Erythritol linked to higher stroke risk

Research reveals potential dangers of erythritol found in many diet foods.

Erythritol in low-calorie foods linked to increased stroke risk

A study suggests that erythritol, an artificial sweetener found in popular low-calorie foods like Halo Top ice cream and protein bars, may significantly raise the risk of stroke and other cardiovascular issues. Conducted by researchers at the University of Colorado, the research exposed human brain cells to erythritol, demonstrating that even small amounts can lead to inflammation, blood clotting, and decreased nitric oxide production, which is vital for healthy blood flow. The findings highlight a troubling connection between erythritol consumption and the increasing rates of cardiovascular diseases among younger populations. While further research is necessary, experts warn consumers to be cautious about their intake of this sweetener.

Erythritol has long been marketed as a healthy sugar alternative, appealing particularly to those aiming to manage their calories or blood sugar levels. However, as this research indicates, the health implications could overshadow the supposed benefits. The increase in premature cardiovascular deaths observed in recent years may have ties to the widespread consumption of such sweeteners. This raises critical questions about the safety of what many consider 'healthy' food options. As consumers become more health-conscious, they deserve transparent information about the potential risks of these popular diet products.

Highlights

As debates around artificial sweeteners evolve, public awareness will be essential in guiding healthy choices.