Colorado Study Links Erythritol to Higher Stroke Risk in Brain Cells
Updated
Updated · ScienceAlert · Jul 27
Colorado Study Links Erythritol to Higher Stroke Risk in Brain Cells
3 articles · Updated · ScienceAlert · Jul 27
Summary
University of Colorado Boulder researchers found erythritol damaged lab-grown brain endothelial cells, adding mechanistic evidence to earlier reports linking higher erythritol levels with stroke risk.
Cell tests showed less nitric oxide and less clot-busting t-PA after erythritol exposure, while endothelin-1 and reactive oxygen species rose—changes that can constrict vessels and impair clot breakdown.
The team said those effects could weaken the blood-brain barrier and raise the risk of ischemic stroke, prompting researchers to urge consumers to monitor intake of the non-nutritive sweetener.
The study was limited to cells in a lab, not people, and researchers noted the body also produces erythritol naturally while some prior studies have suggested possible vascular benefits.