In recent years, many people have tried to cut down on sugar to improve their health. As a result, products labeled “low-carb,” “keto,” or “sugar-free” have become very popular. These foods often contain artificial or non-calorie sweeteners instead of regular sugar. One of the most common of these is erythritol.
Erythritol is widely used in foods such as protein bars, low-carb ice cream, and diet drinks. It was approved by the U.S. Food and Drug Administration in 2001 and is often seen as a safe alternative to sugar.
It has almost no calories, does not raise blood sugar levels much, and still tastes sweet. Because of this, it is especially popular among people trying to lose weight or manage diabetes.
However, new research from the University of Colorado Boulder suggests that erythritol may not be as harmless as once thought. The study, published in the Journal of Applied Physiology, found that this sweetener may affect the cells that line blood vessels in the brain in ways that could increase the risk of stroke.
To understand why this matters, it is important to know how blood vessels work. Healthy blood vessels need to relax and widen easily to allow blood to flow properly. They also need to prevent harmful clots from forming. If these systems do not work well, the risk of serious conditions like stroke can increase.
In this study, researchers examined human brain blood vessel cells in the laboratory. They exposed these cells to a level of erythritol similar to what a person might consume in a single sugar-free drink. After just three hours, the cells showed several worrying changes.
First, the cells produced less nitric oxide, a substance that helps blood vessels relax and stay open. At the same time, they produced more endothelin-1, which causes blood vessels to tighten. This combination can make blood flow less efficient.
The researchers also found that the cells became less able to break down blood clots. Normally, the body produces a substance called t-PA that helps dissolve clots. After exposure to erythritol, this protective response was weaker.
In addition, the cells produced more harmful molecules known as free radicals. These molecules can damage cells, speed up aging, and increase inflammation in the body.
Together, these changes could create conditions that increase the risk of stroke. If blood vessels become tighter and the body is less able to remove clots, it becomes easier for a blockage to form.
This laboratory study adds to earlier research that linked higher levels of erythritol in the blood with a greater risk of heart attack and stroke in large groups of people. However, it is important to note that this study was done in cells, not in humans.
This means more research is needed to confirm whether these effects happen in real life. Still, the findings raise important questions about the long-term safety of commonly used sweeteners.
From an analytical perspective, this study is valuable because it helps explain how erythritol might affect the body at a cellular level. It moves beyond simple observation and begins to show possible biological mechanisms behind the increased risk.
However, there are also limitations. The study only looked at short-term exposure and did not test long-term consumption. Human bodies are more complex than lab-grown cells, so the effects may not be exactly the same.
Even so, the results suggest that it may be wise to use caution. People who regularly consume multiple “sugar-free” products each day could be exposed to higher levels of erythritol.
Overall, this research highlights the importance of looking closely at what we eat, even when products are marketed as healthy. While reducing sugar is important, replacing it with alternatives may also carry risks that need to be better understood.
If you care about stroke, please read studies that diets high in flavonoids could help reduce stroke risk, and MIND diet could slow down cognitive decline after stroke.
For more health information, please see recent studies about antioxidants that could help reduce the risk of dementia, and tea and coffee may help lower your risk of stroke, dementia.
Source: University of Colorado Boulder.
