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Erythritol linked to brain cell damage and stroke risk
Erythritol, a widely used sugar substitute found in many low-carb and sugar-free products, may not be as harmless as once believed. New research from the University of Colorado Boulder reveals that even small amounts of erythritol can harm brain blood vessel cells, promoting constriction, clotting, and inflammation—all of which may raise the risk of stroke.
New research from the University of Colorado Boulder reveals that even small amounts of erythritol can harm brain blood vessel cells, promoting constriction, clotting, and inflammation—all of which may raise the risk of stroke. But new University of Colorado Boulder research shows the popular sugar substitute and specialty food additive comes with serious downsides, impacting brain cells in numerous ways that can boost risk of stroke. Auburn R. Berry, Samuel T. Ruzzene, Emily I. Ostrander, Kendra N. Wegerson, Nathalie C. Orozco-Fersiva, Madeleine F. Stone, Whitney B. Valenti, Joao E. Izaias, Joshua P. Holzer, Jared J. Greiner, Vinicius P. Garcia, Christopher A. DeSouza.
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