What's Happening?
Recent research from the University of Colorado has raised concerns about erythritol, a common sweetener found in many 'sugar-free' and 'keto-friendly' products. The study suggests that erythritol may damage cells in the blood-brain barrier, potentially increasing the risk of stroke. Researchers found that erythritol exposure led to oxidative stress, damaging cells and disrupting blood vessel function. This disruption could lead to constricted blood vessels, reducing oxygen and nutrient flow to the brain, a known risk factor for ischemic stroke. The findings align with previous studies linking erythritol consumption to higher rates of cardiovascular events.
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Why It's Important?
The study's findings are significant as they challenge the perceived safety of erythritol, a widely used sugar substitute. With its popularity in weight management and diabetes prevention, erythritol's potential health risks could impact consumer choices and regulatory policies. The research underscores the need for further investigation into the long-term effects of sugar substitutes on cardiovascular health. As erythritol is approved by major regulatory agencies, the study may prompt a reevaluation of its safety and usage guidelines, affecting food manufacturers and consumers alike.
