University of Colorado Boulder researchers found that erythritol, a popular sugar substitute found in many low-carb and sugar-free products, significantly harms brain blood vessel cells in ways that increase stroke risk. When human brain blood vessel cells were exposed to erythritol levels equivalent to those found in a typical sugar-free beverage, the cells produced less nitric oxide (which widens blood vessels), more endothelin-1 (which constricts vessels), and had reduced ability to break down blood clots.
The study, published in the Journal of Applied Physiology, builds on previous research showing that people with higher erythritol levels in their blood were more likely to have heart attacks or strokes within three years. The cellular changes observed—including increased free radicals and impaired clot-busting ability—create conditions that make stroke more likely by constricting blood vessels and reducing the body’s natural clot prevention mechanisms. While the study was conducted only on cells in laboratory conditions, the researchers recommend consumers monitor their intake of erythritol and other non-nutritive sweeteners, particularly since many people consume multiple servings daily.
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