Erythritol Sweetener Linked to Potential Blood-Brain Barrier Damage and Increased Stroke Risk in Research

Erythritol Linked to Compromised Blood-Brain Barrier and Increased Cardiovascular Risk

New research indicates that erythritol, a sugar alcohol used as a sweetener, may compromise the blood-brain barrier and elevate the risk of stroke and heart attack. These findings prompt a closer look at a popular ingredient in "sugar-free" and "keto-friendly" products.

Unpacking the University of Colorado Study

A study conducted by the University of Colorado exposed blood-brain barrier cells to erythritol levels similar to those found after consuming a sweetened soft drink. The findings suggest that erythritol may cause a sequence of cell damage, potentially increasing the brain's vulnerability to blood clots, which are a primary cause of stroke.

The investigation uncovered several pathways through which erythritol could exert these effects:

Erythritol was observed to induce oxidative stress within cells. This process occurs by increasing harmful free radicals and simultaneously reducing natural antioxidant defenses. This dual effect impaired cellular function and, in some instances, led to cell death.

The sweetener also appeared to disrupt the blood vessels' ability to regulate blood flow. It was found to decrease the production of nitric oxide, a compound known to relax blood vessels. Concurrently, erythritol increased endothelin-1, which causes blood vessels to constrict.

This imbalance could result in constricted blood vessels, potentially reducing oxygen and nutrient supply to the brain. This condition is a known indicator of ischaemic stroke.

Additionally, erythritol seemed to hinder the body's natural defense against blood clots. It reportedly blocked the release of tissue plasminogen activator, a "clot buster" that normally dissolves blockages in blood vessels.

Consistency with Human Observational Data

These laboratory findings are not isolated. They are consistent with data from human observational studies. Several large-scale studies have reported that individuals with higher erythritol consumption face increased risks of cardiovascular events, including heart attacks and strokes.

One study noted that participants with the highest blood erythritol levels were approximately twice as likely to experience a major cardiac event.

Limitations and Regulatory Context

The research acknowledges limitations, as experiments were performed on isolated cells rather than complete blood vessels. This suggests a need for further testing with more advanced systems that better replicate human physiology.

Erythritol is classified as a sugar alcohol, a naturally occurring compound, and has been approved as safe for consumption by regulatory agencies such as the European Food Standards Agency and the US Food and Drug Administration. Its properties, including 80% of sugar's sweetness, have made it popular in various "sugar-free" and "keto-friendly" products, offering a low-calorie alternative to sugar.

Balancing Benefits and Potential Risks

The findings prompt consideration of the long-term effects of such food additives. While erythritol can support weight management and diabetes prevention by reducing calorie intake and controlling blood sugar, its potential impact on the brain's protective barriers and cardiovascular risk suggests that regular consumption may carry significant health implications.