Sugary Drinks Linked to Teen Anxiety, Study Finds | Bournemouth University
Teens who drink lots of sugary beverages may face higher anxiety risks. A new review of multiple studies found this connection holds true across different groups of young people. Researchers from Bournemouth University collaborated on the project. They examined findings from several earlier studies on diet and mental health. The team published their results in the Journal of Human Nutrition and Dietetics.
Mental Health Gets Less Attention
Most public health efforts focus on physical problems from poor diet. Obesity and type-2 diabetes get plenty of attention. However, mental health effects remain underexplored. Drinks that are energy dense but low in nutrients deserve more scrutiny,” said Dr. Chloe Casey, study co-author and nutrition lecturer. Anxiety disorders affect millions of teens worldwide. In 2023, about one in five children and adolescents had a mental health condition. Anxiety ranked among the most common issues.
What the Research Found
The reviewed studies used surveys to measure drink consumption and mental health. Sugary drinks included sodas, energy drinks, sweetened juices, and flavored milks. Sweetened tea and coffee also made the list. The pattern was clear across all research. Higher sugary drink intake consistently matched higher anxiety symptoms. Teens who consumed more reported feeling more anxious.
Cause or Connection?
The researchers emphasize this does not prove sugary drinks cause anxiety. The review cannot determine cause and effect. Several explanations are possible. Teens with existing anxiety might reach for sugary drinks more often. Other factors like family stress or poor sleep could also play a role. These might increase both sugar intake and anxiety symptoms. “While we cannot confirm direct cause yet, we found an unhealthy connection,” Dr. Casey explained.
Why This Matters
Teen anxiety has risen sharply in recent years. Identifying changeable lifestyle habits becomes crucial. Diet is one area where families can make adjustments. The study was led by Dr. Karim Khaled, formerly of Bournemouth University. He now works at Lebanese American University in Beirut. Journal Reference: Journal of Human Nutrition and Dietetics, February 2026
