University of Colorado Research Links Erythritol to Potential Brain Damage and Increased Stroke Risk

Summary

New research from the University of Colorado Boulder has raised significant concerns about erythritol, a widely used sugar substitute found in hundreds of food products including sugar-free sodas, keto bars, and low-carb ice cream. The study, published in the Journal of Applied Physiology, demonstrates that erythritol can negatively affect brain blood vessel cells in ways that may increase stroke risk. When human brain blood vessel cells were exposed to erythritol levels comparable to those in a typical sugar-free drink, researchers observed reduced production of nitric oxide (which helps vessels relax), increased endothelin-1 (which causes vessel constriction), diminished ability to break down blood clots, and elevated levels of harmful free radicals. These cellular changes mirror mechanisms known to increase stroke risk, particularly concerning given that erythritol was approved by the FDA in 2001 and has become ubiquitous in the food industry due to its near-zero calorie content and minimal impact on insulin levels. The findings build on previous epidemiological research from a 4,000-person study showing that individuals with higher blood erythritol levels had significantly elevated risk of heart attack or stroke within three years.

• The FDA approved erythritol in 2001, but growing research suggests non-nutritive sweeteners marketed as safe may carry negative health consequences