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.
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"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.
