New Warnings For Common Sweetener
New research from the University of Colorado Boulder warns that erythritol — a popular sugar substitute used in low-carb and “sugar-free” products — may significantly increase the risk of stroke by negatively affecting the function of blood vessels in the brain. The study builds on previous findings linking high blood levels of erythritol to increased risk of heart attack and stroke.
For the current study, researchers treated brain blood vessel cells with erythritol in the lab. Cells that were exposed to the sweetener appeared to produce less nitric oxide, decreasing blood vessel relaxation. They also made more endothelin-1 (which constricts vessels), had reduced ability to break down blood clots, and generated more free radicals, increasing inflammation and cellular damage. These effects were observed with amounts of erythritol typically consumed in one sugar-free drink; regular high intake may pose even greater risk.
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