Research conducted by scientists at the University of Colorado Boulder reveals new information about the safety of erythritol, a popular sugar substitute commonly used in “light” and “sugar-free” products. The results, published in the Journal of Applied Physiology, indicate that this compound may negatively affect the functioning of blood vessels in the brain and increase the risk of stroke. 

As part of the experiment, the researchers cultured brain endothelial cells in laboratory conditions and exposed them to erythritol in an amount corresponding to the typical consumption of a beverage sweetened with this compound (approx. 30 g). After just three hours, clear biological changes were observed: the level of reactive oxygen species increased by about 75%, the production of nitric oxide – a key molecule responsible for vasodilation – decreased by nearly 20%, the production of peptides that constrict blood vessels increased, and the ability of cells to dissolve clots was reduced. 

According to the authors of the study, these changes may indicate a disruption in the mechanisms that maintain normal brain vessel function, which in turn may lead to an increased risk of vascular diseases and incidents such as stroke. 

Erythritol has long been considered a healthier alternative to sugar—it has a low glycemic index, low calorie content, and does not cause tooth decay. It is popular among people with diabetes, obesity, and metabolic syndrome. However, its safety has been already questioned in the past. 

Researchers at the University of Colorado emphasize that their findings require further study in living organisms, but they fit into a growing body of data suggesting that even naturally occurring or low-calorie sugar substitutes may not be completely harmless to health. People with existing cardiovascular problems should be particularly cautious. 

Source: Medical News Today, dzienniknaukowy.pl