Another sugar substitute linked to health risks

In modern food history, manufacturers have created products marketed as healthy alternatives to satisfy consumer demands. However, some of these products have missed the mark by creating unforeseen health issues.

Patented in 1871, margarine was a popular butter substitute until it was discovered that its trans fats were linked to increased levels of bad cholesterol and insulin resistance. Saccharin replaced sugar in many households for its low calorie content, but decades later was learned to upset the gut microbiome, causing digestive problems and increasing the risk of certain infections and mood disorders.

Now, another sugar substitute is in the hot seat—erythritol. With 70% of the sweetness of sugar but only 5% of the calories, this sugar alcohol was approved by the FDA in 2001. Used in stevia blends, energy drinks, and some dessert items, erythritol came under scrutiny when research linked it to an increased risk of heart attack or stroke.

The news hasn’t gotten better. A recent study suggests that a single serving of erythritol may negatively affect brain and blood vessel health. In lab experiments, human brain blood vessel cells showed signs of oxidative stress and suppressed nitric oxide levels. Oxidative stress, an imbalance of antioxidants and free radicals, can damage cells and tissues. Nitric oxide is a compound that relaxes blood vessels, allowing for proper blood flow throughout the body.

Do you use artificial sweeteners or consume sugar-free drinks or desserts? If so, these findings are our cue to check the label. There’ll be no more Truvia brand stevia in my coffee.

Learn more about erythritol and the study’s findings in this article from Medical News Today:
https://www.medicalnewstoday.com/articles/common-sugar-substitute-may-af...