A recent study published in the Journal of Applied Physiology has found that erythritol, a widely used sugar substitute, may come with health risks of its own. Even small amounts of erythritol can harm brain blood vessel cells, promoting constriction, clotting, and inflammation, which may increase the risk of stroke.
Erythritol is commonly used in low-carb and sugar-free products, including ice cream, protein bars, and “sugar-free” soda. It has been marketed as a safe alternative to sugar for people with obesity and diabetes. However, researchers at the University of Colorado Boulder have discovered that erythritol can alter brain blood vessel cells in several ways.
When human cells lining blood vessels in the brain were treated with a serving-size worth of erythritol, they expressed less nitric oxide, which relaxes and widens blood vessels, and more endothelin-1, a protein that constricts blood vessels. This led to increased clotting and inflammation, and reduced production of natural clot-busting compound t-PA.
The study’s authors believe that consuming large amounts of erythritol could increase stroke risk due to these changes in brain blood vessel cells. They caution that larger studies are needed to confirm their findings. However, they advise consumers to be aware of the risks associated with non-nutritive sweeteners like erythritol and to monitor their consumption.
The study’s senior author, Christopher DeSouza, notes that while the study was conducted on cells in a laboratory setting, it highlights the need for further research into the health effects of erythritol. The findings have important implications for people who consume large amounts of sugar substitutes, particularly those with pre-existing health conditions.
In light of this new evidence, consumers may want to reconsider their reliance on erythritol and other non-nutritive sweeteners. Reading labels carefully to identify erythritol or “sugar alcohol” is a good starting point for making informed choices about sugar substitutes.
Source: https://www.sciencedaily.com/releases/2025/07/250718035156.htm