Erythritol: The Sweetener That Might Increase Your Stroke Risk?

Erythritol, a sugar alcohol found in many low-carb and sugar-free products, has been linked to an increased risk of heart attack and stroke in recent studies. New research from the University of Colorado Boulder delves into the cellular mechanisms, revealing how erythritol impacts brain blood vessels. In lab experiments, erythritol reduced nitric oxide (vasodilator), increased endothelin-1 (vasoconstrictor), and impaired the production of t-PA (clot-buster), leading to constricted blood vessels and increased clot formation. It also increased the production of reactive oxygen species (ROS), damaging cells and causing inflammation. While this study was in vitro, researchers urge consumers to monitor their erythritol intake and consider the potential risks associated with this widely used sweetener.