A new study reveals that a popular low-calorie sugar substitute found in foods like protein bars and sugar-free ice cream may be increasing the risk of stroke. Erythritol, a sugar alcohol commonly used as a sweetener, has been linked to oxidative stress, reduced nitric oxide production, and increased vessel-constricting compounds in human brain blood vessel cells.
Researchers exposed human brain blood vessel cells to an erythritol solution containing 30 grams, which is roughly the amount found in one can of artificially sweetened soda. The study showed that within three hours, oxidative stress spiked by 75%, nitric oxide production decreased by 20%, and vessel-constricting compounds increased. This damage could potentially contribute to an increased risk of ischemic stroke, a leading cause of long-term disability in the US.
While more research is needed to fully understand the effects of erythritol on real-life humans, prior studies have raised serious concerns about its safety. A 2023 study found that those with high erythritol levels were more likely to suffer heart attacks or strokes within three years, and a 2024 study discovered that consumption made participants’ platelets stickier, potentially increasing the risk of blood clots.
The FDA considers erythritol safe due to its natural occurrence in small amounts. However, as a food additive, it’s used at concentrations up to 1,000 times higher than what’s found in fruits or our bodies. With these high doses, researchers warn that the risks associated with erythritol may outweigh any perceived benefits.
Consumers can be cautious by looking for clues on nutrition labels, such as ingredients labeled as “keto-safe,” “diabetes-safe,” or “naturally sweetened.” The study highlights the need for moderation and warns individuals who are at risk of vascular disease to exercise caution when consuming products containing erythritol.
Source: https://nypost.com/2025/06/13/health/sweetener-in-popular-low-cal-ice-cream-can-increase-stroke-risk