All articles tagged with #erythritol
New Cleveland Clinic findings suggest sugar substitutes, especially erythritol and other sugar alcohols, may acutely promote clot formation and could raise the risk of heart attacks and strokes, particularly in people with obesity, diabetes or metabolic syndrome. The researchers urge longer-term studies to confirm safety and advise moderation and consultation with healthcare providers when using these products.
New lab and observational evidence suggests the sugar substitute erythritol can damage cells of the blood-brain barrier, trigger oxidative stress, and lower nitric oxide while raising endothelin-1, potentially narrowing cerebral vessels and hindering clot dissolution—factors that could elevate stroke risk; these findings align with studies linking erythritol to higher cardiovascular events, though most experiments used isolated cells and require validation in more realistic models.
A study from the University of Colorado Boulder suggests that erythritol, a common sugar substitute found in many products, may immediately impair brain blood vessel function by increasing vessel constriction and reducing clot breakdown, potentially elevating the risk of stroke and heart attack, especially with daily consumption.
Recent studies suggest that erythritol, a common artificial sweetener, may increase oxidative stress, disrupt vascular signaling, and impair clot regulation in brain blood vessel cells, potentially raising the risk of stroke and heart attack, especially with high consumption. While approved and widely used, its long-term effects remain uncertain, prompting further research into its safety.
Research suggests that erythritol, a common sugar substitute found in many processed foods, may damage the blood-brain barrier and disrupt blood vessel function, potentially increasing the risk of stroke and cardiovascular disease, raising concerns about its safety despite regulatory approval.
New research suggests erythritol, a common sugar substitute found in many processed foods, may damage the blood-brain barrier and impair blood vessel function, potentially increasing the risk of stroke and cardiovascular disease, raising concerns about its safety despite regulatory approval.
A recent study suggests that erythritol, a common sugar substitute found in many processed foods, may damage the blood-brain barrier, impair blood vessel function, and increase the risk of heart attack and stroke, raising concerns about its safety despite regulatory approval.
A halachic analysis highlights health concerns from erythritol in certain Splenda products, linking them to increased stroke risk based on recent scientific studies. It recommends avoiding purple and brown packaged Splenda containing erythritol, while continuing to use yellow-packaged products deemed safe, emphasizing the importance of protecting health through halachic obligations.
Recent research suggests that erythritol, a common artificial sweetener found in products like Truvia and Splenda, may pose health risks by damaging brain cells and increasing the risk of stroke and heart attack, prompting experts to recommend natural alternatives such as honey, maple syrup, and monk fruit. The study highlights the potential dangers of erythritol, especially for individuals consuming multiple sugar-free drinks daily, and emphasizes the importance of reading food labels and considering natural sweeteners for safer consumption.
A new study links the widely-used sugar substitute erythritol, found in products marketed to diabetics, to increased risks of stroke, heart attack, and brain cell damage, raising concerns about its safety despite FDA approval.
New research links the sugar substitute erythritol to increased stroke risk by damaging brain blood vessel cells, suggesting consumers should monitor intake of this common additive, especially with multiple daily servings.
New research warns that erythritol, a popular sugar substitute found in many diet products, may pose health risks by affecting brain cells and increasing the likelihood of stroke, highlighting the need for consumers to monitor their intake.
A recent study suggests that erythritol, a popular artificial sweetener found in many sugar-free products, may negatively impact blood vessel cells in the brain, potentially increasing the risk of strokes and heart attacks, though further research in humans is needed.
A lab study suggests that erythritol, a common zero-calorie sweetener found in many sugar-free products, may impair brain blood vessel cell function by increasing oxidative stress and disrupting protective pathways, potentially raising stroke risk. However, the research was conducted in cells over a short period and does not prove causation in humans, highlighting the need for further studies.
A study suggests that erythritol, a common sugar substitute found in many 'sugar-free' products, may increase stroke risk by damaging brain blood vessel cells, reducing nitric oxide, increasing vessel constriction, and impairing clot breakdown, though further research in humans is needed.