A new study suggests aspartame may disrupt blood vessel function and increase the risk of ischemic stroke by interfering with genes tied to inflammation and vascular health.
Pamela Ferdinand reports for U.S. Right to Know.
In short:
- Researchers used computer modeling to show that aspartame binds to five genes that help regulate inflammation, blood pressure, and blood vessel strength — factors linked to ischemic stroke.
- Ischemic stroke accounts for 87% of all strokes in the U.S. and is a leading cause of death globally; common risk factors include high blood pressure, smoking, and type 2 diabetes.
- While the U.S. Food and Drug Administration considers aspartame safe within current guidelines, global health agencies have raised concerns about links to cancer, obesity, and cardiovascular disease.
Key quote:
“Our integrated analysis suggests that aspartame may contribute to ischemic brain injury through multi-target interactions, potentially disrupting inflammatory responses and vascular homeostasis.”
— Authors of the Scientific Reports study
Why this matters:
Aspartame is consumed daily by millions, including children and pregnant people, often without knowing it’s in their food. Found in diet sodas, sugar-free gum, yogurts, and even some medications, it’s marketed as a safer option for managing weight and blood sugar. But a growing body of research links artificial sweeteners to chronic diseases, brain dysfunction, and stroke. Ischemic stroke is already a leading cause of death and disability in the U.S. and worldwide, especially in aging populations and among people with hypertension and diabetes. Understanding how chemicals like aspartame may silently alter blood vessel function and immune signaling could shift how food additives are regulated.
Related: New food label law in Texas triggers national debate over additives, health, and politics
