Research conducted by scientists at the University of Colorado suggests that the low-calorie sweetener erythritol has adverse effects on blood vessels, potentially escalating the risk of stroke.
Erythritol is a sugar alcohol derived from corn fermentation. It offers virtually no calories, possesses 80% the sweetness of regular sugar, and is favored by individuals managing their weight and blood glucose levels. Nevertheless, recent findings challenge its perceived safety, as reported by the Journal of Applied Physiology.
A prior study from the Cleveland Clinic, which monitored four thousand participants from the US and Europe, previously indicated that individuals with elevated erythritol levels in their blood experienced significantly higher occurrences of heart attack or stroke over a three-year observation period.
Researchers from Colorado sought to determine the underlying mechanism. They exposed human endothelial cells to an erythritol dose comparable to that found in a typical sugar-free beverage. The outcomes demonstrated that these cells produced less nitric oxide, a compound that dilates blood vessels, and more endothelin-1, which causes constriction. Furthermore, the production of tissue-damaging free radicals increased.
According to the scientists, an intake of approximately 30 grams of erythritol—the amount present in a large tub of ice cream—could trigger platelet aggregation, carrying the potential to lead to clot formation.
It is pertinent to note that in 2023, the World Health Organization issued guidance advising against the use of non-sugar sweeteners for weight control, citing a lack of proven long-term benefits and potential health hazards.
About the Author
