemiological evidence.