Common Sweetener May Raise Stroke Risk by Altering Brain Cells

Summary: A common sugar substitute, erythritol, widely used in “sugar-free” and low-carb products, may increase stroke risk by damaging brain blood vessel cells. A new study found that erythritol exposure reduced nitric oxide, increased vessel constrictors, impaired clot-busting abilities, and boosted free radical production in these cells.

These changes create a higher risk environment for clotting and reduced blood flow to the brain. Researchers caution that while the study was conducted in cells, it adds to growing evidence of erythritol’s potential health harms.

Key facts:

  • Erythritol exposure made brain blood vessel cells more constricted and prone to clotting.
  • Free radical production increased, while protective clot-busting compounds decreased.
  • Even typical serving sizes of erythritol could have measurable cellular effects.

Source: University of Colorado

From low-carb ice cream to keto protein bars to “sugar-free” soda, the decades-old sweetener erythritol is everywhere.

diet drinks by Charlie Wollborg is licensed under Unsplash unsplash.com
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