A popular sugar alternative associated with brain damage and stroke risk

But the research of the new University of Colorado Bulder shows that the famous sugar alternative and a specialized food added comes with dangerous negatives, which affects brain cells in many ways that can enhance the risk of stroke.

The study was published in Applied Physiology Magazine.

“Our study adds to the evidence that the abnormal sweeteners that have generally claimed that they are safe, may not come without negative health consequences,” said great author Christopher Desouza, professor of integrative physiology and director of integrated vascular biology laboratory.

It was approved by the Food and Drug Administration for the first time in 2001, the erythritol is sugar alcohol, and it is often produced by giving the corn and is found in hundreds of products. He has almost calories, about 80 % of sugar, and has a little effect on insulin levels, which makes it preferred for people trying to lose weight, maintain blood sugar, or avoid carbohydrates.

But recent research has begun to shed light on its risks.

One of the recent studies that included 4000 people in the United States and Europe found that men and women with higher levels of erythritol were more likely to have a heart attack or stroke over the next three years.

Desouza and the first author Oporn Perry, a graduate student in his laboratory, began to understand what may lead this increasing risk.

The researchers in the laboratory treated the human cells that line the blood vessels in the brain for three hours with the same amount of erythritol in a typical drink free of sugar.

Note that the treatment cells have been changed in many ways: they have expressed a much lower nitric oxide, a molecule that relaxes and expands the blood vessels, and more lining 1, a protein that restricts blood vessels. Meanwhile, when it was challenged by a thrombosis compound called therombin, the cellular production of the T-PA vehicle was significantly “unique”. The cells treated in erythrit also produced the most interactive oxygen (ROS), which are also known as “free radicals”, metabolic secondary products that can be agreed, damaged and tissue cells.

“The big picture, if your vessels are more narrow and your ability to break blood strokes is reduced, and the risk of stroke rises,” Perry said. “Our research only explains this, but how erythritol can increase the risk of stroke.”

Desouza notes that their study used only the value of the size of the sugar alternative. For those who consume multiple classes a day, the effect can be probably worse.

The authors warn that their study was a laboratory study, conducted on cells, and larger studies in people.

However, De Souza encourages consumers to read stickers, search for erythritol or “sugar alcohol” on the poster.

He said: “Given the epidemiological study that inspired our work, and now our cellular results, we believe that it will be wise for people to monitor their consumption of the cafes of non -feeding languages like this.”