Sweet but risky? Stevia has been linked with brain stroke

Artificial sweeteners have been seen as a safer alternative to sugar for years, low-calorie, diabetes-friendly, and tooth-friendly too. Among them, Stevia and Erythritol often come up together in sugar-free products.

But a recent study has shaken things up, linking erythritol, a sweetener blended with Stevia in commercial products, to potential risks that could affect the brain’s vascular system. The word "stroke" instantly grabs attention, and rightly so. But it’s important to understand the reasoning behind it.

What did scientists really do?

This study was conducted in vitro, meaning it was done outside the human body, specifically in a lab, using cultured human brain microvascular endothelial cells (hCMECs).

These are the same types of cells that line blood vessels in the brain and help regulate things like blood flow and clotting.Researchers treated these cells with erythritol in quantities equivalent to what’s found in a standard artificially sweetened drink (around 30g of erythritol). The goal? To observe how this sweetener affects oxidative stress, nitric oxide (NO) production, and markers that influence blood clotting and vessel function.

Spike in oxidative stress

One of the most striking findings was a significant increase in reactive oxygen species (ROS), basically, unstable molecules that can cause oxidative stress, damaging cells over time. The oxidative stress levels were double in erythritol-treated cells compared to untreated ones.This triggered the cells to produce more antioxidant proteins like superoxide dismutase-1 and catalase, which act like emergency fire extinguishers in the body.

But if the fire is too strong, even more antioxidants might not be enough. The takeaway? This oxidative imbalance may weaken the blood-brain barrier over time, possibly contributing to neurovascular issues like stroke.

Why blood flow suffers

Nitric oxide (NO) is crucial, it helps relax blood vessels, ensuring smooth blood flow. The study found that NO production dropped in erythritol-treated brain cells, even though the main enzyme that produces it (eNOS) didn’t change much.The twist? The phosphorylated forms of eNOS (the active and inactive switches) were altered, one became less active, the other more inhibitory. This disrupted signaling means the vessels may not relax properly, increasing the risk of clot formation or vascular stiffness, both red flags for ischemic stroke.[Disclaimer: This article is based on the findings of a controlled laboratory study conducted on human cerebral microvascular endothelial cells. The information shared is for educational and informational purposes only and should not be interpreted as medical advice. Always consult a healthcare professional for dietary guidance and health concerns.]