Erythritol, like other sweeteners, has long been considered a valid alternative to traditional sugar, and rightly so: it has very few calories, does not raise blood sugar levels, and is particularly suitable for diabetics. A study published in the Journal of Applied Physiology, however, has shown that it can cause damage to blood vessels in the brain, increasing the risk of stroke.
The Study
Conducted by the University of Colorado-Boulder, the research highlights the negative aspects of one of the most commonly used sweeteners as a sugar substitute. The experiment was conducted in a laboratory, where cells lining blood vessels in the brain were exposed for three hours to an amount of erythritol equal to that found in soft drinks. The result was an increase in oxidative stress and endothelin-1, a protein that constricts blood vessels, and, at the same time, a decrease in the production of nitric oxide, a molecule capable of relaxing and dilating blood vessels. What does this mean? That excessive erythritol consumption can compromise the ability of blood vessels to dilate, resulting in a narrowing of blood flow, potentially promoting the formation of clots and ischemia.
This study "adds to the evidence suggesting that non-nutritive sweeteners, generally considered safe, may not be free of negative health consequences," says one of the study's authors, Christopher DeSouza, professor of integrative physiology and director of the Integrative Vascular Biology Lab. It's important to note, however, that the research was conducted on cells in vitro, not on humans: therefore, further studies are needed to demonstrate the actual risks associated with consuming this sweetener.
What is Erythritol?
It is a natural sweetener found in small amounts in fruit and fermented foods. It is considered generally safe for health, although in recent years several studies, such as the one mentioned above, have attempted to evaluate the potential effects of this sweetener, especially on the cardiovascular system.
In any case, it has some unique characteristics: it is especially suitable for diabetes or low-calorie diets, as it does not cause significant increases in blood sugar levels and provides very few calories. A valid substitute for common table sugar, it has a sweetening power equal to 60-80% of that of sucrose and, compared to other types of similar food additives, does not have that particular bitter aftertaste. Finally, it is also heat-stable, therefore it withstands high temperatures very well.
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