A recent study from the University of Colorado, Boulder suggests that erythritol, a popular sweetener in sugar-free products, may raise stroke risk by triggering harmful changes in human brain cells. Researchers observed that exposure to erythritol resulted in decreased production of vital clot-busting proteins. This finding correlates with rising stroke rates among younger populations. Further research is urged to understand the full implications of erythritol consumption on vascular health, particularly given the growing concern regarding its safety amidst rising incidences of strokes and heart issues in younger demographics.
Auburn Berry, a graduate student who led the research, said: 'While erythritol is widely used in sugar-free products marketed as healthier alternatives, more research is needed to fully understand its impact on vascular health.'
The study showed that after exposing human cerebral microvascular endothelial cells to erythritol for three hours, the cells produced 75 percent more damaging compounds and 20 percent less of a compound necessary for blood vessel relaxation.
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