In dozens of ‘healthy’ peak with low low -calorie foods risk of stroke, experts discover – such as cases rise in young people

An artificial sweetener that has been added to ‘healthy’ food-including low-calorie ice cream and protein rods-zou can increase the risk of stroke and brain damage suggests research.

Erythritol, which is also often found in flavored waters and popular diet products such as Halo Top -ice – is already linked to digestive problems and heart problems.

Now scientists from the University of Colorado say that even small amounts of substance can promote blood clotting and inflammation, which may increase the risk of cardiovascular events such as heart attacks and strokes.

Experts warned that the findings can help explain the sharp increase in premature deaths by cardiovascular disease in the past decade.

The study, led by vascular health specialist Professor Christopher Desouza, included the exposure of human brain cells to erythritol at levels that are equivalent to those found in a standard sugar -free drink such as vitamin water and monster.

The cells showed clear signs of inflammation and coagulation within three hours. They also produced significantly less nitrogen oxide – a molecule that helps relax blood vessels – and more proteins that cause blood vessels to narrow.

“Large image, if your barrels more narrowed and your ability to break down blood clots, is lowered, your risk of stroke goes up,” said Co-author Auburn Berry.

“Our study contributes to the growing amount of evidence that suggests that so-called ‘safe’ non-feeding sweeteners can come up with hidden health risks,” said Profs Desouza.

Vitamin water has become increasingly popular as an easy way to get more vitamins and minerals, but many of these ‘zero’ products contain erythritol that is mentioned as a ‘natural’ sweetener

“Not only that, it shows how Erythritol in particular can increase the risk of a stroke.”

The cells treated with Erythritol also produced more free radical-artificial molecules that are known to cause damage to the DNA in cells when they accumulate.

This in turn can cause oxidative stress that is linked to heart disease, dementia and even cancer.

An earlier study with more than 4,000 people showed that people with the highest levels of Erythritol in their blood were considerably more likely to undergo a heart attack or stroke within three years.

While the researchers only tested brain cells in a laboratory and used a dose of equivalent to a single portion of Erythritol, Professor Desouza warned that people who consume multiple portions per day could run-VIET drinks, protein bars or low-calorie desserts and a higher risk.

He insisted on the public to be aware of their intake and warned: “These sweeteners have an abundance of negative health consequences.”

However, the team acknowledged that further research is needed to confirm whether Erythritol has similar effects in the human body.

Erythritol was first approved by the US Food and Drug Administration (FDA) in 2001.

Commonly used sweeteners, including aspartame, added to cola diet and products such as extra chewing gum and Muller Light Yoghurts, have long been linked to certain cancers and heart problems

It is usually made by fermenting corn and is found in hundreds of products as a low -calorie sugar replacement.

It simulates the taste of sugar but is not metabolized in the same way – which means that it contains virtually no calories.

For that reason, it has become a popular choice for Dieters and people with diabetes who try to control blood sugar levels.

Erythritol is also naturally produced in small quantities by the body.

Experts say that consuming in high levels – through both processed products and natural sources such as fruit and vegetables – could possibly push the levels into the danger zone.

Concern about artificial sweeteners, on a large scale added to everything, from carbonated drinks to ‘healthy’ snacks, have been building years in the midst of increasing evidence that they might not be as harmless as ever believed.

But critics only emphasize such studies, which means that they are unable to prove artificial sweeteners, are the perpetrator and cannot exclude that other external factors are blaming.