Hidden Danger in Keto Diets? Popular Sweetener Linked to Stroke Risk
A widely used sugar substitute, erythritol, commonly found in “keto-friendly” products, may be linked to an increased risk of cardiovascular events like heart attack and stroke, according to a recent study from the University of Colorado. The findings raise concerns about the long-term health effects of this popular sweetener and could impact millions of people following low-carb diets.
For the past decade, erythritol has been a staple in the food industry, particularly in the United States. It’s present in protein bars, low-calorie ice cream, and coffee marketed to those avoiding glucose, promising the taste of sugar without the associated health consequences. However, the new research suggests that this popular ingredient may not be as harmless as previously thought.
The study focused on the impact of erythritol on the brain’s protective barrier – the blood-brain barrier – which regulates what enters and exits the brain. Researchers discovered that erythritol not only crosses this barrier but also appears to weaken its cellular structure. This represents particularly concerning as a compromised blood-brain barrier can leave the brain vulnerable to damage.
How Erythritol May Affect Arteries
Researchers found that exposing brain cells to erythritol levels comparable to those found after consuming a sugar-free soda triggered a two-step reaction that could lead to stroke. The process involves:
- Forced Vascular Contraction: The body typically maintains blood flow through a balance between nitric oxide (which relaxes blood vessels) and endothelin-1 (which constricts them). Erythritol disrupts this balance, reducing the relaxing gas and increasing the constricting hormone, leading to narrowed blood vessels and reduced oxygen supply to neurons.
- Rapid Oxidative Stress: The sweetener generates an excess of free radicals that the body’s natural defenses cannot neutralize, potentially causing the death of essential vascular cells in severe cases.
Perhaps the most alarming finding is that erythritol appears to hinder the body’s natural ability to prevent blood clots. Normally, the body has systems in place to clear these clots, but the study suggests erythritol may interfere with this process.
Erythritol is a type of food additive called a sugar alcohol, and while it doesn’t significantly raise blood sugar levels or contain ethanol, its effects on the cardiovascular system are now under scrutiny. It occurs naturally in small amounts in some fruits and fermented foods, but is commercially produced through the fermentation of glucose, usually from corn. Learn more about erythritol and the keto diet.
The research highlights the importance of carefully evaluating the long-term effects of sugar substitutes and underscores the need for further investigation into the potential health risks associated with erythritol consumption. Read the original report in Clarín.
