New Study Links Erythritol to Increased Stroke Risk

Research from the University of Colorado Boulder indicates that erythritol, a widely used sugar substitute, may elevate the risk of stroke. The findings suggest that this popular sweetener, often found in low-carb products and sugar-free beverages, could negatively impact brain cells, leading to serious health concerns. The study was published in the Journal of Applied Physiology.

Erythritol, first approved by the Food and Drug Administration in 2001, is a sugar alcohol produced through the fermentation of corn. It contains minimal calories and is about 80% as sweet as table sugar, making it a preferred choice for individuals managing weight or blood sugar levels. Recent research, however, has raised alarms regarding its safety.

A significant study involving 4,000 people across the U.S. and Europe revealed that those with elevated erythritol levels in their bloodstream faced a higher likelihood of experiencing a heart attack or stroke within three years. To delve deeper into the mechanisms behind this correlation, Christopher DeSouza, a professor of integrative physiology, and graduate student Auburn Berry conducted laboratory experiments.

The researchers exposed human cells that line blood vessels in the brain to erythritol at concentrations comparable to those found in a standard sugar-free drink. The results highlighted several alarming changes: the cells produced significantly less nitric oxide, a vital molecule that relaxes blood vessels, while increasing levels of endothelin-1, a protein known to constrict blood vessels. Moreover, when exposed to thrombin, a compound that promotes clot formation, the cells showed a marked reduction in the production of t-PA, a natural clot-dissolving agent.

These findings suggest that if blood vessels are more constricted and the body’s ability to dissolve clots is compromised, the risk of stroke can increase significantly. Berry stated, “Our research demonstrates not only that, but how erythritol has the potential to increase stroke risk.”

While the study utilized a single serving of erythritol, DeSouza noted that individuals consuming multiple servings daily could face even greater risks. Although the research was conducted in a controlled laboratory setting and further studies on humans are necessary, DeSouza urges consumers to be vigilant.

He recommends reading product labels for erythritol or other “sugar alcohols.” “Given the epidemiological study that inspired our work, and now our cellular findings, we believe it would be prudent for people to monitor their consumption of non-nutritive sweeteners such as this one,” DeSouza emphasized.

As the conversation around dietary choices continues to evolve, these findings highlight the importance of understanding the potential health implications associated with popular food additives.