One Common Sweetener May Increase Stroke Risk by Damaging the Brain's Protective Barrier

A University of Colorado Boulder lab study links erythritol to possible stroke risk by harming brain blood-vessel cells.

In cultured brain endothelial cells, erythritol lowered nitric oxide and t-PA while raising endothelin-1 and reactive oxygen species.

Those changes could make blood vessels more constricted and less able to break down clots, potentially increasing ischemic stroke risk.

Researchers say the findings are lab-based and would need confirmation in people.