Researchers are increasingly focused on understanding the factors that influence vascular and brain health, especially amid rapid changes in global lifestyles and dietary habits.
اضافة اعلان
In this context, a recent study has revealed that erythritol—a common sugar substitute used in sugar-free beverages and protein bars—may raise the risk of stroke.
In the study, a team of researchers at the University of Colorado Boulder exposed human brain microvascular endothelial cells—the cells lining blood vessels in the brain—to erythritol levels similar to those found in sugar-free soft drinks. Within hours, they observed harmful changes: the cells produced over 75% more damaging compounds, while the production of a compound that helps relax blood vessels dropped by 20%, potentially increasing the risk of clot formation.
The research team explained that erythritol reduces the production of a clot-dissolving protein known as t-PA, which helps dissolve clots and prevent strokes.
However, the study notes that these findings are based on lab experiments conducted outside the human body and may not accurately reflect real-life physiological conditions. Additionally, the amount of erythritol the cells were exposed to—30 grams—is significantly higher than what is typically found in beverages containing the sweetener.
Although the study relied on isolated lab-grown cells, its results contribute to growing concerns about erythritol. A previous study by the Cleveland Clinic also linked erythritol consumption to an increased risk of heart attacks, strokes, and premature death.
It's worth noting that erythritol is a low-calorie sweetener that occurs naturally in small amounts in certain foods. It is commonly produced from corn and excreted mostly through urine, although it may accumulate in the body over time.
Source: Daily Mail
