Sweetener Popularity Linked to Potential Stroke Increase
In the realm of "sugar-free" and low carb products, a common ingredient is erythritol, a sugar substitute. However, recent research indicates that this seemingly harmless additive may have adverse long-term effects on blood vessels, potentially increasing the risk of stroke and blood clots.
Laboratory studies on human brain microvascular endothelial cells, which line brain blood vessels, show that erythritol exposure can lead to several biochemical changes. For instance, it reduces nitric oxide production, a molecule crucial for blood vessel relaxation and maintaining healthy blood flow. Additionally, erythritol increases endothelin-1 levels, a protein that causes blood vessel constriction.
Moreover, erythritol raises reactive oxygen species (ROS), damaging free radicals leading to oxidative stress and inflammation. Lastly, it blunts the release of tissue-type plasminogen activator (t-PA), a key clot-breaking protein, potentially increasing the risk of blood clot formation.
These changes imply that erythritol causes vasoconstriction, impaired cerebral blood flow, and decreased natural clot breakdown, potentially raising the risk of ischemic stroke and thrombotic brain injury. Epidemiological evidence supports this concern, showing people with higher circulating erythritol levels were more likely to suffer heart attacks or strokes within three years.
However, these findings stem mainly from in vitro studies exposing brain endothelial cells to erythritol levels comparable to typical dietary intake. While these experiments demonstrate plausible mechanisms for vascular harm, the research is still preliminary, and more studies, particularly in animals and humans, are needed to confirm the long-term effects and establish safe consumption levels.
In summary, erythritol appears to impair blood vessel function and clot control in brain vessels, which could increase stroke and clot risk. However, current evidence is mostly from cell-based research with some population correlation — detailed human clinical data remain limited.
Until more human studies are conducted, moderation in the consumption of erythritol is advised. The concern is not just about large doses of erythritol; regular servings, when taken often, could cause changes in the body's cells that may add up over time.
Consumers are encouraged to read labels more carefully and take note of ingredients like erythritol or "sugar alcohols." Some health experts are advocating for more human studies to better understand the risks, especially for those with underlying conditions like heart disease or diabetes.
The combination of these effects can lead to blood vessels that are narrower and stiffer than they should be, increasing the risk of stroke. Labels promising "sugar-free" or "guilt-free" options may not be as harmless as they seem.
Researchers at the University of Colorado Boulder are studying the effects of erythritol on blood vessels, shedding light on the potential risks associated with this commonly used sugar substitute. The study raises concerns about the potential risks of erythritol, especially in relation to blood clots and stroke.
It's essential to remember that what's put into a product may be more important than what's left out. As such, it's crucial to make informed decisions about the products we consume, particularly those marketed as "healthier" alternatives.
- In the health-and-wellness sector, a topic of ongoing concern is erythritol, a common sugar substitute in low-carb and sugar-free products.
- Recent medical-condition research indicates that erythritol may have detrimental long-term effects on cardiovascular health, potentially increasing the risk of blood clots and stroke.
- Nutritionally speaking, erythritol, a sugar alcohol often found in "sugar-free" products, may impair blood vessel function and clot control, increasing the risk of stroke and thrombotic brain injury.
