Erythritol, a sweetener found in many “sugar-free” and low-carb foods, may not be as safe as once thought.
A new study from the University of Colorado Boulder suggests that this sugar substitute could raise the risk of stroke by affecting how brain blood vessels work.
Erythritol has been used for years in products like low-carb ice cream, keto snacks, and diet soda. It’s a sugar alcohol that tastes sweet but has almost no calories and doesn’t raise blood sugar levels. Because of these features, it’s popular with people trying to manage their weight or avoid sugar.
However, researchers are starting to question whether erythritol is truly harmless. A past study involving 4,000 people in the U.S. and Europe found that those with higher levels of erythritol in their blood were more likely to have a heart attack or stroke in the next three years.
To better understand why this might happen, Professor Christopher DeSouza and graduate student Auburn Berry from CU Boulder ran a lab experiment. They exposed human brain blood vessel cells to a dose of erythritol similar to what’s in a single sugar-free drink. The results were concerning.
The cells exposed to erythritol showed several changes that could increase stroke risk. They produced less nitric oxide, a substance that helps blood vessels relax and widen. At the same time, they made more of a protein called endothelin-1, which tightens blood vessels. This combination makes blood vessels more narrow and less flexible.
The cells also responded poorly to a compound that usually triggers the body’s natural ability to break down clots. Their production of t-PA, a key clot-busting substance, was reduced. On top of that, the cells created more harmful molecules called “free radicals,” which can damage and inflame tissues over time.
Berry explained that when blood vessels are more constricted and can’t break down clots properly, the risk of a stroke rises. “Our research shows not only that erythritol could raise stroke risk, but also how it might do so,” she said.
The study only used one serving size of erythritol, but the effects were still significant. DeSouza warned that for people who consume several servings of erythritol a day, the risks could be even greater.
It’s important to note that this study was done in a lab using human cells, not in people. More research is needed to fully understand how erythritol affects health in real life. Still, the researchers believe that their findings, along with earlier studies, suggest caution.
They advise people to check food labels and be aware of how much erythritol or other “sugar alcohols” they are consuming. “Even though these sweeteners are low in calories, they may come with health trade-offs,” DeSouza said.
The study is published in the Journal of Applied Physiology.
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