Erythritol, a zero-calorie sweetener, has been linked to increased stroke risk due to its impact on brain blood vessel function. The recent study indicated that erythritol raises harmful free radicals by 75%, reduces nitric oxide which helps in vessel relaxation, and increases clot-promoting proteins by 30%. These changes resemble conditions associated with ischemic strokes and align with previous findings connecting elevated erythritol levels to heart attacks. While marketed as a natural alternative, emerging data suggests erythritol should be consumed with caution, and a reduction in overall sweetness intake is advisable.
The study found erythritol spikes harmful free radicals by 75 percent, reduces nitric oxide (essential for vessel relaxation) and raises clot-promoting proteins by 30 percent.
These effects mirror conditions tied to ischemic strokes, aligning with prior studies showing higher erythritol levels correlate with heart attacks and strokes.
Emerging evidence joins erythritol to other scrutinized sweeteners like aspartame and saccharin, raising concerns about its long-term health effects on consumers.
Researchers urge moderation, recommending reduced overall sweetness intake rather than relying on sugar substitutes, highlighting the need for reevaluation of commonly used sweeteners.
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