Popular Sweetener Erythritol Linked to Higher Stroke Risk and Vascular Damage

From low-carb ice creams and keto protein bars to sugar-free beverages, the sweetener erythritol has become a staple in many food products. However, new research suggests this widely used sugar substitute may harm brain cells and increase the risk of stroke. The findings were published in the Journal of Applied Physiology.

Erythritol is a type of sugar alcohol, typically derived from fermented corn. Since its approval by the U.S. Food and Drug Administration in 2001, it has been added to hundreds of food items. Roughly 80% as sweet as sucrose but nearly calorie-free and with minimal impact on blood sugar levels, erythritol has been especially popular among those managing weight or diabetes. Yet recent evidence suggests it may pose hidden health risks.

A study by the University of Colorado Boulder, involving 4,000 individuals from the U.S. and Europe, found that men and women with higher blood erythritol levels faced a significantly greater risk of heart attack or stroke within three years. To investigate the cause, researchers exposed brain vascular endothelial cells to erythritol in amounts equivalent to that found in a can of sugar-free soda. The results were concerning: nitric oxide production (which supports blood vessel dilation) decreased, while levels of endothelin-1 (a vasoconstrictor) rose. The cells also showed reduced ability to dissolve blood clots and increased levels of free radicals—metabolic byproducts that can damage cells. Collectively, these changes may impair vascular function and elevate stroke risk.

Researchers emphasized that the experiment used only a single serving equivalent of erythritol, and those consuming multiple servings daily may face even higher risks. However, the study remains in the laboratory phase, and further human clinical trials are needed to confirm the findings.

In light of current evidence, scientists advise consumers to read food labels carefully and limit intake of erythritol and other sugar alcohols to minimize potential health risks.