Sugar substitute increases stroke risk

Erythritol, one of the world’s most popular sugar substitutes, increases the risk of a stroke.

Even small amounts can harm brain blood vessel cells, promoting constriction, clotting, and inflammation, and all of this raises the risk of stroke, say researchers from the University of Colorado at Boulder.

People have been consuming the artificial sugar since 2001, when it was approved by the Food and Drug Administration (FDA), and is used in thousands of products from low-carb ice creams, keto protein bars and sugar-free cola drinks.  People with type 2 diabetes or are obese are especially encouraged to use the products.

But erythritol interferes with blood vessels in the brain, and one recent study found that people with high levels in their blood were far more likely to suffer a heart attack or stroke.

The Colorado researchers have taken that discovery a stage further by carrying out lab tests on human cells that line blood vessels to see how erythritol affects them.  The cells produced significantly less nitric oxide, a molecule that relaxes and widens blood vessels, but developed more endothelin-1, a protein that constricts blood vessels.

“Big picture, if your vessels are more constricted and your ability to break down blood clots is lowered, your risk of stroke goes up,” said Auburn Berry, one of the researchers.

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