The sweetener erythritol, commonly found in protein bars and sugar-free beverages, has been linked to an increased risk of stroke and blood clots, according to a study by researchers at the University of Colorado at Boulder. The study, published in the Journal of Applied Physiology, found that erythritol exposure at a typical serving size can lead to constricted blood vessels and impaired clot breakdown, potentially raising the risk of stroke. This discovery is based on cellular-level mechanisms observed in human cerebral microvascular endothelial cells (hCMECs) exposed to erythritol. The research also noted an increase in the production of endothelin-1, a potent vasoconstrictor, and a decrease in nitric oxide, a molecule that relaxes blood vessels. These findings are supported by an epidemiological study from 2023 that linked higher erythritol levels in the blood to an elevated risk of heart attack or stroke within three years. However, the study's authors caution that more clinical research is needed to establish a direct causal link, especially considering that the study only tested a single serving amount of erythritol. The body also produces erythritol in response to caloric stress, such as obesity, insulin resistance, and diabetes, which complicates the interpretation of the study's findings. As a result, the relationship between dietary erythritol and vascular risk remains speculative without further investigation. This raises concerns about the widespread use of erythritol in the food industry, particularly in protein bars and zero-sugar beverages, and highlights the need for further research to understand the potential health implications of this sweetener.
