To reduce the risk of stroke, researchers recommend replacing 5% of daily calories from free sugar with the equivalent amount of non-free sugar.
About 150,000 people are affected by cerebrovascular accident (CVA) each year in France. With 40,000 deaths, it is also the leading cause of acquired disability with patients who have serious sequelae. A recent study looked at the link between the occurrence of a stroke and the consumption of…chocolate, as revealed by the Daily Mail.
In the UK, researchers have found that eating too much so-called “free” sugar (added to food) can increase the risk of having a stroke by 10%. Researchers have highlighted the health risks of sugar added to soft drinks and cakes. This study was conducted among 110,000 people whose health was followed for nine years. To reach these conclusions published in the journal BMC Medicine, participants completed questionnaires regarding their sugar consumption.
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Less free sugar
According to the researchers, people who consumed more free sugar were more likely to suffer a stroke or develop ischemic heart disease. Even more worrying, scientists have found that a 5% increase in sugar intake (with a chocolate bar, for example) increased the risk of developing a stroke by 10%. And the risk increased by 6% for ischemic heart disease.
“These results suggest that free sugar in general, not just soft drinks, is linked to an increased risk of cardiovascular diseases, such as heart disease and stroke.“, explained Professor Tim Key, co-author of the study from the Nuffield Department of Population Health at the University of Oxford. In this study, the researchers put forward a path to reduce the risk. Indeed, this study suggests that replacing 5% of daily calories from free sugar with the equivalent amount of non-free sugar (in fruit, for example) might reduce their risk of stroke by 9%.
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