A recent laboratory study by researchers at the University of Colorado, Boulder has found that the common artificial sweetener erythritol can damage brain endothelial cells.
This damage impairs the blood-brain barrier and may increase the risk of ischemic stroke.
Published in the Journal of Applied Physiology, the experiments showed that exposing brain endothelial cells to erythritol restricts their normal function.
The chemical suppressed the release of nitric oxide, a compound that dilates blood vessels, while boosting endothelin-1, a protein that constricts them.
The tested cells also exhibited decreased secretion of tissue plasminogen activator (t-PA), an essential clot-busting compound.
At the same time, there was a higher accumulation of tissue-damaging free radicals. These biological shifts restrict blood flow and elevate clot formation risks.
Mechanisms Behind Increased Stroke Risk
"The results presented herein support and experimentally extend epidemiological studies reporting a link between erythritol and increased stroke risk," the researchers wrote.
They emphasized the need for further investigation into the additive's clinical effects.
Erythritol is a popular low-calorie sugar alcohol that provides 60 to 80 percent of table sugar's sweetness without spiking insulin levels.
However, its physiological mechanics are raising concerns among health researchers analyzing cardiovascular safety.
"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 physiologist Auburn Berry.
She highlighted that the research demonstrates how erythritol has the potential to increase stroke risk.
The study focused strictly on cultured brain endothelial cells, linking the molecular damage primarily to ischemic strokes.
While scientists note that living organisms naturally produce erythritol and real-world dietary impacts require further clinical validation, researchers advocate for caution.
"Given the epidemiological study that inspired our work, and now our cellular findings, we believe it would be prudent for people to monitor their consumption of non-nutrient sweeteners such as this one," said physiologist Christopher DeSouza.
He cautioned that current regulatory classifications may overlook potential health hazards associated with non-nutritive sugar substitutes.
"Our study adds to the evidence suggesting that non-nutritive sweeteners that have generally been purported to be safe may not come without negative health consequences," DeSouza added.
