Erythritol, a widely used sugar substitute found in many low-carb and sugar-free products, may not be as harmless as once believed. New research from the University of Colorado Boulder reveals that even small amounts of erythritol can harm brain blood vessel cells, promoting constriction, clotting, and inflammation—all of which may raise the risk of stroke.

Erythritol, a widely used sugar substitute found in many low-carb and sugar-free products, may not be as harmless as once believed. New research from the University of Colorado Boulder reveals that even small amounts of erythritol can harm brain blood vessel cells, promoting constriction, clotting, and inflammation—all of which may raise the risk of stroke.

  • MonkderVierte@lemmy.zipEnglish
    181·
    2 days ago

    What even uses this stuff? I only see Acesulfam-k, Sucralose, Stevia.

    Edit: i’m european.

    • Frezik@lemmy.blahaj.zoneEnglish
      11·
      2 days ago

      Brand names in the US are Swerve and Truvía. I don’t think it gets added to much in junk food factories, but it is available in packets for tea and such.

    • daniskarma@lemmy.dbzer0.comEnglish
      51·
      2 days ago

      Lot of things. Here in Spain I have a big box of sweetener little packages that have “STEVIA” la el big but it’s 96% eritriol and only 3% stevia.