Some studies have linked coffee consumption to several health benefits such as reduced risk of diabetes, some cancers, cognitive decline and Alzheimer’s disease. The results of studies on the effects of coffee on the risk of stroke are contradictory.

Yangmei Li of the University of Cambridge (England) and his colleagues conducted the study with 9.978 men and 12.254 women (average age 59 years) in the United Kingdom participating in European Prospective Investigation Study Into Cancer (EPIC) -Norfolk. They were followed for 12 years on average.

The risk of stroke (stroke) was reduced by 30% among participants taking a cup of coffee per day. Greater consumption did not increase the protective effect. Among those who smoked the risk reduction was 61%.

The researchers can not identify a mechanism explaining the beneficial effect, but they suggest that substances in coffee may be beneficial in improving insulin sensitivity, inhibiting platelet aggregation and reducing endothelial dysfunction. The cafe also has antioxidant properties.

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