Erythritol: A Sweetener Linked to Brain Damage and Stroke Risk

A recent study from the University of Colorado Boulder has raised significant concerns regarding erythritol, a commonly used sugar substitute. This sugar alcohol, often found in low-carb and sugar-free products, has been shown to have potentially severe health implications, particularly in relation to brain health and stroke risk.

Published in the Journal of Applied Physiology on July 15, 2025, the research led by Dr. Christopher DeSouza, a professor of integrative physiology and director of the Integrative Vascular Biology Lab, highlights the adverse effects of erythritol on human brain cells. According to the study, erythritol alters cellular behavior, reducing the production of nitric oxide—a crucial molecule for blood vessel dilation—and increasing levels of endothelin-1, a protein that constricts blood vessels.

Dr. DeSouza stated, "Our study adds to the evidence suggesting that non-nutritive sweeteners that have generally been purported to be safe, may not come without negative health consequences." The findings suggest that erythritol consumption could impede the body's ability to dissolve blood clots, as evidenced by a marked decrease in the production of tissue plasminogen activator (t-PA) when cells were exposed to thrombin, a clot-forming compound.

This research builds upon a previous epidemiological study involving 4,000 participants across the U.S. and Europe, which indicated that individuals with elevated erythritol levels were significantly more likely to experience heart attacks or strokes within a three-year period. The implications of this new laboratory study are profound, particularly for those who consume erythritol in large quantities.

First author Auburn Berry, a graduate student in Dr. DeSouza’s lab, emphasized the study’s findings: "If your vessels are more constricted and your ability to break down blood clots is lowered, your risk of stroke goes up. Our research demonstrates not only that, but how erythritol has the potential to increase stroke risk."

While erythritol is often touted for its zero-calorie content and minimal impact on insulin levels, its long-term effects remain uncertain. Dr. DeSouza advised consumers to carefully read product labels for erythritol or "sugar alcohol" and to monitor their intake of such sweeteners, especially in light of their findings.

The FDA first approved erythritol as a food additive in 2001. Since then, it has gained popularity among health-conscious consumers seeking alternatives to sugar. However, the growing body of evidence against its safety calls for a reevaluation of its use in food products.

The researchers acknowledge that their laboratory study is just the beginning, noting the need for larger, more comprehensive studies involving human subjects to further understand the implications of erythritol consumption. As health guidelines continue to evolve, consumers are encouraged to consider the potential risks associated with these popular sugar substitutes.

In conclusion, the emerging research on erythritol underscores the importance of scrutinizing food ingredients that are often perceived as harmless. As further studies are conducted, the relationship between erythritol and serious health issues like stroke must remain at the forefront of public health discussions. Consumers and regulatory bodies alike must remain vigilant in assessing the safety of all food additives, particularly those that have been widely embraced in recent dietary trends.