All articles tagged with #erythritol
Lab findings and observational studies suggest erythritol could damage the blood-brain barrier and disrupt vascular control, potentially increasing stroke and cardiovascular risk, but results are preliminary (cell-based and population data) and require further validation; regulators still deem erythritol safe for now.
CU Boulder researchers found that erythritol, a sugar alcohol widely used in protein bars and zero-sugar drinks, altered brain blood vessel cells in vitro: less nitric oxide, more endothelin-1, and about 75% higher reactive oxygen species. When thrombin was introduced, erythritol also blunted tissue plasminogen activator (t-PA), reducing the body's ability to dissolve clots. The study echoes a 2023 epidemiological link between higher blood erythritol and stroke/heart attack risk, but authors caution that causality isn’t proven and endogenous production of erythritol may confound results, so continuing evaluation of non-nutrient sweeteners is prudent.
New lab findings from the University of Colorado Boulder suggest erythritol, a widely used sugar substitute, may impair brain microvascular endothelial cells by lowering nitric oxide, raising vasoconstrictors, reducing clot-busting t-PA, and boosting reactive oxygen species, potentially increasing stroke risk at typical intake; the work is cellular and not yet proven in people, though epidemiological data have linked higher erythritol levels with heart attack or stroke, so monitoring intake and checking labels is advised.
New Cleveland Clinic findings suggest sugar substitutes, especially erythritol and other sugar alcohols, may acutely promote clot formation and could raise the risk of heart attacks and strokes, particularly in people with obesity, diabetes or metabolic syndrome. The researchers urge longer-term studies to confirm safety and advise moderation and consultation with healthcare providers when using these products.
New lab and observational evidence suggests the sugar substitute erythritol can damage cells of the blood-brain barrier, trigger oxidative stress, and lower nitric oxide while raising endothelin-1, potentially narrowing cerebral vessels and hindering clot dissolution—factors that could elevate stroke risk; these findings align with studies linking erythritol to higher cardiovascular events, though most experiments used isolated cells and require validation in more realistic models.
A study from the University of Colorado Boulder suggests that erythritol, a common sugar substitute found in many products, may immediately impair brain blood vessel function by increasing vessel constriction and reducing clot breakdown, potentially elevating the risk of stroke and heart attack, especially with daily consumption.
Recent studies suggest that erythritol, a common artificial sweetener, may increase oxidative stress, disrupt vascular signaling, and impair clot regulation in brain blood vessel cells, potentially raising the risk of stroke and heart attack, especially with high consumption. While approved and widely used, its long-term effects remain uncertain, prompting further research into its safety.
Research suggests that erythritol, a common sugar substitute found in many processed foods, may damage the blood-brain barrier and disrupt blood vessel function, potentially increasing the risk of stroke and cardiovascular disease, raising concerns about its safety despite regulatory approval.
New research suggests erythritol, a common sugar substitute found in many processed foods, may damage the blood-brain barrier and impair blood vessel function, potentially increasing the risk of stroke and cardiovascular disease, raising concerns about its safety despite regulatory approval.
A recent study suggests that erythritol, a common sugar substitute found in many processed foods, may damage the blood-brain barrier, impair blood vessel function, and increase the risk of heart attack and stroke, raising concerns about its safety despite regulatory approval.
A halachic analysis highlights health concerns from erythritol in certain Splenda products, linking them to increased stroke risk based on recent scientific studies. It recommends avoiding purple and brown packaged Splenda containing erythritol, while continuing to use yellow-packaged products deemed safe, emphasizing the importance of protecting health through halachic obligations.
Recent research suggests that erythritol, a common artificial sweetener found in products like Truvia and Splenda, may pose health risks by damaging brain cells and increasing the risk of stroke and heart attack, prompting experts to recommend natural alternatives such as honey, maple syrup, and monk fruit. The study highlights the potential dangers of erythritol, especially for individuals consuming multiple sugar-free drinks daily, and emphasizes the importance of reading food labels and considering natural sweeteners for safer consumption.
A new study links the widely-used sugar substitute erythritol, found in products marketed to diabetics, to increased risks of stroke, heart attack, and brain cell damage, raising concerns about its safety despite FDA approval.
New research links the sugar substitute erythritol to increased stroke risk by damaging brain blood vessel cells, suggesting consumers should monitor intake of this common additive, especially with multiple daily servings.
New research warns that erythritol, a popular sugar substitute found in many diet products, may pose health risks by affecting brain cells and increasing the likelihood of stroke, highlighting the need for consumers to monitor their intake.